25 Simple & Delicious Vegan Christmas Cookies and Desserts

Feeling Overwhelmed by Holiday Baking?

If you adore seasonal treats but absolutely dread the thought of spending endless hours toiling away in the kitchen, I created this roundup just for you. These beginner-friendly plant-based Christmas cookies and sweet treats are wonderfully straightforward to whip up. They rely on basic pantry staples and deliver those nostalgic, classic flavors you grew up loving—simply prepared without any eggs or dairy.

From perfectly spiced gingerbread to a comforting, warm sticky toffee pudding, you will discover a treat in here to satisfy every sweet tooth and suit every baking skill level.

1. Dairy-Free Gingerbread Cookies

There is truly nothing that screams the holidays quite like the aroma of freshly baked gingerbread filling your home. This soft, perfectly spiced treat is fantastic for a fun family decorating session. If you adore classic seasonal tastes, these are absolutely essential to make!

Prep time: 15 min | Chill time: 30 min | Bake time: 10 min | Yield: about 20 cookies

Ingredients:

• 2 ¼ cups regular white flour
• 1 teaspoon of baking soda
• 1 ½ teaspoons of ground ginger powder
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of ground nutmeg
• ¼ teaspoon of fine salt
• ⅓ cup of liquified coconut oil
• ½ cup of packed brown sugar
• ⅓ cup of dark molasses
• 3 tablespoons of almond milk
• 1 teaspoon of pure vanilla extract

Instructions:

1. In a large bowl, whisk together your flour, baking soda, and all the warm spices.
2. Grab a separate bowl and blend the coconut oil, brown sugar, molasses, almond milk, and vanilla extract.
3. Pour the wet mixture into the dry ingredients, stirring until a solid dough takes shape.
4. Place the dough in the fridge to chill for half an hour.
5. On a lightly floured countertop, roll the dough out, press out your favorite festive shapes, and arrange them on a baking sheet lined with parchment.
6. Bake in a preheated 350°F (175°C) oven for 9 to 10 minutes.
7. Allow the cookies to cool down completely before you start decorating.

2. Peppermint Chocolate Truffles

These cheerful, dairy-free bites are incredibly decadent, velvety smooth, and pack a refreshing minty punch. They rank among the absolute simplest holiday sweets to prepare, yet they look and taste as though you bought them from a high-end chocolatier.

Prep time: 15 min | Chill time: 30 min | Yield: 15–20 truffles

Ingredients:

• 1 cup of vegan dark chocolate chips
• ½ cup of canned full-fat coconut cream
• ½ teaspoon of peppermint flavor extract
• ¼ cup of smashed candy canes (to roll the truffles in)

Instructions:

1. Warm up the coconut cream until it is very hot, but make sure it doesn’t reach a rolling boil.
2. Pour the hot cream directly over your chocolate chips and let the bowl sit undisturbed for a minute or two.
3. Gently stir the mixture until it becomes wonderfully smooth, then fold in the peppermint extract.
4. Place in the refrigerator for 30 minutes until the mixture firms up.
5. Scoop out small portions, roll them into neat spheres, and toss them in the crushed candy canes to coat.

3. Snowy Coconut Cookies

These little treats are tender, sweet, and generously rolled in coconut flakes to mimic the look of miniature snowballs. They are the ultimate fuss-free vegan bake for those moments when you need a speedy dessert that still brings the holiday cheer. No oven, no fuss—just soft coconut perfection.

Prep time: 10 min | Chill time: 20 min | Yield: about 18 cookies

Ingredients:

• 1 ½ cups of desiccated or shredded coconut
• ½ cup of finely ground almond flour
• 3 tablespoons of pure maple syrup
• 2 tablespoons of melted coconut oil
• ½ teaspoon of vanilla extract
• A tiny pinch of salt

Instructions:

1. Toss all of your ingredients into a mixing bowl and stir until the mixture becomes wonderfully sticky.
2. Use your hands to roll the dough into bite-sized spheres.
3. Pop them in the fridge for 20 minutes to firm up.

4. Cranberry Swirl Shortbread Bars

These rich, buttery squares are just as gorgeous to look at as they are simple to bake. The vibrant cranberry swirl introduces a beautiful splash of color and a tangy note that perfectly offsets the decadent, melt-in-your-mouth crust. They look like bakery treats but take under half an hour to make.

