18 Delicious Vegan Christmas Cookie Recipes for Festive Baking

‘Tis the season for cozy kitchens, festive flavors, and cookies that spark joy—without a speck of dairy or eggs! Whether you’re vegan, plant-curious, or just craving something sweet, these 18 irresistible Christmas cookie recipes are here to sleigh your holiday baking. From chewy gingerbread to melt-in-your-mouth snowballs, get ready to fill your tray (and your heart) with wholesome, delicious magic. Let’s bake some merry memories!

Classic Vegan Gingerbread Cookies

These spiced, molasses-rich cookies are just as nostalgic as the original—minus the butter and eggs, but with all the cozy warmth.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup vegan butter, softened
• ½ cup packed brown sugar
• ½ cup molasses
• 1 tbsp flaxseed meal + 3 tbsp water (flax “egg”)

Instructions:

1. Whisk together the flaxseed meal and water; set aside for 5 minutes to thicken.
2. In a bowl, whisk the flour, baking soda, salt, 2 tsp ginger, 1 tsp cinnamon, and ½ tsp cloves.
3. Beat the vegan butter and brown sugar until fluffy. Add the molasses and flax “egg,” mixing until smooth.
4. Gradually stir in the dry ingredients until a stiff dough forms. Wrap and chill for 1 hour.
5. Preheat oven to 350°F. Roll dough to ¼-inch thickness, cut into shapes, and bake for 8–10 minutes until edges are firm.

The secret? A bold hit of cloves and molasses gives these cookies their signature deep, spiced flavor—no one will guess they’re vegan!

Tip: For extra sparkle, brush unbaked cookies with maple syrup and sprinkle with coarse sugar before baking.

Vegan Sugar Cookies with Royal Icing

These buttery, melt-in-your-mouth sugar cookies are completely plant-based and perfect for decorating with vibrant royal icing—ideal for holidays or anytime you crave a sweet, festive treat.

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ cup vegan butter, softened
• ¾ cup granulated sugar
• 2 tbsp almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
• For the royal icing: 1 ½ cups powdered sugar, 1 tbsp aquafaba (chickpea brine), ½ tsp vanilla extract, food coloring (optional)

Instructions

1. Make the dough: In a large bowl, beat the vegan butter and granulated sugar with a mixer until fluffy, about 2 minutes. Add the almond milk and vanilla extract, mixing until combined.
2. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until a soft dough forms. Wrap in plastic and chill for 1 hour.
3. Bake: Preheat oven to 350°F. Roll dough to ¼-inch thickness on a floured surface and cut into shapes. Bake for 8–10 minutes until edges are lightly golden. Cool completely.
4. Make icing: Whisk powdered sugar, aquafaba, and vanilla until smooth. Divide and tint with food coloring if desired. Pipe or spread onto cooled cookies.

The aquafaba in the icing dries glossy and firm, just like traditional royal icing—no one will guess it’s egg-free!

Tip: For crisp edges, chill cut-out cookies on the baking sheet for 10 minutes before baking.

Chocolate Peppermint Vegan Cookies

These festive chocolate peppermint cookies are rich, fudgy, and perfectly minty—no one will guess they’re vegan!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted
• ¾ cup granulated sugar
• ¼ cup almond milk
• 1 tsp peppermint extract
• ½ cup vegan chocolate chips
• ¼ cup crushed candy canes (for topping)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ¼ tsp salt.
3. In another bowl, mix ½ cup melted coconut oil, ¾ cup sugar, ¼ cup almond milk, and 1 tsp peppermint extract until smooth.
4. Gradually fold dry ingredients into the wet mixture, then stir in ½ cup vegan chocolate chips.
5. Scoop 1-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly and sprinkle with crushed candy canes.
6. Bake for 10–12 minutes until edges are set but centers are still soft. Let cool for 5 minutes before transferring.

The peppermint-chocolate combo is irresistible, and the chewy centers with crispy edges make these cookies a holiday must-have!

