This incredibly easy basic cookie dough recipe makes endless cookie possibilities! Using just one base dough, you can make chocolate chip cookies, ginger molasses cookies, funfetti, and more! Entirely vegan, eggless, and dairy free as well!

One Cookie Dough Endless Cookies! (Vegan!)

If you’re looking for a super simple and easy cookie recipe that can be used for all different cookies this holiday season, then you need to try this basic cookie dough recipe with endless variations!

This is truly one of my favorite cookie recipes for a few reasons:

  • This cookie dough is super easy to make: We’re using simple ingredients and nothing unheard of for these cookies. It’s a great recipe for both beginner and advance bakers, whether or not you’re vegan. 
  • The texture is perfect with each cookie variation: We’re talking soft, fluffy, melt-in-your-mouth, and “buttery.” If ever there was a time to use the word “perfect,” it would be for these vegan cookies. I believe it’s due to the use of Forager Project unsweetened vanilla cashewmilk yogurt. Using yogurt instead of applesauce (usually my go-to for a vegan egg replacement in cookies!) made these cookies extra fluffy and light. But you don’t taste any yogurt, so if you’re wondering if there’s a tang in there- there isn’t!
  • We have 5 variations that are perfect for the holidays! From classics like chocolate chip and ginger molasses to even a fun twist, like chocolate hazelnut swirl, these vegan holiday cookies are anything but boring!
  • This base cookie dough recipe is PERFECT for cookie boxes! I totally understand the overwhelm and stress with having to make several different cookie recipes- this cookie dough recipe makes it so much more streamlined. You have one dough that can be transformed into endless cookies, making each cookie box unique and fun. Plus they’re great for vegan cookie exchanges!
vegan chocolate chip cookies

We’re going to go over the base cookie dough recipe here, along with the basic steps to make this cookie dough. Then we’ll dive into the variations!

For the ingredients, we’re keeping things simple. This vegan basic cookie dough recipe only needs:

  • Vegan butter: I use salted so that I can omit adding salt later. Just one less step!
  • Brown sugar + granulated sugar: Using both brown sugar and granulated sugar will help create the caramelization, chewiness, and puffiness to the cookies! 
  • Forager Project unsweetened vanilla cashewmilk yogurt: This is the key to the fluffiness of these cookies! Instead of using eggs, we’re swapping in yogurt, which is a fantastic vegan egg replacement. But don’t worry, you won’t taste any yogurt! 
  • Vanilla extract: For flavor!
  • Flour: I used all purpose flour here, but I have successfully used gluten free 1:1 baking flour!
  • Baking soda: This will help these cookies to spread a bit in the baking process!
basic cookie dough ingredients

Super simple ingredients, right? Now let’s move on to how to make them:

To start:

  1. Cream together the vegan butter and sugars: This will create the aeration needed to make these cookies fluffy!
  2. Add in the yogurt and vanilla extract: Continue to mix until everything is combined.
  3. Fold in the dry ingredients: I recommend using a silicone spatula for this part, as it’s much easier to mix the dough.
  4. Bake! I used a medium cookie scoop, but you can also use a small or large. Just keep in mind that this will change the baking times!
how to make basic cookie dough

Now that we’ve mastered our basic cookie dough recipe, let’s talk about all of the variations we can make using just one cookie dough! Here are some of the options I’ve listed in the recipe card below:

  • Classic chocolate chip cookies: Just stir in chocolate chips here and you’re good to go!
  • Double chocolate chip cookies: We’ll need to whisk in the cocoa powder in the dry, then just fold in the chocolate chips! You can also use a bit of Forager Project soymilk to help you mix the dough!
  • Sugar cookies: Add in just a drop of almond extract and sprinkles!
  • Chocolate hazelnut swirled cookies: I used a dairy free chocolate hazelnut spread, but you can also make your own “vegan Nutella spread” too!
  • Ginger molasses cookies: You’ll just need to add in molasses and the spices here!

Now for some extra variations:

  • Swap in vegan white chocolate chips for regular chocolate chips!
  • Add in dried cranberries or raisins for a fruitier variations.
  • Stir in vegan candy coated chocolate gems and crushed pretzels!
  • Crush vegan chocolate sandwich cookies for a cookies n’ cream cookie!
  • Make cereal cookies by folding in a 1/2 cup of crushed Forager Project cinnamon cereal!
  • Add in a dollop of peanut butter into each cookie dough for the chocolate chip cookie variation!
five different cookies from one cookie dough

If you need more time to bake these cookies, then you can prepare several batches of the dough and freeze them ahead of time!

