Vegan Cookies (6 Flavors!

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Learn how the make the best vegan cookie recipe- Crisp edges with soft and chewy middles!
One easy cookie base with 6 flavor options- Classic chocolate chip cookies, white chocolate
cranberry cookies, m & m cookies, cowboy cookies, oatmeal raisin cookies, and triple
chocolate cookies. No egg replacers or hard-to-find ingredients, you need just one bowl and 12
minutes to make!

Course Dessert
Cuisine American

Prep Time 2 minutes

Cook Time 12 minutes
Total Time 14 minutes

Servings 16 Cookies
Calories 132kcal
Author Arman

Ingredients
For the basic vegan cookie base
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan butter
3/4 cup brown sugar
1/4 cup + 3 tablespoons white sugar
4 tablespoons milk of choice I used unsweetened almond milk
1 teaspoon vanilla extract

Chocolate chip cookies

1/2 cup vegan chocolate chips

M & M cookies
1/2 cup vegan candy buttons
1/4 cup vegan chocolate chips

Oatmeal raisin cookies

1/4 cup raisins
2 tablespoons rolled oats
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 1/2 teaspoon cinnamon

Cowboy cookies
1/4 cup pecans or walnuts, chopped
2 tablespoons coconut flakes
2 tablespoons rolled oats
1/2 cup vegan chocolate chips

Triple chocolate cookies

1/4 cup vegan chocolate chips
1/4 cup vegan white chocolate chips
1/4 cup vegan milk chocolate chips

White chocolate cranberry cookies

1/2 cup vegan white chocolate chips
1/4 cup dried cranberries

Instructions
1. In a small bowl, mix together the flour, baking soda, and salt. In a mixing bowl, add the
vegan butter, brown sugar, and white sugar. Using a hand mixer, cream everything
together until smooth. Add the milk and vanilla extract until combined. Gently fold through
the dry ingredients until just combined. Fold through your mix-ins of choice (depending on
which cookie you choose), reserving a few to top the cookies with.
2. Cover the mixing bowl and refrigerate the dough for an hour.
3. Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper and
set them aside.
4. Using your hands, roll out 16 balls of cookie dough. Place 8 balls of cookie dough onto
each baking sheet, around 2-inches apart to ensure they have enough room to spread.
5. Bake the cookies for 10-12 minutes, or until the edges begin to look cooked.
6. Remove the cookies from the oven and let them cool for 5 minutes, before serving.

Notes
TO STORE: Cookies can be stored in an airtight container at room temperature for up to 1
week. If you'd like them to keep longer, you can store them in the refrigerator.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

Cookie recipe loosely adapted from here.

Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Sodium: 195mg |
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 Potassium: 31mg | Fiber: 1g | Vitamin A: 270IU | Calcium: 15mg | Iron: 1mg | NET CARBS: 23g

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my images or recipes without permission. Please contact Arman if you need further clarification.
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