Vegan Cookie Recipes

Better than Mom used to make! These vegan chocolate chip cookies are amazing! That's all I need to say...These will be the most delicious chocolate chip cookies you've ever tasted.

Ingredients:
2 cups Earth Balance Non-Hydrogenated Spread
1 ½ cup turbinado sugar
1 ½ cup Yellow D Brown Sugar (a vegan "brown sugar")
2 tablespoons Ener G Egg Replacer
8 tablespoons water
2 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 ½ -3 cups vegan chocolate chips

Preheat oven to 350 degrees. In a small bowl or liquid measuring cup, combine egg replacer and water, mix until "puffy" and frothy. Set aside. In a large mixing bowl, cream Earth Balance and sugars. Add egg replacer/water mixture and vanilla, blend well. Next, sift in flour, baking soda, and salt. Stirring after each one or two cups of flour. Once all flour is mixed in, slowly add chocolate chips and stir until evenly distributed. Drop by teaspoonfuls onto ungreased cookie sheet and bake for 7-9 minutes. Makes approximately 4 dozen cookies.

1. As far as "junk" food goes, you can't get much healthier than a Vegan Cookie!

2. We humans have absolutely no nutritional requirements for the flesh, eggs, and milk of animals! Vegan Cookies are a compassionate choice.

3. Your choice to eat Vegan Cookies is choosing kindness over killing.

4. Vegan Cookies are better for your heart. They contain no saturated fat or cholesterol.

5. Vegan Cookies are full of love! They contain nothing (eggs, milk, etc.) from suffering animals.

6. You can only be as healthy as the food you eat. It's been reported that up to 90% of the chickens in this country have cancer and up to nearly 80% of the US dairy herd is infected with bovine leukemia.

7. Vegan Cookies contain no eggs, therefore by eating Vegan Cookies, you won't be contributing the horrible conditions in which the hens live. (Laying hens are kept in wire cages, with 2-3 other hens, smaller than most computer screens. The poor hens don't even have the space to move comfortably!)

8. Vegan Cookies contribute to world peace! When you choose to eat cruelty-free foods, you begin to live a more peaceful life, and thus spread peace to all whom you come into contact.

9. Vegan Cookies are healthier for you and healthier for the planet. Animal agriculture is responsible for massive amounts of air, water and soil pollution.

10. Vegan Cookies, along with a vegan diet, can dramatically reduce your chances of developing the two leading causes of death in this country--heart disease and cancer.

Click Right Here, Right Now For The The 20 Most Delicious Vegan Cookie Recipes Ever.

Oh what fun it is to make sugar cookies! These are an easy holiday treat to make with kids, and also a blast to make during a quiet afternoon alone.

They'll remind you of Grandma's house during a winter visit, or baking cookies in your childhood kitchen on a chilly day.

My Vegan Sugar Cookies are delicate, soft on the inside, yet have a crispy outside. These must be refrigerated for at least a few hours (even overnight) before rolling and cutting into shapes. You can't help but smile while making these cookies!

Ingredients
1 ½ cup Earth Balance Non-Hydrogenated Spread
2 cups vegan sugar (I used turbinado-coffee milled for a couple seconds for a finer grain)
2 tablespoons Ener G Egg Replacer
8 tablespoons water
1 teaspoon vanilla
5 cups flour
2 teaspoon baking powder
1 teaspoon salt

In a small bowl, combine egg replacer and water. Mix until frothy and kind of stiff. In medium-sized mixing bowl, cream together Earth Balance and sugar. Add egg replacer/water mixture and vanilla. Blend until well mixed. Slowly stir in flour, baking powder and salt. Mix until you have a thick and stiff dough. Place dough in covered container and refrigerate for a few hours, or overnight.

Once the dough is chilled, preheat oven to 350 degrees. Roll dough onto floured surface (I roll dough out between sheets of waxed paper) and cut into shapes. Bake on ungreased cookie sheet for 6-8 minutes. Makes approximately 3 dozen.

Ok, ok, I'll admit it--I love cookies and cookie dough! Not a cookie-making goes by when I don't consume more than half of the dough! (But I don't realize this until I'm putting the cookies away and I'm baffled to discover only half of the cookies the recipe said it would make are actually in existence! Oh jeez, did I really eat that much dough?) And I also have to confess the cookies I bake are usually gone within 1 day of their baking at my house, and I'm often the only adult home for several hours during the day (which means I'm the one eating all those cookies--ugh)!

