Soft & Chewy Vegan Cookies That Everyone Will Love
Introduction of Recipe
These soft and chewy vegan cookies are the perfect answer to your sweet cravings—without using any animal products. With their golden edges, gooey centers, and melt-in-your-mouth texture, these cookies have become a crowd favorite among vegans and non-vegans alike. You can bake them for everyday snacking, school lunchboxes, holiday cookie exchanges, or even cozy winter evenings paired with a cup of almond milk.
Whether you’re new to vegan baking or a seasoned pro, this recipe proves that dairy-free and egg-free cookies can be just as rich, flavorful, and satisfying as classic ones.
History / Background
The history of vegan cookies traces back to the 1960s and 1970s when plant-based diets gained popularity through the natural food movement. Early vegan bakers began experimenting with alternatives to butter and eggs, leading to innovative substitutions using oils, nut butters, and plant milks. Over the decades, vegan baking evolved from health-focused to indulgently gourmet—embracing all textures and flavors.
These cookies represent that evolution. The recipe combines wholesome pantry staples with modern vegan ingredients like flaxseed and coconut oil, creating a balanced cookie that feels homemade and nostalgic while fitting today’s lifestyle.
Why You’ll Love This Recipe
This vegan cookie recipe checks all the boxes for home bakers who crave simplicity and flavor.
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Easy to make with everyday ingredients
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Soft, chewy, and full of comforting flavor
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Dairy-free, egg-free, and naturally plant-based
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Great for kids, parties, or holiday gifting
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Customizable with nuts, chocolate, spices, or fruit
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Batch-friendly and freezer-friendly
Ingredient Notes
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All-purpose flour: The base for classic texture. For a gluten-free option, use a 1:1 gluten-free flour blend.
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Brown sugar: Adds caramel depth and chewy texture. Coconut sugar can be substituted for a less processed choice.
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Coconut oil: The vegan alternative to butter, giving moisture and richness. You can also use vegan butter.
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Flax egg: Made from ground flaxseed and water, this replaces a real egg while keeping the dough soft and cohesive.
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Vanilla extract: Enhances flavor and aroma.
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Baking soda: Promotes a slight rise and soft bite.
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Salt: Balances sweetness.
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Vegan chocolate chips: The classic add-in for gooey bites. Swap with dried cranberries, nuts, or chopped dates for variety.
Equipment Needed
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Mixing bowls (large and medium)
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Measuring cups and spoons
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Whisk or hand mixer
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Rubber spatula
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Baking sheet
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Parchment paper or silicone baking mat
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Cooling rack
PrintSoft & Chewy Vegan Cookies That Everyone Will Love
These soft and chewy vegan cookies are perfectly sweet, buttery without butter, and melt in your mouth with every bite. Ideal for easy weeknight desserts or sharing with friends.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup coconut oil, melted and cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
2 teaspoons vanilla extract
1 cup vegan chocolate chips
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a small bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5 minutes to thicken.
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In a large bowl, whisk together melted coconut oil, brown sugar, and granulated sugar until creamy.
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Add vanilla and the prepared flax egg; stir until smooth.
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Sift in flour, baking soda, and salt. Mix until a soft dough forms. Avoid overmixing.
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Fold in vegan chocolate chips or your favorite mix-ins.
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Scoop dough onto prepared sheet, spacing about 2 inches apart.
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Bake for 10–12 minutes or until the edges are lightly golden.
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Let cookies cool on the sheet for 5 minutes before transferring to a rack.
Notes
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Chill dough for 30 minutes if you prefer thicker cookies.
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Add a pinch of cinnamon for warm flavor.
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For extra gooey centers, underbake by about 1 minute.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Tips & Variations
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Add chopped walnuts or pecans for crunch.
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Swap chocolate chips for vegan white chocolate or dark chocolate chunks.
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Stir in a spoonful of peanut or almond butter for an extra-rich flavor.
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Sprinkle sea salt on top before baking for a sweet-salty contrast.
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Make mini cookies for snack box treats or giant bakery-style cookies for gifts.
Pro Chef Tips
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Always use room-temperature ingredients to ensure smooth mixing.
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Underbaking slightly helps retain that soft, chewy texture.
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Use high-quality vanilla extract and brown sugar for the best flavor depth.
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For an even bake, rotate the tray halfway through baking.
Common Mistakes to Avoid
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Overmixing the dough can make cookies tough.
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Baking too long dries them out—remove them when the edges are just golden.
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Using uncooled melted coconut oil can cause greasy cookies.
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Overcrowding the baking sheet can lead to uneven baking.
Storage & Meal Prep
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks. To refresh the cookies, microwave for 5–10 seconds before serving.
Make-Ahead & Freezer Notes
Vegan cookie dough freezes exceptionally well. Scoop dough balls onto a tray, freeze until firm, then transfer to a freezer-safe bag. Store up to 3 months. Bake straight from frozen—just add 1–2 minutes to the baking time.
If making ahead, refrigerate dough for up to 3 days to enhance flavor and texture.
Serving Suggestions
These cookies pair beautifully with:
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Almond milk or oat milk
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Vegan hot chocolate or coffee
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A scoop of vegan ice cream for an indulgent dessert
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Fresh fruit or nut butter for a wholesome snack
FAQs Section
1. Can I use a different oil instead of coconut oil?
Yes, you can use vegetable or avocado oil, though texture may vary slightly.2. How do I make gluten-free vegan cookies?
Use a gluten-free all-purpose flour blend. Avoid coconut flour—it’s too absorbent.3. Can I reduce the sugar?
Yes, but reducing too much will affect the texture. Try reducing by ¼ cup for less sweetness.4. Are these cookies nut-free?
Yes, as long as you skip nut-based additions or nut oils.5. Can I double the recipe?
Absolutely! Perfect for parties or gifting. Adjust baking time slightly as needed.6. My cookies spread too much—what happened?
Your oil may have been too warm, or the dough wasn’t chilled long enough.7. What’s the best vegan chocolate brand?
Enjoy Life and Hu Kitchen are reliable and delicious dairy-free options.
Conclusion
Vegan cookies prove that plant-based baking doesn’t compromise on flavor or comfort. Every bite brings that home-baked warmth while staying completely dairy- and egg-free. Once you try these, they’ll become your go-to cookie recipe for any occasion. Don’t forget to save this recipe, share it on Pinterest, and leave a comment below telling us your favorite add-ins!
