15 Vegan Christmas Cookie Recipes (Plant‑Powered Treats)

Classic Vegan Gingerbread Cookies

Classic vegan gingerbread cookies are a delightful holiday treat, offering a warm and spicy flavor that perfectly encapsulates the festive spirit. These cookies are both easy to make and completely plant-based, allowing everyone to enjoy a sweet bite during the Christmas season. The aromatic blend of ginger, cinnamon, and molasses makes them a beloved classic.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Whisk together until well combined.
3. Prepare Wet Ingredients: In another bowl, mix together the brown sugar, molasses, melted coconut oil, almond milk, and vanilla extract. Stir until the sugar is mostly dissolved and the mixture is smooth.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Use a wooden spoon or spatula to mix until a dough is formed. The dough should be slightly sticky; if it’s too dry, you can add a splash more almond milk.
5. Chill the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for about 30 minutes. This step helps the cookies hold their shape during baking.
6. Roll Out the Dough: After chilling, lightly flour a clean surface and roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
7. Bake the Cookies: Place the cut-out cookies onto the prepared baking sheets, leaving some space in between. Bake in the preheated oven for 8-10 minutes or until the edges are firm.
8. Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Decorate (optional): Once the cookies are completely cool, you can decorate them with vegan icing or enjoy them plain.
10. Serve and Enjoy: Share your classic vegan gingerbread cookies with family and friends, or store them in an airtight container to keep them fresh for days!

Happy baking and enjoy these festive delights!

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Soft and Chewy Vegan Chocolate Chip Cookies

Soft and chewy vegan chocolate chip cookies are a classic favorite, delivering a perfect balance of sweetness and rich chocolate flavor. These cookies are wonderfully easy to whip up and are sure to impress both vegans and non-vegans alike. With their crispy edges and soft, gooey centers, they make for a delightful treat during the holiday season or any time of the year.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together until well blended.
3. Prepare Wet Ingredients: In a large bowl, mix the melted coconut oil with brown sugar and granulated sugar. Stir until the mixture is smooth and well combined. Add in the unsweetened applesauce and vanilla extract, mixing until everything is fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir with a wooden spoon or spatula until just combined, being careful not to overmix. Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
5. Form Cookies: Using a tablespoon or cookie scoop, portion out the dough and place it onto the prepared baking sheets. Make sure to leave space between each cookie as they will spread while baking.
6. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, which is perfect for that soft and chewy texture.
7. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Enjoy: Once cooled, your soft and chewy vegan chocolate chip cookies are ready to be enjoyed! Serve them warm or keep them in an airtight container for a sweet treat any time.

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Vegan Snickerdoodles With Cinnamon Sugar

Vegan snickerdoodles are a delightful twist on a classic treat, featuring a soft and chewy texture combined with a warm and comforting cinnamon flavor. These cookies are perfect for the holiday season, making them a popular choice for cookie exchanges or family gatherings. The cinnamon sugar coating adds an irresistible sweetness, making them a favorite among vegans and non-vegans alike.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until evenly combined.
3. Combine Wet Ingredients: In a large mixing bowl, mix the melted coconut oil with granulated sugar and brown sugar. Stir until well combined. Add in the unsweetened almond milk and vanilla extract. Mix until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until the dough comes together. Avoid overmixing to maintain softness.
5. Make Cinnamon Sugar: In a small bowl, combine the ground cinnamon and 2 tablespoons of granulated sugar to create the cinnamon sugar mixture.
6. Form Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Lightly roll each ball in the cinnamon sugar mixture to coat.
7. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, leaving space between each cookie, as they will spread while baking.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft, which is perfectly fine for that chewy texture.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once fully cooled, your charming vegan snickerdoodles are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.

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Festive Vegan Peppermint Sugar Cookies

Festive Vegan Peppermint Sugar Cookies are a cheerful and delicious addition to any holiday spread. These cookies are soft, buttery, and infused with invigorating peppermint flavor, making them perfect for Christmas celebrations or cookie exchanges. The addition of crushed peppermint candies gives these cookies a delightful crunch and a pop of color that captures the spirit of the season.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Cream Coconut Oil and Sugar: In a large mixing bowl, use a hand mixer or a wooden spoon to cream the softened coconut oil and granulated sugar together until the mixture is light and fluffy.
4. Add Wet Ingredients: Incorporate the unsweetened almond milk, vanilla extract, and peppermint extract into the coconut oil and sugar mixture. Mix until all the wet ingredients are fully combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. Fold in the crushed peppermint candies for added flavor and texture.
6. Form Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. If desired, you can roll the cookie balls in powdered sugar before placing them on the baking sheet, which adds an extra festive touch.
7. Place on Baking Sheet: Arrange the cookie dough balls on the prepared baking sheets, leaving enough space in between to allow for spreading while baking.
8. Bake the Cookies: Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft, which will allow them to be chewy.
9. Cool the Cookies: Once baked, remove the baking sheets from the oven. Allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: After the cookies have cooled, serve them on a festive platter or store in an airtight container for later enjoyment. Share with friends and family for a delightful holiday treat!

