Cookie Masterclass: A Complete Guide to Vegan Cookies

Explore dairy and egg substitutions for cookies, with a printable handout on substitution types and quantities. Learn that baking is chemistry, and outcomes may vary from exact replacements.

Learn to make crispy vegan cereal treats with dairy-free butter and vegan marshmallows, no gelatin, customizable cereals, and easy pan bars.

Learn to bake vegan chocolate chunk drop cookies with a soft center and crispy edges using mise en place, dairy-free dark chocolate, and brown sugar.

Combine moccia into a vegan matcha cookie dough with shortening and applesauce, scoop with a number 50 scoop, and bake at 275 degrees fahrenheit until centers set.

Simmer two cans of full-fat coconut milk with brown sugar to thicken into vegan sweetened condensed milk, then cool and refrigerate for use in the coconut pecan bar.

Master the short crust for coconut pecan bars by making a flaky shortbread crust with the cut-in method, then bake to set the texture and prevent sogginess.

Top the crust with coconut, pecans, and vegan chocolate chips, pour condensed coconut milk, bake until bubbling, then cool to room temperature and cut into 16 bars in 8x8 pan.

Whip up vegan brownies by melting chocolate, mixing in sugar, almond milk, oil, and vanilla, then fold in flour, cocoa, salt, and optional black cocoa for fudgy, rich bars.

Create a vegan ganache filling for sandwich cookies by simmering coconut milk, pouring over chocolate, and whisking to a smooth, room-temperature texture that matches the cookies.

Master the art of vegan double chocolate sandwich cookies using black cocoa, emulsified ganache, precise mixing, and a low 275 degrees Fahrenheit bake for thin, indulgent cookies.

Craft soft, chewy confetti cookies with rainbow sprinkles by using a light dough, enhanced with vanilla flavors, and bake at 275 degrees Fahrenheit for 13-15 minutes before cooling completely.

Whip a light, fluffy vegan vanilla bean filling with palm shortening, vanilla bean paste, and vanilla extract to create cloud-like mouthfeel for perfect cookie sandwiches.

Toast sliced almonds on a parchment-lined sheet at 350 degrees fahrenheit in small batches until golden, then cool before adding to almond horns.

Master almond horns with almond paste for intense almond flavor and a crunchy exterior with a soft center. Learn mixing, chilling, crescent shaping, rolling in almonds, and chocolate dipping.

Dip cooled almond horns in dairy-free dark chocolate, either on the ends or the bottom, using a double boiler or microwave, then let set.

Learn to make vegan Mexican wedding cookies with a firm, non-spreading dough, fold in pecans, bake at 350°F for 12 minutes, then coat twice with powdered sugar.

Master vegan cornmeal cookies filled with marshmallows by sealing five marshmallows between dough scoops. Bake at two hundred and seventy five degrees Fahrenheit for fifteen minutes until the center dries.

Craft a strawberry filling by simmering frozen strawberries with sugar into a thick puree. Let it cool, refrigerate, and use other berries like raspberries, blackberries, blueberries, or cranberries for versatility.

Make vegan strawberry cookies by folding strawberry filling into a drop dough and adding beet powder for a pink hue; seal and bake until dry for a soft center.

Master vegan jelly roll cookies with jam swirl. Cream sugar, shortening, salt, baking powder, vanilla, add applesauce, roll to 12.5 by 8 inches, quarter inch thick, between parchment, chill, slice.

Learn to make a chocolate hazelnut ice box cookie by dividing the base dough, adding hazelnut flour to one half and cocoa to the other, twist and freeze.

Master versatile ice box cookies that can be marbled or ribboned, frozen up to a month, then baked from frozen, slice into quarter-inch discs, bake 12 minutes at 325 f.

Learn to make spritz cookies with piping bags, tips, or cookie presses using screening dough of sugars, fat, salt, and baking powder, then fold in applesauce and milk for piping.

Learn spritz cookie piping with four core motions, rosette designs, and decoration ideas, then bake cookies evenly with large open tips, and finish with glaze or chocolate drizzle after cooling.