13 Soft and Chewy Vegan Cookies You’Ll Crave Tonight

You want cookies that hit like a bakery but keep it plant-based? You’re in the right kitchen. These soft, chewy vegan cookies bring the gooey centers, crisp edges, and bold flavors without a drop of dairy or eggs. From classic chocolate chip to salted tahini swirl, you’ll find a new favorite—probably tonight.

1. Bakery-Style Chocolate Chip Bliss You Can Make in Pajamas

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Crinkly tops, melty pools of chocolate, and a plush, bendy center—this is the classic, leveled up. Weeknight-friendly and freezer-ready, these cookies make every cup of coffee feel fancy. Nobody guesses they’re vegan, and honestly, you don’t need to tell them.

Ingredients:

• 1/2 cup melted refined coconut oil (slightly cooled)
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup dairy-free chocolate chunks
• Flaky sea salt, for topping (optional)

Instructions:

1. Whisk coconut oil, brown sugar, and granulated sugar until glossy. Stir in applesauce and vanilla.
2. In another bowl, whisk flour, baking soda, baking powder, and salt. Fold dry into wet just until combined.
3. Stir in chocolate chunks. Chill 20–30 minutes for thicker, chewier cookies.
4. Scoop 2-tbsp mounds onto a lined sheet, spacing well. Bake at 350°F (175°C) for 10–12 minutes until edges set and centers look soft.
5. Sprinkle flaky salt. Cool 10 minutes on the pan for maximum chew.

Serve warm with cold almond milk. Swap in half whole-wheat pastry flour for a nuttier vibe. FYI: Chilling equals better ripples.

Serving size for nutrition: 1 cookie (1 of 14)

Estimated Nutrition (per serving): Calories 210; Total Fat 10g; Total Carbohydrates 30g; Dietary Fiber 2g; Net Carbs 28g; Protein 2g.

2. Double Chocolate Fudge Clouds For Chocoholics

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These taste like brownie edges and gooey centers had a delicious baby. Rich cocoa plus melty chips equals serious chocolate therapy. Perfect for celebrations or random Tuesdays.

Ingredients:

• 1/3 cup neutral oil (avocado or canola)
• 3/4 cup coconut sugar (or light brown sugar)
• 1/4 cup dairy-free milk
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup Dutch-process cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup dairy-free chocolate chips

Instructions:

1. Whisk oil and coconut sugar until sandy. Add milk and vanilla; whisk smooth.
2. Combine flour, cocoa, baking soda, and salt. Fold into wet until just mixed.
3. Stir in chocolate chips. Chill 20 minutes.
4. Scoop 1.5-tbsp balls; bake at 350°F (175°C) for 9–11 minutes until puffed with soft centers.
5. Cool on sheet 5–8 minutes to set the fudgy crumb.

Dust with powdered sugar for drama. Add 1/2 tsp espresso powder if you like deep chocolate notes. Trust me: don’t overbake.

Serving size for nutrition: 1 cookie (1 of 16)

Estimated Nutrition (per serving): Calories 165; Total Fat 7g; Total Carbohydrates 24g; Dietary Fiber 2g; Net Carbs 22g; Protein 2g.

3. Brown Butter-Style Maple Pecan (Without the Butter)

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Toasty, nutty, and maple-kissed, these taste like fall sweaters in cookie form. We “brown” the flavor with coconut oil and maple for buttery depth, zero dairy. Great with tea or alongside ice cream.

Ingredients:

• 1/2 cup refined coconut oil, melted
• 1/2 cup pure maple syrup
• 1/3 cup light brown sugar
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup toasted pecans, chopped
• 1/2 tsp cinnamon (optional)

Instructions:

1. Whisk oil, maple syrup, and brown sugar until emulsified. Stir in applesauce and vanilla.
2. Mix flour, baking soda, salt, and cinnamon. Fold into wet until just combined; stir in pecans.
3. Chill 30 minutes. Scoop 2-tbsp portions and flatten slightly.
4. Bake at 350°F (175°C) for 10–12 minutes until edges lightly golden.
5. Cool 10 minutes so they firm but stay plush.

Finish with a drizzle of maple glaze (powdered sugar + maple syrup) if you want bakery vibes. Sub walnuts for pecans if that’s what’s in the pantry.

