40 Vegan Cookies That Are Chewy, Crumbly, and Totally Irresistible

Plant-based baking is far easier than it used to be, thanks to dependable egg substitutes, dairy-free butters, and an ever-growing variety of vegan chocolate chips. Whether you crave a nostalgic chocolate chip cookie or something a bit more adventurous—say, a zesty lime coconut bite—this roundup has you covered. Each cookie listed below relies on pantry staples and simple swaps, making them friendly for weekday cravings or weekend baking sprees. Warm up the oven, grab a mixing bowl, and pick your flavor of the day.

1. Classic Vegan Chocolate Chip Cookies

This staple begins with dairy-free butter, a flax “egg,” and dark chocolate chips sweetened with organic cane sugar. A short chill in the refrigerator keeps the dough from spreading too much and helps you achieve those coveted chewy centers. Sprinkle a pinch of flaky sea salt just after baking for a gentle pop of flavor. They taste best slightly warm but keep well in an airtight jar for three days.

2. Peanut Butter Oatmeal Cookies

Rolled oats add heartiness while natural peanut butter supplies protein and rich taste. Use maple syrup as the primary sweetener to keep the crumb tender without refined sugar. A touch of cinnamon brings warmth that pairs nicely with the peanuts. These freeze beautifully, so make a double batch for later.

3. Double Chocolate Chunk Cookies

Cocoa powder plus big chips of bittersweet chocolate create an almost brownie-like interior. Applesauce stands in for eggs, ensuring softness without added fat. Chill the dough for at least 30 minutes to let the cocoa hydrate fully. Serve with a cold glass of oat milk for the complete experience.

4. Bright Lemon Sugar Cookies

Freshly zested lemons and a splash of juice give these cookies a lively aroma. Creaming vegan butter with sugar keeps the crumb light and slightly crisp around the edges. Use aluminum-free baking powder to prevent any off flavors that might compete with the citrus. They pair perfectly with afternoon tea.

5. Cinnamon-Kissed Snickerdoodles

Tart cream of tartar is essential for the signature tang and chewy texture. Roll each dough ball generously in cinnamon sugar before baking so the coating caramelizes. Swap traditional butter for coconut oil if you enjoy a hint of tropical flavor. Cool completely to lock in the soft center.

6. Tahini Chocolate Swirl Cookies

Tahini provides depth and nuttiness without relying on common allergens like peanuts. A quick swirl of melted dark chocolate through the dough creates a gorgeous pattern in every bite. Because tahini has natural oils, reduce added fat slightly to maintain structure. These cookies harden as they cool, so resist moving them too soon.

7. Almond Flour Shortbread

Almond flour lends a buttery quality that belies the absence of dairy. A small amount of tapioca starch encourages tenderness and helps the cookies hold their shape. Chill the dough, then slice rather than roll for crisp, tidy wedges. They’re especially good served alongside fresh berries.

8. Cranberry Pistachio Biscotti

Aquafaba (the liquid from canned chickpeas) replaces eggs and helps the twice-baked cookie keep its characteristic crunch. Dried cranberries and roasted pistachios add color and flavor in every slice. After the first bake, let the loaf cool slightly before cutting to prevent crumbling. Enjoy with hot coffee or tea for the classic dunk.

9. Ginger Molasses Crinkles

Blackstrap molasses teams up with ground ginger, cinnamon, and cloves for bold, spicy depth. Coconut sugar keeps sweetness in check while adding light caramel notes. Roll generously in coarse sugar so the exterior shatters into attractive fissures as it bakes. These cookies store well for holiday gifting.

10. Coconut Macaroons

Sweetened shredded coconut holds together with aquafaba whipped to soft peaks, eliminating the need for egg whites. A quick dip in melted dark chocolate creates a crisp shell that contrasts nicely with the chewy interior. Bake until the tips start to brown and smell nutty. Let them cool on the tray for seamless release.

11. Matcha White Chocolate Chip Cookies

Culinary-grade matcha powder gives these cookies an earthy flavor and striking color. Vegan white chocolate chips melt into sweet pockets that balance the tea’s slight bitterness. Keep an eye on baking time; matcha browns quickly and you’ll want to preserve the green hue. Store in a tin away from direct light to maintain color.

