Examples of Easy Vegan Cookie Recipes: 3 Delicious Examples You’ll Make on Repeat

3 real examples of easy vegan cookie recipes (that actually work)

Let’s start with the fun part: the food. When people ask for examples of easy vegan cookie recipes: 3 delicious examples I always think in categories—one classic, one nutty, one no-bake. That way you’ve got a cookie for every mood.

Below are three base recipes you can memorize and riff on forever. After that, we’ll talk trends, substitutions, and more examples you can try.

Example 1: Chewy 1-Bowl Vegan Chocolate Chip Cookies

If you want the best examples of easy vegan cookie recipes, a chocolate chip cookie has to be on the list. This version is soft in the middle, lightly crisp on the edges, and made in one bowl.

Ingredients (makes about 16 cookies)

• 1/2 cup vegan butter, softened (or refined coconut oil, room temp)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened non-dairy milk (oat, soy, or almond)
• 1 tablespoon ground flaxseed
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4–1 cup dairy-free chocolate chips or chunks

Step-by-step

Stir the ground flaxseed into the non-dairy milk and set aside for about 5 minutes to thicken. This is your flax “egg.”

In a large bowl, beat the vegan butter with both sugars until creamy. You can use a spoon, a spatula, or a hand mixer—whatever you have.

Pour in the flax mixture and vanilla. Stir until the liquid is fully incorporated and the batter looks smooth.

Sprinkle the flour, baking soda, and salt over the wet mixture. Gently fold everything together until no dry spots remain. The dough should be soft but not runny. If it feels too sticky, add another tablespoon or two of flour.

Fold in the chocolate chips. Chill the dough for 15–20 minutes if you want extra-thick cookies, or bake right away if you’re impatient (no judgment).

Scoop the dough onto a parchment-lined baking sheet, leaving a couple of inches between cookies.

Bake at 350°F for 9–11 minutes, until the edges are just turning golden and the centers still look slightly soft. They firm up as they cool.

Let them cool on the pan for 5 minutes, then transfer to a rack.

Easy variations of this example

To show how flexible these examples of easy vegan cookie recipes: 3 delicious examples really are, here are a few ways to remix this one bowl wonder:

• Stir in chopped walnuts or pecans for extra crunch.
• Use half chocolate chips and half dried cranberries.
• Swap 1/4 cup of the flour for cocoa powder for double chocolate cookies.
• Add a pinch of cinnamon and flaky salt on top for a bakery-style finish.

Example 2: 4-Ingredient Vegan Peanut Butter Cookies (Gluten-Free)

This is the example of a cookie you make when the craving hits at 10 p.m. and you refuse to go to the store. Four ingredients, no chilling, no special tools.

Ingredients (makes about 18 small cookies)

• 1 cup creamy peanut butter (no-stir style works best)
• 3/4 cup granulated sugar (or 1/2 cup sugar + 1/4 cup brown sugar)
• 1/4 cup unsweetened non-dairy milk
• 1 teaspoon vanilla extract
• Pinch of salt (optional, but great if your peanut butter is unsalted)

Yes, that’s really it. No flour, no eggs, no butter.

Step-by-step

In a bowl, stir together the peanut butter and sugar until thick and glossy.

Add the non-dairy milk and vanilla. The mixture will loosen and then thicken again as you stir.

If the dough feels too sticky to roll into balls, let it sit for 5–10 minutes; the sugar hydrates and it firms up a bit.

Roll small balls of dough and place them on a lined baking sheet. Use a fork to press a crisscross pattern on top of each cookie.

Bake at 350°F for 8–10 minutes, until the edges look set. These overbake quickly, so lean toward the shorter time.

Cool completely on the pan before moving them; they’re fragile when hot but become chewy as they cool.

Trendy 2024 twists on this peanut butter cookie

Plant-based eating continues to grow in the U.S. and globally, with recent reports noting that younger consumers are especially likely to choose dairy-free and plant-forward desserts. You can ride that wave with a few modern spins on this example:

• Add mini dairy-free chocolate chips for a Reese’s-style vibe.
• Roll the dough balls in sugar or coconut sugar before baking for a crackly top.
• Swap peanut butter for almond, cashew, or sunflower seed butter (great for nut-free homes).
• Stir in chopped peanuts and a pinch of flaky salt for a salty-sweet, bakery-style finish.

