Why I Can’t Stop Making These Cookies

• Made with pantry staples for last-minute baking wins even on busy days

• Surprising flavor twists like cinnamon and tahini add cozy depth
• Kid-friendly sweetness without refined sugars or artificial ingredients
• Seasonal appeal with fresh or dried fruit options that match any time of year
• A perfect balance of crispy edges and chewy centers for that just-right bite

What Type of Main Ingredient Should I Use?

For plant based cookies, choosing quality plant-based ingredients is key. If you’re using nuts or seeds, fresh and lightly toasted shine brightest. For fruits like blueberries or apples, fresh gives the best flavor, but frozen works well too just thaw and drain excess moisture before adding. Dried fruits should be plump, not overly hard; if they’re dry, soak briefly in warm water to soften, then pat dry thoroughly.

If using plant-based butter or oils, opt for those you enjoy the flavor of since they influence the final taste. Fresh vanilla extract is best over imitation, as it adds warmth and complexity. Whatever you use, prepping ingredients carefully by thawing and drying will keep dough consistency perfect every time.

Options for Ingredient Alternatives

• Swap vegan butter with coconut oil, remembering to chill dough if coconut oil is soft for easier handling
• Use dark, semi-sweet, or white vegan chocolate chips according to your preferred sweetness
• Substitute any plant-based milk almond, oat, soy without changing texture much
• Vanilla extract can be swapped for almond or maple extract to change flavor profiles
• Fresh fruit can be swapped for dried (and vice versa), just adjust moisture by soaking dry fruits or draining fresh ones
• For a nut-free version, replace nuts with seeds like pumpkin or sunflower seeds

The Biggest Challenges While Baking

• Folding in delicate ingredients like chocolate chips or fruit last to avoid crushing or color bleeding
• Using butter or oil at the right temperature too soft makes dough runny; too hard makes it crumbly
• Avoiding overmixing once flour is added to keep cookies tender rather than tough
• Fixing dry dough by adding 1 tablespoon of plant-based milk at a time until it just comes together
• Chilling dough for 30 minutes to make scoop-and-shape easier and prevent spreading during baking

Storage & Freezing Instructions

Store baked cookies at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. To freeze, layer cookies separated by parchment paper in an airtight container or freezer bag for up to 3 months. Allow frozen cookies to come to room temperature before serving or warm slightly in the oven.

Dough can be made ahead and frozen in scooped balls; freeze on a tray until firm, then transfer to a container. Bake straight from frozen, adding a couple of extra minutes to the baking time. This makes weeknight baking a snap when time is tight.

Estimated Nutrition

For the whole batch (about 24 cookies): roughly 1,200 calories, 50 grams fat, 180 grams carbohydrates, 24 grams protein, and 24 grams fiber.

Per serving (2 cookies): about 100 calories, 4 grams fat, 15 grams carbs, 2 grams protein, and 2 grams fiber depending on exact ingredients and portion size.

Ingredients

• 1 cup plant-based butter, softened (225 g)
• 1 cup brown sugar, packed (200 g)
• 1/2 cup granulated sugar (100 g)
• 1/4 cup unsweetened applesauce (60 ml)
• 1 1/2 tsp vanilla extract
• 2 cups all-purpose flour (240 g)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup vegan chocolate chips (170 g)
• 1 cup fresh blueberries, washed and dried (150 g)
• 1/2 cup chopped walnuts or pecans, toasted (60 g)
• 2 Tbsp plant-based milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a large bowl, cream together the softened plant-based butter with brown and granulated sugars until light and fluffy.
3. Mix in the applesauce and vanilla extract until evenly combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined avoid overmixing.
6. Carefully fold in the chocolate chips, blueberries, and toasted nuts last to keep them intact. Add a splash of plant-based milk if the dough feels too dry.
7. Scoop generous tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 12–15 minutes until edges are lightly golden but centers still look soft. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips, Variations & Serving Ideas

• Add a pinch of sea salt on top before baking for an irresistible sweet-salty combo
• Try swapping blueberries for chopped dates or dried cherries for a seasonal twist
• Underbake slightly for gooey, chewy cookie centers everyone will love
• Store extra dough balls in the fridge and bake fresh batches as needed
• Serve warm with a glass of almond milk or your favorite plant-based coffee creamer
• Use gluten-free flour blend to make these cookies gluten-free without sacrificing texture
• Press a few vegan white chocolate chips on top before baking for pretty presentation

FAQs

Q: Can I use frozen blueberries instead of fresh?
A: Yes! Just be sure to thaw and drain them well before folding into the dough to avoid sogginess.

Q: How do I make these cookies vegan?
A: These recipes use plant-based butter and milk already, making them naturally vegan and allergy-friendly.

Q: Can I double this recipe?
A: Absolutely! Just double all ingredients and bake in batches for even baking and spreading.

Q: What if my dough is too sticky to handle?
A: Chill the dough for 30 minutes; this firms it up and makes scooping easier.

Save This for Later (Pinterest)

If you love quick, delicious plant based recipes, be sure to save this post on Pinterest for your next lazy weeknight dinner or sweet treat. Sharing these gems with friends makes mealtime so much easier and tastier!