Soft and Chewy Vegan Eggnog Cookies
Get in the holiday spirit with these Soft and Chewy Vegan Eggnog Cookies—a festive, dairy-free treat packed with cozy eggnog flavor and holiday spice!
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Nothing says the holiday season like the warm, spiced flavor of eggnog! If you’re looking for a delicious, dairy-free twist on a holiday classic, these Soft and Chewy Vegan Eggnog Cookies are sure to hit the spot. Perfectly soft, slightly chewy, and filled with cozy spices, these cookies are ideal for holiday gatherings, gift exchanges, or just treating yourself to a seasonal favorite!
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Why You’ll Love These Vegan Eggnog Cookies
- Soft and Chewy Texture: These cookies are irresistibly tender and slightly chewy in the center.
- Eggnog Flavor Without Dairy or Eggs: Made with plant-based ingredients, these cookies capture the classic eggnog taste without animal products.
- Easy to Make: Just a few simple ingredients and no fancy techniques required.
- Perfect for Gifting and Sharing: These cookies are a holiday hit with vegans and non-vegans alike!
Soft and Chewy Vegan Eggnog Cookies
Though they’re delicious without any bells and whistles, the three-ingredient vegan eggnog frosting is what truly makes these cookies shine.
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2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg
3/4 cup vegan butter, room temperature
Vegan egg replacer (I use Bob’s Red Mill- make 2 egg replacer yolks according to the directions on the package)
For the Eggnog Frosting
1/2 cup pure cane sugar
1/2 cup brown sugar
1 tsp pure vanilla extract
1/2 cup vegan eggnog (I used Chobani Oat Nog)
Directions:
For the cookies
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
In a small bowl, make 2 egg replacer yolks according to the instructions on the package.
Add the butter to a stand mixer (or mix it with a hand-held mixer) and beat until creamy. Add the brown sugar and the pure cane sugar and beat until fluffy. Add the egg replacer pure vanilla extract and vegan eggnog and mix until combined. Add in the flour mixture one cup at a time and mix until just combined.
Using a cookie scooper, scoop out a heaping tablespoon of dough and drop it on the sheet. Make sure there is a few inches of space between each cookie. Bake for 12 minutes or until the edges are golden.
For the Eggnog Frosting
Using a stand or electric mixer, beat the vegan butter until creamy. Add the eggnog and powdered sugar, one cup at a time until combined. Spread the frosting on using a knife or add it to a piping bag to apply to the cookie. Top with sprinkles and enjoy!
Soft and Chewy Vegan Eggnog Cookies
Ingredients
For the Cookies
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 3/4 cup vegan butter, room temperature
- Vegan egg replacer (I use Bob's Red Mill- make 2 egg replacer yolks according to the directions on the package)
- 1/2 cup pure cane sugar
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 1/2 cup vegan eggnog (I used Chobani Oat Nog)
For the Eggnog Frosting
- 1/2 cup vegan butter, room temperature
- 3 tbsp vegan eggnog
- 3 cups powered sugar
Instructions
For the cookies:
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, make 2 egg replacer yolks according to the instructions on the package. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
- Add the butter to a stand mixer (or mix it with a hand-held mixer) and beat until creamy. Add the brown sugar and the pure cane sugar and beat until fluffy.
- Add the egg replacer pure vanilla extract and vegan eggnog and mix until combined. Add in the flour mixture one cup at a time and mix until just combined.
- Using a cookie scooper, scoop out a heaping tablespoon of dough and drop it on the sheet. Make sure there is a few inches of space between each cookie. Bake for 12 minutes or until the edges are golden.
For the Eggnog Frosting:
- Using a stand or electric mixer, beat the vegan butter until creamy. Add the eggnog and powdered sugar, one cup at a time until combined.
- Spread the frosting on using a knife or add it to a piping bag to apply to the cookie. Top with sprinkles and enjoy!
Tips for the Best Vegan Eggnog Cookies
- Choose a Quality Vegan Eggnog: Many plant-based eggnogs are available, so choose one with a rich, creamy texture for the best flavor.
- Don’t Skip the Nutmeg: Nutmeg is essential for that authentic eggnog taste, so be sure to add a generous amount.
- For a Little Extra Festive Flair: Sprinkle the tops with a pinch of cinnamon or nutmeg before baking for added flavor and presentation.
Storing and Serving Suggestions
These cookies are best enjoyed fresh but will stay soft and chewy for up to 5 days when stored in an airtight container at room temperature. You can also freeze them for up to 3 months—just thaw at room temperature before serving!
These Soft and Chewy Vegan Eggnog Cookies are a must-have treat for the holiday season! Simple to make, full of flavor, and with that cozy eggnog taste, they’re sure to bring a touch of holiday cheer to any occasion. Enjoy with friends and family, or savor them all to yourself—these cookies are a festive hit!
Looking for more Vegan Christmas recipes like these Soft and Chewy Vegan Eggnog Cookies?
Santa’s Kitchen Sink Vegan Cookies
Amazing Vegan Hot Chocolate Cookies
Amazing Vegan Chocolate Peppermint Cookies
Vegan Melted Snowman Sugar Cookies
Soft and Chewy Vegan Ginger Christmas Cookies
I love seeing your finished projects! If you enjoyed making these Soft and Chewy Vegan Eggnog Cookies or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleny. Happy baking!