Serving size for nutrition: 1 cookie (1 of 14)

Estimated Nutrition (per serving): Calories 205; Total Fat 9g; Total Carbohydrates 30g; Dietary Fiber 1g; Net Carbs 29g; Protein 2g.

4. Chewy Oatmeal Raisin That Convert The Skeptics

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Thick, soft, cinnamon-scented cookies studded with juicy raisins. They taste nostalgic but feel modern and cozy. Dunk them or eat them stealthily over the sink—no judgment.

Ingredients:

• 1/2 cup softened vegan butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups old-fashioned oats
• 3/4 cup raisins (soaked and drained for extra plumpness)

Instructions:

1. Cream vegan butter and sugars 2 minutes. Mix in applesauce and vanilla.
2. Whisk flour, cinnamon, baking soda, and salt. Add to wet; fold in oats and raisins.
3. Chill 20 minutes. Scoop 2-tbsp mounds.
4. Bake at 350°F (175°C) for 10–12 minutes until edges set and centers soft.
5. Rest 10 minutes on the sheet for peak chew.

Swap raisins for chopped dates or chocolate chips if you must. A pinch of nutmeg adds bakery magic.

Serving size for nutrition: 1 cookie (1 of 16)

Estimated Nutrition (per serving): Calories 165; Total Fat 6g; Total Carbohydrates 26g; Dietary Fiber 2g; Net Carbs 24g; Protein 2g.

5. Peanut Butter Crisscross Classics That Melt In Your Mouth

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Fork-crossed tops and salty-sweet centers, just like childhood—only vegan and softer. These deliver bold peanut flavor with a tender bite. They pair absurdly well with jam, IMO.

Ingredients:

• 3/4 cup creamy natural peanut butter
• 1/3 cup neutral oil
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Whisk peanut butter, oil, and sugars until smooth. Add applesauce and vanilla.
2. Stir in flour, baking soda, and salt until just combined.
3. Scoop 1.5-tbsp balls, roll in sugar if desired, and press crisscross with a fork.
4. Bake at 350°F (175°C) for 9–11 minutes until edges set.
5. Cool on the pan 10 minutes to keep them soft.

Swirl in 1/3 cup mini chocolate chips for PB cup energy. Use almond butter if peanuts aren’t your thing.

Serving size for nutrition: 1 cookie (1 of 18)

Estimated Nutrition (per serving): Calories 150; Total Fat 9g; Total Carbohydrates 16g; Dietary Fiber 1g; Net Carbs 15g; Protein 3g.

6. Lemon Sugar Cookies With Zesty Sparkle

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Bright, tangy, and softly crinkled, these cookies taste like sunshine. Fresh lemon zest and juice keep them lively. They’re a palate cleanser after heavier desserts, or a midday pick-me-up.

Ingredients:

• 1/2 cup softened vegan butter
• 3/4 cup granulated sugar
• 2 tbsp lemon zest
• 3 tbsp lemon juice
• 1/4 cup unsweetened yogurt (plant-based)
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Extra sugar for rolling

Instructions:

1. Cream vegan butter, sugar, and lemon zest for 2 minutes. Beat in lemon juice, yogurt, and vanilla.
2. Whisk flour, baking powder, baking soda, and salt. Mix into wet until just combined.
3. Chill 20 minutes. Scoop 1.5-tbsp balls, roll in sugar.
4. Bake at 350°F (175°C) for 9–11 minutes until puffy with soft centers.
5. Cool 10 minutes; the lemon aroma intensifies.

Drizzle with a quick lemon glaze if you want extra zing. Add 1 tbsp poppy seeds for crunch.

Serving size for nutrition: 1 cookie (1 of 18)

Estimated Nutrition (per serving): Calories 135; Total Fat 5g; Total Carbohydrates 21g; Dietary Fiber 0g; Net Carbs 21g; Protein 2g.

7. Salted Tahini Swirl That Taste Like Fancy Bakery Cookies

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Nutty tahini creates an ultra-tender crumb with gorgeous ripples of sesame flavor. Flaky salt on top seals the deal. They feel gourmet but take minutes to mix.

