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Vegan Cookie DIYs So Good We Almost Didn't Share 'Em

Here at Refinery, we believe in equal cookie rights for all. In an office full of vegetarians, macrobiotic fans, and gluten-free folks (not to mention us omnivores), we're no strangers to alternative diets. So, when we realized how many of you are vegan devotees, we took the opportunity to jump into the meat-and-dairy-free section and see what we liked. The result was, obviously, cookies. The good news? While we've had our fair share of lousy vegan baked goods, it turns out they don't actually have to be made hard as rock and bland as melba toast! These three cookie recipes require no fancy butter or egg substitutes, and came out as sweet, crumbly, and dunk-able as any we've ever had. Pass the soy milk, please!
ARaltAlmond Raspberry Thumbprints
Preheat the oven to 350. This twist on the traditional jam-in-the-middle cookies is an almond lover's dream. It comes off as a lightly sweetened version of a marzipan confection, with about a tenth of the effort.
Old-School Peanut Butter Cookies
These sweet, salty, crumbly confections instantly reminded us of Nutter Butters eaten during childhood snack times (and, well, adult snack times). We created this spin-off recipe based on Rustic Garden Bistro's much-loved vegan PB cookie. If it ain't broke — bake it.
Lemon-Lime Sugar Cookies
Preheat oven to 350. Holy (dairy-free) macaroni, are these good. The simplest of the bunch, these cookies come together so fast and so YUMMY, that we're afraid to be left alone with our lemon zester.
2 1/2 cups flour
1 1/2 cups sugar
2 tsp baking soda
Zest of 1 lemon
Zest of 1 lime
Juice of half a lemon
Juice of half a lime
3/4 cup canola oil
Get ready to have your mind blown by a cookie.

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