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Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies are a classic treat that combines the wholesome goodness of oats with chewy raisins for a deliciously satisfying dessert. These cookies are not only vegan-friendly but also easy to make, making them a wonderful addition to your holiday baking list or a wholesome snack any time of the year. With a comforting blend of spices and a hearty texture, they are sure to please both vegans and non-vegans alike.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Stir until the ingredients are thoroughly mixed.
3. Combine Wet Ingredients: In another bowl, mix the melted coconut oil, brown sugar, granulated sugar, almond milk, and vanilla extract. Whisk until the mixture is well-blended and smooth.
4. Combine Both Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir until just combined; be careful not to over-mix. Gently fold in the raisins and chopped walnuts if using.
5. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and shape it into balls. Place the balls onto the prepared baking sheets, leaving a few inches of space between each cookie to allow for spreading.
6. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
7. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy: Once fully cooled, enjoy your Vegan Oatmeal Raisin Cookies with your favorite plant-based milk or as a delightful snack throughout the day!

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Rich Vegan Double Chocolate Cookies

Rich Vegan Double Chocolate Cookies are a decadent dessert that combines the rich flavors of cocoa and dark chocolate for an indulgent treat. These cookies are perfect for chocolate lovers and make for a delightful holiday gift or dessert. They contain no eggs or dairy, making them a fantastic choice for vegans and those with dietary restrictions, while still satisfying the cravings of everyone in the family.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients together until they are thoroughly mixed.
3. Mix Wet Ingredients: In another bowl, combine the granulated sugar, brown sugar, melted coconut oil, almond milk, and vanilla extract. Whisk these wet ingredients until the mixture is smooth and well combined.
4. Combine Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Stir together until just combined. Be careful not to over-mix the dough.
5. Add Chocolate Chips: Gently fold in the dairy-free dark chocolate chips so they are evenly distributed throughout the cookie dough.
6. Scoop the Dough: Using a tablespoon or a cookie scoop, portion out the dough and shape it into balls. Place the balls onto the prepared baking sheets, making sure to leave enough space between each cookie for spreading.
7. Bake the Cookies: Transfer the baking sheets to the oven and bake for 10-12 minutes, or until the cookies appear set and the edges start to look slightly firm.
8. Cool the Cookies: Once baked, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely.
9. Enjoy: Once cooled, enjoy your Rich Vegan Double Chocolate Cookies fresh with a glass of plant-based milk or store them in an airtight container for later!

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Vegan Almond Joy Cookies

Vegan Almond Joy Cookies are a delicious blend of rich chocolate and almond flavors, inspired by the classic candy bar. These cookies feature a soft texture with a nutty crunch, making them a perfect holiday treat or a delightful snack any time of the year. Not only are they vegan, but they’re also easy to make and sure to impress friends and family!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, shredded coconut, cocoa powder, baking soda, and salt. Whisk these ingredients together until fully blended.
3. Combine Sugars and Wet Ingredients: In another bowl, add the granulated sugar, brown sugar, melted coconut oil, almond milk, and vanilla extract. Whisk the mixture until the sugars are well dissolved and the mixture is smooth.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently until combined, being careful not to over-mix.
5. Fold in Chocolate Chips and Almonds: Add the dairy-free chocolate chips and sliced almonds to the dough. Gently fold them in until evenly distributed throughout the mixture.
6. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and shape it into balls. Place the balls on the prepared baking sheet, ensuring there’s enough space between each cookie for them to spread.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set and the edges appear slightly firm.
8. Cool the Cookies: Once baked, take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely. Enjoy your Vegan Almond Joy Cookies!

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Spiced Vegan Molasses Cookies

Spiced Vegan Molasses Cookies are a classic holiday treat that brings warmth and comforting flavors to your kitchen. Packed with rich molasses, aromatic spices, and a hint of sweetness, these cookies are soft, chewy, and perfect for sharing with loved ones during the festive season. They’re not only vegan but also wonderfully spiced, creating an inviting aroma that will fill your home as they bake.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and salt until it is evenly blended. Set aside.
3. Blend Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, molasses, melted coconut oil, almond milk, and vanilla extract. Whisk these ingredients together until smooth and well combined.
4. Combine Mixtures: Gradually add the dry mixture to the wet mixture. Stir gently until just combined, making sure not to over-mix. You should have a thick batter.
5. Chill the Dough (Optional): For easier handling, you can refrigerate the dough for about 30 minutes. This step is optional but helps improve the texture of the cookies.
6. Form the Cookies: Using a tablespoon or cookie scoop, portion out the dough. Roll each portion into a ball and, if desired, roll the balls in granulated sugar for a crunchy exterior. Place them on the prepared baking sheets, leaving enough space between each cookie.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly firm. The center will look soft, but they will firm up as they cool.
8. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy the delightful aroma and taste of these spiced vegan molasses cookies!