So what is a health-conscious, health-promoting, all things baked and sweet-loving, I-want-to-be-a-good-example, I-want-to-look-fit-and-healthy, mother of two supposed to do with all these extra calories she's eating (with such joy!), and wants to continue eating?

Here's the answer to everything, and all things health, weight loss, fat loss, and disease prevention-related in the whole wide world!!!!!!!!
Your Weight Loss & Wellness Solution

I choose to exercise daily and eat a plant-based diet! That's it. I exercise regularly and eat very well. This website I've shared with you is amazing! (No kidding!) It gives me all kinds of exercises to do and oodles of recipes. It's helped me figure out how I can stay relatively fit and healthy, yet still munch on my favorite cookies!

Here are a few things I'd recommend you start doing ASAP if you want to stay healthy and fit, and eat those yummy goodies:
-Do some sort of cardio for at least 30 minutes every single day!! (Take a jog, a fast walk, climb some stairs, dance to some wild and crazy music.)
-Eat some raw fruits or veggies before you embark on your baking adventure. (They'll fill you up a bit, plus they're so wonderful for you!)
-Whenever you have a few minutes, or even seconds (and I mean "few"), do some push-ups, lunges, or jump in place as high as you can, for as long as you can (this will definitely get your heart rate up there).
-You'll have to visit the grocery store to pick-up the cookie recipe ingredients, so park as far away from the entrance to your grocery store as possible (try to keep it under a mile) and walk. Carry your groceries out on your own too.

Baking cookies is blissful, and eating them is magic. But we have to remember to take the necessary steps to keep us healthy and fit, because the world needs more of vibrant, healthy, vegan cookie makers!

When you visit Your Weight Loss & Wellness Solution Sign up for the e-zine, Weight Loss & Wellness Solutions and you get a FREE report:

"How To Lose Fat Fast And Eat More Food Than You Can Imagine Simply By Eating The Natural, Plant-Based, Disease-Preventing, Health-Enhancing, Earth Friendly Foods Your Body Was Made For!"

These Vegan Oatmeal-Chocolate Chip-Raisin Cookies are fantastic! They're perfectly crispy, yet wonderfully soft and chewy. These are a tasty, yet healthy alternative treat to other cookies out there. Best of all, these oatmeal cookies are easy to make and bake. They'll soon be a favorite at your house, apartment, tipi, yurt, tent, tree house, or other living space.

Ingredients:

2 tablespoons plus 1 1/2 teaspoons Ener G Egg Replacer
6 tablespoons water
1 1/4 cup Earth Balance Non-Hydrogenated Spread, softened
3/4 cup turbinado sugar, or vegan dry sweetener of choice
3/4 cup Yellow D sugar (vegan brown sugar)
1/2 teaspoon vanilla
2 1/2 cups flour (whole wheat, white, spelt, oat, whatever flour, or combination of, you prefer--I think 1/2 whole wheat pastry flour and 1/2 oat or white flour makes a nice cookie)
2 cups rolled oats
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup raisins

Preheat oven to 350 degrees. In a small bowl, or liquid measuring cup, mix Egg Replacer and water until frothy, set aside. In a large mixing bowl, mix until creamy the Earth Balance and sugar. Add Egg Replacer/water to this mixture and stir until well combined. Add vanilla, baking soda, and cinnamon--stir until well mixed. Slowly stir in the flour, then the oats. At this point, your dough will be fairly stiff, which is perfect. Add the chocolate chips and raisins, mix until well distributed. Scoop out approximately a teaspoon-size dollop of dough and shape into a silver dollar-sized circle about 3/4 of an inch thick. Put onto an ungreased cookie sheet, about 1 to 1 1/2 dozed per batch (per baking sheet). Bake for approximately 7-8 minutes, or until a light golden brown around the edges. This makes about 3 dozen magnificent cookies.

A note about the sugars--if you can't find a vegan brown sugar, no biggie. I've made this dozens of times using just turbinado sugar(or other "white" vegan sugars), and they turn out just as tasty. Cut the sweetener amount back to a total of 1 cup if these seem too sweet. I've made these with as little as 1 cup sweetener, while increasing the raisins a bit.

A note about the chocolate chips and raisins--omit one or the other (or both if you're looking for a good old vegan oatmeal cookie). Simply double the amount of either the chocolate chips or raisins.

