Easy Vanilla Bean Cookies (Soft & Chewy)

This soft vanilla cookie recipe is the ultimate indulgence for any cookie lover. Made with rich vanilla bean extract and coconut butter, they offer a chewy texture that melts in your mouth with every bite. They are perfect as an afternoon treat or to share with family and friends. But they are equally delicious as Christmas Cookies at your holiday table—vegan, gluten-free, refined sugar-free, and oil-free.

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These Easy Vanilla Bean Cookies are a dream come true for vanilla lovers! Soft, chewy, and bursting with rich vanilla flavor, they are made with simple ingredients you probably already have in your kitchen from making my other vegan baked goods. The subtle sweetness and buttery texture make them perfect for any occasion—whether it's a cozy night in with a Pumpkin Hot Latte, a weekend treat, or a holiday party. They are also quick and easy to make. Who doesn't love that?

looking down at the vanilla bean cookies with a bite taken out of one

If this is your first attempt at making vegan cookies from scratch, you're at the right place. These cookies are super easy to make but will create soft vanilla cookies that evoke warmth and comfort, especially around the holiday season. Vanilla has always been one of my favorite flavors—its sweet, aromatic notes instantly make me think of home, warmth, and celebration. I promise the flavors won't disappoint, and whether it's your first time baking or you're a seasoned pro, these cookies are designed to make you feel like a baking master, and because they are vegan, they are so much healthier than your classic vanilla cookies. Let's make them together!

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Ingredients To Make Vegan Vanilla Bean Cookies:
How To Make These Favorite Vanilla Cookies:
Top Tips for Making This Recipe:
Variations and Substitutions:
Equipment Needed:
Storage:
Recipe FAQs:
More Vegan Cookie Recipes You Will Love:
Easy Vanilla Bean Cookies (Soft & Chewy)
More Recipes That Use Vanilla Bean:

Ingredients To Make Vegan Vanilla Bean Cookies:

Here are the ingredients you need to make these amazing vanilla cookies. I'll leave links to some of the products I use regularly in my vegan kitchen. All of them can be used to make other vegan baked goods on my blog, and I'll leave some links to those recipes as well so you can try them all out.

the vanilla bean cookies stacked on top of each other with a bite taken out of the top one to show the soft and chewy texture

Gluten-free Flour (or all-purpose flour): Either flour will work to make a tender, soft cookie.
Maple Crystals: They add a delicious natural sweetness that complements the vanilla. It's one of my favorite natural sweeteners that has never failed me with baking vegan delights. I highly recommend having this in your pantry if you love making healthier desserts like I do. It always adds a deep, rich maple flavor, yet is still loaded with vitamins and minerals and has a lower glycemic index than cane sugar. And a little goes a long way. You can use it to bake so many other desserts I have on the blog, like my Healthy Chocolate Hazelnut Frappe Recipe or Bakery Style Pistachio Muffins, to name a few.
Cornstarch and Baking Soda: Cornstarch helps create the cookies' signature chewy texture, while baking soda gives them a nice lift just like in my Cranberry Orange Cookies (add link once posted).
Vanilla Bean Powder: This pure black vanilla bean powder from Wilderness Poets is truly the secret to giving these chewy cookies the best vanilla flavor. I always use it in dishes that call for vanilla as the primary flavor, like my Bakery-Style Gluten -Free Vanilla Muffins or Vegan Vanilla Bean Ice Cream. It's truly a magical ingredient—don't forget to use my code: "NATURALVEGAN" to get $10 off.
Sea Salt: You don't need much salt, just a tad to enhance the flavors.
Flax Egg: Ground flax seed combined with water replaces eggs and helps bind the dough.
Coconut Butter: It adds richness without the need for dairy, like in my Healthy Vegan Peanut Butter Pretzel Cookie or Healthy Vegan Peanut Butter Balls.
Vanilla Extract: For the best flavor, I recommend using Mexican vanilla extract. It's so much richer in flavor and almost creamy in texture. You can taste the difference, like in my Vegan Maple Candied Pecan Cookies or Healthy Maple Candied Pecans. Once you've used it, you'll never go back to regular vanilla extract.

See the recipe card for quantities.

How To Make These Favorite Vanilla Cookies:

Use this section for process shots, alternating between the step and image showing the step. It's a super easy cookie recipe, yet they taste and look amazing. They also make a great homemade gift—hint, hint.

