In the past few years, I’ve been on the hunt for the best plant-based desserts, and there are so many vegan cookie recipes out there that miss the mark. Not these! If you make these 5-ingredient vegan chocolate chip cookies ever (you’ll never guess 2 of them!) or my rolled pumpkin spice cookies, you’re guaranteed to fall in love with them. If you’re not vegan, you won’t even miss the traditional baking ingredients with these decadent and chewy cookies. I love to keep my recipes gluten-free when I can, too, so you’ll find a lot of gluten-free cookies on this list, If you’re not on a gluten-free diet, you can always swap for regular flour and ingredients. Here are some great tips and tricks for the best vegan cookie recipes every single time:
Let your flax eggs set. When it comes to the perfect flax seed egg for baking, you want it to set at least 15 minutes in the fridge. If you want to prep this step the day before, you can leave it chilling overnight, too.Weigh everything. It makes such a difference for your baked goods and makes human error a lot less likely! You’ll never get a dry cookie or an overly wet dough again with these vegan cookie recipes.Spread everyone out. There’s nothing sadder than turning a tray of beautiful cookie dough balls into one sheet pan of cookie! When in doubt, bake your cookies in batches to give all the cookies room to spread. Freeze your leftovers. So many people let big batches of vegan cookies go stale when they don’t have to! You can easily freeze and thaw cookies for a quick breakfast or dessert any time you need it. Just freeze them on a baking sheet until solid before putting them in a container together to avoid them sticking together.