These are some of the best examples of cookies that feel indulgent but are naturally gluten-free and vegan with almost no effort.

Example 3: No-Bake Vegan Oatmeal Fudge Cookies

When it’s too hot to turn on the oven—or you just want a fast treat—no-bake cookies are your best friend. This is one of my favorite examples of easy vegan cookie recipes: 3 delicious examples because it’s fast, nostalgic, and pantry-based.

Ingredients (makes 20–24 cookies)

• 1/2 cup coconut oil or vegan butter
• 1 cup sugar (or 3/4 cup sugar + 1/4 cup brown sugar)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter or almond butter
• 2 1/2 to 3 cups quick oats (use certified gluten-free if needed)
• Pinch of salt

Step-by-step

In a medium pot over medium heat, combine the coconut oil, sugar, cocoa powder, non-dairy milk, and salt. Stir until everything melts and looks glossy.

Bring the mixture to a gentle boil and let it bubble for about 1 minute, stirring constantly. This helps the cookies set instead of staying gooey.

Turn off the heat. Stir in the peanut butter and vanilla until smooth.

Add 2 1/2 cups of oats and stir. If the mixture looks too wet, add a bit more oats; if it’s crumbly, add a splash more milk.

Drop spoonfuls of the mixture onto a lined baking sheet.

Let them cool at room temperature for 20–30 minutes, or pop them in the fridge to set faster.

Ways to customize this no-bake example

To show how flexible these examples include more than just chocolate and oats, try:

• Stirring in shredded coconut for extra texture.
• Using tahini instead of peanut butter for a sesame-chocolate twist.
• Adding chopped dried cherries or raisins.
• Swapping cocoa powder for carob powder if you’re avoiding caffeine.

No-bake cookies are also a smart option when you’re short on time or oven space around the holidays.

More real examples of easy vegan cookie recipes you can try next

So far we’ve walked through examples of easy vegan cookie recipes: 3 delicious examples, but let’s expand your cookie toolbox with more ideas. These are not full recipes, but they’re clear enough that you can adapt them using the methods above.

Soft Vegan Sugar Cookies
Use the chocolate chip cookie formula, but skip the chocolate and add 1–2 tablespoons of non-dairy yogurt for extra softness. Roll the dough in sugar before baking. These are perfect for decorating with simple powdered sugar and non-dairy milk glaze.

Vegan Snickerdoodles
Start with the same base as the sugar cookies, add 1/2 teaspoon cream of tartar and 1 teaspoon cinnamon to the dough, then roll balls in cinnamon sugar. This is a cozy example of how one base recipe can create multiple real examples with minimal changes.

3-Ingredient Banana Oat Cookies
Mash 2 ripe bananas, stir in 1 1/2 cups oats and a handful of dairy-free chocolate chips or raisins. Scoop and bake at 350°F for about 12–15 minutes. These are more breakfast-cookie than dessert, but they’re a great example of a naturally sweet, oil-free vegan cookie.

Vegan Double Chocolate Tahini Cookies
Use cocoa powder in place of some of the flour in the chocolate chip cookie base, and swap half the vegan butter for tahini. Fold in chocolate chips. This style of cookie has been trending on social media in 2024 because it hits that bittersweet, bakery-style flavor with less sugar and more healthy fats from sesame.

Vegan Trail Mix Cookies
Start with the peanut butter cookie base, but add a bit of flour (about 1/4–1/3 cup) to make the dough sturdier. Fold in chopped nuts, seeds, and dried fruit. These are one of the best examples of a grab-and-go snack cookie that still feels like dessert.

Matcha White Chocolate Vegan Cookies
Take the sugar cookie base and whisk 1–2 teaspoons of matcha powder into the flour. Stir in dairy-free white chocolate chips. This is a fun, very 2024 kind of flavor that’s popping up in cafes and bakeries.