Make Flax Egg: Combine water and ground flaxseed in a small bowl. Mix and set aside for 5 to 10 minutes.
Combine the Dry Ingredients: In a large bowl, whisk together the flour, maple crystals, cornstarch, baking soda, vanilla bean powder, and sea salt and evenly distribute.
Mix the Wet Ingredients: In a separate bowl, mix the melted coconut butter with the vanilla extract and the prepared flax egg until well incorporated.
Bring It All Together: Gradually mix the wet and dry ingredients until a dough forms.
Prep and Bake: Scoop about 1-2 tablespoons and roll dough into balls. Place on a prepared baking sheet. Bake in a preheated oven for 10 to 12 minutes until the edges are golden brown.
Cool and Serve: Let the cookies cool completely on a cooling rack before placing them on a cookie tray. Enjoy

Top Tips for Making This Recipe:

Here are a few of my top baking tips to get you the best and new favorite vanilla bean cookies.

Room-Temperature Ingredients: Ensure the wet ingredients are at room temperature before mixing. This helps create a smooth dough and even baking. If necessary, melt the coconut butter for a few seconds in a microwave until smooth and creamy.
Texture of the Cookie Dough: The dough should be smooth but not too sticky. If it is too dry, add a little bit of water to get the right consistency.
Leave Enough Space Between the Cookie Dough Balls: Place the cookie dough balls onto the prepared sheet pan with enough space between them (about 2-3 inches) to spread.
Watch the Bake Time: The cookies should only be baked until the edges are golden brown. The centers may still look soft, but they'll firm up as they cool.
Allow the Cookies to cool: This is very important as the flavors are still developing, and the cookies are still firming up during cooling time. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Variations and Substitutions:

I carefully tested these vanilla bean cookies so you get the right texture and flavors right off the bat. But here are a few variations or substitutions that can work.

Vanilla Bean Paste: If you want an even richer flavor, substitute the vanilla extract with the same amount of vanilla paste or scrape the seeds from a whole vanilla bean. But, if you get my recommended Mexican Vanilla Extract, you'll get pure vanilla, no alcohol or additives.
Add-Ins: For extra texture, mix in some chopped nuts or sprinkle vanilla sugar on top before baking. Or garnish with some vegan sprinkles for fun, holiday-themed colors.
Maple Crystals: If you don't have enough or can't get them in time, brown sugar is a great substitute.

Equipment Needed:

Here's all you need to bake cookies with the most amazing vanilla flavor. You don't need any special equipment, just things you probably already have in your kitchen.

Whisk: To fluff up the flour, combine the dry ingredients.
Mixing Bowls: You need a few bowls to mix the dry ingredients, make the flax egg, and combine the wet ingredients.
Measuring Spoons and Cups: These are used to measure ingredients accurately.
Baking Sheet: To bake the cookies.
Parchment Paper: To line the baking sheet and prevent the cookies from sticking.
Wire Rack or Cooling Rack: This is used to cool the cookies.
Tablespoon Cookie Scoop: To measure the cookie dough into equally-sized cookies.
Wooden Spoon: To combine.
Spatula: To transfer the cookies from the baking sheet to the wire rack when still warm.

Storage:

Store these vanilla bean cookies in an airtight container at room temperature for up to a week. You can freeze them for up to 3 months, or even better, freeze the unbaked ball of dough wrapped in plastic wrap and a freezer bag and bake it fresh whenever you need a quick batch of vanilla bean cookies.

the vanilla bean cookie standing up with a bite taken out of it

Recipe FAQs:

Can I use all-purpose flour instead of gluten-free flour?

Absolutely! Using regular all-purpose flour will yield the same soft, chewy result but measure accurately for the best cookies.

Why is cornstarch used in this recipe?

Cornstarch is key for achieving that tender, melt-in-your-mouth texture. It gives the cookies a soft cookie quality similar to shortbread cookies.

Do I need to chill the dough?

No. It's not required. That's why it's such an easy cookie recipe.

Looking for other vegan cookie recipes like these vanilla bean cookies? Try these:

Although a perfect treat for any time of the year, these chewy vanilla bean cookies are a wonderful addition to your holiday cookie box. They're vegan homemade cookies that are simple to make yet has all the warm flavors of the Holiday season. It might just become one of those cookie recipes you make again and again.

If you try this Easy Vanilla Bean Cookies Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!