Are you a vegan looking for some sweet treats to satisfy your cravings? Look no further! We’ve rounded up 20 delicious vegan cookie recipes that are perfect for snacking, sharing, or indulging in when you need a little pick-me-up. From classic chocolate chip cookies to unique flavor combinations like pumpkin spice and matcha green tea, there’s something for everyone on this list.
Whether you’re a seasoned baker or just starting out, these easy-to-make recipes use simple ingredients and straightforward instructions to ensure success. And the best part? They’re all vegan-friendly, so you can enjoy your cookies without worrying about animal products.
In this article, we’ll dive into each of our 20 favorite vegan cookie recipes, from chewy and soft to crunchy and crumbly. Whether you’re a fan of nuts, seeds, or just plain old chocolate chips, there’s something for everyone on this list.
Classic Vegan Chocolate Chip Cookies
Satisfy your sweet tooth with these chewy and delicious vegan chocolate chip cookies, perfect for snacking or sharing.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted vegan butter (softened)
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 large egg replacement (such as Ener-G Egg Replacer or flaxseed mixture)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semisweet vegan chocolate chips
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the vegan butter and sugars until smooth.
4. Add the egg replacement, vanilla extract, and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes or until the edges are lightly golden.
Cooking Time: 10-12 minutes
Peanut Butter Vegan Cookies
These chewy cookies are a delicious treat that’s perfect for satisfying your sweet tooth without compromising on taste or dietary preferences. With just a few simple ingredients, you can have a batch of peanut butter vegan cookies fresh from the oven in no time!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup creamy peanut butter
– 1/4 cup coconut sugar
– 1/4 cup maple syrup
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/4 cup chopped peanuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, and baking soda.
3. In a separate bowl, mix peanut butter, coconut sugar, maple syrup, and apple cider vinegar until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Oatmeal Raisin Vegan Cookies
A soft-baked cookie filled with rolled oats and sweet raisins, perfect for a snack or dessert.
Ingredients:
– 1 cup rolled oats
– 1/2 cup vegan butter (softened), such as Earth Balance
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg replacement (e.g. Ener-G Egg Replacer or flaxseed meal)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, and mix well.
4. Gradually add the oats, baking soda, and salt. Mix until just combined.
5. Fold in the raisins.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Double Chocolate Vegan Cookies
Treat yourself to a sweet indulgence with these decadent double chocolate cookies, made entirely plant-based for all to enjoy. With the perfect balance of textures and flavors, you’ll be hooked from the very first bite.
Ingredients:
– 1 cup vegan butter (softened), such as Earth Balance
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 2 teaspoons vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semisweet vegan chocolate chips, such as Enjoy Life
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, flour, baking soda, and salt. Mix until well combined.
4. Stir in the chocolate chips.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
Cooking Time: 10-12 minutes
Almond Flour Vegan Cookies
A delicious and healthy treat that’s perfect for snacking or sharing. These vegan almond flour cookies are made with simple, wholesome ingredients and require just a few basic steps.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup maple syrup
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup vegan butter, softened (such as Earth Balance)
– 1 large egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and baking soda.
3. In a separate bowl, cream together vegan butter and egg replacement until smooth.
4. Add vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Vegan Snickerdoodle Cookies
Satisfy your sweet tooth with these chewy and cinnamon-spiced vegan snickerdoodle cookies, made with simple ingredients and no animal products.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon cinnamon
– 3 tablespoons vegan cream of tartar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cream of tartar.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Roll into balls, about 1 tablespoon each, and place onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Gluten-Free Vegan Sugar Cookies
Brighten up your day with these sweet treats that are not only delicious but also gluten-free and vegan-friendly!
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup maple syrup
– 1/2 cup vegan butter (softened)
– 1 large egg replacement (such as Ener-G Egg Replacer or flaxseed eggs)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, coconut sugar, and maple syrup.
3. Add the softened vegan butter and mix until a crumbly dough forms.
4. Add the egg replacement, vanilla extract, and salt. Mix until a smooth batter is achieved.
5. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
6. Bake for 12-15 minutes or until the edges are lightly golden.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Vegan Gingerbread Cookies
Warm up your holiday season with these soft, spicy, and sweet vegan gingerbread cookies! Made with wholesome ingredients and a hint of ginger, these treats are perfect for snacking or gifting.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup crystallized ginger, finely chopped
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup non-dairy butter (such as Earth Balance), softened
– 2 tablespoons molasses
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, ginger, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream together non-dairy butter and molasses until smooth. Add vanilla extract and mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place cookies on prepared baking sheet, leaving 2 inches of space between each.
