6 Types of Vegan Cookies with just 1 Dough ♥
Today we will prepare a lot of delicious and elegant vegan cookies. They are perfect for assembling cookie boxes to give to people you appreciate as gifts, as a dessert for parties, for Christmas, New Years, or just when you have a craving for delicious cookies.
All the ingredients we use are very easy to find and the procedure is actually quite easy. So, join me in making these 6 types of vegan cookies with just 1 dough.
Watch it step by step...
6 types of vegan cookies with just 1 dough to make:
1. Base dough (Danish/butter cookies)
2. Vegan Linzer Cookies
3. Vegan Chocolate Cookies
4. Vanilla and Chocolate Cookies
5. Vegan Snowball Cookies
6. Vegan Cranberry Cookies
FAQ
Is the margarine used vegan?
A large percentage of the margarines on the market are vegan, just make sure that the list of ingredients that comes on the package does not include any dairy. You can also use vegan butter or vegetable shortening.
Is the coconut milk used in the recipe the one that comes in a carton container?
Nope. The coconut milk or coconut cream that we will use in this recipe is the one that comes canned and that is much heavier than the carton one, meaning it preserves the natural fat of the coconut, hence why it is thicker. Usually, it is never sweetened and when you shake the can a little, you do not feel the movement of the milk because it is, indeed, thicker (full-fat).
If you can't find canned coconut milk (full-fat), you can mix regular coconut milk with coconut oil (in this way we would be "returning" the natural fat to the milk). Approximately you would have to whisk 2 tablespoon coconut milk (carton/box) + 3 tablespoon coconut oil, until you get a thick milk (preferably refrigerate 40 minutes after whipping / blending to thicken).
Where can I find vegan chocolate?
Vegan chocolate is the one that does not contain dairy or honey. Most of the dark or semi-sweet chocolates on the market are dairy-free (without even saying it on the front label), you just have to check that the ingredient list doesn’t contáis n any type of dairy or derivatives, or honey. Even if it says "it may contain milk, dairy, etc.", you can use it, since this legend is only to prevent people who are allergic to the slightest trace of milk that could have been somewhere in the vicinity of an ingredient of the chocolate (cross-contamination).
Remember that to prepare these 6 types of vegan cookies with just 1 dough, the following points are very important:
1. If you have a scale, weigh the ingredients instead of measuring them with cups and tablespoons. This is to be as accurate as possible.
2. Do not over-mix the cookie mix, as soon as the ingredients are integrated, stop mixing (to prevent them from getting hard).
3. When you remove the cookies from the oven, let them cool on the tray for 10-15 minutes before removing them.
4. Keep in mind that all ovens are different and the baking time may vary slightly.
If you love cookies, we highly recommend you try our Vegan Double Chocolate Cookies!
6 Types of Vegan Cookies with just 1 Dough
INGREDIENTS
Base dough (Danish/butter cookies)
- 200 g vegan margarine or butter
- 100 g powdered sugar
- 240 g all-purpose flour
- 30 g cornstarch
- ⅓ cup canned full-fat coconut milk or cream*, (80 ml)
- 1 ½ tablespoon vanilla extract
- ½ teaspoon salt
Linzer cookies
- ⅕ of the base dough
- 2 tablespoon almond flour, or ground almonds
- 3 tablespoon all-purpose flour
Chocolate cookies
- ⅕ of the base dough
- 1 ½ tablespoon cocoa powder
- 3 ½ tablespoon powdered sugar
- 1 ½ tablespoon all-purpose flour
Snowball cookies
- ⅕ of the base dough
- 40 g roasted pecans, finely chopped
- ½ tablespoon all-purpose flour
- ¼ teaspoon cinnamon powder
Cranberry cookies
- ⅕ of the base dough
- 2 tablespoon all-purpose flour
- 1 tablespoon almond flour, or ground almonds
- 1 tablespoon powdered sugar
- 4 tablespoon dried cranberries, chopped
- ½ teaspoon orange zest
- ¼ teaspoon cinnamon powder, optional
INSTRUCTIONS
- Line a tray with parchment paper or a silicone mat.
Base dough and Danish cookies (butter cookies)
- In a large bowl add the margarine, sugar and beat until creamy (it should take on a whitish color and a very smooth texture).
- Add the flour, cornstarch and beat again until integrated. Add the coconut milk, vanilla, and salt. Beat again until all the ingredients are incorporated.
- Divide the mixture into 5 equal parts.
- Take one of the 5 parts and transfer it to a piping bag with star nozzle.
