14 Vegan Christmas Cookie Recipes That Taste Surprisingly Buttery

As the holiday season approaches, I’ve been exploring the world of vegan baking and have found something truly delightful: vegan Christmas cookies that taste surprisingly buttery!

Picture classic sugar cookies, spiced gingerbread, and soft snickerdoodles—all plant-based yet rich in flavor.

These treats are perfect for sharing festive joy and satisfying cravings without compromising on taste.

Curious how these treats come together?

There’s a world of flavor and texture waiting to be discovered!

Classic Vegan Sugar Cookies

Classic Vegan Sugar Cookies are a delightful treat that perfectly capture the spirit of the holiday season. These cookies are light, buttery, and have just the right amount of sweetness, making them a favorite for both young and old alike. Made with simple, plant-based ingredients, these cookies are a wonderful way to enjoy a traditional holiday dessert without any animal products.

They’re ideal for decorating with icing or sprinkles, allowing everyone to get creative with their own festive designs. These cookies are perfect for serving at holiday gatherings or as a thoughtful homemade gift. The recipe is easy to follow, and the dough can be prepared in advance, making it a stress-free option for busy holiday schedules. The following recipe yields approximately 24 cookies, suitable for serving 4-6 people.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1 tablespoon almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened vegan butter and sugar together until light and fluffy using an electric mixer, about 2-3 minutes. Add the almond milk, vanilla extract, and almond extract to the butter mixture and mix until combined.
2. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with the electric mixer on low until the dough comes together. Confirm that there are no dry flour pockets remaining.
3. Chill the Dough: Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps it firm up, making it easier to roll out and cut.
4. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Roll and Cut the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving some space between each cookie.
6. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to over-bake as the cookies will continue to firm up as they cool.
7. Cool and Decorate: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with your choice of vegan icing, sprinkles, or enjoy them plain.

Extra Tips:

For an even more festive touch, consider adding a hint of food coloring to the dough for colorful cookies. Make sure your vegan butter is at room temperature to achieve a smooth, creamy texture when creaming with sugar.

If the dough becomes too soft during rolling, place it back in the refrigerator for a few minutes to firm up. Remember, the key to perfect sugar cookies isn’t to over-bake them, so watch them closely as they bake.

Vegan Gingerbread Cookies

Celebrate the festive season with these delightful Vegan Gingerbread Cookies that are sure to bring warmth and cheer to your holiday gatherings. These cookies aren’t only deliciously spiced with classic gingerbread flavors, but they’re also completely plant-based, making them a perfect treat for everyone to enjoy.

The rich aroma of ginger, cinnamon, and cloves will fill your kitchen as you bake these charming cookies, creating an ambiance of holiday magic.

These Vegan Gingerbread Cookies are soft, chewy, and easy to make, making them an excellent choice for a fun baking activity with family or friends. Whether you’re gifting them, sharing them at a party, or enjoying them yourself, these cookies are bound to be a hit.

With a serving size of 4-6 people, you’ll have plenty to go around or even some to stash away for later!

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup unsulphured molasses
• 1 teaspoon vanilla extract
• 1 tablespoon almond milk

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies don’t stick.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This step guarantees that the spices are evenly distributed throughout the dough.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the vegan butter and brown sugar together until light and fluffy. This process should take about 2-3 minutes.
4. Add Wet Ingredients: To the creamed mixture, add the molasses and vanilla extract. Mix until well combined. Then, add the almond milk and mix briefly just until incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix, as it can lead to tough cookies.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the flavors meld together and makes it easier to roll out.
7. Roll Out the Dough: Once chilled, remove the dough from the refrigerator. Lightly flour a clean surface and roll out the dough to about 1/4 inch thickness.
8. Cut Out Cookies: Use cookie cutters to cut out shapes of your choice. Gather any scraps, re-roll, and cut out additional cookies until all dough is used.
9. Bake: Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 8-10 minutes, or until the edges are firm and the centers are set.
10. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For an extra special touch, consider decorating your Vegan Gingerbread Cookies with a simple vegan icing made from powdered sugar and almond milk. You can also sprinkle some colored sugar or add vegan sprinkles for a festive flair.

