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5 from 3 votes

The Best Vegan Holiday Cookies

Prep Time15 mins
Cook Time18 mins
Total Time1 hr 3 mins
Servings: 14 cookies


Sugar Cookies

  • 1/3 cup organic sugar
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil room temperature
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons New Barn Organic Unsweetened Almondmilk
  • 2 teaspoons vanilla extract

Dipping Chocolate

  • 1/2 cup semi-sweet vegan chocolate chips
  • 1/4 tsp coconut oil

Candy Cane Sprinkles

  • 1 full size vegan candy cane crushed


  • Preheat the oven to 350° F.
  • Cream coconut oil, sugar, and coconut sugar with an electric mixer or by hand with a fork. Do not overmix.
  • Combine your dry ingredients (flour, baking soda, baking powder, and salt) and then slowly add to the sugar and oil mixture.
  • Add the New Barn Organic Unsweetened Almondmilk, and mix well to combine until a dough ball is formed.
  • Cover bowl with plastic wrap and refrigerate for 30 minutes.
  • Using your hands, form the dough into small balls (1 heaping tablespoon of dough each) and place at least two inches apart on a parchment-lined baking sheet.
  • Bake for 16-18 minutes, or until edges begin to brown. Let rest for 5-10 minutes and then transfer to a wire rack to cool.

Chocolate & Candy Cane Topping

  • Microwaves chocolate chips and oil in a heat-safe bowl at 20 second increments, stirring between each round. (Careful, the bowl will be hot!) In my microwave, this took a total of one minute and 20 seconds, but ovens vary! You are better off under-melting and stopping when there are still a few chips whole; they will continue to melt after you stir.
  • Once cookies are completely cooled, dip each one halfway into the chocolate mixture and place back on cooling rack.
  • Sprinkle each cookie with crushed candy canes before the chocolate has hardened.
  • Allow chocolate layer to harden. Enjoy immediately or store in an airtight container for up to one week.


Coconut oil should be a butter-like consistency. If your home is too warm and coconut oil is already melted, place in refrigerator beforehand to harden. If your home is too cold and coconut oil is rock solid, microwave at 5 second increments until it is softened, but NOT melted.
If you are low on time, you can skip cooling the dough, but beware your cookies will spread more, so you'll need to leave more room between each piece of dough and you will end up with a crunchier, thinner cookie. I have tested it both ways; they will be just as delicious!
best vegan holiday cookies