Baking season is here and I have 3 Easy Vegan Cookie Recipes that are perfect for the fall!
We’ll start with a vegan version of a classic fall favorite…
I mean, who doesn’t love a good Snickerdoodle cookie? They are definitely one of my favorites from childhood and evoke memories of baking with my grandma (who has long passed on so these are very cherished memories). I think Snickerdoodles must have been her favorite because I always associate them with her!
What makes Snickerdoodles special?
Snickerdoodles are a super easy recipe to veganize, but I have seen a lot of recipes out there that miss one essential ingredient. They just take a standard cookie recipe and roll it in some sugar and cinnamon and call it a day…
But to make a tried and true traditional Snickerdoodle, you have to add Cream of Tartar!
What the heck is Cream of Tartar?!
Well, despite the name, it does not contain any cream! So, no need to worry if you are vegan!
Cream of Tartar is another one of those white powders, like baking soda or baking powder, that has many uses in the kitchen. The more technical name for it is potassium hydrogen tartrate. I comes from tartaric acid, which naturally occurs in grapes, and is an essential ingredient in winemaking.
It is also used as an acid ingredient in baking powder and when combined with baking soda, it produces a reaction that moistens baked goods and helps them to rise.
In addition to other applications in baking and candy making, Cream of Tartar has a tart element that gives Snickerdoodles their unique flavor. If you don’t use this ingredient, you won’t get real Snickerdoodles! You will just have a plain vegan cookie coated in cinnamon and sugar.
You are going to love this Snickerdoodle recipe!
Seriously, if you only make one vegan cookie recipe, make sure you try this one!
They are moist, slightly tangy, not overly sweet, but soooo tasty and a super cozy recipe for fall.
Try them with a cup of my deliciously warming Ginger Vanilla Chai and then get cozy while watching the video!
Easy Vegan Snicker Doodles
A vegan take on a classic cookie recipe. These tasty cookies are topped with cinnamon and sugar and are super addicting!
- 1/2 cup vegan butter
- 3/4 cup organic cane sugar
- 1/4 cup aquafaba* or 1 Tbsp. ground flax + 3 Tbsp. water
- 1 1/4 cup all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp granulated sugar
- 1 Tbsp cinnamon
* Aquafaba is the liquid that comes in a can of beans, such as chickpeas or white beans. Whenever I open a can of beans for a recipe, I save the juice in a small jar with the date on it. It only lasts a few days in the fridge, but it is super handy to have on hand when you want to make a batch of cookies!
If you don't have any aquafaba, you can make a flax egg instead, but I prefer the aquafaba for this recipe.
To make a flax egg mix 1 Tbsp ground flax seed and water in a small bowl and set aside to gel.
Preheat your oven to 375F degrees.
In a large mixing bowl, cream together the vegan butter and cane sugar.
Add the aquafaba or flax egg and mix well.
If you have a sifter, use it to sift the flour with the other dry ingredients into the wet ingredients. Mix with a large spoon until you have a smooth ball of dough.
In a small dish, blend the sugar and cinnamon for the coating.
Pinch off walnut-sized pieces of dough and roll them into balls. Roll them in the cinnamon-sugar coating and place them on a baking sheet.
Bake for 10 minutes and then check them. They should be barely starting to brown on the edges. Bake two minutes more if necessary.
Use a spatula to move the cookies to a wire cooling rack.
Enjoy and store any leftovers in an airtight container.
Vegan Molasses Cookies
Another of my childhood favorites was Molasses Cookies. Whether they were made from scratch or store-bought, I loved the chewy deliciousness, crunchy sugar coating and the deep and unique flavor of molasses.
The thing about cookies is that once you know some simple replacements for eggs, butter, and milk, you can really make any kind of cookie (or baked good for that matter) with very little difference in taste or texture.
There are 3 types of vegan egg replacements that I commonly use.
- Flax egg: 1 Tbsp. ground flax meal + 3 Tbsps. water. Mix and set aside for a few minutes to gel.
