Picture this: you walk into a cozy bakery, and the smell of fresh cookies fills the air. Your mouth waters as you spot those thick, soft, and chunky cookies stacked high. If you’ve ever craved that bakery-style treat but thought it was out of reach, you’re in for a delightful surprise. I’ve gathered a list of 10 thick cookie recipes that bring that indulgent experience right into your home kitchen.
This post is for all the cookie lovers out there, especially those who want to enjoy vegan options without sacrificing taste or texture. Whether you’re a seasoned baker or just starting, these recipes will have you whipping up delicious, soft cookies that your friends and family will rave about. If you’re searching for gourmet vegan treats that are chewy and satisfying, you’re in the right place.
In this collection, you’ll find homemade cookie ideas that are not only easy to make but also pack a punch of flavor. Each recipe is designed to give you that chunky goodness you’d expect from a bakery while keeping everything plant-based. From chunky chocolate cookies to Peanut Butter Oatmeal Cookies, these thick treats will satisfy your sweet tooth and impress anyone lucky enough to taste them.
So roll up your sleeves and prepare to indulge in some serious cookie magic. Let’s dive into these recipes and create some unforgettable bites that will make your kitchen feel like a bakery. Get ready to bake and enjoy every last crumb!
Key Takeaways
– Discover how to make 10 different types of thick cookies that are vegan-friendly and full of flavor.
– Each recipe emphasizes a balance of texture, ensuring your cookies turn out soft and chewy every time.
– Enjoy unique flavors like Almond Joy and Pumpkin Spice, taking your cookie experience to new heights.
– These recipes are designed for bakers of all levels, making it easy for anyone to create gourmet treats at home.
– The use of simple ingredients means you can whip up delicious cookies without a long shopping list.
1. Chewy Vegan Chocolate Chip Cookies
Craving a soft, chewy treat that fits a plant-based diet? This recipe uses almond flour and coconut sugar to build a tender bite with a gentle caramel note. The combo stays moist and rich without any dairy. You get a classic cookie vibe with a clean, vegan twist. Here is a simple way to bake a batch you can share or save for later.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup melted coconut oil
– 1/4 cup plant-based milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup vegan chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together almond flour, coconut sugar, baking soda, and salt.
3. Stir in melted coconut oil, plant-based milk, and vanilla extract until combined.
4. Gently fold in vegan chocolate chips.
5. Scoop spoonfuls of dough onto a lined baking tray and bake for 10-12 minutes or until golden.
6. Allow to cool before enjoying.
FAQs:
– Can I swap almond flour for another flour? Yes, but the texture will change slightly. Try a mix of almond and all-purpose flour if needed.
– How should I store these cookies? Keep in an airtight container for up to 4 days.
– Can I freeze the dough? Yes, you can freeze the dough balls and bake them later.
Chewy Vegan Chocolate Chip Cookies
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Your kitchen will smell warm and inviting with this peanut butter oatmeal cookie. The oats meet peanut butter for a chewy, hearty bite. It’s a protein-packed treat that pairs well with coffee or milk. You’ll likely want seconds, so plan for 10 large cookies. Here’s how to make them with simple steps.
Ingredients:
– 1 cup natural peanut butter
– 1/2 cup maple syrup
– 1 cup rolled oats
– 1/2 teaspoon baking powder
– 1/4 teaspoon cinnamon
– Pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix peanut butter and maple syrup until smooth.
3. Stir in oats, baking powder, cinnamon, and salt.
4. Scoop out the dough onto a lined baking tray.
5. Bake for 10-12 minutes until edges are golden brown. Let cool.
FAQs:
– Can I add chocolate chips? Yes, dark chips work great for a treat.
– Is this good for breakfast? It can be, with moderation.
– How long do they stay fresh? About 3 days in a sealed container.
Fun fact: Oats + peanut butter turn these into one of the thick cookie recipes that stay chewy in the center. Pro tip: add maple syrup and a pinch of cinnamon for flavor, then bake 10 generous cookies.
Peanut Butter Oatmeal Cookies
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Amazon$24.993. Chunky Vegan Double Chocolate Cookies
Crazy for chocolate? These chunky vegan cookies lift cocoa to a new level. The mix of cocoa powder and vegan chips creates a rich, dense bite. They bake quickly and yield about a dozen indulgent cookies. Here’s a fresh approach to make them your go-to choc fix.
Ingredients:
– 1 cup all-purpose flour
– 1/3 cup cocoa powder
– 1/2 cup coconut sugar
– 1/3 cup coconut oil (melted)
– 1/4 cup almond milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– Pinch of salt
– 1 cup vegan chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine sugar, melted coconut oil, almond milk, and vanilla. Mix well.
4. Gradually add dry ingredients to wet, then fold in chocolate chips.
5. Scoop dough onto lined baking tray and bake for 10-12 minutes.
6. Cool down and enjoy!
FAQs:
– Should I chill the dough first? Chilling 30 minutes makes thicker cookies.
– Can I use milk chocolate chips? Yes, a mix of dark and milk chips works well.
– Any substitutions? Omit coconut sugar for regular sugar if needed.