Prep time: 10 min | Bake time: 20–22 min | Yield: 12–16 bars

Ingredients:
For the base:

• 1 cup of softened plant-based butter
• ½ cup of confectioners’ powdered sugar
• 2 cups of all-purpose flour
• A small pinch of salt

For the swirl:

• ½ cup of cranberry sauce (you can use store-bought or make your own)

Instructions:

1. Get your oven heating up to 350°F (175°C).
2. Vigorously beat the softened vegan butter together with the powdered sugar until smooth.
3. Gradually blend in the flour and salt until you achieve a crumbly dough texture.
4. Firmly press this mixture into the bottom of an 8×8-inch baking pan lined with parchment paper.
5. Dollop the cranberry sauce over the surface and use a butter knife to gently swirl it around.
6. Bake in the oven for 20 to 22 minutes, until the edges turn a lovely golden hue.
7. Let the pan cool completely before slicing it into neat squares.

5. Vegan Sticky Toffee Pudding

Incredibly cozy, sticky, and sweet, this traditional British favorite is somehow even more delicious in its plant-based variation. It is deeply comforting, loaded with caramel notes, and exactly the sort of indulgence you crave while sitting by a crackling fire. It’s rich, comforting, and guaranteed to impress guests.

Prep time: 15 min | Bake time: 30 min | Yield: 6 servings

Ingredients:
For the pudding cake:

• 1 cup of roughly chopped dried dates
• 1 cup of boiling hot water
• 1 teaspoon of baking soda
• ½ cup of light brown sugar
• ¼ cup of melted plant-based butter
• 1 cup of regular flour
• 1 teaspoon of baking powder
• A pinch of salt

For the caramel sauce:

• ½ cup of brown sugar
• ¼ cup of vegan butter
• ¼ cup of canned coconut milk

Instructions:

1. Submerge the chopped dates and baking soda in the boiling water for 10 minutes to soften, then mash them up into a paste.
2. Mix the brown sugar, melted butter, flour, baking powder, and salt right into the date paste.
3. Transfer the batter into a greased 8×8-inch baking dish.
4. Bake at 350°F (175°C) for exactly half an hour.
5. To make your sticky sauce, simply melt the brown sugar, vegan butter, and coconut milk together in a small pot on the stove.
6. Drizzle the hot, bubbling sauce over the warm pudding just before you serve it.

6. Plant-Based Chocolate Yule Log

This iconic Christmas centerpiece has a sophisticated appearance but is shockingly straightforward to assemble. Featuring a tender chocolate cake rolled up with fluffy cream and smothered in a rich ganache—it embodies everything a holiday dessert should be. It’s elegant, rich, and guaranteed to wow your holiday guests.

Prep time: 20 min | Bake time: 15 min | Yield: 8–10 slices

Ingredients:
For the sponge cake:

• ¾ cup of standard flour
• ¼ cup of unsweetened cocoa powder
• ¾ cup of granulated sugar
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• ½ cup of dairy-free milk
• ¼ cup of neutral baking oil
• 1 teaspoon of vanilla extract

For the creamy filling:

• 1 cup of whipped coconut cream

For the rich ganache:

• 1 cup of dairy-free chocolate chips
• ½ cup of thick coconut cream

Instructions:

1. Preheat your oven to 350°F (175°C) and prep a jelly-roll baking pan by lining it with parchment.
2. Vigorously whisk together all the sponge cake ingredients until perfectly smooth, then spread the batter evenly into your pan.
3. Bake for 12 to 15 minutes, just until the cake springs back to the touch.
4. Carefully flip the warm cake onto a clean kitchen towel dusted lightly with cocoa powder, and gently roll it up into a log shape while it’s still hot.
5. Once cooled, unroll the cake, slather the whipped coconut cream inside, and roll it back up.
6. Gently melt the chocolate chips and coconut cream together to form the ganache, then frost the outside of the log.
7. Let it chill in the fridge before cutting. Give it a light dusting of powdered sugar right before presenting it.

7. Dairy-Free Sugar Cookies

Tender, buttery, and begging to be decorated—these traditional vegan holiday cookies maintain their shape remarkably well in the oven. They are absolutely perfect for using your favorite cookie cutters and topping with colorful festive icing.

