4 Quick and Easy Recipes for Vegan Cookies
Our vegan chocolate chip cookies may be a little older, but they have remained one of our most popular recipes. It's understandable because everyone probably craves cookies from time to time, and you usually already have the ingredients for our vegan version at home anyway, so you can quickly and easily satisfy spontaneous cravings or have a sure-fire gift suitable for pretty much any occasion. Of course, they taste particularly good fresh from the oven, but with this recipe, you will still have wonderfully soft cookies a few hours later (in the unlikely event that there are still some left).
And even though we will probably never get tired of our classic chocolate chip cookies, we wanted to think outside the cookie box and reinterpret the recipe. The result is four delicious alternatives: a cookies-on-cookies version for anyone who can't get enough cookies and confetti cookies for birthdays and other celebrations. We have also created a sweet and salty version for the sweet and salty crowd. Last but not least: Cherry Cake Cookies – a quick, fruity cookie interpretation of cake. What could be better?
Speaking of quick, one tip we would like to give you at this point concerns freezing cookie dough. When we crave something sweet in the office after lunch but don't have anything there, we usually find a tin of frozen cookie dough in the back corner of our freezer – which has saved many an afternoon. It is best to shape it into balls, freeze them side by side on a plate and then transfer them to a tin or freezer bag. If you spontaneously fancy fresh cookies at some point, all you need to do is put the frozen balls in the oven and wait until they are golden brown. Of course, the baking time will be slightly longer.
And who knows, maybe you'll soon have a new favorite.
4 delicious alternatives for vegan chocolate chip cookies
For the basic dough you need:
- 200 g (1.5 cups) flour
- 90 g (0.5 cup) sugar
- 125 g (1 stick) vegan butter
- 8 g (1.5 tsp) vanilla sugar
- 5 g (1 tsp) baking powder
- 2 tbsp applesauce
- 1 pinch of salt
For the cookies on cookies:
- vegan cookies (e.g. butter cookies, oreos, wafer biscuits or caramel cookies)
For the confetti cookies:
- vegan sprinkles
For the sweet and salty cookies:
- mini pretzels
- vegan caramel candy
For the cherry cake cookies:
- 60 g (0.5 cup) flour
- 40 g (0.35 stick) vegan butter
- 20 g (1 tbsp) sugar
- 1 pinch of salt
- dried cherries
- icing made from powdered sugar and water
For the basic dough, mix flour, sugar, vegan butter, salt, vanilla sugar, baking powder and apple sauce in a bowl.
For the cookies on cookies, determine the quantity of cookies according to your taste. Crumble the cookies into smaller pieces, add three-quarters of them to the dough, and mix in.
For the confetti cookies, mix sugar sprinkles into the dough as desired.
For the sweet and salty cookies, the quantity of the individual ingredients is up to you and your taste. Break the snack pretzels into smaller pieces with your hands. Cut the vegan caramel sweets into small cubes and chop the peanuts. Add about three-quarters of the ingredients to the dough and mix in.
For the cherry cake cookies, knead another crumble dough from additional flour, vegan butter, sugar and salt and set aside. Mix the dried cherries into the dough.
Preheat the oven to 180 °C / 355 °F (convection heat). Shape the dough into 35-gram balls and place them on a line baking sheet spacing them apart. Then, spread the remaining ingredients on top of the cookies.
Bake at 180 °C / 355 °F (convection heat) for approximately 12 minutes. When you take them out of the oven, they should not be crispy but still soft. Leave the cookies to cool on the baking tray for approximately 10 minutes before carefully removing them.