11 Vegan Christmas Cookies Plant-Based Options

Classic Vegan Sugar Cookies

Classic vegan sugar cookies are a delightful and festive treat that everyone can enjoy during the holiday season. These cookies are perfectly sweet and have a soft, chewy texture that makes them irresistible. Made without any animal products, they are ideal for vegans and anyone looking to indulge in a delicious dessert that is both ethical and tasty!

Cooking Steps Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal.
2. Prepare dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Mix wet ingredients: In another bowl, combine the melted coconut oil, granulated sugar, non-dairy milk, and vanilla extract. Mix well using a whisk or electric mixer until the mixture is smooth and creamy.
4. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients while stirring. Mix until you have a soft dough that holds together. If the dough seems too dry, you can add a little more non-dairy milk, one tablespoon at a time.
5. Chill the dough: Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
6. Shape the cookies: Once chilled, take tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving enough space (about 2 inches apart) for the cookies to spread while baking.
7. Flatten the balls: Gently flatten each dough ball with the palm of your hand or the bottom of a glass to form discs.
8. Bake the cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. The centers may still be soft; they will firm up as they cool.
9. Cool cookies: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, these classic vegan sugar cookies are ready to be enjoyed! You can also decorate them with vegan frosting or sprinkles if desired.

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Chewy Vegan Chocolate Chip Cookies

Chewy vegan chocolate chip cookies are a go-to holiday favorite, providing a warm and gooey treat that will satisfy any sweet tooth. These cookies are packed with rich chocolate flavor and have an irresistible chewy texture that makes them a perfect addition to your festive cookie platter. Best of all, they are made entirely free of animal products, making them suitable for vegans and everyone who loves a good cookie.

Cooking Steps 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 sticking.
2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk the ingredients together until they are thoroughly mixed.
3. Combine wet ingredients: In another bowl, mix the melted coconut oil, granulated sugar, brown sugar, non-dairy milk, and vanilla extract. Use a whisk or electric mixer to blend until the mixture is smooth and sugary.
4. Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; you want a soft dough that is slightly sticky.
5. Add chocolate chips: Fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Scoop the dough: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread while baking.
7. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers look set.
8. Cool the cookies: Once baked, remove the baking sheet 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.

These chewy vegan chocolate chip cookies are perfect fresh from the oven, but they can also be stored in an airtight container for several days. Enjoy your delicious and ethical holiday treat!

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Spiced Vegan Gingerbread Cookies

Spiced vegan gingerbread cookies are a delightful holiday treat that captures the warm flavors of winter spices. These cookies are perfect for decorating or enjoying on their own, boasting a slightly crisp exterior and a soft, chewy center. They are entirely plant-based, making them suitable for everyone to enjoy during the festive season.

Cooking Steps Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Stir well to guarantee all the dry ingredients are evenly combined.
3. Combine wet ingredients: In a separate bowl, whisk together the brown sugar, molasses, melted coconut oil, non-dairy milk, and vanilla extract until smooth and thoroughly mixed.
4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Be careful not to overmix; the goal is to have everything just combined.
5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough will help the cookies maintain their shape during baking.
6. Roll out the dough: After chilling, remove the dough from the refrigerator and roll it out on a lightly floured surface to about ¼ inch thickness. If the dough is too sticky, sprinkle a bit more flour on top.
7. Cut the cookies: Use cookie cutters to cut out shapes from the rolled-out dough, and place the cut-out cookies onto the prepared baking sheet, leaving some space between each cookie.
8. Bake the cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still soft. Keep a close eye to avoid overbaking.
9. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your spiced vegan gingerbread cookies plain, or decorate them with vegan icing for an extra festive touch! Store them in an airtight container at room temperature for up to a week.

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Decadent Vegan Peppermint Brownies

Decadent vegan peppermint brownies are a rich and fudgy dessert that perfectly balances chocolate with a invigorating hint of mint. These brownies are not only delicious but also made without any animal products, making them suitable for everyone, including those following a vegan lifestyle. Topped with a layer of velvety vegan chocolate ganache and sprinkled with crushed peppermint candies, they make a festive addition to any holiday gathering.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8×8 inch square baking pan by lining it with parchment paper, allowing some overhang for easy removal of the brownies later.
2. Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, and salt. Stir the dry ingredients until fully combined.
3. Combine wet ingredients: In a separate bowl, mix the non-dairy milk, melted coconut oil, vanilla extract, and peppermint extract until well combined.
4. Blend wet and dry ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix.
5. Add chocolate chips: Fold in the vegan chocolate chips, making sure they are evenly distributed throughout the batter.
6. Transfer to baking pan: Pour the batter into the prepared baking pan, spreading it out evenly with a spatula to guarantee it’s level.
7. Bake the brownies: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool down: Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, lift the brownies out using the parchment paper and let them cool completely on a wire rack.
9. Prepare ganache: In a small saucepan over low heat, melt ½ cup of vegan chocolate chips with 2 tablespoons of non-dairy milk, stirring until smooth. Pour this ganache over the cooled brownies, spreading it out evenly.
10. Garnish with peppermint: While the ganache is still soft, sprinkle the crushed peppermint candies on top.
11. Slice and serve: Once the ganache has set slightly, slice into squares and serve.

