3 Plant-based Cookies to Save the Climate

Today is International Cookie Day. Yes, we know, we don’t usually celebrate that one either. But any occasion for baking is welcome and we’ve developed three vegan cookie recipes just for you planet-loving people out there. They’re perfect for a gloomy December afternoon accompanied by a big mug of mulled wine and pleasant company (who will be extra impressed that they’re plant-based). 

Also, you can eat as many as you want - cause they’re 100% planet-friendly.

sugar cookies

Pretty Posh Sugar Cookies

You can’t taste the difference between these plant-based sugar cookies and the ones made from butter. They’re simple, stylish and quite impressive when served on a pretty tray.

Approximately 24 cookies


  • 200 g all-purpose flour
  • 75 g powdered sugar
  • ¼ tsp salt
  • 180 g cold vegan butter
  • 1 tsp of vanilla sugar
  • Dried raspberry, blackcurrant and/or passionfruit powder
  • Powdered sugar


  1. Heat the oven to 180 degrees.
  2. Cut the butter into squares and put it back in the fridge.
  3. Mix the flour, sugar, salt and vanilla in a bowl.
  4. Add the cold butter and use your hands to quickly work the butter into the dry ingredients, until the mass sticks together. Alternatively you can use a food processor - just make sure you don’t overwork the dough.
  5. If the mixture is too dry, you can add a bit of ice cold water.
  6. Roll the dough to a 0,5 cm thickness on a floured piece of baking paper, transfer to a chopping board and freeze for a few minutes.
  7. Use a cutter or a glass with a diameter of approximately 6 cm and cut out cookies.
  8. Roll the excess dough out and repeat.
  9. Put the cookies on a baking tray lined with baking paper and bake for 10-12 minutes or until they’re golden. Let them cool completely.
  10. Place a piece of cardboard on half the cookie and sift one of the powders using the cardboard as a kind of stencil to cover only half the cookie.
  11. Place on a pretty tray and serve fresh.


oatmeal_ chocolate_chip

Vegan Oatmeal Cookie

These cookies are almost healthy, I tell you! And on top of that they’re easy. We always add an Apple Cinnamon bar in small pieces, because it adds such a deep flavour and lifts this cookie to another level.

Approximately 24 cookies


  • 100 g rolled oats
  • 100 g all purpose flour
  • 50 g shredded coconut
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 pinch of ground cloves
  • 175 brown sugar
  • 100 g vegan butter, room temperature 
  • Seeds from half a vanilla pods (or a tsp of vanilla essence)
  • 40 g dark syrup
  • 3-5 tbsp of plant milk
  • 2 Apple Cinnamon Bars (optional)
  • 75 g dark chocolate (optional)



  1. Heat the oven to 180 degrees.
  2. Chop the chocolate and bars into small squares.
  3. Mix the oat, flour, coconut, baking powder, spices and salt together in a bowl.  
  4. Beat the softened butter with the two sugars, vanilla seeds and syrup until white and fluffy.
  5. Fold the dry ingredients in the butter mixture and add the chocolate and Apple Cinnamon bars. At last add the plant milk until you can form the blend into balls.
  6. Put approximately 24 balls on a baking tray lined with baking paper and press the balls into flat cookies. 
  7. Bake for 15-20 minutes or until golden brown. Let them cool completely and serve them with a big glass of (oat) milk.


meringue Christmas trees

Plant-based Meringue Christmas Trees

My Goodness, when we had to work with aquafaba (chickpea water that can be used as a substitute for egg whites) the first time, we thought it would be a big project with loads of weird smells and funny aftertastes. But it’s actually just as easy as working with egg whites - dare we say even easier? You can’t over-whip aquafaba, and these christmas trees are ADORBS! 

Approximately 20 cookies


  • 250 g aquafaba (this is just the juice from canned chickpeas)
  • 1 drop of vinegair
  • 80 g sugar
  • Natural green food colouring
  • Sprinkles of your own choice


  • Pipe bag with round tip



  1. Heat the oven to 100 degrees.
  2. Transfer the aquafaba into a pan and reduce it, until you have a much thicker liquid. Cool it completely.
  3. Put 75 grams of the aquafaba into a completely clean bowl that you have wiped with vinegar (preferably on a mixer with a whisk) and start beating it for a looong time (10-15 minutes), until you have a thick and firm foam. 
  4. Add the sugar one spoonful at the time and whisk on for another 8-12 minutes.
  5. Add the food colour and fold it in. Transfer the mixture to a piping bag with a round tip.
  6. Line a baking tray with baking powder and pipe out Christmas trees like the ones in the picture.
  7. Decorate the trees with sprinkles - it’s especially fun to get kids to help you make them look extra pretty.
  8. Dry the trees in the oven for 2-3 hours.
  9. When they’re dry, let them cool down completely, before you serve. Bon appetit and merry Christmas!


We really want to see your versions of our recipes, so please don’t hesitate to share your own tips and advice on Instagram. Use the hashtag #heyplanet, and we’ll be able to see your food and regram your beautiful dishes and treats.

And if you want more free, healthy and sustainable recipes, then become a member of our Planetarian Club! It's 100% free. 

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