11 Vegan Holiday Cookie Recipes You’Ll Crave All Season

The holidays call for cookies that spark joy and maybe a little friendly snack hoarding. These 11 vegan cookie recipes bring cozy flavors, crispy edges, chewy centers, and zero dairy drama. Whether you’re baking for a cookie swap or just you and a mug of cocoa, these treats deliver. Ready to preheat that oven and become everyone’s favorite guest?

1. Chewy Ginger-Molasses Snowflakes That Warm Your Soul

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These chewy cookies taste like December wrapped in a cozy scarf. Rich molasses, warming ginger, and a crackly sugar crust make them irresistible. Serve them with hot tea, and watch them vanish faster than holiday vacation days.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup vegan butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup unsulphured molasses
• 1 tsp vanilla extract
• 1/4 cup plant milk
• 1/4 cup granulated sugar (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Cream vegan butter and brown sugar until fluffy, 2 minutes. Beat in molasses, vanilla, and plant milk.
4. Mix dry into wet until a soft dough forms. Chill 20 minutes if sticky.
5. Roll 1.5-tablespoon scoops into balls and coat in granulated sugar.
6. Bake 9–11 minutes until crackly and set at the edges. Cool 5 minutes on the sheet, then transfer to a rack.

Dust with powdered sugar “snow” for extra sparkle. Want spice-kick drama? Add a pinch of cayenne. Store airtight for peak chewiness.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 24)

• Calories: 135
• Total Fat: 6 g
• Total Carbohydrates: 20 g
• Dietary Fiber: 0.6 g
• Net Carbs: 19.4 g
• Protein: 1.4 g

2. Classic Chocolate Chip “Santa-Approved” Chunkers

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Everyone needs a go-to vegan chocolate chip cookie, and this one checks every box: crisp edges, gooey center, melty dark chocolate. Bake a double batch if you value peace in your household.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 3/4 cup vegan butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/4 cup aquafaba (liquid from chickpeas)
• 2 tsp vanilla extract
• 1 1/2 cups vegan dark chocolate chips or chunks
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, baking soda, baking powder, and salt.
3. Cream vegan butter and sugars 2–3 minutes. Whisk aquafaba until slightly foamy; add with vanilla and beat to combine.
4. Fold in dry ingredients, then chocolate (and walnuts if using).
5. Scoop 2-tablespoon mounds, spacing well. Chill scooped dough 15 minutes for thicker cookies.
6. Bake 10–12 minutes until edges are golden. Cool on sheet 5 minutes, then rack.

Sprinkle warm cookies with flaky salt for bakery vibes. Prefer extra chew? Swap 2 tbsp flour with cornstarch.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 24)

• Calories: 170
• Total Fat: 9 g
• Total Carbohydrates: 23 g
• Dietary Fiber: 1.5 g
• Net Carbs: 21.5 g
• Protein: 2 g

3. Peppermint Hot Cocoa Crinkle Cookies

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These fudgy crinkles taste like a mug of hot cocoa with a cool peppermint breeze. They look fancy with their powdery crinkle tops, but they’re secretly easy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup neutral oil
• 1/3 cup plant milk
• 2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup vegan mini chocolate chips
• 1/2 cup powdered sugar (for coating)

Instructions:

1. Preheat oven to 350°F (175°C). Line sheets with parchment.
2. Whisk flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk sugars, oil, plant milk, vanilla, and peppermint.
4. Combine wet and dry, then fold in chocolate chips. Chill 30 minutes.
5. Roll 1.5-tablespoon balls in powdered sugar until heavily coated.
6. Bake 10–12 minutes until cracked and set. Cool completely.

Craving extra mint? Crush candy canes and sprinkle on top right after baking. Store airtight to keep that fudgy interior.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 24)

• Calories: 135
• Total Fat: 6 g
• Total Carbohydrates: 20 g
• Dietary Fiber: 1.5 g
• Net Carbs: 18.5 g
• Protein: 2 g

4. Almond Snowball Shortbreads That Melt Instantly

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These tender, buttery domes dusted in powdered sugar basically vanish on your tongue. Almond flour gives them a deluxe crumb, and they pair perfectly with espresso or mulled wine.

Ingredients:

• 1 cup vegan butter, softened
• 1/2 cup powdered sugar (plus more for rolling)
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/4 cups all-purpose flour
• 1/2 cup finely ground almond flour
• 1/2 tsp salt

Instructions:

1. Heat oven to 325°F (165°C). Line baking sheets with parchment.
2. Cream vegan butter and powdered sugar until fluffy. Beat in vanilla and almond extracts.
3. Mix in flour, almond flour, and salt until a soft dough forms.
4. Roll 1-tablespoon balls. Bake 14–16 minutes until bottoms barely golden.
5. Cool 5 minutes, then roll warm cookies in powdered sugar. Cool fully and roll again.