Tip: For extra minty flavor, swap half the chocolate chips for vegan white chocolate chunks.

Vegan Snickerdoodle Cookies

These vegan snickerdoodles are soft, chewy, and perfectly spiced—just like the classic, but entirely plant-based. No one will guess they’re dairy-free!

• 1/2 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the vegan butter and 3/4 cup granulated sugar until fluffy. Mix in the applesauce and vanilla extract.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually stir into the wet ingredients until just combined.
4. In a small bowl, mix the remaining 2 tbsp sugar and 1 tsp cinnamon. Roll dough into 1-inch balls, then coat each in the cinnamon-sugar mixture.
5. Place dough balls 2 inches apart on the baking sheet. Bake for 10–12 minutes until the edges are lightly golden (centers will look soft—they’ll firm up as they cool).

The cream of tartar gives these cookies their signature tangy lift, while the applesauce keeps them irresistibly tender. Perfect with a cold glass of almond milk!

Tip: For extra-puffy cookies, chill the dough for 30 minutes before baking.

Almond Butter Vegan Christmas Cookies

These rich, chewy cookies are a holiday dream—packed with cozy almond butter flavor and just sweet enough to satisfy your festive cravings.

Ingredients:

• 1 cup creamy almond butter (unsweetened)
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup dairy-free chocolate chips
• Flaky sea salt (for topping, optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup creamy almond butter, 1/2 cup coconut sugar, 1/4 cup maple syrup, and 1 tsp vanilla extract until smooth.
3. Stir in 1/2 tsp baking soda and 1/4 tsp sea salt, then fold in 1/3 cup dairy-free chocolate chips.
4. Scoop 1-tbsp portions of dough, roll into balls, and place on the sheet. Flatten slightly with a fork.
5. Bake for 10–12 minutes until edges are set (centers will look soft). Sprinkle with flaky salt if using.
6. Let cool on the sheet for 5 minutes before transferring to a rack.

The magic here? The cookies stay irresistibly fudgy thanks to the almond butter—no eggs or butter needed! They’re perfect for gifting or leaving out for Santa.

Tip: For extra festive flair, press a few extra chocolate chips on top right after baking.

Vegan Shortbread Cookies with Jam

Buttery, crumbly shortbread gets a vegan makeover with a sweet jam center—perfect for dunking in tea or gifting to friends.

Ingredients:

• 1 cup (2 sticks) vegan butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup raspberry or strawberry jam

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the vegan butter, powdered sugar, and vanilla extract until fluffy, about 2 minutes.
3. Mix in the flour and salt until just combined (dough will be slightly crumbly but should hold together when pressed).
4. Roll dough into 1-inch balls, place on the baking sheet, and use your thumb to press a small well into each.
5. Fill each well with 1/2 tsp jam, then bake for 18–20 minutes until edges are lightly golden.
6. Let cool completely before serving—the jam will set as they cool.

The magic here? The cookies stay tender thanks to the vegan butter, while the jam adds a bright, fruity contrast.

Tip: For extra flair, dust cooled cookies with a sprinkle of powdered sugar.

Oatmeal Raisin Vegan Christmas Cookies

These spiced oatmeal raisin cookies are chewy, warmly spiced, and totally plant-based—perfect for holiday cookie swaps or cozy December baking sessions.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup all-purpose flour
• ½ cup coconut sugar
• ¼ cup maple syrup
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• ⅔ cup raisins
• 2 tbsp almond milk

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 ½ cups rolled oats, 1 cup flour, ½ cup coconut sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ½ tsp baking soda, and ¼ tsp salt.
3. In another bowl, mix ¼ cup maple syrup, ½ cup melted coconut oil, 1 tsp vanilla, and 2 tbsp almond milk until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in ⅔ cup raisins.
5. Scoop 1-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
6. Bake for 10–12 minutes until edges are golden but centers are still soft. Cool on the sheet for 5 minutes before transferring.