If you prefer crispier cookies, roll the dough slightly thinner and bake for an additional 1-2 minutes. Remember, the key to perfect gingerbread cookies isn’t overbaking them; they should be slightly soft when removed from the oven as they’ll firm up as they cool.

Happy baking!

Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies are a delightful twist on the classic cookie that everyone loves, made entirely plant-based without sacrificing any flavor. These cookies are soft, chewy, and covered in a delicious cinnamon-sugar coating that provides a warm, comforting taste perfect for the holiday season.

Vegan Snickerdoodles are a crowd-pleaser and ideal for your Christmas cookie platter. They’re easy to prepare and require simple ingredients, making them a go-to recipe when you need a quick and tasty dessert for vegan friends and family.

The secret to these Vegan Snickerdoodle Cookies lies in using a blend of vegan butter and plant-based milk to achieve the perfect texture. Cream of tartar gives them their characteristic tangy taste, while a generous amount of cinnamon and sugar creates a mouthwatering crust.

These cookies are best enjoyed fresh from the oven, but they also store well, maintaining their softness for days. Whether you’re new to vegan baking or a seasoned plant-based baker, these cookies are sure to become a staple in your holiday repertoire.

Ingredients for Vegan Snickerdoodle Cookies (Serves 4-6):

• 1 cup vegan butter, softened
• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons plant-based milk
• 2 tablespoons ground cinnamon
• 1/4 cup sugar (for rolling)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened vegan butter and 1 1/2 cups sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
3. Add Wet Ingredients: Mix in the applesauce and vanilla extract, continuing to beat until well combined. The applesauce acts as an egg replacement, adding moisture and binding the ingredients together.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add Plant-Based Milk: Stir in the plant-based milk until the dough comes together. You should have a soft but manageable dough.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the remaining sugar and ground cinnamon. Mix thoroughly to achieve an even coating.
7. Shape and Coat Cookies: Use a tablespoon or cookie scoop to portion out the dough, rolling each portion into a ball with your hands. Roll each ball in the cinnamon-sugar mixture to coat all sides.
8. Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best Vegan Snickerdoodle Cookies, verify your vegan butter is at room temperature before starting to achieve the perfect creamy texture. If you prefer a slightly crispier cookie, you can extend the baking time by 1-2 minutes, but be careful not to overbake as they can dry out.

The cinnamon-sugar mixture can be adjusted to taste if you desire a stronger cinnamon flavor. These cookies can be stored in an airtight container at room temperature for up to a week, maintaining their soft texture. Enjoy these delicious cookies with a cup of hot cocoa or your favorite holiday beverage!

Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies are a delightful treat for anyone who enjoys a classic cookie without the use of animal products. Made with simple ingredients that are likely already in your pantry, these cookies are perfect for sharing over the holidays or any time of the year. They offer a chewy texture with a soft center and are generously loaded with rich, dairy-free chocolate chips to satisfy any sweet tooth.

This recipe yields about 24 cookies, making it ideal for serving 4-6 people. The cookies aren’t only easy to make but are sure to impress both vegans and non-vegans alike. Whether you’re new to vegan baking or a seasoned pro, these vegan chocolate chip cookies are a must-try for your holiday baking list.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup coconut oil, melted
• 1 cup brown sugar, packed
• 1/4 cup almond milk
• 1 tbsp vanilla extract
• 1 cup vegan chocolate chips

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to guarantee easy cleanup.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the baking soda and salt are evenly distributed throughout the flour.
3. Prepare Wet Ingredients: In a separate large bowl, mix the melted coconut oil and brown sugar until well combined. The mixture should be smooth and slightly fluffy. Add the almond milk and vanilla extract, mixing thoroughly.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring continuously until a dough forms. Be careful not to overmix, as this can make the cookies tough.
5. Add Chocolate Chips: Gently fold in the vegan chocolate chips with a spatula or wooden spoon, ensuring they’re evenly distributed throughout the dough.
6. Shape the Cookies: Use a tablespoon or small ice cream scoop to drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may appear underbaked, but they’ll firm up as the cookies cool.
8. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, verify that your coconut oil is fully melted but not hot when mixing. This helps to combine the ingredients smoothly and prevents the dough from becoming too oily.