Prep time: 15 min | Chill time: 30 min | Bake time: 10–12 min | Yield: about 24 cookies

Ingredients:

• 2 ¼ cups of everyday flour
• ½ teaspoon of baking powder
• ¼ teaspoon of salt
• ¾ cup of room-temperature vegan butter
• ¾ cup of white sugar
• 1 tablespoon of plant-based milk
• 1 teaspoon of vanilla extract

Instructions:

1. Vigorously beat the softened butter and sugar together until light and fluffy.
2. Blend in your splash of milk and the vanilla.
3. Toss in the flour, baking powder, and salt. Gently stir everything together until a cohesive dough forms.
4. Place the dough in the refrigerator for 30 minutes.
5. Roll the chilled dough out flat and stamp out your shapes.
6. Bake in a 350°F (175°C) oven for 10 to 12 minutes.
7. Ensure they are completely cool to the touch before adding any icing.

8. Maple Pecan Drops

These soft, chewy treats are naturally sweetened with maple and packed with the crunch of toasted pecans alongside comforting brown sugar notes. They are the definition of an effortless vegan baking project.

Prep time: 10 min | Bake time: 12 min | Yield: 16 cookies

Ingredients:

• 1 ¼ cups of all-purpose flour
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• ½ cup of plant-based butter
• ½ cup of light brown sugar
• ¼ cup of pure maple syrup
• ½ cup of roughly chopped pecans

Instructions:

1. Cream together the vegan butter, brown sugar, and maple syrup until smooth.
2. Pour in the flour, baking soda, and salt, mixing until just combined.
3. Gently fold the chopped pecans into the dough.
4. Drop rounded scoops onto a baking sheet lined with parchment.
5. Bake at 350°F (175°C) for 11 to 12 minutes.

9. Almond Jam Thumbprints

These wonderfully crumbly little cookies feature a sweet center of fruit jam or melted chocolate, making them a stunning addition to any holiday cookie tin. They feel delicate but are incredibly simple to throw together—a true seasonal staple.

Prep time: 10 min | Bake time: 12–14 min | Yield: 20 cookies

Ingredients:

• 1 cup of fine almond flour
• 1 cup of standard flour
• ½ cup of dairy-free butter
• ¼ cup of maple syrup
• 1 teaspoon of vanilla extract
• ½ cup of fruit jam or melted chocolate (for the centers)

Instructions:

1. Combine all of your ingredients (leaving the filling aside) until a soft dough comes together.
2. Roll the dough into bite-sized balls and use your thumb to press a gentle indent into the top of each one.
3. Bake in a 350°F (175°C) oven for 12 to 14 minutes.
4. Allow them to cool down, then spoon your jam or chocolate right into those thumbprint craters.

10. Vegan Chocolate Crinkles

Beautifully cracked, intensely rich, and wonderfully fudgy—these look like they came straight from a professional bakery but require just a few minutes of active prep. The generous coating of powdered sugar provides a lovely snow-dusted appearance.

Prep time: 10 min | Chill time: 30 min | Bake time: 10–11 min | Yield: 18 cookies

Ingredients:

• 1 cup of regular flour
• ½ cup of baking cocoa powder
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• ½ cup of granulated sugar
• ¼ cup of neutral oil
• ¼ cup of dairy-free milk
• ½ teaspoon of vanilla extract
• ¼ cup of powdered sugar (reserved for rolling)

Instructions:

1. Stir together all of the ingredients, holding back the powdered sugar for later.
2. Let the sticky dough chill in the fridge for 30 minutes.
3. Form the dough into small spheres and roll them generously in the powdered sugar.
4. Bake at 350°F (175°C) for 10 to 11 minutes.

11. Orange Chocolate Mousse Cups

This incredibly silky, decadent mousse feels gourmet but only takes about 5 minutes in a blender. It is the ideal solution when you need a lightning-fast vegan holiday dessert that still brings an air of elegance to the table.

Prep time: 5 min | Chill time: 20 min | Yield: 4 servings

Ingredients:

• 2 soft, ripe avocados
• ¼ cup of cocoa powder
• ¼ cup of maple syrup
• 2 tablespoons of plant milk
• 1 teaspoon of freshly grated orange zest
• ½ teaspoon of vanilla extract

Instructions:

1. Toss every single ingredient into your blender and process until completely smooth and creamy.
2. Transfer to serving glasses and chill for 20 minutes before digging in.
3. Top with a little extra orange zest or some dark chocolate shavings for a pretty garnish.