- In the previously prepared tray, form small zigzags, circles, rosettes, stars or the shape you prefer (you can get some inspiration from the recipe video above).
- Take to the refrigerator while you prepare the next cookies.
Linzer Cookies
- Take another of the 5 parts of the base dough and add the almond flour and all-purpose flour. Mix very well.
- Pop the dough in the freezer for 15 minutes.
- Remove from the freezer and roll out with a rolling pin (sprinkle a little flour on top of the dough so it doesn't stick to your rolling pin).
- With a cookie cutter or the mouth of a glass (approx. 6 cm diameter), cut 6 circles of dough and on 3 of them, make another cut in the center with a small lid/cookie cutter, to give it the shape of a “donut”. Transfer to the tray with danish cookies (you don't need to leave much space between them).
- Take to the refrigerator while you prepare the next cookies.
- You can repeat the same process with the rest of the dough or reserve to make vanilla and chocolate cookies.
Chocolate cookies
- Take another of the 5 parts of the base dough and add the cocoa powder, powdered sugar and all-purpose flour. Mix very well.
- Pop the dough in the freezer for 15 minutes.
- Preheat the oven to 350°F (175°C).
- Remove from the freezer and roll out with a rolling pin (sprinkle a little flour on top of the dough so it doesn't stick to your rolling pin).
- With a cookie cutter or he mouth of a glass (approx. 6 cm in diameter), cut 6 circles of dough. Transfer to the tray with the Linzer cookies (you don't need to leave much space between them).
- You can repeat the same process with the rest of the dough or reserve to make vanilla and chocolate cookies.
- Bake the first batch of cookies (danish, linzer and chocolate) for 15 minutes.
Vanilla and chocolate cookies
- Take the leftover linzer cookie dough and the leftover chocolate cookie dough. Spread both doughs and cut 3 squares from each of them (approximately 7 cm). Stack the squares alternating vanilla and chocolate. Press lightly and freeze for 10 minutes.
- Remove from the freezer and slice into 6 equal parts.
- Transfer to a tray with parchment paper.
- Take to the refrigerator while you prepare the next cookies.
Snowball cookies
- Take another of the 5 parts of the base dough and add the pecans, all-purpose flour and cinnamon powder. Mix very well.
- Pop the dough in the freezer for 15 minutes.
- Remove from the freezer and form 10 same size balls. Transfer to the tray with the vanilla and chocolate cookies.
- Take to the refrigerator while you prepare the next cookies.
Cranberry cookies
- Take the last of the 5 parts of the base dough and add the all-purpose flour, almond flour, powdered sugar, dried cranberries, orange zest and ground cinnamon.
- You can roll out the dough and cut circles or shape it into a log, pop it in the freezer for 10 minutes, and then cut it into same size slices (approximately 9 slices).
- Transfer to the tray and bake this second round of cookies (vanilla and chocolate cookies, snowball cookies and cranberry cookies) for 20-23 minutes.
Amanda says
The video of you making these cookies is wonderful! I’m so looking forward to trying them. What is the cookie filling that you used in between the round chocolate cookies? Do you have the recipe to share?
Annie says
Hi Amanda! Thank you so much! I'm glad you liked it! And for that filling I made a chocolate ganache (dairy-free chocolate + a bit of warm dairy-free milk). Usually when I make a big batch I go for 180 g chocolate + 120-140 ml milk 😉 Just make sure once the chocolate has melted, you let it set in the fridge for about 30-40 mins, and then it's ready to be used :).
Amy says
Hi! I was wondering, would you use any of these recipes to do jam thumbprint cookies?
Annie says
Hi Amy! I do have two thumbprint recipes on the blog ;)! Just type on the search button "thumbprint" 🙂
Jess says
This recipe is amazing! I've made it twice and they turned out delicious. I have a question about the coconut milk, do I have to mix it or shake it before adding it or do I just add the thick part? I've done it both ways and it turned out great but I'm not sure how it's supposed to be done.
Annie says
Hi Jess! So glad you like the recipe! Regarding your question, while it's possible to achieve great results by using just the thick part of the coconut milk, the recommended approach is to shake the can before using it. This ensures that the thick cream and the thinner milk are well combined, providing a consistent texture and flavor to your recipe. So, originally, shaking the coconut milk is advised for optimal results. However, if using only the thick part has worked well for you, that's perfectly fine too. Ultimately, it's about finding what works best for your recipe and preferences 🥰.
jess says
I’m so excited to try these! Do you have an estimate of how long they stay fresh?
Annie says
Hi Jess! If you keep them in an airtight container, around 6-8 days 🙂