You can also freeze these cookies after baking if you’re shipping them in a cookie box to a friend or family member 🙂 

  • Prepare the dough per the directions.
  • Scoop the dough onto the cookie sheet and place the cookie sheet into the freezer to set for 30-40 minutes.
  • After frozen, remove the cookie dough from the freezer and place the frozen cookie dough balls into either a glass storage container or a storage bag. 
  • Freeze for up to 30 days!
  • When ready to bake, you can bake immediately at the same temperature listed in the instructions. However, you’ll need longer to bake them, as they were frozen!

To freeze the cookies:

  • Prepare the cookies all the way through the baking.
  • Allow the cookies to set and the baking sheet to cool. 
  • Place the baking sheet with the cookies into the freezer to freeze for 30-40 minutes.
  • After freezing, place the cookies into a storage bag or container, and freeze for up to 30 days!
vegan cookies baked on baking sheet

Be sure to check out all of my vegan Christmas cookies and how to build your own vegan Christmas cookie box here!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

One Cookie Dough Endless Cookies! (Vegan!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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One Cookie Dough Endless Cookies! (Vegan!)

Easy Vegan Basic Cookie Dough Recipe with Endless Cookies


Description

This incredibly easy basic cookie dough recipe makes endless cookie possibilities! Using just one base dough, you can make chocolate chip cookies, ginger molasses cookies, funfetti, and more! Entirely vegan, eggless, and dairy free as well!


Ingredients

Units Scale

Basic Cookie Dough Recipe:

  • 1/2 cup (113 grams) vegan butter, room temperature
  • 1/3 cup (80 grams) brown sugar
  • 2/3 cup (170 grams) granulated sugar
  • 1/3 cup (100 grams) Forager Project unsweetened cashewmilk yogurt, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (180 grams) all purpose flour
  • 1 tsp baking soda

Classic Chocolate Chip Cookie Variation:

  • 1 cup vegan chocolate chips

Double Chocolate Chip Cookie Variation:

  • 1/4 cup (30 grams) cocoa powder
  • 2 tbsp Forager Project soymilk
  • 1 cup vegan chocolate chips

Sugar Cookie Variation:

  • 1 tsp almond extract
  • 1/2 cup vegan sprinkles

Chocolate Hazelnut Swirl Cookie Variation:

  • 1/4 cup dairy free chocolate hazelnut spread

Ginger Molasses Cookie Variation:

  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp molasses

Instructions

  1. Please read through all instructions before beginning.
  2. Prep: Decide which cookie variation you will make. Measure out all ingredients. Line two baking sheets with parchment paper and set aside. Please read through the instructions for your selected cookie before making the base cookie dough to see where you will add in each ingredient.
  3. Base Cookie Dough Recipe:
    1. In a medium bowl, whisk together the flour and baking soda. Set aside.
    2. In a large bowl, use a hand mixer to cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add in the Forager Project cashewmilk yogurt and vanilla extract, and continue mixing until combined.
    3. Add in the flour mixture, and use a silicone spatula to fold the dry into the wet until you achieve a cookie dough. Chill the dough for 30 minutes in the refrigerator. While chilling, preheat the oven to 350F.
    4. Use a small or medium cookie scoop to scoop about 1 tbsp of dough per cookie, placing them 2 inches apart.
    5. Bake the cookies for 11-14 minutes, or until the edges are lightly golden. For larger cookies, you’ll need longer. Remove from the oven and allow to cool on the baking sheet to set for 10 minutes.
    6. Serve and enjoy!
  4. Classic Chocolate Chip Cookies Variation:
    1. Fold in the chocolate chips just before all of the dry ingredients are incorporated into the dough in Step 3. Proceed with the remaining directions.
  5. Double Chocolate Chip Cookie Variation:
    1. Whisk in the cocoa powder to the dry ingredients in Step 1. Fold in the chocolate chips just before the dry ingredients are mixed in Step 3, along with using the soymilk as needed to help mix in the flour mixture. Proceed with the remaining directions.
  6. Sugar Cookie Variation:
    1. Add in the almond extract with the vanilla extract in Step 2. Fold in the sprinkles in Step 3 just before the dry ingredients are mixed in. Proceed with the remaining directions.
  7. Chocolate Hazelnut Swirled Cookie Variation:
    1. Add in dollops of the chocolate hazelnut spread in Step 3 just before the dry ingredients are fully mixed in. Use your silicone spatula to mix the spread into the dough just until swirled and the dry ingredients are incorporated. Proceed with the remaining directions.
  8. Ginger Molasses Cookie Variation: 
    1. Whisk in the ginger, cinnamon, and cloves with the dry ingredients in Step 1. Then add in the molasses in Step 2 with the yogurt and vanilla extract. Proceed with the remaining directions.