Are Oreos Vegan? Everything You Need to Know About These Iconic Cookies
Curious if Oreos are vegan? Get the latest scoop on ingredients, cross-contamination, and plant-based tips for cookie lovers.
Vegan Cookies Made Simple: Recipes, Swaps, and Pro Tips
If you love cookies but want to keep them dairy‑free, you’re in the right place. Vegan cookies taste just as good as the classic versions, and they’re easy to make with a few smart ingredient swaps. Below you’ll find everything you need to bake soft, chewy, and flavorful cookies without any animal products.
Simple Swaps for Classic Cookies
Most traditional cookie recipes call for butter, eggs, and sometimes milk. Here’s how to replace each one without compromising texture.
Butter → Plant‑Based Fat: Use coconut oil, melted vegan butter, or nut butter. Coconut oil gives a subtle tropical note, while nut butter adds richness.
Eggs → Binders: A quarter cup of applesauce, mashed banana, or a tablespoon of ground flaxseed mixed with three tablespoons of water works well. Flaxseed gives a nutty flavor that pairs nicely with chocolate or oatmeal cookies.
Milk → Non‑Dairy Milk: Almond, oat, soy, or rice milk all blend smoothly. Choose a milder milk for delicate flavors, or go with oat milk for extra creaminess.
When you make these swaps, keep an eye on consistency. If the dough feels too dry, add a splash of extra non‑dairy milk. If it’s too wet, sprinkle in a bit more flour.
Top Vegan Cookie Recipes to Try
Below are three crowd‑pleasing recipes that showcase the versatility of vegan baking.
1. Classic Vegan Chocolate Chip: Combine 1 cup of flour, ½ teaspoon baking soda, and a pinch of salt. In another bowl, whisk ¼ cup melted coconut oil, ¼ cup brown sugar, ¼ cup white sugar, ¼ cup unsweetened applesauce, and 1 teaspoon vanilla. Mix wet into dry, fold in ½ cup vegan chocolate chips, chill for 15 minutes, then bake at 350°F (180°C) for 10‑12 minutes.
2. Oatmeal Raisin Delight: Use 1 cup rolled oats, ¾ cup whole‑wheat flour, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Swap eggs for ¼ cup mashed banana. Add ¼ cup maple syrup, ¼ cup coconut oil, and ½ cup raisins. Bake at 350°F (180°C) for 12‑14 minutes for a hearty, chewy bite.
3. Peanut Butter Cookies: Mix ½ cup natural peanut butter, ¼ cup coconut sugar, ¼ cup maple syrup, ¼ cup oat milk, and 1 teaspoon vanilla. Add 1 cup flour, ½ teaspoon baking soda, and a pinch of salt. Spoon onto a tray, flatten with a fork, and bake for 8‑10 minutes.
All three recipes are forgiving—if you prefer crisp edges, bake a minute longer; if you like soft centers, pull them out right when they start to turn golden.
Storage Tips: Let cookies cool completely before stacking. Store in an airtight container with a slice of bread; the bread absorbs excess moisture, keeping cookies soft for up to a week. For longer storage, freeze the baked cookies on a tray, then transfer to a zip‑lock bag. They thaw perfectly at room temperature.
Troubleshooting: Cookies spreading too much? Chill the dough for 30 minutes before baking. If they’re dry, increase the liquid by a tablespoon or use a bit more coconut oil. Crumbly dough? Add a tiny splash of non‑dairy milk until it holds together.
Vegan cookies aren’t just for vegans—they’re for anyone who wants a tasty treat without extra dairy or eggs. With these swaps, recipes, and tips, you can whip up a batch whenever a craving hits.
So grab your favorite plant‑based butter, preheat the oven, and start baking. Your friends will be amazed you made them without any animal products, and you’ll love how simple it is to keep your desserts cruelty‑free and delicious.
