50 Vegan Cookies Recipes That Made Me Go WOW

If you’re in the mood for something sweet that’s also kind to the planet, vegan cookies are calling your name!

Whether you’re skipping dairy, avoiding eggs, or just hunting for a treat that’s every bit as tasty as it is cruelty-free, these cookies have your back.

Yes, you can have ooey-gooey, melt-in-your-mouth goodness without a single animal product involved—promise!

Grab your mixing bowl, and let’s whip up some cookie magic together.

Why You’ll Love These Vegan Cookies

Oh, where do I even start? Vegan cookies are like the superhero of desserts—delicious, versatile, and full of good vibes.

Here’s why they’ll win your heart:

Easy to make: Perfect for beginners, pros, or anyone who just wants cookies on the table fast.

They’re for everyone: Whether you’re a vegan pro or just curious about plant-based baking, these cookies are a crowd-pleaser.

No weird ingredients: Ditch those whacky hard-to-find substitutes. These cookies are made from the usual suspects that you probably already have in your pantry.

Planet-friendly indulgence: Take a bite and feel good about that choice, making it easy for the environment and the animals to be well-loved, too.

Crazy good flavor: Just because they’re vegan doesn’t mean they skimp on taste. Imagine gooey chocolate chips, warm spices, and that perfect soft and chewy balance.

Chickpea And Peanut Butter Cookies

Chickpea and peanut butter cookies are a delightful twist on traditional cookies. They are soft, chewy, and packed with flavor, making them a fantastic treat for anyone, whether you’re vegan or not. The combination of chickpeas and peanut butter gives these cookies a unique, nutty taste while providing a nutritious boost.

This recipe is super simple to make and perfect for those following a gluten-free or plant-based lifestyle. You only need a few ingredients to whip up a batch of these deliciously healthy cookies. Enjoy them as a snack or dessert that satisfies your sweet tooth without the guilt!

Ingredients

• 1 cup cooked chickpeas, mashed
• 1/2 cup natural peanut butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: chocolate chips or chopped nuts for added flavor

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed chickpeas, peanut butter, maple syrup, vanilla extract, baking soda, and salt. Mix until smooth and well combined.
3. If you like, fold in chocolate chips or nuts to the mixture for extra texture and flavor.
4. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Flourless Snickerdoodle Cookies

Flourless snickerdoodle cookies are a delightful twist on the classic treat. Made without traditional flour, these cookies are soft, chewy, and bursting with cinnamon flavor. The almond flour gives them a nutty richness while keeping them gluten-free and plant-based, perfect for a healthy lifestyle.

Not only are they simple to make, but they also require minimal ingredients, making them a quick option for those last-minute cravings. Whether you’re vegan, gluten-free, or just looking for a nutritious snack, these cookies hit the spot!

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients until a dough forms.
5. Roll the dough into small balls and place them on the baking sheet. Flatten them slightly with your palm.
6. Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Spelt Flour Coconut Cookies

These Spelt Flour Coconut Cookies are a delightful treat that perfectly combines nutty flavors with a hint of sweetness. Made with spelt flour, these cookies are not only healthy but also dairy-free and suitable for a plant-based lifestyle. The coconut adds a tropical twist, making each bite a tasty experience.

Simple to whip up, this recipe is ideal for both seasoned bakers and beginners. The cookies have a lovely crunch on the outside and a soft, chewy center. Enjoy them as a snack or a light dessert!

Ingredients

• 1 cup spelt flour
• 1/2 cup shredded coconut
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 1/4 cup almond milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the spelt flour, shredded coconut, salt, and baking powder.
3. In another bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond milk until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Using a tablespoon, scoop out the dough and place it on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-18 minutes, or until the edges are golden brown.
7. Let them cool on a wire rack before enjoying your delicious cookies!

Blueberry Muffin Top Cookies

Blueberry Muffin Top Cookies are a delightful treat that combines the best of both worlds: the chewy goodness of cookies and the muffin-like texture of blueberry muffins. These cookies are bursting with juicy blueberries and have a hint of vanilla, making them a nutritious option for any meal or snack. They’re simple to make, requiring just a few ingredients, and are sure to be a hit with everyone.

These cookies are not only vegan but also gluten-free, making them an excellent choice for various dietary lifestyles. With a soft, fluffy top and slightly crispy edges, they are perfect for a quick breakfast or as a tasty dessert. Enjoy them with a glass of almond milk for a healthy and satisfying treat!

Ingredients

• 1 cup almond flour
• 1/2 cup oats (gluten-free if needed)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, oats, baking powder, and salt together.
3. In another bowl, combine maple syrup, melted coconut oil, and vanilla extract. Pour this mixture into the dry ingredients and stir until well combined.
4. Gently fold in the blueberries, being careful not to crush them.
5. Using a spoon, drop dollops of the cookie dough on the prepared baking sheet, leaving some space between each.
6. Bake for 15-20 minutes, or until the edges are lightly golden. Allow to cool for a few minutes before transferring to a wire rack.

Peppermint Mocha Cookies

These peppermint mocha cookies blend the rich flavors of coffee and chocolate with a refreshing hint of peppermint. Perfectly soft and chewy, they are a delightful treat for coffee lovers and a wonderful addition to any holiday gathering. Plus, they’re simple to whip up, making them a great choice for a quick baking session!

These cookies are vegan, gluten-free, and plant-based, making them suitable for different lifestyles. With a chocolate drizzle and crushed peppermint on top, they not only taste great but also look festive. Enjoy these delicious cookies with a cup of your favorite hot beverage!

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup brewed coffee, cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• Dairy-free chocolate chips (for drizzling)
• Crushed peppermint candies (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together maple syrup, melted coconut oil, coffee, vanilla extract, and peppermint extract.
4. Combine the wet and dry ingredients and mix until a dough forms.
5. Using a tablespoon, scoop out the dough and roll it into balls, placing them on the prepared baking sheet. Flatten each ball slightly.
6. Bake for 10-12 minutes until the edges are firm. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
7. Once cooled, melt dairy-free chocolate chips and drizzle over the cookies. Top with crushed peppermint candies.
8. Let the chocolate set before serving. Enjoy your peppermint mocha cookies!

Turmeric Ginger Cookies

These Turmeric Ginger Cookies are a delightful treat that combines the warmth of ginger with the earthiness of turmeric. They offer a unique flavor profile that’s both comforting and refreshing, making them perfect for any occasion. Plus, they’re simple to make, so you’ll be enjoying these tasty cookies in no time!