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Vegan Cranberry Pistachio Biscotti

Vegan Cranberry Pistachio Biscotti are a delightful Italian-inspired treat that brings a festive crunch to your holiday table. These twice-baked cookies are packed with tart cranberries and crunchy pistachios, making them perfect for pairing with a warm cup of coffee or tea. They are easy to make, naturally vegan, and offer a beautiful blend of flavors and textures that’s sure to impress.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and ground cinnamon until they are well combined.
3. Combine Wet Ingredients: In another bowl, mix together the granulated sugar, almond milk, melted coconut oil, and vanilla extract. Stir until the sugar begins to dissolve and everything is blended smoothly.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not over-mix; the dough should be thick but slightly sticky.
5. Add Cranberries and Pistachios: Gently fold in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.
6. Shape the Dough: Transfer the dough onto the lined baking sheet and shape it into a log about 12 inches long and 4 inches wide. Make sure to flatten the top slightly for even baking.
7. Bake the First Time: Bake the log in the preheated oven for 25-30 minutes or until it is firm and lightly golden.
8. Cool and Slice: Once baked, remove it from the oven and let it cool on the baking sheet for about 10-15 minutes. Then, transfer the log to a cutting board and slice it diagonally into 1/2-inch thick pieces.
9. Bake the Biscotti: Place the sliced biscotti back onto the parchment-lined baking sheet, cut side up. Bake for an additional 10-12 minutes on each side, or until they are crisp and golden brown.
10. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack before serving.

Enjoy your Vegan Cranberry Pistachio Biscotti as a perfect holiday treat or gift!

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Vegan Pumpkin Spice Cookies

Vegan Pumpkin Spice Cookies are a warm and cozy treat, perfect for the holiday season. Infused with the rich flavors of pumpkin puree and aromatic spices, these cookies have a soft and chewy texture that’s certain to delight everyone. They are easy to make and are a wonderful addition to your vegan holiday dessert table.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk together until well-combined.
3. Mix Wet Ingredients: In another bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, melted coconut oil, and vanilla extract. Ascertain that the mixture is smooth and well-blended.
4. Combine the Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix; the dough should be thick and slightly sticky.
5. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
7. Cool on the Baking Sheet: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy: Once cooled, enjoy these delicious Vegan Pumpkin Spice Cookies with a cup of tea or coffee, or pack them as gifts for friends and family!

Coconut Macaroons With Vegan Chocolate

Coconut Macaroons with Vegan Chocolate are delightful chewy cookies that bring together the tropical flavors of shredded coconut and the richness of chocolate, making them a perfect holiday treat. These cookies are naturally sweetened and entirely plant-based, ensuring that everyone can enjoy their delectable taste. They are simple to prepare and are sure to impress your family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal and to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the shredded coconut, almond flour, and salt. Stir the mixture until well combined.
3. Mix Wet Ingredients: In a separate bowl, mix together the maple syrup, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry coconut mixture. Stir thoroughly using a spatula or wooden spoon until everything is well incorporated, and the mixture sticks together.
5. Shape the Macaroons: With your hands, take small amounts of the mixture and form them into small balls or mounds. Place them onto the prepared baking sheet, ensuring they are spaced about an inch apart to allow for slight spreading.
6. Bake: Place the baking sheet in the preheated oven and bake the macaroons for 15-20 minutes, or until they are golden brown on the edges.
7. Cool: Once baked, remove the baking sheet from the oven and let the macaroons cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Melt the Chocolate: While the macaroons are cooling, melt the vegan chocolate chips in a microwave-safe bowl. Heat in short intervals, stirring in between, until fully melted and smooth.
9. Dip the Macaroons: Once the macaroons are cooled, dip the bottoms in the melted vegan chocolate or drizzle the chocolate over the top of each macaroon for a decorative finish.
10. Set and Serve: Allow the chocolate to set completely on the macaroons. Enjoy these delicious Coconut Macaroons with Vegan Chocolate as a sweet treat or gift them to friends and family this holiday season!