- Aquafaba: This is the juice that is found in a can of chickpeas or white beans (or black beans if you’re making brownies). Just drain the juice the next time you use a can of beans. I store mine in a jar in the fridge with the date because it only lasts 3-5 days.
- Egg Replacer: This is basically potato starch. I have been using the EnerG brand for years, but Bob’s Red Mill makes it also.
Watch the video for more details:
Vegan Molasses Cookies
Get nostalgic with these classic Molasses cookies. It's the perfect cookie for a cozy afternoon tea.
- 1/2 cup vegan butter
- 1/2 cup organic sugar
- 1/2 cup molasses
- 1/4 cup aquafaba or 1 Tbsp. flax meal + 3 Tbsp. water
- 1 tsp. vanilla extract
- 1/2 cup plant-based milk, unsweetened
- 1/2 Tbsp. apple cider vinegar or lemon juice
- 1 tsp. baking soda
- 2 1/2 cups All-purpose flour
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1 Tbsp. sugar for coating optional
Preheat your oven to 350 F degrees.
If you are making a flax egg, combine the ground flax meal and water and set aside.
In a large cup or small bowl, mix the plant-based milk with apple cider vinegar (ACV) or lemon juice and set aside.
In a large mixing bowl, cream together the vegan butter and sugar until all lumps are gone.
Add the molasses and stir to combine. It won't look pretty. That's okay.
Add the vanilla and the aquafaba or flax egg and mix well.
Add the baking soda to the milk and ACV and let it sit for a minute to get foamy. Add it to the wet mixture and stir.
If you have a sifter, use it to sift the flour, salt, and spices into the wet mixture. If you don't have a sifter, that's okay. Just mix the dry ingredients together and then add to the wet. Stir well to incorporate all the ingredients but do not overstir. You will have a sticky batter.
Drop spoonfuls of the batter onto a cookie sheet lined with parchment paper or a silicone baking mat OR form into walnut-sized balls and roll in sugar before placing on the baking sheet.
Bake for 12 minutes and then check to see if they are done. The edges should be firm and a bit browned.
Move the cookies to a wire cooling rack to cool.
Enjoy in a cozy spot with a hot cup of your favorite tea.
Easy Vegan Pumpkin Spice Drop Cookies
Before I made these delicious Vegan Pumpkin Spice Drop Cookies I had never made cookies with pumpkin before. But these cookies have made me a fan!
Fall is the season for everything pumpkin and these cookies are a quick and easy way to add some pumpkin spice to your life!
These vegan pumpkin cookies are a adaptation of a classic Betty Crocker recipe. They are completely dairy and egg-free but so moist and tasty you will never know the difference!
They are great as is, but they can be customized in all kinds of ways. Add nuts, raisins, or chocolate chips – or a combination! Or you can top them with a sinfully sweet vegan maple cream cheese icing.
Any way you enjoy them, they are sure to evoke all those cozy fall feelings.
Vegan Pumpkin Spice Drop Cookies
These easy vegan pumpkin cookies are the perfect way to enjoy this favorite Fall flavor!
- 1/4 cup vegan butter
- 3/4 cups brown sugar packed
- 1 Tbsp. ground flax meal + 3 Tbsp. water OR 1/4 cup aquafaba
- 1 cup pumpkin puree
- 1 1/2 cups All-purpose flour
- 1/2 Tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 tsp. ground ginger
- 1/2 cup pecans or walnuts, chopped optional
- 1/2 cup raisins optional
- 1/2 cup chocolate chips optional
Preheat the oven to 400 F degrees.
In a large mixing bowl, cream together the vegan butter and sugar.
Add the pumpkin and mix thoroughly.
If you have a sifter, use it to sift the dry ingredients into the wet. Mix with a spoon until all the ingredients are incorporated but do not overmix.
Fold in any of the additional ingredients of your choice, such as walnuts, raisins, or chocolate chips, or a combination. Just make sure it is 1 cup total.
Drop spoonfuls of the batter onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 12 minutes and then check to see if they are done. They should be just browning a little on the edges. If they are not done, bake for 2-3 minutes longer.
Transfer to a wire cooling rack, but enjoy some while they are warm!