These are some of the tastiest, heartiest cookies I've made. They're soft, chewy, and practically bursting with all kinds of "good for you" goodies!

Energy Cookies contain protein, fiber, healthy oils, and lots of phyto-nutrients. Make a batch, and you'll be shocked at how quickly they disappear! These make a great snack, a tasty dessert, or have a couple for breakfast (they're a thousand times more nutritious than most breakfast bars, muffins, and of course donuts).

My Vegan Energy Cookies freeze well too, so make a bunch, freeze them, and you'll always have some on hand.

Ingredients

½ cup soy flour
1 cup barley or wheat flour***
1 cup rolled oats (not quick oats)
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon Earth Balance Spread, softened, or 1 tablespoon canola oil
½ cup maple syrup
2/3 cup low-fat coconut milk or water
1 teaspoon vanilla or coconut extract
2 tablespoons orange juice concentrate
½ cup dried fruit-raisins, chopped prunes or apricots, cranberries, etc.
2 tablespoons coconut flakes

Preheat oven to 350 degrees and lightly oil a baking sheet.

In a small bowl, combine the first 6 ingredients and set aside.

In medium-sized bowl, combine Earth Balance Spread, syrup, coconut milk/water, vanilla, juice concentrate and stir well. Slowly pour your dry ingredients into the wet and mix until everything is combined and gooey. Add your dried fruit of choice and the coconut flakes, then stir until dried fruit and coconut flakes are well distributed.

Drop by teaspoon-fulls onto baking sheet and press to flatten just a bit. Bake at 350 for 8-10 minutes, or until golden. Makes approximately 2 dozen yummy cookies.

If you'd like to make this a gluten-free, wheat-free recipe, please feel free to substitute rice flour, or other gluten-free flours (are there any?).

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Chocolate! Chocolate! And more Chocolate!! These Vegan Chocolate Topped Chocolate Cookies are a chocolate lover's delight, heaven, and nirvana all in one! These are a modification of an old recipe my grandmother had since her childhood, thus they've been a classic in my family for years, and now I'm passing this vegan version onto you! Vegan Chocolate Topped Chocolate Cookies are tender, cakelike, and are finished-off with a most incredible fudgy chocolate frosting.

Ingredients
1 cup vegan sugar
3/4 cup Earth Balance Non-Hydrogenated Spread, softened
1 cup soymilk plus 1 teaspoon vinegar or lemon juice
1 teaspoon vanilla
2 ounces unsweetened baking chocolate, melted
1 1/2 teaspoon Ener G Egg Replacer
2 tablespoons water
1 3/4 cup water
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Chocolate Frosting (recipe to follow)

Heat oven to 375 degrees. Combine soymilk and vinegar/lemon juice and set aside for 5 minutes. Mix egg replacer and water in small bowl until frothy and set aside. Mix sugar, Earth Balance, vanilla, soymilk-vinegar mixture, melted chocolate, and egg replacer-water mixture in a large bowl. Stir in flour, baking soda and salt. Fold in nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto greased cookie sheet. Bake 8-10 minutes, or until almost no indentation remains when touched in center. Place on cooling rack immediately, and cool completely before frosting.

Chocolate Frosting

Ingredients
2 ounces unsweetened baking chocolate
2 tablespoons Earth Balance
2 cups powdered sugar (to make your own vegan version, process sugar in coffee mill or food processor until sugar is light and fluffy)
3 tablespoons hot water

Melt chocolate and Earth Balance in saucepan over low heat, stirring occasionally. Remove from heat and stir in powdered sugar and hot water until frosting is smooth and easy to spread. (If frosting is too thick, add more water. If too thin, add more powdered sugar. Of course if you think it's too sweet, cut-back on the sugar. It's totally fine to add more chocolate too.) These cookies are soon to be some of your favorites!

Keep cancer causing compounds out of your vegan cookie creations.

Stay as far away from non-stick bakeware as you can. "Non-stick" cookware contains a chemical called Perflurooctanoic Acid (PFOA). PFOA is used in the production of Teflon and other non-stick surfaces.

The EPA has identified PFOA as a "likely" human carcinogen.

I recommend silicon or stainless steel bakeware for the healthiest vegan cookies ever.

A yummy, peanut buttery cookie with a bit of a peanut crunch, these vegan peanut butter cookies are crispy in the right places, and soft and chewy just where you love. With just nine ingredients, these peanut butter cookies are easy to make, bake beautifully, and are oh so delicious!