These cookies are not only delicious but also nutritious, fitting perfectly into a plant-based lifestyle. They are gluten-free and dairy-free, making them an excellent choice for those with dietary restrictions. Enjoy a sweet yet healthy snack that you can feel good about!

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (unsweetened)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, coconut flour, baking soda, turmeric, ginger, and salt.
3. Add in melted coconut oil, maple syrup, and vanilla extract. Stir until a dough forms.
4. Fold in the shredded coconut until evenly distributed.
5. Using your hands, shape the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly.
6. Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Puffed Quinoa Protein Cookies

Puffed quinoa protein cookies are a fantastic treat that blends nutrition with taste. These cookies are not only easy to make but also satisfy cravings while keeping things healthy. With a delightful crunch and a hint of sweetness, they make a perfect snack for any time of the day.

Rich in plant-based protein, these cookies are ideal for those following a vegan or vegetarian lifestyle. They are also gluten-free, making them suitable for various dietary needs. Enjoy these nutritious bites without any guilt!

Ingredients

• 1 cup puffed quinoa
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/2 cup rolled oats
• 1/4 cup coconut flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond butter, maple syrup, and vanilla extract. Stir until smooth.
3. Add puffed quinoa, rolled oats, coconut flour, baking powder, and salt. Mix until well combined.
4. Form the mixture into small balls or cookies and place them on the prepared baking sheet.
5. Bake for 10-12 minutes or until golden brown. Let them cool before serving.

Gingerbread Cookies

Gingerbread cookies are a delightful treat, bursting with warm spices and a hint of sweetness. They have a rich flavor that many associate with the holiday season, making them perfect for festive gatherings and cozy nights in. Plus, this vegan version is simple to whip up, allowing you to enjoy delicious flavors without any animal products.

These cookies are not just tasty; they can also fit into a plant-based lifestyle. The combination of ginger, cinnamon, and molasses creates a comforting aroma that fills the kitchen, inviting everyone to join in the fun of baking. Decorating them adds to the joy, making these cookies not only delicious but also a fun activity to share with family and friends.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
2. Combine Wet Ingredients: In another bowl, mix brown sugar, molasses, melted coconut oil, and vanilla until smooth.
3. Combine Mixtures: Gradually add the wet mixture into the dry ingredients, stirring until a dough forms.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
5. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll and Cut: Roll out the dough on a floured surface to about 1/4 inch thick. Use cookie cutters to shape your cookies.
7. Bake: Place the cookies on the prepared baking sheet and bake for about 8-10 minutes until slightly firm.
8. Cool: Let them cool on a wire rack before decorating.

Maamoul (Date-Orange Stuffed Cookies)

Maamoul cookies are a delightful treat filled with a sweet mixture of dates and a hint of orange. These cookies are melt-in-your-mouth good, with a crumbly texture that pairs perfectly with the rich filling. They make for a wonderful snack or dessert that can brighten up any occasion.

Making Maamoul is quite simple, perfect for both seasoned bakers and newcomers. The combination of flavors is not only satisfying, but it’s also a healthy choice since they are naturally sweetened with dates. Enjoy these cookies as part of a plant-based, vegetarian lifestyle!

Ingredients

• 2 cups all-purpose flour
• 1 cup semolina
• 1/2 cup olive oil
• 1/4 cup powdered sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 2 cups pitted dates, chopped
• 1 tablespoon orange zest
• 1/4 teaspoon cinnamon
• Powdered sugar for dusting

Instructions

1. Prepare the Dough: In a large bowl, mix flour, semolina, baking powder, and salt. Stir in olive oil and powdered sugar until crumbly. Gradually add orange juice, mixing until a soft dough forms.
2. Make the Filling: In a separate bowl, combine chopped dates, orange zest, and cinnamon. Mix well to create a sticky filling.
3. Shape the Cookies: Preheat your oven to 350°F (175°C). Take a small piece of dough, flatten it in your hand, and place a teaspoon of the date filling in the center. Fold the dough over the filling and shape it into a ball or use a mold for decorative shapes.
4. Bake: Place the formed cookies on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until lightly golden.
5. Cool and Dust: Allow cookies to cool slightly, then dust with powdered sugar before serving.

Banana Coconut Cookies

Banana coconut cookies are a delightful treat that combine the sweet flavor of ripe bananas with the tropical touch of coconut. These cookies are soft, chewy, and packed with nutrients, making them a guilt-free indulgence for anyone following a plant-based or gluten-free lifestyle.

This recipe is simple and quick to whip up, perfect for a cozy afternoon snack or a healthy dessert option. Enjoy the natural sweetness from the bananas paired with the richness of coconut, creating a cookie that everyone will love!

Ingredients

• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Mix well until smooth.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
5. Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Blueberry Pistachio Cookies

The combination of sweet blueberries and crunchy pistachios creates a delightful flavor explosion in these vegan cookies. They are not only tasty but also nutritious, making them a great snack for any lifestyle. Plus, the recipe is simple, perfect for both novice and seasoned bakers!

These cookies are a lovely blend of chewy and crunchy textures. Each bite bursts with fruity sweetness and nutty goodness, making them a healthy treat you can enjoy guilt-free. You can easily customize this recipe to fit your preferences, whether you want to add a hint of chocolate or a sprinkle of spices.

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour (gluten-free if desired)
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 cup dried blueberries
• 1/2 cup pistachios, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, all-purpose flour, coconut sugar, baking soda, and salt.
3. Add the melted coconut oil, non-dairy milk, and vanilla extract. Stir until a dough forms.
4. Fold in the dried blueberries and chopped pistachios until evenly distributed.
5. Using a tablespoon, scoop out the dough and place it on the prepared baking sheet, spacing them about two inches apart.
6. Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Poppy Seed Cookies

Lemon poppy seed cookies are a delightful treat that perfectly blends zesty lemon flavor with the crunch of poppy seeds. These cookies are light, refreshing, and a tad chewy, making them a great option for anyone looking for a sweet yet tangy snack.