7. Bake for 10-12 minutes or until edges are lightly golden.
8. Allow cookies to cool completely before serving.
Cooking Time: 10-12 minutes
Pumpkin Spice Vegan Cookies
Celebrate the flavors of fall with these soft, chewy cookies infused with the warmth of pumpkin spice and a hint of maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup vegan butter (softened)
– 1/4 cup canned pumpkin puree
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, and baking soda.
3. In a separate bowl, combine vegan butter, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Vegan Coconut Macaroons
A classic tropical treat gets a vegan makeover! These chewy coconut macaroons are easy to make and perfect for snacking or as a sweet gift.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/2 cup maple syrup
– 1/4 cup aquafaba (liquid from canned chickpeas)
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, maple syrup, aquafaba, and vanilla extract until well combined.
3. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart.
4. Bake for 18-20 minutes or until lightly golden brown on the bottom.
5. Remove from oven and let cool completely before serving.
Cooking Time: 18-20 minutes
Yield: About 24 macaroons
Banana Walnut Vegan Cookies
Moist and chewy on the inside, crunchy on the outside, these banana walnut vegan cookies are a perfect treat for any time of day. Made with ripe bananas and crunchy walnuts, they’re also free from common allergens like dairy and eggs.
Ingredients:
– 3 large ripe bananas
– 1/2 cup vegan butter (such as Earth Balance), softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup chopped walnuts
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth. Add the vegan butter and mix until combined.
3. Add the sugars, egg replacement, vanilla extract, and mix until smooth.
4. Gradually add the flour, walnuts, and salt, mixing until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until lightly golden brown.
Cooking Time: 12-14 minutes
Vegan Lemon Shortbread Cookies
Brighten up your day with these tangy and crumbly vegan lemon shortbread cookies, perfect for a quick snack or dessert. The combination of lemon zest and juice adds a delightful citrus flavor to these buttery treats.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon lemon zest
– 2 cups all-purpose flour
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and granulated sugar until light and fluffy.
3. Add the confectioners’ sugar, lemon juice, and lemon zest; mix until well combined.
4. Gradually add the flour and salt; mix until a dough forms.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place on prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
Cooking Time: 18-20 minutes
Matcha Green Tea Vegan Cookies
A unique fusion of Japanese matcha green tea and vegan baking, these cookies are a refreshing twist on traditional treats. With the subtle bitterness of matcha balanced by sweet coconut sugar and crunchy chopped nuts, you’ll be hooked from the first bite.
Ingredients:
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup unsweetened cocoa powder
– 1/4 cup coconut sugar
– 1/4 cup matcha green tea powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup chopped almonds
– 1/4 cup coconut oil, melted
– 2 tablespoons apple cider vinegar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, almond flour, cocoa powder, matcha powder, baking soda, and salt.
3. Add coconut sugar, chopped almonds, melted coconut oil, apple cider vinegar, and vanilla extract. Mix until a dough forms.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
5. Bake for 12-14 minutes or until edges are lightly golden.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Vegan White Chocolate Macadamia Cookies
Treat yourself to a sweet and indulgent cookie experience with these vegan white chocolate macadamia treats. Crunchy on the outside, chewy on the inside, and packed with nutty flavor.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chopped macadamia nuts
– 1 cup vegan white chocolate chips (such as Enjoy Life)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, flour, baking soda, and salt. Mix until just combined.
4. Stir in the chopped macadamia nuts and white chocolate chips.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Chocolate Peppermint Vegan Cookies
Satisfy your cravings with these deliciously chewy and refreshing vegan chocolate peppermint cookies, perfect for a sweet treat or gift-giving.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup vegan butter (softened), plus more for greasing the pan
– 3/4 cup granulated sugar
– 1/4 cup peppermint extract
– 1 large egg replacement (such as flaxseed or chia seed)
– 1 teaspoon vanilla extract
– Semi-sweet chocolate chips, crushed (about 1 cup)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together softened vegan butter and sugar until light and fluffy.