12. Cranberry Apple Oat Crisp

A comforting, warm fruit bake that perfectly balances tart and sweet flavors, crowned with an oat topping that bakes up wonderfully golden. Serve this alongside a scoop of dairy-free vanilla ice cream for the ultimate holiday comfort food.

Prep time: 10 min | Bake time: 35 min | Yield: 6 servings

Ingredients:

• 2 fresh apples, thinly sliced
• 1 cup of cranberries (fresh or frozen work fine)
• 2 tablespoons of maple syrup
• 1 teaspoon of ground cinnamon
• 1 cup of rolled oats
• ¼ cup of flour
• ¼ cup of coconut oil
• ¼ cup of brown sugar

Instructions:

1. Turn your oven on to 350°F (175°C).
2. Toss the sliced apples and cranberries with the maple syrup and cinnamon until coated.
3. In a separate dish, combine the oats, flour, brown sugar, and coconut oil to make the crumble.
4. Pour the spiced fruit into the bottom of a baking pan, then scatter the oat crumble evenly over the top.
5. Bake for 35 minutes until the fruit is bubbling and the top is crispy.

13. Plant-Based Bread Pudding

Wonderfully soft and custardy in the center with a beautifully golden crust—this baked pudding is the absolute best method for using up a loaf of stale bread. It defines true holiday comfort food.

Prep time: 10 min | Bake time: 35 min | Yield: 6 servings

Ingredients:

• 6 cups of day-old bread, cut into cubes
• 2 cups of dairy-free milk
• ¼ cup of maple syrup
• 2 tablespoons of ground flaxseed
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon

Instructions:

1. Vigorously whisk together the plant milk, maple syrup, ground flax, vanilla, and cinnamon.
2. Pour this liquid mixture over your bread cubes and allow it to sit and soak up the flavors for 10 minutes.
3. Pop it into a 350°F (175°C) oven and bake for 35 minutes.

14. Holiday Peppermint Bark

Wonderfully crisp, intensely minty, and packed with chocolate—this effortless no-bake treat practically shouts “Christmas!” It also happens to make a fantastic homemade edible gift for friends and neighbors.

Prep time: 10 min | Chill time: 20 min | Yield: about 12 pieces

Ingredients:

• 1 cup of dairy-free dark chocolate chips
• 1 cup of dairy-free white chocolate chips
• ½ teaspoon of peppermint extract
• ¼ cup of crushed peppermint candy canes

Instructions:

1. Gently melt the dark chocolate chips and spread the liquid chocolate into a thin layer on a sheet of parchment paper.
2. Place it in the fridge to set for 10 minutes.
3. Melt the vegan white chocolate, stir in the peppermint extract, and smooth this layer directly over the chilled dark chocolate.
4. Scatter the crushed candy canes over the wet white chocolate. Let the whole tray chill until solid, then snap it into rustic pieces.

15. Easy No-Bake Peanut Butter Fudge

Luxuriously creamy, deeply rich, and requiring a mere five ingredients. This is hands-down one of the most straightforward vegan sweets you will ever attempt.

Prep time: 10 min | Chill time: 30 min | Yield: 16 squares

Ingredients:

• ½ cup of creamy peanut butter
• ¼ cup of coconut oil
• ¼ cup of maple syrup
• 1 teaspoon of vanilla extract
• A small pinch of salt

Instructions:

1. Place all of your ingredients into a small saucepan and gently melt them together over low heat.
2. Pour the smooth mixture into a baking pan lined with parchment paper.
3. Chill in the refrigerator until completely firm, then slice into neat little squares.

16. Vegan Oatmeal Raisin Drops

Wonderfully chewy, warmly spiced with cinnamon, and perfectly sweet—these treats taste exactly like a hug from grandma. A wholesome, uncomplicated holiday favorite.

Prep time: 10 min | Bake time: 12 min | Yield: 18 cookies

Ingredients:

• 1 cup of rolled oats
• ¾ cup of standard flour
• ½ teaspoon of cinnamon
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• ½ cup of plant-based butter
• ½ cup of brown sugar
• ¼ cup of maple syrup
• ½ cup of chewy raisins

Instructions:

1. Beat the vegan butter, brown sugar, and maple syrup together until smooth.
2. Dump in the dry ingredients and stir to combine.
3. Gently fold the raisins into the dough.
4. Bake in a preheated 350°F (175°C) oven for 12 minutes.