Vegan Walnut and Maple Cookies

Vegan Walnut and Maple Cookies are a delightful vegan treat that combines the earthy, rich flavors of walnuts with the natural sweetness of maple syrup. These cookies have a wonderfully chewy texture and are perfect for the holiday season or any time you crave a comforting sweet snack. They are simple to make and require only a few pantry staples, ensuring that you can easily whip up a batch to share with family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground walnuts, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, combine the maple syrup, melted coconut oil, and vanilla extract. Whisk the mixture until it is smooth and well blended.
4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until the mixture is just combined. Be careful not to overmix, as this can make the cookies dense.
5. Add Chopped Walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the cookie dough.
6. Shape the Cookies: Using a spoon or cookie scoop, portion out the dough and roll it into balls. Place them onto the prepared baking sheet, spacing them about two inches apart, as they will spread while baking.
7. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes or until the edges are lightly golden. The centers may look slightly soft, which is fine since they will continue to firm up as they cool.
8. Cool: Once baked, remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve: Once the cookies are completely cool, they are ready to be enjoyed. Store any leftovers in an airtight container at room temperature for up to a week.

Chewy Vegan Peanut Butter Cookies

Chewy Vegan Peanut Butter Cookies are a delightful and satisfying treat that brings together the rich, nutty flavor of peanut butter with a chewy texture that is simply irresistible. These cookies are not only easy to make but also require minimal ingredients, making them a perfect choice for any holiday gathering or a wholesome snack any time of year. With their quick preparation and warm, comforting flavor, these cookies are certain to be a hit with both vegans and non-vegans alike!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the natural peanut butter, brown sugar, maple syrup, and vanilla extract. Using a hand mixer or whisk, blend the ingredients until smooth and creamy.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This will guarantee that the leavening agent is evenly distributed throughout the flour.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix; you want to maintain a fluffy texture.
5. Shape the Cookies: Scoop out about a tablespoon of dough and roll it into a ball using your hands. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten the Dough: Using a fork, press down gently on each cookie ball to flatten it slightly. You can make a crisscross pattern on the tops for a classic peanut butter cookie look.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the cookies are lightly golden around the edges and still soft in the center.
8. Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes. Then, use a spatula to transfer the cookies to a wire rack to cool completely.
9. Serve: Once cooled, the cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week.

Vegan Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies are a classic holiday treat that delights with their rich, chocolatey flavor and beautiful crackled appearance. These cookies are soft and fudgy on the inside, with a slightly crispy exterior, making them an irresistible addition to any festive cookie platter. Perfect for sharing with family and friends, these vegan cookies are certain to satisfy any sweet tooth!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. This guarantees that the dry ingredients are evenly distributed.
3. Mix Sugars: In a large mixing bowl, combine the granulated sugar and brown sugar. Mix with a fork until there are no clumps of brown sugar remaining.
4. Add Wet Ingredients: Add the unsweetened applesauce and vanilla extract to the sugar mixture. Use a hand mixer or whisk to blend everything until smooth and creamy.
5. Combine Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients, using a spatula to fold until combined. The dough should be thick and sticky.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will help the cookies hold their shape while baking.
7. Prepare for Baking: Once chilled, scoop out about 1 tablespoon of dough and roll it into a ball using your hands. Roll each ball in powdered sugar until thoroughly coated, then place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes. The cookies will spread and develop their characteristic crinkle as they bake.
9. Cool: Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve: Once cooled, the Vegan Chocolate Crinkle Cookies are ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.

Vegan Lemon Snowdrop Cookies

Vegan Lemon Snowdrop Cookies are delightful, light, and invigorating treats that perfectly capture the essence of the holiday season. With a bright lemon flavor and a soft, melt-in-your-mouth texture, these cookies are coated in powdered sugar for a charming finishing touch. They’re a great addition for anyone seeking a zesty alternative to traditional holiday cookies, and they are sure to impress at any gathering!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and make sure to line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This guarantees the dry ingredients are evenly mixed and helps the cookies rise properly.
3. Combine Wet Ingredients: In a large mixing bowl, combine granulated sugar, vegetable oil, unsweetened applesauce, fresh lemon juice, lemon zest, and vanilla extract. Using a whisk or electric mixer, blend everything until it’s smooth and creamy.
4. Incorporate Dry Mixture: Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix; you want a thick, sticky dough.
5. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart as they will spread slightly during baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be firm while the centers will appear slightly soft.
7. Cooling: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
8. Dust with Powdered Sugar: Once the cookies are completely cool, roll them in powdered sugar to create a beautiful snowy coating that enhances their appearance and adds sweetness.

Enjoy these Vegan Lemon Snowdrop Cookies as a delightful and zesty addition to your holiday festivities!