By now, you can see that examples of easy vegan cookie recipes: 3 delicious examples are really just jumping-off points. Once you understand the pattern—fat + sugar + liquid + flour or oats—you can plug in different flavors and mix-ins.

How to make your own examples of easy vegan cookie recipes

If you want to move beyond following recipes, here’s a simple way to build your own examples of vegan cookies using what you already have.

1. Pick your fat

Common options:

• Vegan butter sticks or tubs (great for classic cookies)
• Coconut oil (refined if you don’t want coconut flavor)
• Nut or seed butters for flourless or high-protein cookies

Fat helps with texture and flavor. For health concerns about saturated fat and added sugars, you can check guidance from sources such as the U.S. Department of Agriculture and NIH.

2. Choose your sweetener

White sugar, brown sugar, coconut sugar, and maple syrup all work. Brown sugar adds chewiness; white sugar gives more crisp edges. If you’re curious about sugar intake and health, organizations like the CDC offer clear guidelines.

3. Replace the egg

Instead of eggs, examples include:

• Flax “egg”: 1 tablespoon ground flaxseed + 3 tablespoons water or non-dairy milk
• Chia “egg”: same formula, using chia seeds
• Mashed banana or applesauce for soft, cakey cookies

These bind the dough and add moisture.

4. Add structure

Most baked cookies use flour—usually all-purpose. For gluten-free options, you can use oat flour, almond flour, or a 1:1 gluten-free baking blend. Quick oats can replace some or all of the flour in many recipes, like the no-bake fudge example.

5. Flavor and mix-ins

This is where your best examples come from:

• Vanilla, cinnamon, pumpkin spice, or espresso powder
• Chocolate chips, nuts, seeds, dried fruit, shredded coconut
• Citrus zest, matcha, or crushed freeze-dried berries

Once you understand this framework, you can look at any non-vegan cookie recipe and see how to veganize it by swapping the butter, egg, and milk.

For general questions about plant-based eating and nutrients, sites like Harvard T.H. Chan School of Public Health and Mayo Clinic provide solid overviews.

FAQ: common questions about examples of easy vegan cookie recipes

Q: What are some quick examples of easy vegan cookie recipes for beginners?
A: The three we covered here are perfect starting points: one-bowl chocolate chip cookies, 4-ingredient peanut butter cookies, and no-bake oatmeal fudge cookies. Other fast examples include banana oat cookies (just banana, oats, and mix-ins) and simple sugar cookies made with vegan butter and a flax “egg.”

Q: Can these examples of vegan cookie recipes be made gluten-free?
A: Yes. The peanut butter cookies are already flourless and naturally gluten-free as long as your ingredients are certified gluten-free. For the chocolate chip and no-bake cookies, use gluten-free oats and a gluten-free all-purpose flour blend. Always check labels if you’re baking for someone with celiac disease or a strong gluten sensitivity.

Q: What’s an example of a high-protein vegan cookie?
A: A good example of a higher-protein option is a peanut butter or almond butter cookie made with added hemp seeds or a scoop of plant-based protein powder, plus oats instead of all-purpose flour. You can start from the 4-ingredient peanut butter cookie and add 2–3 tablespoons of hemp seeds or a small scoop of protein powder, adjusting the non-dairy milk as needed.

Q: Are these easy vegan cookie recipes healthier than regular cookies?
A: They can be, but they’re still desserts. Using whole grains (like oats), nuts, seeds, and less saturated fat can make them a bit friendlier for everyday snacking, but they still contain sugar and should be enjoyed in moderation. For guidance on sugar and fat intake, check resources from the CDC or NIH.

Q: Can I freeze these examples of easy vegan cookie recipes?
A: Absolutely. Most vegan cookie doughs freeze well. Scoop dough onto a tray, freeze until solid, then store in a freezer bag for up to 2–3 months. Bake from frozen, adding 1–2 minutes to the time. Baked cookies also freeze nicely; cool completely, then freeze in an airtight container with parchment between layers.

If you remember nothing else, remember this: the best examples of easy vegan cookie recipes: 3 delicious examples all follow the same simple pattern. Once you’ve tried these three, you’ll be ready to improvise—and that’s when baking gets really fun.