If you find the dough too sticky to handle, refrigerate it for 15-20 minutes before shaping the cookies. For a more festive touch, consider adding a handful of chopped nuts or dried cranberries to the dough.

These cookies can be stored in an airtight container at room temperature for up to a week, allowing you to enjoy them over several days or share them with friends and family.

Vegan Thumbprint Cookies

Vegan Thumbprint Cookies are a delightful treat that brings a festive flair to any holiday gathering. These cookies aren’t only deliciously sweet and buttery but also completely plant-based, making them a perfect option for those following a vegan lifestyle. The soft, crumbly texture of the cookie pairs beautifully with the sweet and tangy jam filling, creating a taste sensation that’s sure to please both vegans and non-vegans alike.

Ideal for sharing, this Vegan Thumbprint Cookie recipe is designed to serve 4-6 people, making it perfect for a small family gathering or a cozy holiday party. The recipe is simple and uses common pantry ingredients, ensuring that you won’t need to make any special trips to the store. Whether you’re hosting a vegan guest or just looking to add some variety to your Christmas cookie platter, these cookies are sure to be a hit.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fruit jam of your choice (such as raspberry, strawberry, or apricot)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make for easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, almond flour, and salt. Stir the dry ingredients together until they’re well mixed and free of lumps.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and fully combined.
4. Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring with a spatula or your hands until a smooth dough forms. The dough should be slightly sticky but firm enough to hold its shape.
5. Shape Cookies: Scoop out tablespoons of dough and roll them into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to create a small indent in the center of each ball.
6. Fill the Thumbprints: Carefully spoon about 1/2 teaspoon of your chosen jam into each indent. Be cautious not to overfill, as the jam may overflow during baking.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are a light golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For a more festive touch, consider using a variety of jams to create colorful assortments of cookies. Also, if you find your dough a bit too sticky to work with, lightly dust your hands with flour to make it easier to shape the cookies.

Store these thumbprint cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. If freezing, allow the cookies to thaw at room temperature before serving to maintain their delicious texture.

Vegan Shortbread Cookies

Vegan shortbread cookies are a delightful and buttery treat perfect for the holiday season or any time you crave a simple yet delicious cookie. These cookies are made without any dairy or eggs, relying on plant-based ingredients to achieve the classic texture and flavor of traditional shortbread. With just a few ingredients, these cookies are easy to prepare and can be customized with your favorite festive additions like vanilla, almond extract, or even a sprinkle of sugar on top.

The key to perfect vegan shortbread cookies is to use high-quality plant-based butter, which gives the cookies their characteristic crumbly texture. These cookies are perfect for sharing with friends and family, making them an excellent addition to your Christmas cookie platter. Whether you choose to enjoy them plain or dress them up with a drizzle of chocolate or a sprinkle of nuts, these cookies are sure to please everyone at your holiday gatherings.

Ingredients for 4-6 Servings:

• 1 cup vegan butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and guarantee even baking.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened vegan butter and powdered sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer. Adding the sugar gradually will help incorporate it evenly into the butter.
3. Add Vanilla Extract: Once the butter and sugar mixture is creamy, add the vanilla extract. Beat until combined. This step infuses the dough with a delicious vanilla aroma.
4. Mix in the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, stirring with a wooden spoon or spatula until a dough forms. The dough should be firm but pliable.
5. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place each ball onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each ball with your fingers or the back of a spoon to form a disc shape.
6. Bake: Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep a close eye on them to prevent over-baking.
7. Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help them set and maintain their shape.

Extra Tips:

For an extra touch of flavor, consider adding a teaspoon of almond extract or lemon zest to the dough. You can also roll the dough in sugar before baking for a sweet, crunchy exterior.

If you prefer a chocolate variation, drizzle melted vegan chocolate over the cooled cookies or dip them halfway into the chocolate for a beautiful finish.

Remember to store these vegan shortbread cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Enjoy your vegan holiday treats!