Ingredients:

• 1/2 cup tahini (well-stirred)
• 1/4 cup neutral oil
• 3/4 cup light brown sugar
• 2 tbsp maple syrup
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• Flaky sea salt, for finishing

Instructions:

1. Whisk tahini, oil, brown sugar, and maple until smooth. Add applesauce and vanilla.
2. Combine flour, baking soda, and salt; fold into wet until just mixed.
3. Scoop 2-tbsp portions; press lightly and sprinkle flaky salt.
4. Bake at 350°F (175°C) for 10–12 minutes until edges set.
5. Cool 10 minutes so the centers stay plush.

Add sesame seeds on top for extra crunch. Mix in 1/2 cup dark chocolate chunks if you like a halva vibe—seriously good.

Serving size for nutrition: 1 cookie (1 of 14)

Estimated Nutrition (per serving): Calories 185; Total Fat 10g; Total Carbohydrates 22g; Dietary Fiber 1g; Net Carbs 21g; Protein 3g.

8. Almond Joy-Inspired Coconut Chewies

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All the coconut-chocolate-almond energy, none of the dairy. These are dense, moist, and gloriously chewy. A drizzle of chocolate makes them look extra pro.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup dairy-free milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup dairy-free chocolate chips
• 1/4 cup toasted sliced almonds

Instructions:

1. Mix coconut, almond flour, sugar, and salt. Stir in maple syrup, coconut oil, milk, and vanilla until sticky.
2. Fold in chocolate chips and almonds. Chill 15 minutes.
3. Scoop 1.5-tbsp mounds; gently flatten.
4. Bake at 325°F (165°C) for 12–14 minutes until edges just golden.
5. Cool fully so they set.

Drizzle melted chocolate over the tops for drama. Swap pistachios for almonds for a colorful twist.

Serving size for nutrition: 1 cookie (1 of 18)

Estimated Nutrition (per serving): Calories 145; Total Fat 9g; Total Carbohydrates 16g; Dietary Fiber 2g; Net Carbs 14g; Protein 2g.

9. Snickerdoodles With Cinnamon Sugar Velvet

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Soft, tangy, and super cinnamon-y, these snickerdoodles nail that classic chew. Cream of tartar brings the signature flavor. They’re simple, cozy, and dangerously snackable.

Ingredients:

• 1/2 cup softened vegan butter
• 3/4 cup granulated sugar
• 1/4 cup unsweetened yogurt (plant-based)
• 2 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar + 1 tbsp cinnamon for rolling

Instructions:

1. Cream vegan butter and sugar 2 minutes. Mix in yogurt and vanilla.
2. Whisk flour, cream of tartar, baking soda, and salt. Combine with wet just until mixed.
3. Chill 20 minutes. Roll 1.5-tbsp balls in cinnamon sugar.
4. Bake at 350°F (175°C) for 9–10 minutes until puffed and soft.
5. Cool 10 minutes; they settle into perfect chew.

Add a pinch of cardamom for a warm bakery twist. Don’t skip cream of tartar—that’s the snickerdoodle soul.

Serving size for nutrition: 1 cookie (1 of 20)

Estimated Nutrition (per serving): Calories 120; Total Fat 5g; Total Carbohydrates 18g; Dietary Fiber 0g; Net Carbs 18g; Protein 1g.

10. Chewy Ginger Molasses That Make Your House Smell Like Holidays

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Deep molasses, big ginger, and a sugar-crackled top—this cookie hugs you back. They’re soft the day you bake them and even softer tomorrow. Bring these to any gathering and watch them vanish.

Ingredients:

• 1/2 cup softened coconut oil or vegan butter
• 3/4 cup dark brown sugar
• 1/4 cup molasses
• 1/4 cup unsweetened applesauce
• 2 tsp vanilla
• 2 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• Granulated sugar for rolling

Instructions:

1. Cream oil and brown sugar. Mix in molasses, applesauce, and vanilla.
2. Whisk flour, spices, baking soda, baking powder, and salt. Combine with wet until just mixed.
3. Chill 30 minutes. Roll 2-tbsp balls in sugar.
4. Bake at 350°F (175°C) for 10–12 minutes until crackly with soft centers.
5. Rest 10 minutes for ultimate chew.

Add 2 tbsp minced crystallized ginger for extra zing. A little orange zest makes them pop.