The combo of chewy oats, plump raisins, and winter spices makes these cookies taste like a holiday hug—no one will guess they’re vegan!

Tip: For extra festive flair, press a few extra raisins on top of each cookie before baking.

Vegan Snowball Cookies

These melt-in-your-mouth vegan snowball cookies are buttery, nutty, and dusted with powdered sugar—perfect for holiday gifting or cozy winter baking.

Ingredients:

• 1 cup vegan butter, softened
• 1/2 cup powdered sugar, plus 1/2 cup extra for rolling
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 3/4 cup finely chopped walnuts or pecans

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the vegan butter, 1/2 cup powdered sugar, and vanilla extract until fluffy, about 2 minutes.
3. Add the flour, salt, and chopped nuts, mixing until a crumbly dough forms (it should hold together when pressed).
4. Roll dough into 1-inch balls and place them 1 inch apart on the baking sheet. Bake for 18–20 minutes until lightly golden on the bottoms.
5. Let cool for 5 minutes, then roll the warm cookies in the remaining 1/2 cup powdered sugar. Cool completely, then roll again for a snowy finish.

The double sugar coating gives these cookies their signature snowy look, while the toasted nuts add a subtle crunch. They’re irresistibly tender—no one will guess they’re vegan!

Tip: For extra flavor, toast the nuts before chopping and let them cool completely before adding to the dough.

Spiced Vegan Molasses Cookies

These warmly spiced molasses cookies are chewy, fragrant, and entirely plant-based—perfect for dunking in a cup of tea or gifting to friends.

Ingredients

• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup molasses (not blackstrap)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the vegan butter, brown sugar, and molasses until fluffy (2–3 minutes). Stir in the flax egg.
3. In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Gradually mix into the wet ingredients until just combined.
4. Roll dough into 1-inch balls, then coat each in granulated sugar. Place 2 inches apart on baking sheets.
5. Bake for 10–12 minutes until edges are set but centers are still soft. Let cool on sheets for 5 minutes before transferring.

The secret to their crackly tops? Rolling the dough in sugar right before baking creates a delicate, sparkly crust.

Tip: For extra spice, add a pinch of black pepper to the dough—it subtly enhances the warmth of the ginger and cloves.

Vegan Chocolate Chip Cookies with Walnuts

These vegan chocolate chip cookies with walnuts are delightfully chewy, packed with rich flavor, and just happen to be dairy-free—perfect for sharing (or not!).

• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup coconut oil, melted
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp almond milk
• ½ cup dairy-free chocolate chips
• ½ cup chopped walnuts

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, mix ½ cup melted coconut oil, ½ cup brown sugar, ¼ cup granulated sugar, and 1 tsp vanilla extract until smooth. Stir in 2 tbsp almond milk.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in ½ cup chocolate chips and ½ cup chopped walnuts.
5. Scoop 1-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
6. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The walnuts add a satisfying crunch, while the coconut oil keeps these cookies irresistibly tender. Tip: For extra gooey centers, slightly underbake and let them firm up as they cool.

Peanut Butter Vegan Christmas Cookies

These peanut butter vegan Christmas cookies are irresistibly chewy, packed with cozy holiday flavor, and come together in just one bowl—perfect for last-minute cookie swaps!

• 1 cup creamy natural peanut butter (unsweetened)
• ⅔ cup coconut sugar
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp sea salt
• ⅓ cup dairy-free chocolate chips
• Flaky sea salt for topping (optional)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, stir together 1 cup peanut butter, ⅔ cup coconut sugar, ¼ cup maple syrup, and 1 tsp vanilla extract until smooth.
3. Fold in ½ tsp baking soda, ¼ tsp sea salt, and ⅓ cup chocolate chips until just combined.
4. Scoop 1-tbsp portions of dough, roll into balls, and flatten slightly onto the sheet. Sprinkle with flaky salt if using.
5. Bake for 10–12 minutes until edges are set (centers will look soft). Cool on the sheet for 5 minutes before transferring.