Vegan Peanut Butter Blossoms

Vegan Peanut Butter Blossoms are a delightful addition to your holiday cookie platter. These cookies are a vegan twist on the classic peanut butter blossoms, substituting traditional ingredients with plant-based alternatives while retaining the signature taste that everyone loves.

Soft and chewy peanut butter cookies topped with a vegan chocolate kiss make for an irresistible treat that’s both cruelty-free and delicious. Perfect for sharing with friends and family, these cookies will add a festive yet compassionate touch to your Christmas celebrations.

Whether you’re baking them for a holiday party or simply indulging in a sweet treat, these Vegan Peanut Butter Blossoms are sure to please. The key to their success lies in choosing high-quality vegan ingredients that mimic the rich flavors and textures of the traditional recipe.

With a few simple swaps, you can enjoy these cookies without compromising on taste or texture, making them a hit among vegans and non-vegans alike.

Ingredients (Serves 4-6):

• 1 cup creamy natural peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup non-dairy milk
• Vegan chocolate kisses or buttons

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the oven is at the right temperature by the time your cookie dough is ready, resulting in perfectly baked cookies.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. This will prevent the cookies from sticking and will make cleanup much easier.
3. Mix Wet Ingredients: In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, applesauce, and vanilla extract. Use a hand mixer or whisk to blend the ingredients until the mixture is smooth and creamy.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This guarantees that the dry ingredients are evenly distributed in the dough.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, alternating with the non-dairy milk. Mix until a dough forms. It should be soft but not too sticky.
6. Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. The cookies will puff up and spread slightly.
8. Add the Chocolate: Remove the cookies from the oven and immediately press a vegan chocolate kiss or button into the center of each cookie. The heat from the cookies will soften the chocolate slightly, securing it in place.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, make sure to use a natural peanut butter that doesn’t contain added sugars or oils, as this will affect the texture and taste of the cookies.

If your dough is too sticky to handle, refrigerate it for about 30 minutes before rolling into balls. When pressing the chocolate into the cookies, do it gently to avoid cracking the cookie.

Finally, store any leftovers in an airtight container to maintain their softness and freshness for up to a week. Enjoy your holiday baking!

Vegan Linzer Cookies

Vegan Linzer Cookies are a delightful treat perfect for the holiday season, offering a plant-based twist on the classic Austrian dessert. These cookies aren’t only visually appealing with their charming cut-out centers, but they also boast a tender, buttery texture that’s certain to be a hit at any festive gathering. Filled with your choice of fruit preserves or jam, Vegan Linzer Cookies are both beautiful and delicious, making them an ideal choice for spreading holiday cheer.

This recipe yields approximately 18-24 cookies, making it perfect for serving 4-6 people. The dough is made with vegan butter, almond flour, and a hint of cinnamon, which adds a warm, cozy flavor to the cookies. The filling is a simple layer of fruit preserves, which can be customized to your taste preference. Whether you’re a seasoned baker or new to vegan baking, these cookies are certain to impress with their flavor and presentation.

Ingredients:

• 1 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup almond flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup fruit preserves or jam of choice
• Powdered sugar for dusting

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the vegan butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add Vanilla: Mix in the vanilla extract, making sure it’s fully incorporated into the butter and sugar mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt until well combined.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. The dough should be soft but not sticky.
6. Roll Out the Dough: Divide the dough in half. Roll out each portion between two sheets of parchment paper to about 1/8-inch thickness.
7. Cut and Shape: Use a round cookie cutter to cut out circles from the rolled dough. On half of the circles, use a smaller cutter to cut out the center, creating a window for the jam.
8. Bake the Cookies: Place the cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are golden brown. Allow them to cool completely on the baking sheets.
9. Assemble the Cookies: Once cooled, spread a small amount of fruit preserves on the full cookie circles. Top each with a cut-out cookie, pressing gently to adhere.
10. Dust with Sugar: Lightly dust the tops of the assembled cookies with powdered sugar for a festive finish.

Extra Tips:

To ascertain the best results with your Vegan Linzer Cookies, make sure the vegan butter is softened to room temperature before you begin, as this will make it easier to cream with the sugar.