12. Trail Mix Breakfast Cookies

Think of these as portable oatmeal bowls baked into handheld rounds. Bananas act as both sweetener and binder, while chia seeds add extra fiber. Fold in your favorite mix-ins like pumpkin seeds, raisins, and dark chocolate chunks. They’re filling enough for a grab-and-go morning meal.

13. Soft Pumpkin Spice Cookies

Pumpkin purée brings moisture that keeps the cookies tender for days. Classic pumpkin pie spices—nutmeg, cloves, and cinnamon—make the kitchen smell amazing. Add a dash of black pepper for subtle complexity. Cool completely before glazing with a simple maple-powdered sugar drizzle.

14. Salted Coconut Caramel Thumbprints

A shortbread-style base cradles a quick stovetop caramel made from coconut milk and brown sugar. Press the indent as soon as the cookies emerge from the oven, then spoon in the sauce once they cool. Finish with flaky salt to sharpen the sweetness. The caramel sets softly, giving each bite gooey contrast.

15. Chai-Spiced Cookies

Ground cardamom, ginger, cloves, and black pepper bring all the comforting notes of a cup of chai. Brown sugar deepens the flavor and ensures a soft middle. Replace part of the flour with oat flour for a touch of nuttiness. These pair beautifully with steamed oat milk lattes.

16. Raspberry Jam Linzer Cookies

Use a vegan butter dough scented with almond extract for authentic Austrian flair. Chill, then cut matching rounds and small shapes for the tops before baking. Once cool, spread a thin layer of seedless raspberry jam and assemble gently. Store in a tin overnight to let flavors mingle.

17. Maple Pecan Sandies

Toasted pecans and pure maple syrup give these buttery short cookies their unmistakable taste. A quick roll in raw sugar creates a crunchy rim that contrasts with the tender interior. Because the dough is crumbly, shape it into a log and slice for even rounds. They’re terrific with black coffee.

18. Espresso Hazelnut Cookies

Instant espresso powder amplifies the chocolate base while chopped hazelnuts add crunch. Swap half the all-purpose flour for hazelnut meal to intensify flavor without extra oil. A brief rest allows the coffee granules to dissolve fully, preventing gritty texture. Bake just until set for a soft bite.

19. Sesame Seed Lace Cookies

A simple batter of sesame seeds, vegan butter, and coconut sugar spreads into delicate webs in the oven. Let them cool completely before removing or they’ll crumble. For an elegant twist, sandwich two cookies with melted dark chocolate. Store between layers of parchment to prevent sticking.

20. Brownie Cookie Bites

These mini cookies deliver the dense chew of a brownie with the portability of a cookie. Silken tofu stands in for eggs, providing structure without altering flavor. Stir just until the flour disappears to keep the crumb tender. Dust with powdered sugar once cooled for a classic finish.

21. Apple Cinnamon Oat Cookies

Finely diced apples bake down into juicy pockets that complement the nutty oats. Use brown rice syrup for adhesion so the cookies hold together without being overly sweet. A sprinkle of cinnamon sugar on top crisps during baking. They taste like portable apple crisp.

22. Chocolate-Dipped Orange Biscotti

Fresh orange zest perfumes the dough while orange juice adds natural sweetness. After the second bake, cool completely before dipping in melted chocolate to avoid streaks. Candied zest on top signals the citrus note inside. These crunchy sticks hold up well to repeated dunking.

23. Sunflower Butter Blossoms

This allergy-friendly spin on peanut blossoms uses creamy sunflower seed butter. Roll in organic cane sugar for sparkle, then press a vegan chocolate piece into each hot cookie. The heat softens the chocolate just enough to adhere. Let them cool before stacking to keep the centers intact.

24. Blueberry Almond Breakfast Cookies

Dried blueberries provide natural sweetness and chewiness without extra moisture. Almond butter and sliced almonds deliver protein and crunch. Sweeten lightly with agave to maintain a morning-appropriate flavor. Enjoy with a smoothie for an energy-packed start.

25. Black Sesame Chocolate Chip Cookies

Ground black sesame seeds replace part of the flour, lending a nutty depth and striking appearance. Pairing them with dark chocolate balances the earthy seeds with sweet richness. Toast the seeds before grinding to amplify aroma. The result is a sophisticated twist on the classic chip cookie.

26. Carrot Cake Cookies

Grated carrots keep these cookies moist while warming spices echo traditional carrot cake. Swap dairy frosting for a quick cashew cream drizzle, or keep them plain for lunchbox snacking. Walnuts add welcomed crunch if allergies aren’t a concern. They’re naturally sweet, requiring only a modest amount of sugar.