The magic? These cookies stay extra-thick and fudgy thanks to the peanut butter’s natural oils—no flax eggs or butter substitutes needed!

Tip: For festive flair, press extra chocolate chips into the warm cookies right after baking.

Vegan Linzer Cookies with Raspberry Filling

These buttery, jam-filled cookies are a festive twist on the classic—perfect for holiday cookie swaps or cozy winter baking sessions.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 cup powdered sugar, plus extra for dusting
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup cold vegan butter, cubed
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup raspberry jam (seedless preferred)

Instructions

1. In a food processor, pulse together the all-purpose flour, almond flour, 1/2 cup powdered sugar, 1/2 tsp cinnamon, and 1/4 tsp salt until combined. Add the vegan butter, maple syrup, and vanilla extract; pulse until the dough clumps together.
2. Divide the dough into two disks, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 350°F. Roll out one disk to 1/4-inch thickness on a floured surface. Use a round cookie cutter to cut shapes, then use a smaller cutter (or piping tip) to cut centers from half the cookies. Repeat with the second disk.
4. Bake for 10–12 minutes until edges are lightly golden. Cool completely on a wire rack.
5. Spread 1/2 tsp raspberry jam on each whole cookie, then top with a cut-out cookie. Dust the tops with powdered sugar.

The almond flour adds a delicate nuttiness, while the jam peeking through the cutouts makes these cookies as pretty as they are tasty.

Tip: For cleaner cutouts, chill the dough again after shaping and before baking.

Coconut Macaroon Vegan Cookies

These chewy, golden coconut macaroons are delightfully simple—just a handful of pantry staples and no eggs or dairy needed!

Ingredients:

• 3 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, almond flour, and salt. Stir in the maple syrup, melted coconut oil, and vanilla extract until fully combined.
3. Scoop 1-tbsp portions of dough, squeezing tightly with your hands to compact, then place on the baking sheet 1 inch apart.
4. Bake for 18–20 minutes until the edges are deeply golden. Let cool completely on the sheet—they’ll firm up as they sit.

The secret here? The almond flour adds just enough structure to keep these macaroons tender without crumbling. Perfect for gifting or sneaking straight from the jar!

Tip: For extra decadence, dip the bottoms in melted vegan chocolate after cooling.

Vegan Eggnog Cookies with Cinnamon Glaze

These spiced, tender cookies taste like holiday cheer in every bite—drizzled with a cozy cinnamon glaze that’ll have you sneaking seconds.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• ¾ cup coconut oil, solid but scoopable
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup unsweetened almond milk
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup powdered sugar
• 2 tbsp almond milk
• ½ tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, nutmeg, and ½ tsp cinnamon in a bowl.
3. In another bowl, beat coconut oil, granulated sugar, and brown sugar until fluffy. Mix in almond milk, vanilla, and apple cider vinegar.
4. Gradually add dry ingredients to wet, mixing until just combined. Drop 1-tbsp scoops of dough onto sheets, spacing 2″ apart.
5. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
6. Whisk powdered sugar, 2 tbsp almond milk, and ½ tsp cinnamon until smooth. Drizzle over cookies.

The glaze seeps into the cookies just enough to keep them soft, while the nutmeg and cinnamon give that nostalgic eggnog kick without the dairy.

Tip: For extra warmth, add a pinch of cloves to the dough—just like grandma’s eggnog!

Pumpkin Spice Vegan Christmas Cookies

These warmly spiced cookies are the perfect holiday treat—soft, chewy, and packed with cozy pumpkin flavor (no dairy or eggs required!).

Ingredients:

• 1 cup canned pumpkin puree (not pie filling)
• ¾ cup coconut sugar
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup maple syrup (for glaze, optional)

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together pumpkin puree, coconut sugar, coconut oil, and vanilla extract until smooth.
3. Add flour, pumpkin pie spice, baking soda, and salt. Stir until just combined (dough will be soft).
4. Scoop 1-tbsp portions onto the baking sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
5. Bake for 12–14 minutes until edges are firm. Cool on the sheet for 5 minutes, then transfer to a rack.
6. Optional: Drizzle with maple syrup while warm for a shiny glaze.