Ingredients
1 cup creamy peanut butter
¾-1 1/2 cup vegan dry sweetener (depending on how sweet you like it)
½ cup Earth Balance Non-Hydrogenated Spread, softened
1 tablespoon Ener G Egg Replacer
4 tablespoons water
1 ½ cup flour
1 teaspoon baking soda
1 ½ cup chopped unsalted dry-roasted peanuts

Heat oven to 375 degrees. In a small bowl, combine egg replacer and water, beat until frothy, and set aside. Mix peanut butter, sugar, Earth Balance, and egg replacer-water mixture until smooth. Stir in flour and baking soda. Slowly stir in peanuts. (The dough will be pretty stiff.)

Drop dough by rounded tablespoons for a larger cookie, or by rounded teaspoons (for a smaller, bite-sized cookie) onto an ungreased cookie sheet. Bake 8-10 minutes, or until a very light brown. Let cool on pan for a couple minutes, then place on wire rack. This makes about 4 ½ -6 dozen cookies.

Yum, yum, and extra super yummy--Vegan Pecan Pie Squares are all the 'yums' in the universe, plus a some 'oooohs' and 'ahhhhhhs'--these are delicious! I think you and just about anyone with whom you share will positively adore Vegan Pecan Pie Squares!

Ingredients
1 cup flour
1/2 cup packed brown sugar (granulated sugar will work just fine though)
3 tablespoons Earth Balance Non-Hydrogenated Spread, softened
1/2 cup packed brown sugar (again, granulated sugar will do the trick)
1/2 cup Earth Balance Non-Hydrogenated Spread
1 cup chopped pecans
1 teaspoon vanilla
1/3 cup semisweet chocolate chips

Heat oven to 350 degrees. Combine flour, 1/2 cup sugar, and 3 tablespoons Earth Balance, stir/mix until well blended and crumbly. Press this onto the bottom of a 9x9x2 or 8x8x2 inch pan and set aside. (I'll call this the "crust layer.")

Cook the other 1/2 cup sugar and 1/2 cup Earth Balance over medium heat, stirring constantly, until it begins to boil. Stir while boiling for 1 minute. Next, stir in pecans and vanilla. Pour this over the crust layer.

Bake 18-20 minutes, topping should be bubbly. Sprinkle the chocolate chips evenly over the top and bake for 2 more minutes, just until chocolate is softened (don't spread the chocolate, though). Cool for about 10 minutes. Store in fridge. (These are definitely more firm and less crumbly after sitting in the fridge for a few hours, but they're just as wonderful right out of the oven, cooled a bit, crumbly and all.) This recipe makes about 36 squares. Enjoy and thanks for choosing to eat a Vegan treat!

Like I said, these fabulous cookies are for those of us who are totally and completely addicted to and in love with chocolate!

Ingredients
16 ounces semi-sweet baking chocolate
3/4 cup packed vegan brown sugar
1/4 cup Earth Balance Non-Hydrogenated Spread (or your favorite vegan margarine), softened
1 tablespoon Ener-G egg replacer
4 tablespoons water
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups your favorite nuts, chopped (this, of course is optional--if you like nuts, add them, if not, leave them out--these cookies will still be amazing!)

Preheat your oven to 350 degrees. In a small bowl or liquid measuring cup, mix until frothy the egg replacer and water, set aside. Coarsely chop 8 of the 16 ounces of chocolate, then set aside. In a large saucepan, melt until smooth the remaining 8 ounces, stirring frequently.
Add the sugar, margarine, egg replacer-water, and vanilla to the melted chocolate; stir until it's well mixed. Slowly add the flour and baking powder; mix well. Stir in the chocolate chunks and the nuts. (If you've chosen to leave out the nuts, add another 3/4 cup of flour so your cookies will actually look like cookies, instead of chocolatey blobs.)

On an ungreased cookie sheet, drop the dough by rounded tablespoonfuls, about 2 inches apart. Flatten the "balls" of dough just a bit. Bake for 12 minutes, or thereabouts, or until the cookies are nice and puffy, and a bit shiny too (Aren't you excited to sink your teeth into a "shiny" cookie?).
This recipe makes about 30 cookies.

I think you're going to love love love these magnificent Chocolatey Chunk Cookies. Thanks for eating earth-friendly, animal-friendly goodies!