Chunky Vegan Double Chocolate Cookies
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Amazon$27.994. Almond Joy Vegan Cookies
These bites echo the candy bar without using dairy. Almonds, shredded coconut, and dark chocolate come together for a crunchy, chewy mix. They bake fast and yield about 12 cookies, making a sunny treat any day. Try them for a quick dessert that still feels special. Here is a clear path to the sweet finish you want.
Ingredients:
– 1 cup almond flour
– 1/2 cup shredded coconut
– 1/2 cup maple syrup
– 1/4 cup almond butter
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup dark chocolate chunks
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix almond flour, shredded coconut, baking powder, and salt.
3. Stir in maple syrup and almond butter until well combined.
4. Fold in the chocolate chunks.
5. Scoop onto a baking tray and bake for 10-12 minutes.
6. Cool and savor!
FAQs:
– Toast the coconut beforehand for extra depth.
– Sprinkle a little sea salt on top for contrast.
– Can I swap almond butter with peanut butter? Yes, but flavor changes a bit.
Did you know that thick cookie recipes can stay wonderfully chewy for 3 days when you swap dairy for almond butter? In these Almond Joy Vegan Cookies, almond flour, shredded coconut, and dark chocolate create a crunchy-chewy bite that stays soft for days in an airtight jar.
Almond Joy Vegan Cookies
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Amazon$27.195. Vegan Snickerdoodle Cookies
Snickerdoodles get a vegan makeover with warm cinnamon and a soft finish. The sugar coating brings a familiar sweetness, while the dough stays tender. They come together in about 20 minutes and bake into about 12 soft cookies. Here’s a dependable method you can repeat anytime you crave this classic flavor. Let’s start now.
Ingredients:
– 1 cup all-purpose flour
– 1/4 cup coconut sugar
– 1/3 cup vegetable oil
– 1/4 cup almond milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, combine flour, cream of tartar, baking soda, and salt.
3. In another bowl, blend sugar, oil, almond milk, and vanilla.
4. Combine wet and dry ingredients until mixed.
5. Roll dough into balls, then roll in cinnamon sugar.
6. Bake for 8-10 minutes until slightly golden.
FAQs:
– Can I adjust cinnamon? Yes, tweak to taste.
– Can I add a splash of lemon zest? It changes the scent nicely.
– How should I store them? In an airtight container for freshness.
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6. Lemon Poppy Seed Cookies
Bright lemon notes wake up these poppy seed cookies. The citrus tang plays against a light crunch from the seeds. They bake quickly and yield about 12 sunny bites. These are great with tea or a simple dessert after a meal. Here’s a friendly guide to get them right every time.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup coconut oil (melted)
– 1/4 cup lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, whisk together almond flour, coconut sugar, baking powder, and poppy seeds.
3. Stir in melted coconut oil, lemon juice, and vanilla extract until combined.
4. Drop spoonfuls of dough onto a lined baking sheet.
5. Bake for around 12-15 minutes until edges are firm.
FAQs:
– Add lemon zest for extra zing.
– Pair with tea for a balanced bite.
– How long do they keep? About 3 days in a sealed container.
Lemon Poppy Seed Cookies
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Anthonys Organic Coconut Sugar 5lbs, Non-GMO and Gluten Free
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Amazon$23.957. Pumpkin Spice Vegan Cookies
Fall flavors shine in these pumpkin spice cookies. They stay soft, thick, and warmly spiced for cozy evenings. The batch takes about 30 minutes and yields 12 comforting cookies. These are easy to bake, with a friendly texture that anyone can love. Here is a clear plan to bring autumn to your kitchen.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/3 cup coconut oil (melted)
– 1/2 cup whole wheat flour
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix pumpkin puree, coconut sugar, and melted coconut oil.
3. Add flour, baking soda, pumpkin pie spice, and salt. Stir until combined.
4. Scoop dough onto a baking tray and bake for 10-12 minutes.
5. Allow cooling before serving.
FAQs:
– Add chopped walnuts for crunch.
– Store in an airtight container for freshness.
– Can I use white flour? Yes, but whole wheat adds texture.
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These brownie cookies mix fudgy depth with a chewy cookie bite. The cocoa richness makes them feel like a small chocolate dream. They bake fast and yield 12 indulgent bites. Here’s a straightforward route to extra brownie vibes in cookie form.
Ingredients:
– 3/4 cup all-purpose flour
– 1/2 cup cocoa powder
– 1/2 cup coconut sugar
– 1/4 cup melted coconut oil
– 1/4 cup almond milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1 cup vegan chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together flour, cocoa powder, baking powder, and coconut sugar.
3. Stir in melted coconut oil, almond milk, and vanilla until smooth.
4. Fold in chocolate chips.
5. Drop spoonfuls onto a lined baking tray and bake for 10-12 minutes.
FAQs:
– For extra chew, bake a tad longer.
– Dust with powdered sugar for a nice finish.
– Can I mix in nuts? Yes, chopped nuts work well.
Fun fact: Vegan thick cookie recipes can deliver fudgy brownie vibes in just 12 bites. A quick bake with cocoa richness gives chewy centers and a chocolate glow in under 15 minutes.