Stir in 1/3 cup chopped toasted almonds for crunch. For a gluten-free version, swap in a 1:1 GF blend and keep the almond flour.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 36)

• Calories: 120
• Total Fat: 8 g
• Total Carbohydrates: 11 g
• Dietary Fiber: 0.7 g
• Net Carbs: 10.3 g
• Protein: 1.4 g

5. Maple Pecan Lace Cookies With Caramel Crunch

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Thin, lacy, and caramel-crisp, these are the elegant cousins of regular cookies. Toasted pecans and pure maple syrup bring deep, nutty sweetness. Bonus: they bake in minutes.

Ingredients:

• 1/4 cup vegan butter
• 1/3 cup brown sugar
• 2 tbsp pure maple syrup
• 1 tbsp plant milk
• 1/4 cup all-purpose flour
• 1/8 tsp salt
• 1/2 cup very finely chopped pecans

Instructions:

1. Preheat to 350°F (175°C). Line sheets with parchment or silicone mats.
2. In a small saucepan, melt vegan butter with brown sugar, maple syrup, and plant milk until smooth. Remove from heat.
3. Stir in flour, salt, and pecans.
4. Drop scant teaspoons spaced far apart (they spread big).
5. Bake 6–8 minutes until bubbly and amber. Cool completely before lifting.

Drizzle or sandwich with melted dark chocolate for showstopper status. FYI, humidity makes them chewy—store with a silica pack if you can.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 24)

• Calories: 70
• Total Fat: 4.7 g
• Total Carbohydrates: 7.2 g
• Dietary Fiber: 0.5 g
• Net Carbs: 6.7 g
• Protein: 0.6 g

6. Tahini Sesame Swirl Cookies That Go With Everything

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Nutty tahini and toasty sesame turn a simple sugar cookie into something wildly snackable. They’re not too sweet, which means you can “accidentally” eat three with coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegan butter, softened
• 1/2 cup tahini (well-stirred)
• 3/4 cup powdered sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp plant milk
• 2 tbsp white sesame seeds
• 2 tbsp black sesame seeds

Instructions:

1. Heat oven to 350°F (175°C). Line baking sheets.
2. Whisk flour, baking powder, and salt.
3. Cream vegan butter, tahini, and sugars until smooth. Beat in vanilla and plant milk.
4. Mix in dry ingredients. Roll 1.5-tablespoon balls, then roll in mixed sesame seeds.
5. Flatten slightly and bake 10–12 minutes until edges just set. Cool and try not to inhale them all.

Finish with a honey-like drizzle using maple syrup mixed with a pinch of salt. Want citrus? Add 1 tsp orange zest to the dough.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 28)

• Calories: 125
• Total Fat: 7.6 g
• Total Carbohydrates: 12.6 g
• Dietary Fiber: 1 g
• Net Carbs: 11.6 g
• Protein: 2.2 g

7. Cardamom Pistachio Shortbread Bars That Taste Like A Fancy Gift

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Fragrant cardamom and buttery pistachios make these slice-and-bake bars feel luxe. They’re sturdy enough for shipping and pretty enough for a cookie box centerpiece.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar
• 1 cup vegan butter, cold and cubed
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3/4 cup shelled pistachios, chopped

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment.
2. Pulse flour, sugars, cardamom, and salt in a food processor. Add vegan butter and vanilla; pulse to a crumb that holds when pressed.
3. Fold in pistachios. Press into the pan evenly and dock with a fork.
4. Bake 28–32 minutes until lightly golden. Cool 10 minutes, slice into bars while warm, then cool fully.

Dip one end in melted dark chocolate and sprinkle extra pistachios for glam. Add a pinch of saffron if you’re feeling extra.

Nutrition (Estimated) — Serving size: 1 bar (1 of 16)

• Calories: 200
• Total Fat: 12 g
• Total Carbohydrates: 20 g
• Dietary Fiber: 1.2 g
• Net Carbs: 18.8 g
• Protein: 3 g

8. Cranberry-Orange Oatmeal Hug-You-From-The-Inside Cookies

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Juicy dried cranberries and bright orange zest make these hearty oatmeal cookies taste like holiday cheer. They’re chewy, cozy, and perfect for breakfast “research.”

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/4 cup aquafaba
• 2 tsp vanilla extract
• 1 tbsp orange zest
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup dried cranberries
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Whisk flour, baking soda, cinnamon, and salt.
3. Cream vegan butter and sugars. Beat in aquafaba, vanilla, and zest.
4. Stir in oats, then dry ingredients. Fold in cranberries and pecans.
5. Scoop 2-tablespoon mounds. Bake 10–12 minutes until edges set and centers soft. Cool.

