I love cookies, especially when they’re vegan cookies, low in fat, low in sugar and actually good for you!
Check these out!
Mmmm cookies! Warm, gooey, soft, chewy, crispy, crunchy, nutty, chocolatey, sweet little bundles of joy.
Most traditional cookie recipes call for eggs, butter, milk….all of course being big no-no’s!
For the even more health conscious, wheat and gluten, as well as refined sugar are also crossed off the list. Meaning cookies and treats can be very very tricky.
Well fear not!
This base vegan cookies recipe isn’t gluten free (link for that is at the bottom of the post!) but it is 100% vegan, with no added sugar and low in fat and calories.
You can then use this recipe to get creative – nutty? chocolate chip? caramel? lemon? cream filling? This is the perfect base off which you can create your own custom vegan cookies recipes easily!
So here we go…
- The Ultimate Vegan Cookies
- Vegan Sugar Cookies
- Vegan Chocolate Chip Cookies
- Vegan Gingerbread Cookies
- Vegan Oatmeal Cookies
- Other great recipes from around the web:
The Ultimate Vegan Cookies
So here is the base recipe for the ultimate vegan cookies!
- 1 cup wholewheat flour
- 1 tbsp ground flaxseed mixed with 2 tbsp water (this will be your egg substitute)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of sea salt
- 2 tsp liquid stevia
- Preheat your oven to 375°F
- Mix your flaxseed in water, until it is a smooth mixture. Allow this to thicken for about 5 to 10 minutes.
- In a separate mixing bowl, combine the flour, baking powder and baking soda and salt.
- Stir in your stevia, and flaxseed mixture and combine until smooth, but do not overwork the mixture
- Line a baking tray with greaseproof paper and drop heaped tablespoons of the mixture on to the tray, evenly spaced apart.
- Bake for 10-12 minutes or until the bottom of the cookies starts to turn golden brown.
- These vegan cookies are especially chewy when warm, so either serve freshly made or when serving later, heat in the microwave for a few seconds.
Adapting The Recipe
Like I said, I wanted to give you a really good, simple, base recipe to start with and then show you how to adapt for the kinds of cookies you want!
So here we go!
Vegan Sugar Cookies
If you want the hit of sugar, and the extra crunchiness that sugar cookies provide then this is for you:
- Drop the flaxseed mixture stevia. Add in 1/2 cup of sugar into the mixture instead, and 1/2 cup non-dairy milk (Soy, hazelnut, almond, coconut all work) into the mixture instead.
- Allow the batter to cool in the fridge for 2-3 hours so that it hardens a bit and can be cut into firm discs before going into the oven
Vegan Chocolate Chip Cookies
My personal favourite. All you need to do is add in 1/4 cup to 1/2 cup of dark chocolate chips (depends just how much chocolate you want!) when stirring in your dry ingredients. Personally I like to slightly melt some of the chips before puting them in because it gives the batter and the cookies a beautiful chocolate swirl effect.
Vegan Gingerbread Cookies
Add 1/2 tsp of ginger powder, 1 tsp of finely chopped ginger to your dry ingredients and 1 tsp of molasses to your wet ingredients and you’re good to go!
Keep a bit of brown sugar for sprinkling on top if you’re so inclined!
Vegan Oatmeal Cookies
I go a little bit crazy over oatmeal. I actually tend to pre-bake my oatmeal before putting it in and I make it all nutty and everything. It is divine.
Anyway, the simple way of doing this is to just add 1/2 cup of oats to your dry ingredients and 1 tsp of maple syrup to your wet ingredients and carrying on as above.
And my way is to create a fantastic granola mixture first, which is as follows:
- 1/2 cup oats
- 2 tbsp maple syrup
- 2 tbsp melted coconut butter
- 2 tbsp finely chopped almonds or other nuts
- 1 tbsp brown sugar
- raisins or other dry fruit of your choice
Put it all in a bowl, and mix it thoroughly. Lay out flat on a baking tin and bake in a preheated oven at 350°F until the oats start to brown and the mixture gets a bit of crunch to it. It is entirely arbitrary and up to you.
Then you just take this funky granola mixture and mix it in with your dry ingredients in the above base recipe. Super simple, super yummy!
Other great recipes from around the web:
From Texanerin baking, comes this absolutely gorgeous recipe for peanut butter chocolate chip cookie dough bites, which uses chickpeas so it is also gluten free and actually absolutely stunning as well!
Wendy is a specialist in cooking with quinoa and I feel in love with this recipe when I first saw it. I think there is no ingredient in there that I don’t love. My first attempt got a bit overdone in the oven, but these are absolutely divine when done right.
Yes, there is such a thing as yummy treats that don’t have chocolate in them. This is one of those great examples. There’s banana, brown sugar, frosting, mocha, a splash of coffee. When I made these, only about half of the batter actually made it into the oven. The rest kind of ended up in my stomach!
Vegan Mexican Wedding Cookies
Vegan Oatmeal Chocolate Chip Cookies
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