Vegan Brownie Cookies
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Maple and walnut create a warm, cozy cookie with a gentle crunch. The maple sweetness pairs with nutty chunks for a balanced bite. The batch finishes in about 30 minutes and makes 12 cookies you’ll want to hide from others. Here is a simple plan you can follow right away.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup maple syrup
– 1/4 cup coconut oil (melted)
– 1/2 cup chopped walnuts
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine flour, baking powder, and salt.
3. In a separate bowl, mix maple syrup, melted coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, then fold in chopped walnuts.
5. Scoop dough onto a lined baking sheet and bake for 10-12 minutes.
FAQs:
– Try adding a dash of cinnamon for extra warmth.
– Best with coffee or tea.
– How long do they stay fresh? About 3 days in a sealed container.
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10. Coconut Macaroons
Coconut lovers will be drawn to these macaroons. They are soft inside with a touch of crisp on the outside. Made with a short list of simple ingredients, they come together fast and bake in under 20 minutes. You’ll get about 12 little treats to finish the cookie journey. Here is a friendly, practical guide to make them shine.
Ingredients:
– 2 cups shredded coconut
– 1/2 cup coconut milk
– 1/4 cup coconut sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix shredded coconut, coconut sugar, coconut milk, and vanilla extract in a bowl until combined.
3. Scoop mixture onto a lined baking sheet.
4. Bake for 15-20 minutes until edges are golden brown.
5. Allow to cool before serving.
FAQs:
– Dip in melted dark chocolate for extra flair.
– Store in an airtight container to keep them fresh.
– Can I freeze them? Yes, they freeze well for later.
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Baking these thick, gourmet vegan cookies can turn an ordinary day into something special. Each recipe brings its own flavor and charm, promising delight with every bite.
Whether you’re sharing them with friends or enjoying them solo with a good book, they’re sure to create sweet memories. Try out these recipes and let the deliciousness unfold!
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Frequently Asked Questions
What are the best tips to make thick, bakery-style vegan cookies that stay soft in the middle?
To get thick, bakery-style cookies that stay soft in the middle, start with a rich vegan fat (melted vegan butter or coconut oil) and plenty of brown sugar for moisture and chew. Add a touch of starch (1–2 teaspoons cornstarch or arrowroot) to help with thickness, then chill the dough for at least 1 hour (even overnight). When baking, keep the dough in larger scoops and bake at a moderate temperature (325–350°F / 165–175°C) until the edges set but centers remain soft. Use parchment or a silicone mat and avoid overcrowding to preserve thickness. Add chunky chocolate pieces or chopped nuts to lean into chunky chocolate cookies vibes, and rely on thick cookie recipes that yield a soft crumb. If you want extra softness, store cookies in a sealed container with a slice of bread to retain moisture, or re-warm briefly before serving to revive the soft centers.
Which substitutions help turn thick cookie recipes into chewy, chunky chocolate cookies without eggs?
To keep them thick and chewy without eggs, swap in flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water; mix and let sit) or aquafaba for binding. Increase moisture with more brown sugar and a touch of molasses, and add an extra tablespoon or two of fat (oil or melted coconut oil). Use a bit more flour and 1 teaspoon of cornstarch to help with thickness, and fold in large chunks of chocolate for that chunky chocolate cookies bite. Chill the dough for 1–2 hours or overnight to boost thickness and chew. Bake at 325–350°F until edges are set and centers look slightly underbaked for the best thick cookie recipes with chewy cookie recipes texture.
How can I control texture so the cookies stay soft on the inside but have crisp edges?
Texture comes from fat, sugar, flour, and bake time. Use a higher proportion of brown sugar for moisture, chill the dough to prevent spreading, and bake on the middle rack at 325–350°F until edges are lightly browned. If edges get too crisp, shorten the bake time by 1–2 minutes or leave centers a touch softer. Consider adding a pinch of cornstarch or using bread flour for a sturdier, bakery-style bite. Always let cookies cool on the sheet briefly before transferring to a rack to maintain their thick, soft centers.
What homemade cookie ideas can I try to vary thickness and add interesting flavors?
Experiment with add-ins and texture levers: oats for heartiness, shredded coconut for chew, almond or peanut butter for richness, espresso powder for depth, or spice blends like cinnamon and cardamom for warmth. To adjust thickness, tweak hydration (more flour for thicker, more liquid for thinner) and chill times. Try homemade cookie ideas like vegan chocolate-chunk with crushed nuts, or a coconut-almond variation that still yields a thick, soft center. Remember to balance fat, sugar, and flour to keep that indulgent, bakery-style feel.
How should I store and freeze thick cookie recipes to keep them fresh and soft for longer?
Store thick cookies in an airtight container at room temperature for up to 5 days, layered with parchment to prevent sticking. For longer preservation, freeze fully baked cookies or dough: freeze dough balls on a tray, then transfer to a bag; bake from frozen, adding a couple of minutes to the bake time. You can also freeze dough portions for quick homemade cookie ideas later. Rewarm cookies briefly in a 300–325°F oven or in the microwave to regain that soft, bakery-style center.
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