When rolling out the dough, if it becomes too sticky, you can chill it for about 10 minutes to make it easier to handle. For a more vibrant flavor, opt for high-quality fruit preserves that have a strong, natural taste.

Additionally, these cookies can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead option for holiday gatherings.

Vegan Double Chocolate Cookies

Indulge in the rich and decadent world of Vegan Double Chocolate Cookies this holiday season. Perfect for satisfying your sweet tooth, these cookies offer a delightful combination of chewy texture and deep chocolate flavor without any animal products.

Whether you’re hosting a festive gathering or simply want to enjoy a cozy day at home, these cookies are sure to impress vegans and non-vegans alike. With a double dose of chocolate from cocoa powder and chocolate chips, these cookies are the ultimate treat for chocolate lovers everywhere.

These Vegan Double Chocolate Cookies aren’t only delicious but also easy to make, requiring just a few simple ingredients that you likely already have in your pantry. The recipe yields about 18-24 cookies, making it perfect for serving 4-6 people, depending on how generous you want to be!

The key to achieving the perfect cookie lies in the balance of ingredients and the right baking time, ensuring that each bite is a heavenly mix of gooey chocolate goodness.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup almond milk (or any other plant-based milk)
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chips

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate large bowl, mix the melted coconut oil, granulated sugar, and brown sugar until smooth. Add in the almond milk and vanilla extract, stirring until the mixture is well incorporated.
4. Create the Dough: Gradually add the dry ingredients to the wet ingredients, stirring continuously to form a dough. Once the dough starts to come together, fold in the vegan chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should appear slightly underbaked and soft in the center, which is perfect for a chewy texture.
7. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, make sure not to overbake the cookies as they’ll continue to firm up slightly as they cool. If you prefer a softer cookie, reduce the baking time by 1-2 minutes.

Feel free to experiment with different types of vegan chocolate chips or add-ins such as chopped nuts or dried fruits for a personalized touch. Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Enjoy these Vegan Double Chocolate Cookies with a glass of almond milk or your favorite plant-based beverage for a perfect holiday treat!

Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies are a delightful and wholesome treat perfect for the holiday season. These cookies combine the chewy goodness of oats with the natural sweetness of raisins, creating a comforting and satisfying bite. Unlike traditional cookies, these are entirely plant-based, making them suitable for vegans or anyone looking to try something new this Christmas.

The warmth of cinnamon and the subtle hint of vanilla elevate the flavor profile, while the oatmeal provides a hearty texture that everyone will enjoy. These cookies aren’t only delicious but also relatively simple to prepare, making them an excellent option for both novice and experienced bakers.

They’re a great choice for a family gathering or for sharing with friends, as they cater to a variety of dietary preferences. Plus, baking these cookies will fill your kitchen with the delightful aroma of cinnamon and oats, adding to the festive spirit. Ready to get started? Below is a detailed recipe that serves 4-6 people, guaranteeing everyone gets a taste of this holiday delight.

Ingredients:

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Stir the ingredients together until they’re well mixed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth and fully combined.
4. Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring gently until everything is well incorporated. Be careful not to overmix, as this can result in tougher cookies. Fold in the raisins.
5. Shape the Cookies: Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Gently flatten each scoop of dough slightly with the back of the spoon to help them spread evenly as they bake.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
7. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Extra Tips:

To guarantee your Vegan Oatmeal Raisin Cookies turn out perfectly, make sure your coconut oil is fully melted but not too hot when mixing with the other ingredients, as this can affect the texture of the cookies.

For added texture and flavor, consider adding a handful of chopped nuts or seeds to the dough. If you prefer softer cookies, slightly underbake them, as they’ll continue to firm up as they cool.

Finally, if you’re not a fan of raisins, you can substitute them with vegan chocolate chips or dried cranberries for a festive twist. Enjoy these cookies with a cup of your favorite plant-based milk or hot cocoa for a truly cozy holiday treat!