27. Mint Chocolate Crinkle Cookies

A drop of peppermint extract refreshes the rich chocolate base. Rolling the dough in powdered sugar before baking yields the classic snow-topped look. For best flavor, chill the dough overnight so the mint flavor fully infuses. Serve straight from the fridge for an extra fudge-like texture.

28. Almond Joy-Inspired Cookies

These cookies capture the trio of coconut, almonds, and chocolate found in the famous candy bar. Sweetened condensed coconut milk binds the mix while adding tropical richness. Press a whole almond into each cookie before baking for visual appeal. Allow the chocolate drizzle to set before plating.

29. Chickpea Chocolate Chunk Cookies

Chickpea flour not only ups the protein content but also imparts a subtle nuttiness. Combine with coconut oil and coconut sugar for soft, bakery-style centers. Use larger chocolate chunks than usual; they create gooey pockets that contrast with the hearty base. Cool ten minutes before moving to a rack to prevent breakage.

30. Strawberry Shortcake Cookies

Freeze-dried strawberries lend concentrated flavor without excess liquid that could make the dough soggy. A splash of vanilla and a touch of lemon zest brighten each bite. Bake just until edges turn pale gold; overbaking dries the fruit. They’re lovely served with a dollop of coconut whipped cream.

31. Mocha Almond Biscotti

Instant coffee granules and cocoa powder unite for a rich mocha flavor, while almond slivers add crunch. Use aquafaba to achieve the classic biscotti firmness without eggs. After slicing, bake the cookies on their sides to ensure even crisping. They keep for weeks in an airtight tin.

32. Vegan S’mores Cookies

Dairy-free chocolate, crushed graham crackers, and vegan marshmallows combine for campfire flavor, no fire required. Bake until the marshmallows puff and turn golden. Let the cookies cool fully so the gooey tops have time to set. They’re a guaranteed hit with kids and adults alike.

33. Peanut Butter & Jelly Thumbprints

Natural peanut butter forms a tender, nutty base that stays soft for days. Press a thumbprint into each round before baking, then spoon jam into the wells halfway through the bake to keep it bright. Raspberry or strawberry jam works equally well. Cool completely before boxing for lunch.

34. Lemon Poppy Seed Cookies

Vibrant lemon zest and juice meet the gentle crunch of poppy seeds in these light, fragrant cookies. Use coconut oil for a subtle background sweetness that pairs nicely with citrus. A thin lemon glaze adds shine and extra zing. Store chilled to preserve the bright flavor.

35. Pistachio Cardamom Cookies

Ground pistachios impart color and a buttery texture, while cardamom adds floral warmth. A small splash of rose water elevates the Middle Eastern vibe without overpowering. Roll the dough into logs, chill, and slice for crisp edges. They’re perfect with black tea.

36. White Chocolate Cranberry Oat Cookies

Tart dried cranberries cut through the sweetness of vegan white chocolate chips. Rolled oats supply chew and keep the cookies hearty. Add a tablespoon of ground flaxseed for extra binding and nutrition. Bake until the edges are just set to maintain a soft center.

37. Spelt Flour Chocolate Chip Cookies

Nutty spelt flour makes a wholesome swap for all-purpose without compromising chewiness. Slightly less gluten means the cookies spread a bit more, so chill the dough first. Brown sugar enhances softness and depth. They pair wonderfully with almond milk.

38. Hazelnut Spread-Stuffed Cookies

A spoonful of vegan hazelnut spread tucked inside each dough ball creates a molten middle. Freeze small scoops of the spread first so stuffing is easier. Toasted ground hazelnuts in the dough echo the filling flavor. Let cookies cool five minutes to avoid burns from the hot center.

39. Zesty Lime Coconut Cookies

Fresh lime zest brightens rich coconut flakes, creating a tropical profile. Use unrefined coconut oil to reinforce the coconut taste without needing extracts. The dough is soft, so chill before baking for defined shapes. A quick lime glaze makes them sparkle.

40. Dark Chocolate Chili Cookies

A pinch of cayenne or ancho chili powder lends warmth that sneaks up after the rich chocolate flavor subsides. Use good-quality 70% dark chocolate for bold taste without dairy. Brown sugar keeps the crumb moist and chewy. These cookies mature overnight, so bake ahead if you can.