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One Cookie Dough Endless Cookies! (Vegan!)

Easy Vegan Basic Cookie Dough Recipe with Endless Cookies


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!


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


  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.