Vegan Almond Crescent Cookies

Vegan Almond Crescent Cookies are a delightful treat that bring a touch of elegance to any holiday spread. These cookies are characterized by their delicate crescent shape and the subtle, nutty flavor of almonds. Perfectly crumbly yet soft, they’re sure to become a favorite at any festive gathering.

Made with simple ingredients and free from animal products, they offer a delectable alternative for those who follow a vegan lifestyle or are simply looking to try something new this holiday season. The rich almond flavor pairs wonderfully with a dusting of powdered sugar, creating a cookie that not only looks beautiful but also melts in your mouth.

Whether you’re serving them at a Christmas party or packaging them as gifts, these cookies are guaranteed to impress both vegans and non-vegans alike. The following recipe is designed to serve 4-6 people, guaranteeing everyone has the chance to indulge in this holiday delight.

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup powdered sugar for dusting

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to guarantee even baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, all-purpose flour, granulated sugar, and salt until well combined. This helps to guarantee that all the dry ingredients are evenly distributed.
3. Blend Wet Ingredients: In a separate large bowl, cream the softened vegan butter with a hand mixer until it’s light and fluffy. Add the vanilla and almond extracts, continuing to beat until these ingredients are fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until a dough forms. The dough should be soft but firm enough to hold its shape without being sticky.
5. Shape the Cookies: Take small amounts of dough and roll them into balls, about 1 tablespoon each. Then, roll each ball into a log shape, and gently curve them into crescent shapes. Place each crescent on the prepared baking sheets, leaving about 1 inch between each cookie.
6. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as they can become too hard once cooled.
7. Cool and Dust: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Once they’re completely cool, dust them generously with powdered sugar.

Extra Tips:

To achieve the perfect texture, confirm your vegan butter is softened but not melted, as this will help the dough maintain its shape. If you prefer a stronger almond flavor, consider adding a few drops more of almond extract.

Additionally, for a festive touch, you can sprinkle some finely chopped almonds over the top of the cookies before baking. Finally, store the cookies in an airtight container to keep them fresh and crumbly for several days.

Vegan Molasses Cookies

Vegan Molasses Cookies are a delightful addition to any holiday spread, offering a chewy texture and warm, spiced flavor reminiscent of traditional holiday treats. These cookies are made without any animal products, making them a great option for those following a vegan diet, or for anyone looking to try something new and delicious. The rich flavors of molasses, combined with aromatic spices like ginger and cinnamon, create a cookie that’s both comforting and indulgent.

Perfect for a cozy winter evening, these cookies pair wonderfully with a hot cup of tea or coffee. With their soft centers and slightly crisp edges, Vegan Molasses Cookies are sure to satisfy your sweet tooth while keeping things plant-based. Not only are they easy to make, but they also offer a beautiful aroma that will fill your kitchen as they bake, bringing the spirit of the holidays to life. This recipe serves 4-6 people, making it ideal for small gatherings or family treats.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup almond milk
• Additional sugar for rolling

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, unsweetened applesauce, molasses, brown sugar, and vanilla extract. Whisk until the mixture is smooth and the sugar is dissolved.
4. Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently to combine. Pour in the almond milk as needed to achieve a soft dough consistency. Make sure everything is mixed until just combined to avoid overmixing.
5. Form the Cookies: Using a tablespoon or a small cookie scoop, form the dough into small balls. Roll each ball in sugar to coat them evenly. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
6. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are set, and the tops have slight cracks. The cookies will continue to firm up as they cool.
7. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Extra Tips:

For the best results, make sure that your coconut oil is fully melted before mixing it with the other wet ingredients to achieve a smooth consistency. If you prefer a slightly crispier cookie, you can extend the baking time by a minute or two, but be careful as overbaking can lead to a loss of the desired chewy texture.

Additionally, these cookies can be stored in an airtight container for up to a week, making them an excellent option for make-ahead holiday baking. Enjoy these cookies as they are, or consider adding a pinch of nutmeg for an extra layer of spice.

Vegan Peppermint Chocolate Crinkle Cookies

Indulge in the festive flavors of Vegan Peppermint Chocolate Crinkle Cookies this holiday season. These cookies are a delightful combination of rich chocolate and invigorating peppermint, making them a perfect treat for Christmas gatherings. With their fudgy interior and crackled sugar coating, these cookies not only taste delicious but also look stunning on any holiday dessert platter.

