The Only Vegan Cookie Recipe You'll Need
Rated 5.0 stars by 2 users
Author
Founders
Servings
12-15 cookies
Prep Time
10 minutes
Cook Time
12 minutes
Soft centers, lightly crisp edges, and endlessly adaptable — this is your go-to vegan cookie base. Keep it simple or make it your own with the variations below.
Ingredients
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½ cup vegan butter, softened
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¼ cup cane sugar
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¼ cup brown sugar
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1 cup + 2 tbsp all-purpose flour
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¼ tsp sea salt
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¼ tsp baking soda
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1 tsp cornstarch
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½ tsp vanilla extract
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2 tbsp plant milk
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
Cream butter and sugars until light and fluffy, about 1–2 minutes.
Add dry ingredients and mix until just combined.
Stir in vanilla and plant milk until a soft dough forms.
Scoop and roll into 1 tbsp balls, placing 2 inches apart. Lightly flatten.
Bake 10–12 minutes until edges are lightly golden and centers still soft.
Cool on the pan for 5 minutes, then transfer to a rack.
Recipe Note
Make It Yours
Stir-In Additions
- ½–¾ cup vegan chocolate chips or chopped chocolate
- ¼–½ cup toasted nuts
- ¼–½ cup shredded coconut
- ¼–½ cup dried fruit
Flavour Twists
- Add ½ tsp cinnamon for a warm spice version
- Add citrus zest (lemon or orange) for brightness
- Add ½ tsp espresso powder for depth
- Swap ¼ tsp almond extract for part of the vanilla
Texture Adjustments
- Chill dough 20–30 minutes → thicker, softer cookies
- Bake 1–2 minutes longer → crispier edges
- Underbake slightly → extra chewy centers
Simple Upgrades
- Sprinkle flaky salt on top before or after baking
- Drizzle with melted chocolate once cooled
- Roll in cinnamon sugar before baking
A Few Favourite Combos
- Chocolate chip + flaky salt
- Cranberry + orange zest
- Coconut + dark chocolate
- Espresso + chocolate chunk
A single dough, dozens of directions — once you've made it once, you won't need to look up another cookie recipe again.