Making these cookies is quite simple, even for beginner bakers. With a few plant-based ingredients, you can whip up a batch that is not only delicious but also fits a vegetarian lifestyle. Enjoy them with a cup of tea or share them with friends for a cheerful gathering!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract
• 2 tablespoons almond milk (or any plant-based milk)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
3. Create the Cookie Mixture: In another bowl, mix the coconut sugar, melted coconut oil, lemon juice, lemon zest, vanilla extract, and almond milk until smooth. Gradually add the dry ingredients, mixing until a dough forms. Fold in the poppy seeds.
4. Form the Cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with your hand.
5. Bake: Bake for 10-12 minutes, or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Almond Cookies Dipped In Dark Chocolate

These almond cookies dipped in dark chocolate are a delightful treat that perfectly marries rich and nutty flavors. With a simple recipe, they’re easy to whip up for a snack or dessert, and they fit seamlessly into a healthy, plant-based lifestyle.

The cookies have a satisfying crunch and a buttery essence, complemented beautifully by the smooth, dark chocolate coating. Topped with a sprinkle of sea salt, they’re sure to impress friends, family, or even just yourself!

Ingredients

• 1 cup almond flour
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark chocolate chips (dairy-free)
• Sea salt for topping

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, all-purpose flour, baking soda, and salt.
3. In another bowl, combine melted coconut oil, maple syrup, and vanilla extract. Stir the wet ingredients into the dry ingredients until well combined.
4. Using your hands, form small balls of dough and flatten them slightly. Place them on the prepared baking sheet.
5. Bake for 10-12 minutes until edges are golden. Let them cool completely on a wire rack.
6. Melt the dark chocolate chips in a microwave or double boiler. Dip half of each cooled cookie into the chocolate and place them back on the parchment paper.
7. Sprinkle a pinch of sea salt on top of the chocolate before it sets. Allow the chocolate to harden before serving.

Raspberry Almond Linzer Cookies

Raspberry Almond Linzer Cookies are a delightful treat that perfectly blends the sweetness of raspberries with the rich nuttiness of almonds. These cookies are not only visually appealing with their heart-shaped cutouts but also offer a lovely balance of textures. The tender, crumbly cookie pairs wonderfully with the fruity filling, making each bite a delicious experience.

This recipe is simple enough for bakers of all levels. With just a few ingredients, you can create a batch of cookies that are perfect for any occasion—be it a cozy afternoon at home or a festive gathering. Plus, they’re plant-based, gluten-free, and dairy-free, making them a healthy choice for everyone!

Ingredients

• 1 cup almond flour
• 1 cup all-purpose gluten-free flour
• 1/3 cup powdered sugar
• 1/2 cup vegan butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup raspberry jam
• Powdered sugar for dusting

Instructions

1. Mix the Flours: In a mixing bowl, combine almond flour, gluten-free flour, powdered sugar, and salt.
2. Blend in the Butter: Add the softened vegan butter and vanilla extract. Mix until a dough forms.
3. Chill the Dough: Wrap the dough in plastic and refrigerate for 30 minutes.
4. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Roll and Cut: On a floured surface, roll out the dough to about 1/4 inch thick. Use a cookie cutter to cut out shapes. Cut out a smaller shape in half of the cookies to create the heart openings.
6. Bake: Place the cookies on the baking sheet and bake for 10-12 minutes or until lightly golden.
7. Assemble: Let the cookies cool completely. Spread raspberry jam on the solid cookies and top with the cutout cookies. Dust with powdered sugar before serving.

Ginger Molasses Cookies

Ginger molasses cookies are a delightful treat, perfect for warming up your day. These cookies strike a wonderful balance between spicy ginger and sweet molasses, creating a flavor that is both comforting and invigorating.

Simple to make, these cookies come together quickly and are ideal for sharing with friends or enjoying during cozy nights at home. With their chewy texture and aromatic scent, they are sure to be a hit in any kitchen!

Ingredients

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

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, mix the brown sugar, melted coconut oil, molasses, almond milk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, until the edges are set but the centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Double Chocolate Chip Cookies

These Double Chocolate Chip Cookies are a delightful treat for anyone who loves rich flavors. With a combination of cocoa powder and chocolate chips, each bite is a burst of chocolaty goodness. They are also simple to whip up, making them perfect for a quick snack or dessert.

Made with plant-based ingredients, these cookies fit perfectly into a vegan and dairy-free lifestyle. They offer a nutritious alternative to traditional cookies without sacrificing flavor. Enjoy them fresh out of the oven or stored for later, as they maintain their deliciousness for days!

Ingredients

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, cocoa powder, sugar, baking soda, and salt.
3. Add melted coconut oil, maple syrup, and vanilla extract. Mix until a dough forms.
4. Fold in the vegan chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them a couple of inches apart.
6. Bake for 10-12 minutes or until the edges are slightly firm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies are the perfect balance of refreshing mint and rich chocolate. These vegan delights are not only tasty but also simple to whip up, making them a great treat for any occasion. With a chewy texture and bursts of minty flavor, they are sure to be a hit with everyone, whether they follow a plant-based lifestyle or not.

Using dairy-free and gluten-free ingredients, these cookies cater to various dietary preferences. Each bite brings a delightful combination of mint and chocolate that feels both indulgent and nutritious. Enjoy them warm, or store them for a sweet snack later!

Ingredients

• 1 cup coconut oil, softened
• 1 cup brown sugar
• 1/4 cup almond milk
• 2 teaspoons peppermint extract
• 2 cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened coconut oil and brown sugar until smooth. Add almond milk and peppermint extract, then mix well.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until combined.
4. Fold in dairy-free chocolate chips.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chocolate Avocado Cookies

Chocolate avocado cookies are a delightful twist on traditional cookies, merging rich chocolate flavor with the creamy goodness of avocado. They’re not only tasty, but they also pack a nutritious punch, making them ideal for anyone looking for a healthy dessert option.

This recipe is simple to follow, perfect for bakers of all levels. The cookies are naturally sweet, gluten-free, and completely dairy-free, making them suitable for a variety of dietary lifestyles. Enjoy them as a snack, dessert, or even a treat to share with friends!

Ingredients

• 1 ripe avocado
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash Avocado: In a mixing bowl, mash the ripe avocado until smooth. Add coconut sugar, maple syrup, and vanilla extract, and mix well.
3. Combine Dry Ingredients: In another bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
4. Mix Together: Gradually add the dry ingredients to the avocado mixture, stirring until fully combined. Fold in the dark chocolate chips.
5. Scoop Cookies: Use a spoon or cookie scoop to place dollops of dough onto the prepared baking sheet, spacing them apart.
6. Bake: Bake for 10-12 minutes, or until the edges are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Chocolate Chip Banana Cookies

Chocolate chip banana cookies are a delightful treat that perfectly combines the sweetness of ripe bananas with rich chocolate chips. They are soft, chewy, and bursting with flavor, making them a favorite for both kids and adults. Plus, this recipe is simple to whip up, requiring minimal ingredients and time—ideal for a quick snack or dessert.