Made entirely without any animal products, they’re a great option for anyone following a vegan diet or for those looking to try something new and plant-based.

Whether you’re an experienced baker or just starting out, these cookies are simple to make and require minimal ingredients. The dough comes together quickly and doesn’t require chilling, allowing you to have freshly baked cookies in no time. The peppermint extract adds a festive twist, while the cocoa powder gives the cookies a deep chocolate flavor.

They’re sure to be a hit with family and friends, leaving everyone reaching for seconds.

Ingredients (Serves 4-6):

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 3/4 cup granulated sugar
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup powdered sugar (for rolling)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to guarantee even cooking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This guarantees the baking powder is evenly distributed, helping the cookies rise properly.
3. Combine Wet Ingredients: In a separate large bowl, mix the melted coconut oil and granulated sugar until the mixture is smooth and well combined. Add in the almond milk, vanilla extract, and peppermint extract, stirring until everything is fully incorporated.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until a thick dough forms. The dough should be firm enough to roll into balls but still slightly sticky.
5. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Roll each ball in the powdered sugar until fully coated. The powdered sugar gives the cookies their distinctive crinkle appearance.
6. Bake the Cookies: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and developed a crackled surface.
7. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Vegan Peppermint Chocolate Crinkle Cookies with a cup of warm almond milk or your favorite holiday beverage.

Extra Tips:

For the best results, make sure your coconut oil is completely melted before mixing it with the sugar; this guarantees that the sugar dissolves properly, giving the cookies a perfect texture.

If you prefer a stronger peppermint flavor, you can adjust the peppermint extract to taste, but do so sparingly as it can easily overpower the chocolate.

These cookies can be stored in an airtight container at room temperature for up to a week, making them an excellent make-ahead option for holiday parties. Enjoy experimenting with different types of plant-based milk or add-ins like vegan chocolate chips for additional texture and flavor.

Vegan Snowball Cookies

Vegan Snowball Cookies are a delightful and festive treat that perfectly capture the essence of a winter wonderland on a plate. These cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are traditionally buttery and nutty, but in this vegan version, we use plant-based ingredients to achieve the same delicious result without any animal products.

They’re light, crumbly, and coated with a generous dusting of powdered sugar, resembling tiny snowballs, and are sure to be a hit at any holiday gathering. These cookies aren’t only simple to make but also require minimal ingredients, making them an ideal choice for any home baker looking for a quick and satisfying holiday recipe.

Perfect for serving alongside a warm cup of tea or coffee, Vegan Snowball Cookies can be enjoyed by everyone, regardless of dietary preferences. This recipe yields about 24-30 cookies, making it suitable for serving 4-6 people.

Ingredients:

• 1 cup vegan butter, softened
• 1/2 cup powdered sugar, plus extra for coating
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely chopped pecans or walnuts
• 1/4 teaspoon salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened vegan butter and 1/2 cup of powdered sugar together until light and creamy. This should take about 2-3 minutes using an electric mixer.
3. Add Vanilla: Mix in the vanilla extract until well combined. The vanilla will add a lovely aroma and depth of flavor to the cookies.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Fold in the Nuts: Gently fold in the chopped pecans or walnuts until evenly distributed throughout the dough. The nuts add a delightful crunch and nutty flavor to the cookies.
6. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden brown. Be careful not to overbake as they should remain pale on top.
8. Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes. Then, roll them in the extra powdered sugar while they’re still warm. Place them on a wire rack to cool completely, and roll them in powdered sugar a second time once fully cooled for a thicker coating.

Extra Tips:

For a more pronounced nutty flavor, you can toast the pecans or walnuts before chopping them. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally until fragrant.

Confirm your vegan butter is at room temperature before beginning, as this will make creaming it with the sugar much easier. Finally, if you find the dough too crumbly, add a teaspoon of plant-based milk to help it come together. Enjoy your Vegan Snowball Cookies as a sweet, snowy treat during the holiday season!