Swap cranberries for chopped apricots or add white-style vegan chips. For thicker cookies, chill dough 30 minutes.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 20)

• Calories: 150
• Total Fat: 6.3 g
• Total Carbohydrates: 22 g
• Dietary Fiber: 1.7 g
• Net Carbs: 20.3 g
• Protein: 2.4 g

9. Spiced Speculaas Cut-Outs With Lemon Glaze

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These crisp Dutch-inspired cookies bring cinnamon, cardamom, and clove in a cozy hug. Cut them into stars, trees, or whatever your inner kid demands.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup vegan butter, softened
• 3/4 cup brown sugar
• 2 tbsp molasses
• 2 tbsp plant milk
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)
• 2–3 tbsp lemon juice (for glaze)

Instructions:

1. Whisk flour, spices, baking powder, and salt.
2. Cream vegan butter and brown sugar. Beat in molasses, plant milk, and vanilla.
3. Mix in dry ingredients. Divide, flatten into disks, and chill 1 hour.
4. Heat oven to 350°F (175°C). Roll to 1/8–1/4 inch, cut shapes, and bake 9–11 minutes.
5. Whisk glaze and drizzle over cooled cookies.

Want extra snap? Bake a minute longer. Sprinkle crushed candied ginger on the glaze for a spicy zing.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 30)

• Calories: 110
• Total Fat: 5 g
• Total Carbohydrates: 16 g
• Dietary Fiber: 0.6 g
• Net Carbs: 15.4 g
• Protein: 1.1 g

10. Double-Chocolate Hazelnut Sandwich Cookies

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Think vegan Nutella vibes: crisp cocoa cookies hugging a creamy hazelnut-chocolate filling. These look bakery-made but come together fast, IMO your new party flex.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup vegan butter, softened
• 3/4 cup powdered sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2–3 tbsp plant milk
• 1/2 cup finely ground hazelnuts (for dough)
• Filling: 1/2 cup creamy hazelnut butter, 1/3 cup powdered sugar, 2 tbsp cocoa powder, 2–3 tbsp plant milk, pinch salt

Instructions:

1. Preheat to 350°F (175°C). Line sheets.
2. Whisk flour, cocoa, baking soda, and salt.
3. Cream vegan butter and sugars. Beat in vanilla; add plant milk as needed.
4. Mix in dry ingredients and ground hazelnuts. Roll 1-tablespoon balls; flatten slightly.
5. Bake 9–10 minutes. Cool completely.
6. Beat filling ingredients until smooth. Sandwich two cookies with 1 tablespoon filling.

Edge the filling with chopped toasted hazelnuts for crunch. For less sweetness, reduce powdered sugar in the filling and add a touch more cocoa.

Nutrition (Estimated) — Serving size: 1 sandwich (1 of 18)

• Calories: 210
• Total Fat: 13 g
• Total Carbohydrates: 22 g
• Dietary Fiber: 2.2 g
• Net Carbs: 19.8 g
• Protein: 3.3 g

11. Chewy Maple Snickerdoodles With Chai Sugar

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Classic snickerdoodles but cozier, thanks to maple and warming chai spice. They stay soft for days and make your kitchen smell like a hug.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1/4 cup maple syrup
• 1/4 cup aquafaba
• 2 tsp vanilla extract
• Chai sugar: 1/3 cup sugar + 1 tsp cinnamon + 1/4 tsp each ground ginger, cardamom, and nutmeg + pinch black pepper

Instructions:

1. Preheat oven to 350°F (175°C). Line sheets with parchment.
2. Whisk flour, cream of tartar, baking soda, baking powder, and salt.
3. Cream vegan butter and sugar until fluffy. Beat in maple syrup, aquafaba, and vanilla.
4. Mix in dry ingredients. Scoop 1.5-tablespoon balls and roll in chai sugar.
5. Bake 10–12 minutes until puffed and crackly. Cool 5 minutes, then transfer to a rack.

For extra maple, brush warm cookies with a whisper of maple syrup and dust more chai sugar. Want them thicker? Chill dough 30 minutes.

Nutrition (Estimated) — Serving size: 1 cookie (1 of 28)

• Calories: 135
• Total Fat: 6 g
• Total Carbohydrates: 19 g
• Dietary Fiber: 0.7 g
• Net Carbs: 18.3 g
• Protein: 1.6 g

Ready to bake your way into legend status? Pick a couple, crank up the playlist, and let your oven do the holiday magic. Seriously, these vegan cookies don’t taste “vegan”—they just taste like joy.

Nutrition disclaimer: All values are estimates based on standard USDA data and common product averages. Actual results vary by brand, ingredient swaps, and portion size. If a serving size wasn’t specified, a reasonable portion was assumed and noted above.