This recipe is vegan, dairy-free, and can easily be made gluten-free by substituting the flour. These cookies not only satisfy your sweet tooth but also contribute to a healthy lifestyle with their nutritious ingredients. Enjoy them with a glass of almond milk for a perfect pairing!

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup almond butter or peanut butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract. Mix until smooth.
3. Add the rolled oats, baking soda, and salt to the mixture. Stir until combined.
4. Fold in the vegan chocolate chips.
5. Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Vanilla Almond Snowball Cookies

Vanilla Almond Snowball Cookies are a delightful treat that combines a rich, buttery taste with a hint of sweetness. These cookies are light, crumbly, and melt in your mouth, making them perfect for any occasion—especially the holidays. Plus, they are simple to make, so even novice bakers can whip up a batch with ease.

These cookies are not only delicious but also fit into a dairy-free and vegetarian lifestyle. The combination of almond and vanilla creates a comforting flavor that is both nostalgic and satisfying. They are a great addition to any cookie platter, sure to impress family and friends.

Ingredients

• 1 cup almond flour
• 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
• 1/2 cup powdered sugar
• 1/4 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, all-purpose flour, powdered sugar, and salt. Mix well.
3. Add melted coconut oil, vanilla extract, and almond extract to the dry ingredients. Stir until a dough forms.
4. Using your hands, roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
5. Bake for 12-15 minutes until the cookies are slightly golden. Remove from the oven and let them cool for a few minutes.
6. While they are still warm, dust the cookies with powdered sugar for a snowy finish.
7. Enjoy your Vanilla Almond Snowball Cookies with a cup of tea or coffee!

Zucchini Chocolate Chip Cookies

These Zucchini Chocolate Chip Cookies are a delightful twist on the classic cookie, blending the rich sweetness of chocolate with the unexpected texture and moisture of zucchini. Not only do they taste amazing, but they also add a nutritious touch to your dessert, making them a fun and healthy option for any meal.

Simple to prepare, this recipe is perfect for both novice bakers and seasoned pros. With just a few ingredients, you can whip up a batch in no time. The cookies are soft, chewy, and full of chocolatey goodness, making them a hit for anyone looking to enjoy a plant-based treat.

Ingredients

• 1 cup shredded zucchini (excess water squeezed out)
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the melted coconut oil, brown sugar, and granulated sugar until combined. Stir in the shredded zucchini and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
4. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Compost Cookies

Compost cookies are the perfect treat for anyone seeking a crunchy, chewy delight packed with flavor. These cookies are incredibly versatile, allowing you to mix and match ingredients based on what you have on hand. They are deliciously satisfying, combining sweet and savory elements, making them a great option for a healthy lifestyle.

They’re simple to whip up, requiring just a few basic ingredients. The result is a batch of cookies that not only taste amazing but also feel good to eat. Plus, they’re entirely plant-based and can be made gluten-free with the right substitutions!

Ingredients

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup nuts (e.g., walnuts or pecans)
• 1/2 cup dried fruit (e.g., cranberries or raisins)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, almond flour, all-purpose flour, baking soda, and salt.
3. In another bowl, combine the brown sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips, nuts, and dried fruit.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them apart as they will spread.
6. Bake for about 10-12 minutes until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Lemon Blueberry Cookies With Cream Cheese

Lemon blueberry cookies are a delightful treat that perfectly blend sweet and tangy flavors. These cookies are soft, chewy, and bursting with juicy blueberries, making them a refreshing snack. Topped with a creamy layer of dairy-free cream cheese frosting, they are both satisfying and nutritious.

This vegan recipe is simple to make, so you can whip up a batch in no time. Whether you’re hosting friends or just need a little pick-me-up, these cookies fit into any plant-based lifestyle.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh blueberries
• 1/2 cup dairy-free cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon juice (for frosting)
• 1 teaspoon lemon zest (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Mix well.
3. In another bowl, whisk together melted coconut oil, maple syrup, vanilla extract, lemon juice, and lemon zest until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
5. Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them a few inches apart.
6. Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the pan for a few minutes before transferring to a wire rack.
7. For the frosting, beat together dairy-free cream cheese, powdered sugar, and lemon juice until smooth.
8. Once the cookies have cooled, spread a layer of frosting on top and garnish with lemon zest. Enjoy your delicious lemon blueberry cookies!

Black Forest Cookies

Black Forest cookies are a delightful twist on the classic dessert. These vegan treats combine rich chocolate flavors with the tartness of cherries, creating a perfect balance of taste. They are simple to make, requiring just a handful of ingredients, making them an ideal choice for anyone looking for a quick and delicious snack.

These cookies are not only vegan but also dairy-free, ensuring they fit well within a plant-based lifestyle. The addition of powdered sugar on top adds a touch of sweetness and visual appeal, making them perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup pitted cherries (fresh or frozen)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, cocoa powder, coconut sugar, baking soda, and salt.
3. In another bowl, mix the applesauce, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the cherries gently.
5. Use a spoon to scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes until the edges are set. Let them cool on the sheet for a few minutes before transferring to a wire rack.
7. Once cooled, dust with powdered sugar before serving.

Lavender Lemon Cookies

These Lavender Lemon Cookies are a delightful treat that combines the refreshing taste of lemon with the subtle floral notes of lavender. They are simple to make, making them perfect for anyone looking to whip up a batch of cookies without too much fuss. The balance of tangy and sweet, paired with a hint of floral essence, creates a uniquely delicious flavor that will have everyone coming back for more.

These cookies fit perfectly into a plant-based lifestyle, and they are both gluten-free and dairy-free, making them an excellent choice for those with dietary restrictions. Plus, they are nutritious enough to enjoy as an everyday snack!

Ingredients

• 1 cup almond flour
• 1 cup all-purpose gluten-free flour
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried culinary lavender
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Prepare the Dough: In a large bowl, mix almond flour, gluten-free flour, coconut sugar, baking soda, and salt. In another bowl, combine melted coconut oil, maple syrup, lemon juice, and lemon zest. Stir the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the dried lavender.
2. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to firm up.
3. Shape the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls and place them on a lined baking sheet. Press them down gently to form cookie shapes.
4. Bake the Cookies: Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let cool on a wire rack.
5. Serve: Enjoy these cookies as a tasty treat on their own or with a cup of tea!