These decadent vegan peppermint brownies are sure to impress at any holiday gathering! Enjoy!

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Festive Vegan Snickerdoodles

Festive vegan snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, perfect for the holiday season. These soft and chewy cookies are made without dairy or eggs, yet maintain a rich flavor and buttery texture, making them a hit at any festive gathering. Their signature cinnamon-sugar coating adds a warm and inviting touch that you and your guests will love.

Cooking Steps Instructions:

1. Preheat the oven: Start by preheating 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 bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this mixture aside.
3. Cream coconut oil: In another mixing bowl, beat the solid coconut oil and granulated sugar together using a hand mixer or stand mixer. Mix until it becomes light and fluffy, about 2-3 minutes.
4. Add wet ingredients: Add the non-dairy milk and vanilla extract to the coconut oil mixture, continuing to mix until fully incorporated.
5. Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Shape the dough: Using your hands, scoop out the dough and roll it into 1-inch balls. Place them on a plate or baking sheet as you work.
7. Prepare cinnamon-sugar coating: In a small bowl, combine the additional granulated sugar and ground cinnamon.
8. Coat the cookies: Roll each cookie dough ball in the cinnamon-sugar mixture until they are completely coated.
9. Bake the cookies: Place the cinnamon-coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly crackled.
10. Cool down: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these festive vegan snickerdoodles with a cup of hot cocoa or your favorite holiday drink!

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Vegan Cranberry Oatmeal Cookies

Vegan cranberry oatmeal cookies are a deliciously chewy and nutritious treat that combines the hearty texture of oats with the tartness of cranberries. These cookies are perfect for the holiday season and are bound to be a hit with both vegans and non-vegans alike. They make for a delightful snack or a thoughtful gift during festive gatherings.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee easy removal after baking.
2. Combine dry ingredients: In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt. Stir the mixture until well blended.
3. Mix wet ingredients: In another bowl, whisk together the melted coconut oil, maple syrup, non-dairy milk, and vanilla extract until fully combined.
4. Combine mixtures: Gradually pour the wet ingredients into the dry ingredients while stirring. Mix until just combined to avoid overmixing.
5. Add cranberries and nuts: Fold in the dried cranberries and chopped walnuts (if using) into the dough until evenly distributed.
6. Scoop the dough: Using a spoon or cookie scoop, drop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Shape the cookies: Gently flatten the tops of the cookie dough balls with the back of a spoon or your fingers, since they won’t spread much on their own during baking.
8. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
9. Cool down: Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your vegan cranberry oatmeal cookies fresh or stored in an airtight container for up to a week!

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Rich Vegan Chocolate Crinkle Cookies

Rich vegan chocolate crinkle cookies are a decadent treat that combines the rich flavor of cocoa with a fudgy texture and a delightful powdered sugar coating. These cookies are soft on the inside and slightly crispy on the outside, making them a perfect dessert for the holiday season or any occasion when you’re craving something sweet and chocolatey.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal after baking.
2. Combine dry ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well until all dry ingredients are evenly combined.
3. Mix wet ingredients: In another bowl, whisk together the melted coconut oil, non-dairy milk, and vanilla extract until the mixture is smooth and fully combined.
4. Combine mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix, as this can affect the cookie’s texture.
5. Chill the dough: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. Chilling the dough will help it firm up and make it easier to handle.
6. Prepare for baking: Once chilled, remove the dough from the refrigerator. Place a generous amount of powdered sugar in a shallow dish.
7. Shape the cookies: Using a tablespoon or cookie scoop, take portions of the dough and roll them into balls about 1 inch in diameter. Roll each ball in the powdered sugar until fully coated.
8. Place on baking sheet: Arrange the powdered sugar-coated dough balls on the lined baking sheet, ensuring they are spaced about 2 inches apart.
9. Bake the cookies: Bake in the preheated oven for 10-12 minutes. The cookies may look soft in the center but will firm up as they cool.
10. Cool down: Once baked, remove the sheet from the oven and let the cookies sit for about 5 minutes. After they have cooled slightly, transfer the cookies to a wire rack to cool completely.

Indulge in your rich vegan chocolate crinkle cookies and delight in their fudgy, sweet goodness!

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Vegan Walnut Date Cookies

Vegan walnut date cookies are a delightful treat that marries the nuttiness of walnuts with the natural sweetness of dates. These cookies are not only vegan but also gluten-free, making them an excellent choice for those with dietary restrictions. Their chewy texture and rich flavor make them perfect for holiday gatherings or as an everyday snack.