Serving size for nutrition: 1 cookie (1 of 18)

Estimated Nutrition (per serving): Calories 155; Total Fat 6g; Total Carbohydrates 25g; Dietary Fiber 1g; Net Carbs 24g; Protein 2g.

11. Chunky Monkey Banana Chocolate Walnut Rounds

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Ripe banana gives instant moisture and natural sweetness. Walnuts add crunch while chocolate brings the joy. Breakfast cookie? Dessert? Both works.

Ingredients:

• 1/3 cup neutral oil
• 1/2 cup light brown sugar
• 1/2 cup mashed ripe banana (about 1 large)
• 2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup dairy-free chocolate chips
• 1/2 cup chopped walnuts, toasted

Instructions:

1. Whisk oil and brown sugar. Stir in banana and vanilla.
2. Combine flour, leaveners, cinnamon, and salt. Fold into wet.
3. Stir in chips and walnuts. Scoop 2-tbsp mounds.
4. Bake at 350°F (175°C) for 10–12 minutes until edges set.
5. Cool 10 minutes—banana keeps them extra soft.

Add 1/4 cup rolled oats for texture. Sprinkle with a pinch of flaky salt if you like contrast.

Serving size for nutrition: 1 cookie (1 of 16)

Estimated Nutrition (per serving): Calories 165; Total Fat 8g; Total Carbohydrates 23g; Dietary Fiber 2g; Net Carbs 21g; Protein 2g.

12. Espresso Toffee Chocolate Chip For Late-Night Studying

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Coffee and chocolate join forces with crunchy toffee-style bits (yup, vegan). These bake up soft and gooey with café-level aroma. Perfect when you need a boost that tastes like dessert.

Ingredients:

• 1/2 cup softened vegan butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened yogurt (plant-based)
• 2 tsp vanilla
• 2 tsp instant espresso powder
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup dairy-free chocolate chips
• 1/2 cup vegan toffee bits or chopped brittle

Instructions:

1. Cream vegan butter and sugars 2 minutes. Beat in yogurt, vanilla, and espresso powder.
2. Whisk flour, baking soda, and salt. Fold into wet; stir in chips and toffee.
3. Chill 20 minutes. Scoop 2-tbsp balls.
4. Bake at 350°F (175°C) for 10–12 minutes until edges set and centers soft.
5. Cool 10 minutes to let the toffee set.

Top warm cookies with a few extra chips for that bakery look. Decaf espresso works if you’re cookie-ing at midnight.

Serving size for nutrition: 1 cookie (1 of 14)

Estimated Nutrition (per serving): Calories 200; Total Fat 9g; Total Carbohydrates 29g; Dietary Fiber 1g; Net Carbs 28g; Protein 2g.

13. Strawberry Shortcake Sugar Cookies (Soft As A Pillow)

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Soft vanilla cookies packed with chewy strawberry bits? Sign us up. These taste like summer picnics and bake sales, but make them chic with a quick glaze.

Ingredients:

• 1/2 cup softened vegan butter
• 3/4 cup granulated sugar
• 1/4 cup unsweetened yogurt (plant-based)
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup freeze-dried strawberries, crushed
• Optional glaze: 1/2 cup powdered sugar + 1–2 tsp lemon juice

Instructions:

1. Cream vegan butter and sugar until fluffy. Mix in yogurt, vanilla, and almond extract.
2. Whisk flour, baking powder, baking soda, and salt. Fold into wet; stir in crushed strawberries.
3. Chill 15 minutes. Scoop 1.5–2 tbsp portions.
4. Bake at 350°F (175°C) for 9–11 minutes until just set.
5. Cool, then drizzle with lemon glaze if using.

Swap in freeze-dried raspberries for a tangier cookie. A few white-style vegan chips turn them into dessert jewelry, FYI.

Serving size for nutrition: 1 cookie (1 of 18)

Estimated Nutrition (per serving): Calories 135; Total Fat 5g; Total Carbohydrates 22g; Dietary Fiber 1g; Net Carbs 21g; Protein 2g.

Ready to preheat the oven yet? These soft and chewy vegan cookies deliver big flavor, easy methods, and repeat-worthy results. Bake a batch (or three), stash some dough in the freezer, and become everyone’s favorite friend with cookies.

Nutrition values are estimates based on standard USDA data and common products; actual results will vary by brand, size, and substitutions.