S’Mores Cookies

S’mores cookies combine the classic flavors of campfire s’mores into a delightful, chewy treat. These cookies are packed with sweet chocolate, fluffy marshmallows, and a hint of graham cracker goodness, making them a fun twist on a traditional favorite. They’re simple to make, perfect for satisfying your sweet tooth, or sharing with friends.

Whether you’re a long-time vegan or just looking to try something new, these cookies fit perfectly into a plant-based lifestyle. They are not only delicious but also nutritious, making them a guilt-free dessert option. Plus, they cater to various dietary needs, being both dairy-free and vegetarian. Get ready to whip up a batch and enjoy the cozy, comforting taste of s’mores in cookie form!

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dairy-free chocolate chips
• 1 cup mini vegan marshmallows
• 1/2 cup crushed graham crackers (vegan)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, all-purpose flour, coconut sugar, baking soda, and salt.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until well combined.
4. Fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
5. Using a tablespoon, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes until the cookies are golden around the edges. They may look soft but will firm up as they cool.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Cookies With Maple Glaze

These pumpkin cookies topped with a luscious maple glaze are the perfect treat for fall. They offer a delightful balance of warm pumpkin spice and sweet maple, making them a great choice for anyone looking for a tasty dessert that fits a plant-based lifestyle. Plus, they’re easy to whip up, so you can enjoy them fresh out of the oven in no time!

Not only are these cookies vegan and dairy-free, but they also bring a touch of healthy goodness with the pumpkin. Soft, chewy, and bursting with flavor, these treats are ideal for sharing at gatherings or savoring alone with a warm drink. Get ready to impress your friends and family!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
7. While the cookies cool, prepare the maple glaze by whisking together 1 cup powdered sugar, 2 tablespoons maple syrup, and a splash of almond milk until smooth. Drizzle over the cooled cookies.

Sesame Chocolate Chip Cookies

These Sesame Chocolate Chip Cookies are a delightful twist on the classic cookie. The nutty flavor of sesame complements the rich chocolate chips, creating a sweet and savory combo that’s hard to resist. They’re not just tasty; they also fit well into a healthy lifestyle, being both dairy-free and vegetarian.

Making these cookies is simple and fun, perfect for a quick baking session. They promise a chewy texture with a nutty crunch, making each bite enjoyable. Whether you’re sharing with friends or keeping them all to yourself, these cookies are sure to please!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/4 cup sesame seeds

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking soda, and salt together.
3. In another bowl, combine the melted coconut oil, brown sugar, maple syrup, and vanilla extract. Stir until well mixed.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined. Fold in the chocolate chips and sesame seeds.
5. Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Best Chunky Monkey Cookies

These Chunky Monkey Cookies are a delightful treat that combines the goodness of bananas, nuts, and rich chocolate. They’re not just tasty; they’re also simple to make, making them perfect for both experienced bakers and beginners alike. The blend of flavors gives each bite a comforting, homey feel that everyone will love.

Made with plant-based ingredients, these cookies are a fantastic addition to a healthy, vegetarian lifestyle. They are dairy-free and can easily be made gluten-free with the right flour. Enjoy them with a glass of plant-based milk for a nutritious snack or dessert!

Ingredients

• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1/2 cup natural peanut butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (dairy-free)
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the mashed bananas, peanut butter, maple syrup, and vanilla extract until well combined.
3. Add the rolled oats, baking soda, and salt to the wet mixture, stirring until all ingredients are incorporated.
4. Fold in the dark chocolate chips and chopped walnuts gently.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are golden brown.
7. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Fig And Walnut Cookies

These Fig and Walnut Cookies are a delightful treat that combines the sweetness of figs with the crunch of walnuts. They offer a lovely balance of flavors that make each bite a little celebration. Plus, they’re simple to make, making them perfect for both novice and experienced bakers!

With their rich texture and natural sweetness, these cookies fit perfectly into a plant-based lifestyle. They are dairy-free, and can easily be made gluten-free with a few swaps. Enjoy them with a cup of tea or as a nutritious snack during the day!

Ingredients

• 1 cup almond flour
• 1/2 cup rolled oats
• 1/2 cup dried figs, chopped
• 1/2 cup walnuts, chopped
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, rolled oats, baking soda, and salt.
3. Add Wet Ingredients: In another bowl, mix together maple syrup, melted coconut oil, and vanilla extract. Pour this mixture into the dry ingredients and stir until combined.
4. Add Figs and Walnuts: Fold in the chopped figs and walnuts until evenly distributed throughout the dough.
5. Scoop and Bake: Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet. Flatten them slightly before baking. Bake for 12-15 minutes until golden brown.
6. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your delicious, healthy cookies!

Pumpkin Spice Latte Cookies

These Pumpkin Spice Latte Cookies blend the warm, cozy flavors of pumpkin and spice with the rich notes of coffee, making them a delightful treat for any time of the year. Expect a soft, chewy texture with hints of cinnamon and nutmeg, complemented by chocolate chips for that extra sweetness. They are simple to make, perfect for both beginner bakers and seasoned pros.

Not only are these cookies plant-based and dairy-free, but they’re also a nutritious option for anyone looking to enjoy a healthy lifestyle without sacrificing taste. Gather your ingredients and get ready for a delicious batch of cookies that will warm your heart!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1 cup brown sugar
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Drop spoonfuls of the dough onto the prepared baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Pistachio And Cranberry Cookies

Pistachio and cranberry cookies bring a delightful twist to traditional cookie recipes. They combine the nutty flavor of pistachios with the tart sweetness of cranberries, creating a scrumptious taste that’s both satisfying and unique. These cookies are simple to make, perfect for any baking enthusiast, and will surely impress friends and family.

Not only are these cookies a treat for your taste buds, but they’re also a healthier option for your sweet cravings. Being dairy-free and vegetarian, they fit into a nutritious and plant-based lifestyle. Whether you enjoy them with a cup of tea or share them at a gathering, they make for a delightful snack.

Ingredients

• 1 cup almond flour
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup unsalted pistachios, chopped
• 1/2 cup dried cranberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, all-purpose flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until well mixed.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Fold in the chopped pistachios and cranberries until evenly distributed.
6. Using a tablespoon, scoop and place dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Treacle Shortbread Cookies

Treacle shortbread cookies are a delightful twist on the classic shortbread, featuring a rich and sweet flavor that pairs perfectly with a cup of tea. These cookies are wonderfully crumbly and melt in your mouth, making them a favorite for both casual snacking and special occasions. Plus, they are simple to make, perfect for anyone looking to whip up a sweet treat without too much fuss.

