There’s nothing quite like biting into a warm, soft vegan cookie that rivals even the most indulgent traditional version. The secret? Understanding that vegan baking isn’t about sacrifice—it’s about smart substitutions and quality ingredients that deliver incredible flavor and texture. These cookies are crispy on the edges, chewy in the center, and loaded with the kind of decadence that’ll make everyone forget they’re completely plant-based.
I’ve spent years perfecting vegan cookie recipes, and I’m thrilled to share my foolproof method with you. Whether you’re vegan, dairy-free, or simply looking to expand your baking repertoire, this recipe delivers cookies that are genuinely delicious—no apologies necessary. The key to success lies in using the right combination of plant-based butter, the perfect leavening agents, and vanilla extract that doesn’t skimp on quality.
These cookies are perfect for so many occasions. Serve them alongside your favorite alfredo sauce dinner for a sweet contrast, or pack them in lunch boxes for a midday treat. You can also use them as a base for sandwich cookies with vegan frosting, or crumble them over chickpea salad for an unexpected dessert element.
What makes these the BEST vegan cookies? First, we’re using high-quality plant-based butter that mimics the richness of dairy butter. Second, we’re incorporating both baking soda and baking powder for optimal rise and texture. Third, we’re using a combination of vanilla extract and a touch of almond extract to create depth of flavor that regular cookies simply can’t match. The result is a cookie with that perfect balance of crispy and chewy that keeps you reaching for just one more.
There’s also real science behind why these cookies work so beautifully. The combination of all-purpose flour and a touch of cornstarch creates the ideal crumb structure. The brown sugar adds moisture and chewiness, while the white sugar contributes to spread and crispness. Aquafaba—the liquid from canned chickpeas—acts as a binder, replacing eggs while adding structure and helping the cookies maintain their shape.
I highly recommend checking out Serious Eats’ comprehensive guide to cookie science if you want to understand more about the baking fundamentals that make these cookies exceptional. You might also enjoy learning about Bon Appétit’s vegan baking tips and tricks for other plant-based desserts.
One thing I love about this recipe is its versatility. Once you master the base, you can add chocolate chips, nuts, dried fruit, or even pickled red onions for a savory twist. The dough also freezes beautifully, so you can prepare it ahead and bake fresh cookies whenever the craving strikes.
These vegan cookies have converted many skeptics in my kitchen. They’re perfect for bake sales, holiday gift boxes, or simply enjoying with a cold glass of plant-based milk on a quiet afternoon. The texture is indistinguishable from traditional cookies, and the flavor? Well, it speaks for itself. Once you master this recipe, you’ll never feel like you’re missing out on classic cookies again.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup vegan butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/4 cup aquafaba (liquid from one 15 oz can of chickpeas)
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups vegan chocolate chips
- 1/2 cup vegan white chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 teaspoon fleur de sel for topping (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened vegan butter, granulated sugar, and packed light brown sugar. Beat on medium-high speed for about 3-4 minutes until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
- Add the aquafaba to the butter mixture and beat on medium speed for about 1 minute until well combined. The mixture should look slightly thick and creamy.
- Add the vanilla extract and almond extract to the wet ingredients and mix on low speed until just combined, about 30 seconds.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can lead to tough cookies.
- Fold in the vegan chocolate chips and any additional mix-ins like white chocolate chips or nuts using a rubber spatula, stirring gently until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- If using fleur de sel topping, sprinkle a small pinch onto each cookie dough ball, pressing gently so it adheres.
- Bake in the preheated oven for 11-13 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked.
- Remove the baking sheets from the oven and allow the cookies to rest on the pan for 5 minutes before transferring them to a wire cooling rack.
- Cool the cookies completely on the wire rack before serving or storing in an airtight container for up to 5 days.
Pro Tips
Aquafaba is the secret ingredient that replaces eggs in this recipe. It provides structure, binding, and helps create the chewy interior while the edges crisp up beautifully.
Do not overbake these cookies. They should look slightly underbaked when you remove them from the oven—they’ll continue cooking on the hot pan and develop the perfect chewy center with crispy edges.
If you don’t have almond extract, you can substitute with an additional 1/2 teaspoon of vanilla extract, though the almond adds a subtle depth that elevates the final result.
These cookies freeze beautifully. You can freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to three months. Bake directly from frozen, adding 1-2 minutes to the baking time.
For extra decadence, dip the cooled cookies halfway in melted vegan chocolate and top with sprinkles or sea salt before the chocolate sets.
The combination of baking soda and baking powder is crucial for achieving optimal rise and texture. Don’t skip either one, as they work together to create the perfect crumb structure.
Store cooled cookies in an airtight container at room temperature for up to five days. For maximum freshness and chewiness, place a slice of bread in the container with the cookies—it’ll keep them soft.
You can customize these cookies endlessly. Try adding vegan white chocolate chips, dried cranberries, pretzels, or even a swirl of vegan caramel for variation.