4. Add peppermint extract and egg replacement; mix well.
5. Gradually add the dry ingredients to the wet mixture; stir until combined.
6. Fold in crushed chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
Cooking Time: 10-12 minutes
Vegan Thumbprint Cookies with Jam
These chewy cookies are a delightful treat that combines the perfect balance of sweet and tangy flavors. With a simple recipe and minimal ingredients, you’ll be enjoying these delicious thumbprints in no time!
Ingredients:
– 1 cup vegan butter (softened), such as Earth Balance
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Jam of your choice (we love strawberry or raspberry!)
– Optional: chopped nuts or chocolate chips for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together vegan butter and sugars until light and fluffy.
3. Add egg replacement and mix well.
4. Gradually add flour, baking powder, and salt. Mix until a dough forms.
5. Roll out small balls of dough, about 1 inch in diameter. Make an indentation in the center of each ball using your thumb or a spoon.
6. Spoon a small amount of jam into each indentation. Bake for 12-14 minutes or until lightly golden.
7. Remove from oven and let cool on the baking sheet before transferring to a wire rack.
Cooking Time: 12-14 minutes
Espresso Chocolate Vegan Cookies
These chewy cookies are packed with the intense flavor of espresso and dark chocolate, making them a perfect treat for coffee lovers. With just a few simple ingredients, you can whip up a batch in no time.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup vegan butter, melted
– 2 tablespoons instant espresso powder
– 1 teaspoon vanilla extract
– 1/2 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, cocoa powder, and sugar.
3. Add melted vegan butter, espresso powder, and vanilla extract. Mix until a dough forms.
4. Fold in chocolate chips.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are set.
Cooking Time: 10-12 minutes
Vegan Peanut Butter Blossoms
These bite-sized treats are a delightful fusion of peanut butter and chocolate, perfect for satisfying your sweet tooth while staying vegan.
Ingredients:
- 1 cup creamy peanut butter (make sure it’s free from animal products)
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1/2 cup rolled oats
- 1/4 cup vegan chocolate chips (such as Enjoy Life)
Instructions:
- In a medium-sized bowl, combine peanut butter, confectioners’ sugar, and salt. Mix until smooth.
- Add the maple syrup and mix well.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
- Remove from oven and let cool for 5 minutes. Melt the chocolate chips in a microwave-safe bowl for 30-second intervals, stirring between each interval.
- Dip the cooled peanut butter balls into the melted chocolate using a fork or dipping tool. Place on parchment paper to set.
Cooking Time: 15-17 minutes
Carrot Cake Vegan Cookies
Moist and flavorful, these vegan cookies are a perfect treat for anyone looking for a delicious dessert that’s also kind to animals and the environment. With a hint of spice and a burst of carrot flavor, you’ll be hooked from the first bite!
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 1/2 cup vegan butter (such as Earth Balance), softened
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
– 1/4 cup grated carrots
– Chopped walnuts or pecans for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, flour, sugar, and baking powder.
3. Add softened vegan butter and mix until combined.
4. Add egg replacement, cinnamon, and vanilla extract. Mix well.
5. Stir in grated carrots and chopped nuts (if using).
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Vegan Maple Pecan Cookies
Vegan Maple Pecan Cookies: A Sweet Treat with a Twist!
These chewy cookies combine the natural sweetness of maple syrup with the crunch of toasted pecans, all without any animal products. Perfect for satisfying your sweet tooth while staying true to your plant-based lifestyle.
Ingredients:
– 1 cup vegan butter (softened), such as Earth Balance
– 3/4 cup granulated sugar
– 1/2 cup pure maple syrup
– 1 large egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chopped pecans, toasted
– Optional: sea salt for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugar until light and fluffy.
3. Add the maple syrup, egg replacement, and vanilla extract. Mix until well combined.
4. Gradually add the flour, baking soda, and salt. Stir until just combined.
5. Fold in the toasted pecans.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes per batch
Summary
Discover the sweet side of vegan baking with these 20 delicious cookie recipes. From classic chocolate chip to innovative matcha green tea, there’s something for every taste bud. Try your hand at peanut butter cookies, oatmeal raisin cookies, or double chocolate cookies. Perfect for satisfying your sweet cravings, these vegan treats are also gluten-free and made with wholesome ingredients. Whether you’re a seasoned baker or just starting out, this collection of recipes is sure to inspire you to get baking and indulge in the deliciousness.
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