This recipe is not only vegetarian but can easily fit into a healthy, plant-based lifestyle. With ingredients that are both nutritious and satisfying, these cookies are a sweet indulgence you can feel good about. Let’s get baking!

Ingredients

• 1 cup vegan butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup treacle (or molasses)
• 2 cups all-purpose flour (gluten-free if desired)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• Granulated sugar, for sprinkling

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Make the Dough: In a large bowl, cream together the softened vegan butter, brown sugar, and treacle until smooth. Gradually add in the flour, salt, and baking powder, mixing until a dough forms.
3. Shape the Cookies: Roll the dough into small balls and then flatten them slightly. Place them onto the prepared baking sheet, leaving space between each cookie. Sprinkle a little granulated sugar on top of each cookie for added sweetness.
4. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Healthy Chocolate Orange Oatmeal Cookies

These Healthy Chocolate Orange Oatmeal Cookies are a delightful treat that combines the rich flavor of chocolate with the zesty brightness of orange. The oatmeal gives them a satisfying chew, while the chocolate chips provide just the right amount of sweetness. With a vegan and gluten-free twist, this recipe is not only delicious but also fits perfectly into a healthy lifestyle.

Baking these cookies is simple and quick, making them an ideal choice for any occasion. They’re perfect for snack time or dessert and are sure to please everyone, whether they follow a plant-based diet or not!

Ingredients

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup dairy-free chocolate chips
• Zest of 1 orange
• 2 tablespoons fresh orange juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix together the maple syrup, melted coconut oil, vanilla extract, orange zest, and orange juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Hazelnut Chocolate Chip Cookies

These Hazelnut Chocolate Chip Cookies are a delightful treat that perfectly blend the rich, nutty flavor of hazelnuts with the sweetness of chocolate chips. They are simple to make, making them a great option for both seasoned bakers and beginners alike. Enjoy them warm from the oven with a glass of plant-based milk for a snack that’s not just tasty but also nutritious.

These cookies are dairy-free and can easily be adapted to be gluten-free, catering to various dietary lifestyles. With a crispy edge and a chewy center, they offer a satisfying bite that is hard to resist. Perfect for sharing with friends or munching on during a cozy evening at home!

Ingredients

• 1 cup hazelnuts, chopped
• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking soda, and salt. Stir well to mix.
3. In another bowl, whisk together the melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped hazelnuts and chocolate chips.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them a couple of inches apart.
6. Bake for 10-12 minutes or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Maple Pecan Cookies

Maple Pecan Cookies are a delightful treat that perfectly balance sweetness and nuttiness. They have a rich, buttery flavor complemented by the crunch of pecans and a hint of maple syrup. This recipe is simple to follow, making it ideal for both novice and experienced bakers.

These cookies are not only tasty but also fit into a plant-based and dairy-free lifestyle. They’re great for sharing with friends or enjoying during a cozy evening at home. Plus, they’re gluten-free, making them suitable for various dietary needs!

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup chopped pecans
• 2 tablespoons flaxseed meal (optional, for binding)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, combine maple syrup, melted coconut oil, vanilla extract, and flaxseed meal (if using).
4. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the chopped pecans.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Coconut Date Cookies

Coconut Date Cookies are a delightful treat that perfectly blends the natural sweetness of dates with the tropical flavor of coconut. These cookies are not only delicious, but they also fit well into a plant-based and dairy-free lifestyle. Their chewy texture and satisfying taste make them a great snack for any time of the day.

This recipe is simple to make with just a few ingredients, making it accessible for everyone, whether you’re a seasoned baker or just starting. You’ll love how easy it is to whip up a batch of these nutritious cookies that are both healthy and gluten-free!

Ingredients

• 1 cup pitted dates
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, blend the pitted dates until they form a sticky paste.
3. In a bowl, combine almond flour, shredded coconut, baking soda, and salt.
4. Add the date paste, melted coconut oil, and vanilla extract to the bowl and mix until a dough forms.
5. Shape the dough into small balls and place them on the prepared baking sheet, flattening them slightly.
6. Bake for about 10-12 minutes, or until the edges are golden. Allow them to cool before enjoying your delicious Coconut Date Cookies!

Sweet Potato Chocolate Chip Cookies

If you’re looking for a tasty treat that’s also healthy, sweet potato chocolate chip cookies are a perfect choice! These cookies combine the natural sweetness of sweet potatoes with rich chocolate chips, creating a delightful balance of flavors. Not only are they delicious, but they’re also simple to whip up, making them a great option for a quick snack or dessert.

These cookies are plant-based, gluten-free, and dairy-free, making them suitable for various dietary preferences. Packed with nutritious ingredients, they are a great way to satisfy your sweet tooth while sticking to a healthy lifestyle. Enjoy them fresh out of the oven or save some for later!

Ingredients

• 1 cup mashed sweet potato (cooked and cooled)
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract until smooth.
3. In another bowl, mix together the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
4. Fold in the dairy-free chocolate chips.
5. Use a spoon to drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool slightly before transferring to a wire rack.

Apple And Cinnamon Cookies

If you’re looking for a delightful treat that combines the cozy flavors of autumn, these Apple and Cinnamon Cookies are just what you need. With a perfect balance of sweetness and spice, these vegan cookies are not only scrumptious but also simple to whip up in your kitchen. The aroma of cinnamon wafts through your home as they bake, making it hard to resist enjoying them fresh out of the oven.

These cookies are a great option for anyone seeking a plant-based and dairy-free dessert. They are not just tasty; they’re also nutritious, making them a guilt-free indulgence. Enjoy them as a snack or a light meal accompaniment. Let’s get started on this easy recipe!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup diced apples (peeled and cored)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, oats, coconut sugar, baking soda, cinnamon, and salt.
3. Add the melted coconut oil, applesauce, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gently fold in the diced apples until evenly distributed throughout the dough.
5. Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
6. Bake for 12-15 minutes or until the edges are golden and the centers are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Tiramisu Cookies

Tiramisu cookies are a delightful twist on the classic Italian dessert. These cookies pack the rich flavors of coffee and cocoa into a soft, creamy treat that’s perfect for any occasion. With a combination of almond flour and coconut cream, they’re not only delicious but also fit within a plant-based lifestyle.

