These vegan cookies only require minimal ingredients but are super crispy and delicious! They are customizable for 4 different flavors: chocolate, strawberry, matcha, and plain.
If you're wondering why the pictures say 10k...it's because I hit 10k followers on Instagram!🥳 Thank you all so so much for all the love and support, I can't express enough how much I appreciate you.💕
I made these cookies to celebrate with my family, in 4 different flavors since we all have our preferences. My favorite was the plain (I guess I'm just basic hehe), my sister's was strawberry, my mom's was matcha, and my dad loved the chocolate. So you could say they're all equally good...but you have the choice of which one(s) you make!
This recipe was based off of my vegan chocolate chunk cookie recipe, which is still a favorite that I make often. While my recipes are super nutrient-dense 98% of the time, this one is really just a regular vegan cookie recipe (but still with benefits! just not as much ;)) We still got some healthy substitutions involved and feel-good ingredients. What you should expect is a cross between a "healthy cookie" and a regular crispy cut-out cookie!
Also note that the ingredients may seem in large quantitites but that's just because the recipe makes a big batch. Feel free to cut it in half!
So without any further ado, let's get into the recipe and how you can get super crispy and delicious vegan cut-out cookies!
&&& be sure to click here to save the recipe on pinterest!📌 That way, you can always come back to it 🙂
This post contains affiliate links, which means I earn a small commission if you make a purchase through them, at no additional cost to you. These funds help me keep this blog running for free! Please note that I only recommend tools that I personally use and love and I always have my reader’s best interest at heart.
Base Ingredients in Vegan Cut-Out Cookies
Before we get to customize the flavor, we gotta make the base dough! It's the same for all, so you only have to make one dough, then spit it and add some extras.
This cookie recipe is suuuper easy to make! You only need one bowl and just a few ingredients. 8 to be exact!
You'll start with avocado oil. Since butter is not vegan, we're using oil instead and it works almost the same! Butter would add more taste, but oil really makes a nice texture that butter doesn't. It allows these cookies to become nice and crispy! Plus, avocado oil is high in healthy unsaturated fats and omega-3 fatty acids, and helps to lower cholesterol.
If you want to use vegan butter (or regular butter) you can definitely do that as well! Feel free to swap up to half the amount, but no more because oil is important.
Next is the flaxseed meal. Flaxseed meal is one of my favorite ingredients to incorporate into desserts, because of how many nutrients it packs in! It's high in healthy fats, protein, and fiber, and you can't taste it in small amounts.
This ingredient is completely optional; I just added it for some health benefits 🙂 So if you don't have it, no worries!
If you do use flaxseed meal, there is one thing you have to be careful of: do NOT let it sit in the wet mixture! As soon as you add it, you need to mix in the dry ingredients. This is because flaxseed meal gels when it sits in liquid. Many people use this as a vegan egg replacement (called a flax egg) because it binds any batter. However, this isn't what we want here! No eggs are needed, and a flax egg with make the cookie "tough" or chewy in an unpleasant way. But all will be fine if you just mix the flour in quickly!
Speaking of flour, all-purpose is what this recipe calls for. I usually use "healthier" alternatives like whole wheat, almond flour, oat flour, etc. but for this type of recipe the classic works best.
If you want cookies with almond flour, you can try Healthy Cinnamon Roll Cookies (Vegan, Gluten Free, Paleo) or Healthy Homemade Oreos (Vegan, Gluten Free, Paleo). If you're looking for some with oat flour, check out Soft Pumpkin Chocolate Chip Cookies (Healthy, Vegan, Gluten Free) or Healthy Cranberry Oatmeal Cookies (Vegan, Gluten Free). 🙂
After the flour, you'll need some milk so it doesn't become dry. My favorite non-dairy milk is oat milk, but you can definitely use any kind you like!
And finally, sugar. I used cane sugar here, but feel free to use coconut sugar, or any granulated sweetener of your choosing!
Adding In the Flavor
You could totally just take this dough and bake them as regular cookies, or add some chocolate chips! But I think making different flavors is just really fun and allows you to have variety, especially if you're sharing!
The measurements written are for if you split the batter into four. So, if you want to make just chocolate/matcha/strawberry alone, you'll need to multiply by 4.
For the chocolate cookies, you'll need some cocoa powder and extra chocolate chips! If you're making the entire batch chocolate, you can remove some flour in place of the cocoa powder. But, if you're splitting it you can just add some extra oil! This prevents the cookie from being too dry.
For the strawberry cookies, you'll need to make a jam. If you already have a jam you like to use, great! You just saved a step 🙂 But if not, it's pretty easy to make, just boiling down strawberries! Then you need to gently swirl it into the dough--do not fully mix or else it will be too wet! You can also add more on top.
Just add matcha powder! It can be a bit bitter so if you're not used to matcha you may want to tone it down, and/or add more sugar.
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see (and I'll feature you)!🥰 Also leave a comment below so everyone can see how it goes 🙂
More recipes you might love:
4-Way Vegan Cut-Out Cookies [Chocolate, Strawberry, Matcha]
- 1 cup avocado oil
- 1 cup sugar of choice
- 2 teaspoons vanilla extract
- ¼ cup flaxseed meal optional
- ½ cup milk of choice
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons cocoa powder
- 1 tablespoon avocado oil
- vegan chocolate chips
- 2 cups strawberries fresh or frozen
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- 2 teaspoons matcha powder
- extra sugar optional
- Preheat oven to 350 degrees Fahrenheit and prepare a tray with parchment paper.
- In a large bowl, mix together the sugar, avocado oil, flaxseed meal, vanilla extract, and milk until fully combined. If using flaxseed meal, do not let this sit! Immediately add in the dry ingredients: flour, baking powder, and salt and mix until combined. Be very careful to not overmix! This batter will be mixed further and overmixing can create a tough texture.
- Separate the batter into 4 equal sections, about a cup each. Note: the flavor ingredients listed are measurements for if the batter is divided in 4. Double, triple, etc. as needed.
- Mix in the flavor ingredients (except the strawberry) into each separate section (the plain one will remain). Again, do not overmix!!
- For the strawberry, make a jam by bringing all the ingredients to a boil and reducing to a simmer. Cook until very thick. Swirl as much jam as necessary (you probably won't use it all), but do not fully mix it in! This will make the batter too wet. Just very lightly swirl.
- Roll out all the dough separately and cut into cookie shapes. Place on the prepared tray and bake for about 15 minutes. Enjoy!