Best ever vegan cookies
You have a sweet tooth and fancy vegan cookies. You're feeling adventurous and want to make your own only that usually they turn out either too mushy or too hard. Don't worry, because I have the perfect, most delicious vegan cookies ever for you. Not only they take just 15 minutes to make but their consistency is divine. Think hard enough to not crumble in your hand, but super soft interior like a chocolate cookie should be.
You will meet some resistance from the nuts, making this cookie irresistible. They are fairly addictive so be warned. But they are so yummy you can simply be forgiven for eating one too many. Besides, the holiday season is officially here, so who cares?
The perfect vegan cookies
My perfect vegan cookies are chocolate cookies with raspberry and walnuts. They also have baobab powder in them but this is entirely optional. You'll be surprised by how easy they are to make and how little ingredients they require. Seriously, I timed them twice, and they only take 5 minutes to prepare and 10 minutes in the oven.
They are perfect for breakfast, as dessert and as a snack. I do really love them and my husband is now obsessed. Last week I made them for my friend and she was so excited, she said they are the best cookies she's ever eaten. So I'm pretty chuffed with the achievement.
My perfect vegan cookies are simple, soft on the inside, perfectly balanced and not too sweet. Just the right amount so you satisfy your sweet tooth but not cash in a million calories. You will be so amazed to see how quick and fun they are to make. Ready?
Ingredients and replacements for vegan cookies
Let me tell you about the ingredients and replacements. This may come in handy as it happens that we don't always have every single ingredient in the fridge/pantry.
You will need vegan butter. You can use any vegan butter you want but you can also use vegan margarine. I tried this recipe with both and didn't find that much difference in taste. Given that plant-based margarine is easier to find, I tend to use that instead. Just make sure you check for the ingredients to avoid palm oil.
You will need all-purpose flour. Please go for a non-bleached version if you live in the US. Just a normal 450 or 550 type flour. I haven't tried these cookies with gluten-free flour, but it's on my list. If you decide to make them with almond flour for example, please let me know what you think.
Cocoa powder. I recommend a good quality cocoa powder. Since I usually need just a little cocoa powder, I tend to invest in organic cocoa powder. You can also use raw cocoa powder.
You will need sugar. You can use cane sugar, but also brown sugar if you prefer.
Baking powder. I normally buy my baking powder is small individual sachets. But you can also buy it in bulk like this and use just 1 tbsp at a time.
Freeze-dried raspberries. Ever since I discovered freeze-dried raspberries I just add them to everything. I love them, so so much. They add a bit of tart to the cookies so I find them ideal for this recipe. Of course, if you can't get any or you find them too expensive, simply omit them from the recipe. But I strongly recommend you buy a pack and use it when making these vegan cookies.
My favourite: baobab powder. I'm obsessed. I love my baobab powder in milkshakes, cakes, muffins and now in these awesome vegan cookies. Baobab powder has a high vitamin C content, For example, the content of vitamin C in these cookies provide around half of your daily recommended intake. It also contains potassium, calcium and magnesium as well as some B vitamins, fibre and protein. Buy it here.
You will also need oat milk. You can buy my favourite oat milk brand here. Of course, you can replace the oat milk with soy, almond or coconut milk if you prefer. I strongly recommend oat milk because it has a most subtle taste which works best with these cookies. By the way, you can also have these cookies with a large glass of oat milk on the side. yum!
Finally, you will need a tablespoon of ground flaxseed. Flaxseed replaced the egg in the vegan cookies so your dessert is 100% cruelty-free. Buy a large pack of flaxseed here. They will last for quite a while as most recipes call for just 1 or 2 tbsp of flaxseed at a time.
How to make vegan cookies
Preheat the oven to 180C/350F. In a small saucepan, melt the vegan butter. Add the sugar and mix until well combined. Add the oat milk, the rum and the flaxseed and mix.
Add the flour, cocoa powder, sugar, baking powder, and baobab and mix with a wooden spoon until well combined. You should get a fairly thick mixture, slightly sticky.
Add the freeze-dried raspberry chunks and the walnuts and mix until fairly evenly distributed.
Use around 2 tbsp of dough per cookie and place on a baking sheet. Keep some distance between the cookies as they will expand a little during baking. You should have enough mixture for about 24 vegan cookies.
Bake in the centre of the oven for 10 minutes.
Let the vegan cookies cook and harden on the baking sheet for about 5 minutes, then transfer to a cooling rack. Enjoy the softest, most delicious vegan cookies ever. Store in an airtight container for up to 5 days.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
Try our best ever vegan cookies which take just 5 minutes to prepare and 10 minutes in the oven. You will love their soft consistency, together with the crunch from the nuts. These delicious vegan cookies are perfect for a quick snack or the holiday season.
- 1/2 cup vegan butter
- 3/4 cups caster sugar
- 1/4 cup oat milk
- 1 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tbsp, ground flaxseed
- 1 tsp Rum Essence
- 1 tbsp freeze dried raspberry chunks
- 1/3 cup walnuts (small chunks)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp baobab (optional)
- Preheat the oven to 180C/350F.
- In a small saucepan, melt the butter. Add the sugar and mix until well combined.
- Add the oat milk, the rum and the flaxseed and mix.
- Add the flour, cocoa powder, baking powder, and baobab and mix with a wooden spoon until well combined. You should get a fairly thick mixture.
- Add the freeze dried raspberry chunks and the walnuts and mix until fairly evenly distributed.
- Use around 2 tbsp of dough per cookie and place on a baking sheet. Keep some distance between the cookies as they will expand a little during baking. You should have enough mixture for about 24 vegan cookies.
- Bake in the centre of the oven for 10 minutes.
- Let the vegan cookies cook and harden on the baking sheet for about 5 minutes, then transfer to a cooling rack.
- Enjoy the softest, most delicious vegan cookies ever. Store in an airtight container for up to 5 days.
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5 g||7%|
|Saturated Fat 3 g||13%|
|Trans Fat 0 g||8%|
|Polyunsaturated Fat 1 g|
|Monounsaturated Fat 1 g|
|Cholesterol 10 mg||3%|
|Sodium 146 mg||6%|
|Total Carbs 14 g||5%|
|Dietary Fiber 1 g||3%|
|Sugar 7 g||13%|
|Protein 2 g||3%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
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