Surprisingly simple to make, these cookies come together quickly and offer a nutritious alternative to traditional desserts. You’ll love the creamy filling that mimics the classic tiramisu layers, making these cookies a fantastic dairy-free option for everyone to enjoy!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tablespoon instant coffee
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 cup coconut cream
• 2 tablespoons cocoa powder

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, coconut flour, powdered sugar, instant coffee, and sea salt.
2. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until a dough forms.
3. Roll the dough into small balls and flatten them slightly on a baking sheet lined with parchment paper.
4. Bake for 10-12 minutes until lightly golden. Let them cool completely.
5. While cooling, prepare the filling by whipping together coconut cream and cocoa powder until smooth.
6. Once the cookies are cool, spread a generous amount of the cream mixture between two cookies to create a sandwich.
7. Chill in the refrigerator for about 30 minutes before serving to allow the filling to set.

Chocolate Tahini Cookies

Chocolate Tahini Cookies are a delicious twist on the classic cookie. With a rich, nutty flavor from the tahini and a hint of sweetness from the chocolate, these cookies are both satisfying and enjoyable. They’re also simple to make, perfect for anyone looking for a quick, dairy-free treat.

This recipe is not only vegan but also gluten-free, catering to various dietary needs while remaining utterly delightful. Whether you’re snacking or sharing, these cookies are sure to impress anyone who takes a bite!

Ingredients

• 1 cup tahini
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup gluten-free all-purpose flour
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together tahini, maple syrup, coconut sugar, and vanilla extract until smooth.
3. Add baking soda and salt, mixing well, followed by the gluten-free flour. Stir until just combined.
4. Fold in the dairy-free chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Using a tablespoon, scoop out the dough and shape it into balls. Place them on the prepared baking sheet, spacing them apart.
6. Bake for about 10-12 minutes or until the edges are slightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Danish Butter Cookies

Danish Butter Cookies are a delightful treat that brings a taste of nostalgia to any gathering. With their crisp texture and buttery flavor, these cookies are a perfect companion for tea or coffee. They are surprisingly simple to make, requiring just a few basic ingredients that you probably already have in your pantry.

These cookies are not only delicious but also versatile. You can decorate them with icing or sprinkles to match any occasion, making them both a fun baking project and a tasty snack. Plus, they fit well into a plant-based lifestyle, as they can easily be adapted to be dairy-free and nut-free.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup coconut oil, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup almond milk (or any plant-based milk)
• Optional: Vegan icing or sprinkles for decoration

Instructions

1. Prepare the Dough: In a large bowl, cream together the coconut oil and powdered sugar until light and fluffy. Stir in the vanilla extract and almond milk.
2. Combine Ingredients: Gradually add the flour and salt, mixing until a soft dough forms. If the dough is too crumbly, add a little more almond milk.
3. Shape the Cookies: Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly and use a fork to create a decorative pattern on top.
4. Bake the Cookies: Preheat the oven to 350°F (175°C) and bake for 10-12 minutes or until the edges are lightly golden.
5. Cool and Decorate: Allow the cookies to cool completely before decorating with vegan icing or sprinkles if desired.

Cashew Cranberry Chocolate Chip Cookies

These Cashew Cranberry Chocolate Chip Cookies are a delightful treat that combines the nutty flavor of cashews with the tartness of cranberries and the sweetness of chocolate chips. They are soft, chewy, and packed with delicious ingredients, making them a wholesome snack. Perfect for any occasion, these cookies are simple to make and will please everyone, whether they follow a plant-based lifestyle or not.

Not only are these cookies tasty, but they are also dairy-free and can easily be made gluten-free with the right flour substitution. They make for a nutritious treat that fits well into a healthy meal plan. Enjoy them with a glass of plant-based milk for a delightful snack or dessert!

Ingredients

• 1 cup cashew butter
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the cashew butter, coconut sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, combine the gluten-free flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until well combined.
4. Fold in the dried cranberries and chocolate chips.
5. Using a spoon, scoop out dough and place it onto the prepared baking sheet, leaving space between each cookie.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Raspberry Pistachio Cookies

These Raspberry Pistachio Cookies are a delightful treat for anyone looking for a simple and delicious vegan option. Bursting with the sweet and tangy flavor of fresh raspberries, combined with the subtle crunch of pistachios, these cookies are a perfect blend of taste and texture. They are easy to whip up, making them a great choice for a quick snack or a sweet addition to any meal.

Not only are these cookies dairy-free and plant-based, but they also cater to gluten-free lifestyles, ensuring everyone can enjoy them. With a few simple ingredients, you’ll have a nutritious and satisfying dessert that fits well into a healthy lifestyle.

Ingredients

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup chopped pistachios

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine rolled oats, almond flour, baking soda, and salt.
3. In another bowl, whisk together maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and mix until just combined. Gently fold in the raspberries and pistachios.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Matcha White Chocolate Chip Cookies

These Matcha White Chocolate Chip Cookies combine the earthy flavor of matcha with the sweetness of white chocolate, creating a delightful treat. They are not only visually appealing with their vibrant green hue but also offer a unique taste that is sure to impress.

Making these cookies is straightforward and fun. Perfect for any occasion, they fit seamlessly into a plant-based lifestyle while being both dairy-free and vegetarian. Enjoy them as a nutritious snack or a sweet dessert!

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour (or gluten-free blend)
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon matcha powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan white chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, all-purpose flour, coconut sugar, matcha powder, baking soda, and salt.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until well combined.
4. Fold in the vegan white chocolate chips.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Apple Apricot Quinoa Cookies

These Apple Apricot Quinoa Cookies are a delightful treat that combines sweet and tangy flavors in a hearty, nutritious cookie. The blend of apples and apricots brings a natural sweetness, while the quinoa adds a unique texture and boosts the nutritional value, making these cookies both satisfying and wholesome. They are simple to make and perfect for a quick snack or dessert.

Whether you follow a plant-based lifestyle or just want a healthy treat, these cookies fit the bill. They are gluten-free and dairy-free, ensuring that everyone can enjoy them without worry. Plus, they are a great way to incorporate more nutritious ingredients into your diet without sacrificing taste!