17. Chocolate-Dipped Shortbreads

Traditional buttery shortbread collides with decadent dark chocolate in this recipe. These elegant cookies look stunning arranged on a holiday platter and are brilliant for gifting.

Prep time: 15 min | Bake time: 15 min | Yield: 20 cookies

Ingredients:

• 1 cup of vegan butter
• ½ cup of powdered confectioners’ sugar
• 2 cups of all-purpose flour
• A tiny pinch of salt
• ½ cup of dark chocolate chips (reserved for melting and dipping)

Instructions:

1. Work the butter, powdered sugar, flour, and salt together until a firm dough forms.
2. Shape the dough into a solid log, slice it into rounds, and bake at 350°F (175°C) for 15 minutes.
3. Once they have cooled down, dip exactly half of each cookie into your melted dark chocolate.

18. Dairy-Free Snickerdoodles

Incredibly soft, generously coated in cinnamon sugar, and delightfully buttery—these are the nostalgic holiday classics you love, completely veganized.

Prep time: 10 min | Bake time: 10 min | Yield: 20 cookies

Ingredients:

• 1 ½ cups of flour
• ½ teaspoon of baking soda
• ½ teaspoon of cream of tartar powder
• ¼ teaspoon of salt
• ½ cup of vegan butter
• ¾ cup of white sugar
• 1 tablespoon of dairy-free milk
• 1 teaspoon of vanilla
• 2 tablespoons of sugar + 1 teaspoon of cinnamon (mixed together for rolling)

Instructions:

1. Cream your vegan butter, the ¾ cup of sugar, milk, and vanilla together.
2. Toss in the dry ingredients and mix until a dough forms.
3. Roll small balls of dough thoroughly in your cinnamon-sugar blend.
4. Bake at 350°F (175°C) for exactly 10 minutes.

19. Double Chocolate Vegan Cookies

Intensely rich, delightfully chewy, and packed with an extra dose of cocoa—these are an absolute dream for anyone who takes their chocolate seriously.

Prep time: 10 min | Bake time: 11 min | Yield: 16 cookies

Ingredients:

• 1 cup of regular flour
• ½ cup of cocoa powder
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• ½ cup of plant butter
• ½ cup of white sugar
• ¼ cup of light brown sugar
• ¼ cup of plant milk
• ½ cup of dairy-free chocolate chips

Instructions:

1. Beat the butter and both sugars together until fluffy, then mix in the milk.
2. Stir in all of your dry ingredients until combined.
3. Fold those chocolate chips right into the batter.
4. Bake in a 350°F (175°C) oven for 11 minutes.

20. Plant-Based Molasses Cookies

Wonderfully soft, perfectly chewy, and brimming with cozy winter spices. These taste identical to the old-fashioned holiday cookies you remember, just without any eggs or dairy.

Prep time: 10 min | Bake time: 10–11 min | Yield: 20 cookies

Ingredients:

• 2 cups of all-purpose flour
• ½ cup of brown sugar
• ¼ cup of dark molasses
• ½ cup of vegan butter
• 1 teaspoon of ground ginger
• 1 teaspoon of cinnamon
• ½ teaspoon of baking soda
• A small pinch of salt

Instructions:

1. Cream the butter, brown sugar, and molasses together in a bowl.
2. Add in the flour, spices, baking soda, and salt, mixing well.
3. Roll the sticky dough into balls and press them down slightly to flatten.
4. Bake at 350°F (175°C) for 10 minutes.

21. Chocolate Pretzel Bark

The ultimate combination of sweet, salty, and satisfyingly crunchy—this is the absolute best dessert to throw together at the very last minute.

Prep time: 10 min | Chill time: 20 min | Yield: 12 pieces

Ingredients:

• 1 cup of vegan dark chocolate chips
• 1 cup of crushed salty pretzels
• ¼ cup of peanuts or almonds (entirely optional)

Instructions:

1. Melt the chocolate chips and spread the mixture flat onto a piece of parchment paper.
2. Generously scatter the crushed pretzels and optional nuts over the top.
3. Place in the fridge to harden, then break the bark into rustic shards.

22. Cranberry Oatmeal Squares

Featuring a wonderfully sweet and tart cranberry center sandwiched between a crumbly oat crust, this is a phenomenal treat to prep ahead of your holiday parties.

