Simple Vegan Cookies are the perfect solution when you want a quick, delicious dessert without using eggs or dairy. These cookies are soft on the inside, slightly crisp on the edges, and packed with flavor—proving that plant-based baking can be just as satisfying as traditional recipes.

Whether you follow a vegan lifestyle or simply want a lighter, allergy-friendly option, this recipe uses basic pantry ingredients to create cookies that are easy, budget-friendly, and perfect for everyday baking.

Ingredients (Makes 12–15 Cookies)

Main Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup coconut oil (melted) or vegan butter
• ¼ cup plant-based milk (almond, oat, or soy)
• 1 teaspoon vanilla extract

Optional Add-ins

• ½ cup vegan chocolate chips
• ¼ cup chopped nuts
• ¼ cup raisins or dried cranberries

Step-by-Step Cooking Guide

Step 1 – Preheat Oven

Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.

Step 2 – Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, and salt.

Step 3 – Combine Wet Ingredients

In another bowl, mix melted coconut oil, brown sugar, granulated sugar, plant-based milk, and vanilla extract until smooth.

Step 4 – Make the Dough

Gradually add the dry ingredients into the wet mixture. Stir until a soft dough forms. Fold in chocolate chips or other add-ins.

Step 5 – Shape the Cookies

Scoop tablespoon-sized portions of dough and place on the baking tray. Slightly flatten each cookie.

Step 6 – Bake

Bake for 10–12 minutes or until edges are lightly golden.

Step 7 – Cool

Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Cooking Time & Serving Size

Detail	Time
Prep Time	10 minutes
Bake Time	10–12 minutes
Cooling Time	5 minutes
Total Time	25–30 minutes
Servings	12–15 cookies

Tips & Variations

• Use room temperature ingredients for better mixing.
• Chill dough for 15 minutes if cookies spread too much.
• Add cinnamon or cocoa powder for flavor variations.
• Use dark brown sugar for deeper caramel flavor.
• For crispier cookies, bake 2–3 minutes longer.

Nutrition Info (Per Cookie – Approximate)

Nutrient	Amount
Calories	120 kcal
Protein	2 g
Carbohydrates	16 g
Fat	5 g
Fiber	1 g
Sugar	9 g

Values may vary based on ingredients used.

Healthy Alternatives

Low-Sugar Option

Use coconut sugar or a sugar substitute like monk fruit.

Gluten-Free Option

Replace all-purpose flour with a gluten-free flour blend.

Oil-Free Option

Substitute coconut oil with unsweetened applesauce.

Keto-Friendly Option

Use almond flour and a low-carb sweetener like erythritol.

Serving Suggestions

Serve Simple Vegan Cookies warm with a glass of almond milk, coffee, or tea. They also make a great snack for lunchboxes, picnics, or quick desserts.

These cookies are proof that baking without eggs or dairy can still be easy, delicious, and satisfying. With simple ingredients and quick preparation, you can enjoy homemade cookies anytime.

FAQ’s

Can I make these cookies without coconut oil?
Yes, you can use vegan butter or even applesauce as a substitute.

Why are my cookies too soft?
They may need a little more baking time or time to cool properly.

Can I freeze the dough?
Yes, freeze cookie dough balls for up to 2 months and bake when needed.

Are these cookies chewy or crispy?
They are soft and chewy, but you can make them crispier by baking longer.

Can I add flavors like chocolate or nuts?
Absolutely, this recipe is very flexible and works well with many add-ins.