Ingredients

• 1 cup cooked quinoa
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup almond butter (or any nut butter)
• 1/4 cup maple syrup
• 1/2 cup diced apples
• 1/4 cup dried apricots, chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine cooked quinoa, rolled oats, almond flour, almond butter, and maple syrup until well mixed.
3. Add the diced apples, chopped apricots, cinnamon, baking soda, and salt. Stir until everything is evenly incorporated.
4. If using, fold in the dairy-free chocolate chips.
5. Drop spoonfuls of the mixture onto the prepared baking sheet, flattening them slightly.
6. Bake for 15-20 minutes or until the edges are golden. Let cool before serving.

Almond Ricotta Cookies

Almond Ricotta Cookies are a delightful treat that perfectly balance a soft, chewy texture with the nutty flavor of almonds. These cookies are not only vegan and dairy-free but also gluten-free, making them suitable for a variety of dietary lifestyles. The addition of almond ricotta adds a unique creaminess that elevates these cookies to something special.

Simple to make, this recipe is great for both baking novices and seasoned bakers looking for a quick sweet fix. With just a few ingredients, you can whip up a batch that is sure to impress your friends and family. Enjoy them fresh from the oven or as a tasty snack throughout the week!

Ingredients

• 1 cup almond flour
• 1/2 cup maple syrup
• 1/2 cup almond ricotta
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk together the maple syrup, almond ricotta, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Using a spoon, scoop out small amounts of dough and shape them into balls. Place them on the prepared baking sheet, flattening them slightly.
6. Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on a wire rack.
7. Once cooled, dust with powdered sugar before serving.

Oatmeal Date And Pecan Cookies

Oatmeal Date and Pecan Cookies are a delightful treat that balances sweetness and nuttiness in every bite. These cookies are not only vegan and dairy-free, but they also offer a satisfying crunch from the pecans and a chewy texture from the oats and dates. They’re quick to whip up, making them perfect for any occasion or just as a healthy snack.

This recipe is a great way to indulge your sweet tooth while sticking to a nutritious, plant-based lifestyle. Each cookie is packed with wholesome ingredients that won’t weigh you down, giving you energy for your day. Enjoy them with a glass of almond milk or as a post-meal dessert!

Ingredients

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 cup chopped pecans
• 1/2 cup pitted dates, chopped
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine rolled oats, whole wheat flour, chopped pecans, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and add the chopped dates. Stir until just combined.
5. Form Cookies: Using a spoon, scoop out the dough and shape it into balls, then flatten them slightly on the baking sheet.
6. Bake: Bake for 10-12 minutes until the edges are golden. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

Amaranth Chocolate Cookies

Amaranth chocolate cookies are a delightful treat perfect for anyone looking for a gluten-free and nutritious dessert. These cookies combine the rich flavor of chocolate with the unique texture of amaranth flour, making them a tasty option for those following a plant-based lifestyle. They are easy to whip up, and the result is a batch of chewy cookies that will satisfy your sweet tooth while keeping things healthy.

These cookies are not only dairy-free but also packed with wholesome ingredients. The nutty flavor of amaranth pairs beautifully with chocolate, creating a delicious balance that is hard to resist. Enjoy them as a snack or dessert, and feel good knowing they’re made with healthy, satisfying ingredients!

Ingredients

• 1 cup amaranth flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips
• 1/4 cup chopped almonds

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the amaranth flour, cocoa powder, coconut sugar, baking soda, and salt until well combined.
3. In another bowl, whisk together the melted coconut oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the vegan chocolate chips and chopped almonds.
5. Using a spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cashew Chocolate Chip Cookies

If you’re looking for a delightful treat that’s both healthy and satisfying, these cashew chocolate chip cookies are perfect! They combine the rich, buttery flavor of cashews with the sweetness of chocolate chips for a truly tasty experience. Plus, they’re simple to whip up and make for a great snack or dessert.

These cookies are not only plant-based and dairy-free, but they’re also gluten-free, making them a nutritious option for anyone following a vegetarian or gluten-free lifestyle. With their chewy texture and a hint of salt, they really hit the spot when you’re craving something sweet!

Ingredients

• 1 cup cashew butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup gluten-free all-purpose flour
• 1/2 cup dairy-free chocolate chips
• Sea salt for topping (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the cashew butter, brown sugar, maple syrup, and vanilla extract until smooth.
3. Add in the baking soda, salt, and gluten-free flour. Mix until just combined.
4. Fold in the dairy-free chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Sprinkle a pinch of sea salt on top of each cookie, if desired.
7. Bake for 10-12 minutes until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Cinnamon Roll Cookies

Cinnamon roll cookies are a delightful treat that combines the comforting flavors of classic cinnamon rolls in a fun, bite-sized form. With their sweet dough spiraled with cinnamon and sugar, topped with a creamy frosting, these cookies are not only delicious but also easy to whip up. Perfect for satisfying your sweet tooth while sticking to your keto lifestyle!

This recipe is low carb and gluten-free, making it suitable for those following a healthy, high-fat diet. You’ll love how simple the preparation is, and before you know it, you’ll have a batch of warm, gooey cookies ready to share (or keep all to yourself!).

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol (or sweetener of choice)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 tablespoons ground cinnamon
• ¼ cup unsweetened cocoa powder (optional, for a chocolate twist)
• ½ cup cream cheese, softened
• ¼ cup powdered erythritol (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Roll the dough out between two pieces of parchment paper into a rectangle.
5. In a small bowl, mix cinnamon and erythritol together. Sprinkle it over the rolled-out dough, pressing lightly to adhere.
6. Starting from one edge, roll the dough tightly into a log and slice into individual cookie rounds.
7. Place the rounds on the prepared baking sheet and bake for 12-15 minutes until golden brown.
8. While the cookies cool, prepare the frosting by mixing cream cheese, powdered erythritol, and vanilla until smooth.
9. Spread the frosting over the cooled cookies before serving. Enjoy your delicious cinnamon roll cookies!

And there you have it: vegan cookies, proving you can make a sweet melt-in-your-mouth masterpiece without any eggs or dairy.

Whether for yourself, your family, or even for that friend who vows vegan desserts simply can’t be delicious (spoiler: they totally can!), well-these cookies just steal the show.

Trust me, once you’ve had a bite, you’ll wonder why you didn’t try this sooner.

Oh, and before you go, let me spill the tea on another cookie adventure you have to try.

If you’re in the mood for something equally delicious but with a slightly different twist, check out my vegetarian cookie recipes!

They’re packed with flavor, easy to make, and perfect for switching things up when the cookie craving strikes.

Now, tie up those aprons and get baking because the world definatly needs more cookies, and it needs them now from someone as unique as you!

Can’t wait to hear which ones become your new favorite.🍪✨