Cooking Steps Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare the dates: If your Medjool dates are not very soft, soak them in warm water for about 10 minutes, then drain and chop them finely.
3. Mix dry ingredients: In a medium mixing bowl, combine the almond flour, baking soda, and salt. Stir until well blended to confirm the baking soda is evenly distributed.
4. Combine wet ingredients: In another large mixing bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
5. Add dry to wet: Gradually add the dry mixture to the wet ingredients, stirring gently to combine. The mixture will be thick and slightly sticky.
6. Incorporate walnuts and dates: Fold in the chopped walnuts and dates until they are evenly dispersed throughout the dough.
7. Shape the cookies: Using your hands or a cookie scoop, take portions of the dough and roll them into balls, about 1 inch in diameter. Flatten each ball slightly to form a cookie shape.
8. Place on baking sheet: Arrange the formed cookies evenly on the lined baking sheet, leaving space between each cookie to allow for spreading.
9. Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly golden around the edges. They may look soft but will firm up as they cool.
10. Cool and serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious vegan walnut date cookies!

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Almond Joy Vegan Cookies

Almond Joy vegan cookies are a delightful fusion of flavors inspired by the famous candy bar, combining the richness of chocolate with the sweetness of coconut and the crunch of almonds. These cookies are not only vegan but also satisfy any sweet cravings, making them a perfect treat for the holiday season or any day of the year.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating 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, combine the almond flour, shredded coconut, baking powder, and salt. Stir the dry ingredients together until they are well combined.
3. Combine wet ingredients: In a separate bowl, whisk together the almond butter, maple syrup, and vanilla extract until smooth and creamy.
4. Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir until fully incorporated. The dough will be thick and slightly sticky.
5. Add chocolate chips and sliced almonds: Gently fold in the dairy-free chocolate chips and sliced almonds until they are evenly distributed throughout the dough.
6. Shape the cookies: Using your hands or a cookie scoop, take portions of the dough and roll them into balls, approximately 1 inch in diameter. Place them on the prepared baking sheet, leaving space between each cookie.
7. Flatten the cookies: Slightly flatten each dough ball with your palm or a spatula to form a cookie shape.
8. Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft, but they’ll firm up as they cool.
9. Cool and serve: After baking, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy your scrumptious Almond Joy vegan cookies!

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Vegan Pumpkin Spice Cookies

Vegan Pumpkin Spice Cookies are a delightful and fragrant treat that captures the essence of autumn in every bite. These soft, chewy cookies are made with pure pumpkin puree, warm spices like cinnamon and nutmeg, and are completely dairy-free and egg-free, making them perfect for vegan bakers and pumpkin lovers alike. They are ideal for sharing during the holiday season or enjoying with a warm cup of tea.

Cooking Steps Instructions:

1. Preheat the oven: Start by preheating 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 medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Verify that all the dry ingredients are well combined.
3. Mix wet ingredients: In another large mixing bowl, combine the pumpkin puree, brown sugar, maple syrup, melted coconut oil, and vanilla extract. Whisk everything together until the mixture is smooth and creamy.
4. Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated. Be careful not to overmix; it’s okay if the dough is a little lumpy.
5. Fold in chocolate chips: If using, fold in the dairy-free chocolate chips to the cookie dough, distributing them evenly throughout.
6. Shape the cookies: Use a cookie scoop or a tablespoon to take portions of the dough and drop them onto the prepared baking sheet. Leave some space between each cookie to allow for spreading.
7. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set on the edges and slightly soft in the center.
8. Cool and serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Vegan Pumpkin Spice Cookies!

Chocolate-Dipped Vegan Biscotti

Chocolate-Dipped Vegan Biscotti are a crunchy and elegant treat perfect for the holiday season or any occasion. These twice-baked Italian cookies are packed with flavor and made with simple vegan ingredients, making them an excellent choice for coffee or tea pairings. Dipped in luscious dark chocolate, they offer a delightful contrast in texture and sweetness, sure to impress your guests and satisfy your sweet tooth.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, ground cinnamon, and salt until there are no lumps and everything is well combined.
3. Combine wet ingredients: In a separate bowl, mix the brown sugar, maple syrup, melted coconut oil, and vanilla extract together. Whisk until the mixture is smooth.
4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined. If you’re using nuts or dried fruit, fold them into the dough at this stage.
5. Shape the dough: Transfer the dough to the prepared baking sheet and shape it into a log about 12 inches long and 4 inches wide. Flatten the top slightly so it’s even.
6. Bake the first time: Place the baking sheet in the oven and bake for 25-30 minutes, until the log is golden and firm to the touch. Remove from the oven and let it cool on the baking sheet for about 10 minutes.
7. Slice the biscotti: Once the log has cooled slightly, use a serrated knife to cut it into ½-inch wide slices diagonally. Arrange the slices cut-side down back on the baking sheet.
8. Bake the second time: Return the biscotti to the oven and bake for another 10-15 minutes, flipping them halfway through, until they are crisp and golden brown. Keep an eye on them to prevent burning.
9. Prepare chocolate dip: While the biscotti cool, melt the dark dairy-free chocolate in a heatproof bowl over a pot of simmering water or in the microwave in short bursts, stirring until smooth.
10. Dip the biscotti: Once the biscotti are completely cool, dip one end of each cookie into the melted chocolate, allowing any excess to drip off. Place them back on the parchment paper to set.
11. Allow to cool and serve: Let the chocolate-dipped biscotti cool completely until the chocolate hardens. Enjoy them with your favorite hot beverage or store them in an airtight container for later.