The secret? Pumpkin keeps these cookies irresistibly moist for days—if they last that long!

Tip: For extra sparkle, roll dough balls in cinnamon sugar before baking.

Vegan Thumbprint Cookies with Cranberry Jam

These buttery, jam-filled thumbprints are a holiday classic—minus the dairy, but packed with all the cozy vibes.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/2 cup vegan butter, softened
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup cranberry jam (store-bought or homemade)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1/4 cup coconut sugar, and 1/4 tsp salt.
3. Add 1/2 cup vegan butter, 1 tbsp maple syrup, and 1 tsp vanilla extract. Mix until a soft dough forms.
4. Roll dough into 1-inch balls, place on the baking sheet, and press your thumb into the center of each to create a well.
5. Fill each well with 1/2 tsp cranberry jam. Bake for 12–14 minutes until edges are lightly golden.
6. Let cool on the sheet for 5 minutes before transferring to a rack.

The almond flour adds a subtle nuttiness that pairs perfectly with the tart jam—these disappear fast, so consider a double batch!

Tip: For extra sparkle, roll dough balls in coarse sugar before indenting.

Double Chocolate Vegan Christmas Cookies

These rich, fudgy cookies are a holiday must-have—packed with cocoa and melty chocolate chips, they’re so decadent no one will guess they’re vegan!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup coconut sugar (or brown sugar)
• ½ cup melted coconut oil
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ⅓ cup almond milk
• ¾ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, mix ¾ cup coconut sugar, ½ cup melted coconut oil, ¼ cup maple syrup, and 1 tsp vanilla extract until smooth. Stir in ⅓ cup almond milk.
4. Gradually fold dry ingredients into wet until just combined, then stir in ¾ cup chocolate chips.
5. Scoop 1-tbsp dough balls onto the sheet, spacing them 2″ apart. Bake for 10–12 minutes until edges are set (centers will look soft).
6. Cool on the sheet for 5 minutes, then transfer to a rack.

The secret? A double hit of chocolate (cocoa and chips) gives these cookies an ultra-gooey center with crackly tops—perfect for gifting!

Tip: For extra festive flair, press a few extra chocolate chips on top of the warm cookies right after baking.

Vegan Cinnamon Roll Cookies

These tender, swirled cookies pack all the cozy flavors of cinnamon rolls into a bite-sized treat—no yeast required!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup coconut oil, solid but scoopable
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp almond milk
• ¼ cup brown sugar
• 1 tbsp ground cinnamon
• Pinch of salt

Instructions:

1. Make the dough: In a bowl, mix flour and salt. Cut in coconut oil until crumbly. Stir in maple syrup, vanilla, and almond milk until a soft dough forms. Chill for 30 minutes.
2. Roll & fill: On a floured surface, roll dough into a ¼-inch-thick rectangle. Sprinkle evenly with brown sugar and cinnamon. Tightly roll into a log, then slice into ½-inch rounds.
3. Bake: Arrange cookies on a parchment-lined tray. Bake at 350°F for 12–14 minutes until edges are lightly golden. Cool completely.

The secret? Chilling the dough ensures clean swirls, while coconut oil keeps them irresistibly flaky. Perfect with a midday coffee!

Tip: For extra sparkle, brush cookies with melted coconut oil and dust with cinnamon-sugar right after baking.

Conclusion

With these 18 delicious vegan Christmas cookie recipes, your holiday baking just got merrier! Whether you’re a seasoned baker or just starting out, there’s something here for everyone to enjoy. Don’t forget to whip up a batch (or three!), share your favorites in the comments, and pin this roundup to spread the festive cheer. Happy baking, and may your holidays be sweet and cruelty-free!