Vegan Cookies
Cookies do not need egg or dairy. Ever. This recipe will make 12 super tasty vanilla cookies which are soft and just amazingly moreish. Use this recipe as a base for you to then add whatever else you like. Personally I love adding macadamia, vegan white chocolate and dried cranberries, so this is what we’re making today! I’ll also leave some other examples I’ve tried and tested. All amazing. From the moment you enter your kitchen, you’ll be done within 45 minutes (even faster if you have a food mixer, which I do not).
Servings Prep Time
12cookies 10minutes
Cook Time Passive Time
10-15minutes 15minutes
Servings Prep Time
12cookies 10minutes
Cook Time Passive Time
10-15minutes 15minutes
Ingredients
Cookie base
Optional extras (the added ingredients will make your cookies bigger)
Instructions
Preparation
  1. First thing’s first – preheat your oven to 180°C/350°F and prepare a couple of flat baking trays with greaseproof paper (baking paper/parchment paper). Grab a large mixing bowl and wooden spoon.
The cookie dough
  1. Combine the margarine and sugar until creamy. If you’re doing it by hand like me, this is the worst bit but it shouldn’t take longer than a few minutes. If using a processor, follow the same order of adding ingredients.
  2. Add the milk and vanilla extract and combine.
  3. With a sieve, sift in the flour, baking powder and a pinch of salt. Gently combine the mixture until you find yourself eating the raw dough (don’t worry — this is totally normal). Try not to over work it, else you’ll get tough cookies!
Optional
  1. Stir in your optional extras.
Bake
  1. With a tablespoon, scoop 6 equally sized balls per tray, about equal distance apart from one another. They’ll flatten out during baking so make sure you leave space! It’s worth noting that if you try and cram too many cookies on one tray, you’ll end up with a tray-bake of square cookies, which isn’t necessarily a problem but just doesn’t seem quite right.
  2. Bake for 10-15 minutes, or until very lightly browned. I like them slightly soft, so I usually take them out at around 12 minutes. If you’re a fairly inexperienced baker like myself, set a timer on your phone for 10 minutes because these cookies bake fast. An extra few minutes could mean ruined cookies, or at least browner than you might like.
  3. Leave the cookies to cool completely before you attempt to move or eat them. It’s very tempting, believe me! Just go away for an hour, then return to place them in boxes as by this point they’ll just slide right off the parchment. If you find yourself eating the whole lot in one evening because they’re THAT good, then I apologise.
Recipe Notes

For a slightly crunchier cookie, use golden or regular caster sugar.

Go wild with your optional extras. Try these:

Pistachio & Chocolate

  • 50g shelled pistachios
  • 50g vegan milk or dark chocolate (or white chocolate)

Triple Chocolate

  • 40g vegan white chocolate
  • 40g vegan milk chocolate
  • 40g vegan dark chocolate

Peanut Butter

  • 1 generous tbsp smooth peanut butter (for the best results, make your own!)
  • 75g roasted, unsalted peanuts

Chocolate Peanut Butter

  • 1 tbsp smooth peanut butter
  • 50g roasted, unsalted peanuts
  • 50g vegan milk or dark chocolate