Prep time: 10 min | Bake time: 25 min | Yield: 12 bars

Ingredients:

• 1 ½ cups of rolled oats
• 1 cup of flour
• ½ cup of brown sugar
• ½ cup of vegan butter
• ½ cup of cranberry sauce

Instructions:

1. Use your hands or a fork to mix the oats, flour, sugar, and butter until the mixture resembles coarse crumbs.
2. Press exactly half of this crumb mixture into the bottom of a baking pan, slather the cranberry sauce over it, and sprinkle the remaining oat mixture on top.
3. Bake at 350°F (175°C) for 25 minutes.

23. Vegan Mini Brownie Bites

Intensely fudgy, wonderfully rich, and perfectly portioned—these little gems are fantastic for setting out at parties or tucking into lunchboxes.

Prep time: 10 min | Bake time: 15 min | Yield: 12 bites

Ingredients:

• ½ cup of regular flour
• ¼ cup of baking cocoa powder
• ½ cup of white sugar
• ¼ cup of neutral oil
• ¼ cup of dairy-free milk
• 1 teaspoon of vanilla

Instructions:

1. Dump all of the ingredients into a single mixing bowl and stir until smooth.
2. Spoon the thick batter into a greased mini muffin tin.
3. Bake in a 350°F (175°C) oven for 15 minutes.

24. Lemon Vegan Shortbreads

Delightfully crisp, buttery, and bursting with bright citrus flavor—these cheerful cookies bring a welcome ray of sunshine to gloomy winter afternoons.

Prep time: 10 min | Bake time: 12 min | Yield: 18 cookies

Ingredients:

• 2 cups of all-purpose flour
• ½ cup of powdered sugar
• ¾ cup of vegan butter
• 1 tablespoon of fresh lemon zest
• 1 teaspoon of fresh lemon juice

Instructions:

1. Vigorously cream the plant butter, powdered sugar, lemon zest, and lemon juice together.
2. Slowly incorporate the flour until a soft dough forms.
3. Roll the dough out flat, cut out your shapes, and bake at 350°F (175°C) for 12 minutes.

25. Chocolate-Dipped Macaroons

Featuring a chewy, coconutty center, beautifully crisp edges, and a glossy dark chocolate bottom—this is the ultimate grand finale for your vegan holiday dessert spread.

Prep time: 10 min | Bake time: 15 min | Yield: 18 macaroons

Ingredients:

• 2 cups of shredded coconut
• ½ cup of pure maple syrup
• 2 tablespoons of coconut oil
• 1 teaspoon of vanilla extract
• ¼ cup of vegan dark chocolate chips (set aside for dipping)

Instructions:

1. Thoroughly mix the shredded coconut, maple syrup, coconut oil, and vanilla together.
2. Scoop small mounds of the mixture directly onto a baking sheet.
3. Bake at 350°F (175°C) for 15 minutes until golden.
4. Allow them to cool completely, then dip the bottoms of the macaroons into your melted dark chocolate.

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Frequently Asked Questions

1. Can I freeze vegan cookies?
Yes, absolutely! Just let them cool completely on a wire rack, then store them in airtight containers or heavy-duty freezer bags. They will keep perfectly for up to two months.

2. What’s the best vegan butter for baking?
I highly recommend trying Earth Balance, Country Crock Plant Butter, or Miyoko’s. They provide a beautifully rich flavor and yield a fantastic texture in baked goods.

3. Can I use gluten-free flour?
Yes, you certainly can. A high-quality 1:1 gluten-free baking blend works wonderfully as a direct substitute in the vast majority of these recipes.

4. Do these cookies taste like regular ones?
Absolutely. If you use the right ingredients and follow the steps, I promise you’d never guess they’re entirely vegan.

5. How long do vegan cookies last?
Most of these treats will stay delightfully fresh for 4 to 5 days when kept in an airtight container at room temperature.

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Sarah’s Budget Tips

1. Buy in Bulk: During the holidays, staple ingredients like flour, sugar, and rolled oats go on sale. Stock up on these large bags to save money across all 25 recipes!
2. Make Your Own Oat Flour: If a recipe calls for specialty flour, just pulse regular rolled oats in your blender until fine. It’s pennies compared to store-bought specialty flours.
3. DIY Your Extracts: Pure vanilla extract is pricey. Consider making a large batch of homemade vanilla extract using affordable vodka and a few vanilla beans to use all season long.

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