By Larena Tannert
Looking for easy to make, yet delicious cookies that don’t contain eggs, butter, or milk? Crazy, I know, but these cookies still taste delicious despite their lack of dairy. These vegan cookies are a simple treat that can be shared with friends, family and neighbors, or brought to an event or party, and I guarantee they will be a hit. These two basic cookie recipes each take little time to make and use basic ingredients that are most likely already in your kitchen. I encourage you to try them out after school or on the weekends, as they are the perfect treat to bring to school and share with your friends.
Vegan Chocolate Chip Cookies: These chocolate chip cookies are soft and gooey, melt in your mouth desserts. Taking only 25-30 minutes to make, these cookies will set your cravings on fire and have you coming back for more.
for 10 servings
½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup refined coconut oil, melted
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate, chunks
4 oz vegan dark chocolate, chunks
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chunks evenly.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (180°C).
- Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Cool completely.
Vegan Peanut Butter Cookies: These super easy to make cookies will give you 20-24 thick, soft and chewy homemade Peanut Butter Cookies in only 30 minutes.
for 20-24 servings
1 cup peanut butter – crunchy or creamy (almond butter is great too) 1 cup sugar – coconut or organic pure cane 1 cup flour – light spelt, all-purpose, almond flour, gluten free flour blend or chickpea flour 6 tablespoons Almond milk – water is okay as well 1 teaspoon baking soda – baking powder works as well 2 teaspoons Vanilla Extract – can be optional a pinch of mineral salt – only use if peanut butter is unsalted
- Preheat the oven to 350 degrees F. Line a cookie sheet with silicone mat, parchment paper or leave ungreased.
- Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.
- Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 ¼ inch. Place the balls of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
- Bake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Let cool for a few minutes, transfer cookies to a wire rack and repeat with remaining dough.
- Store: Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2 – 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.