’Tis the Season: 14 Vegan Holiday Cookies, Brownies, and Bars to Make This Month

Fragrant and festive, there’s nothing like making gingerbread cookies with little ones to build memories. This wholesome take on the classic holiday cookie uses dates for sweetness and tahini for richness. Serve plain, with a sprinkle of raw sugar, or go all out and decorate them with a homemade White Sweet Potato Icing. They also make a stylish snack for adults!

Looking for a vegan cookie that’s guaranteed to please a crowd? These cookies from vegan superstar Isa Chandra Moskowitz have been a fan-favorite for years. Almond butter gives the dough a buttery flavor, and the cookies can be made gluten-free if you use certified gluten-free oat flour.

One commenter shares, “I've been baking these since the first cookbook came out.” Another writes, “My favorite cookie recipe. So soft. Exactly how a chocolate chip cookie should be. Try them!”

Looking to indulge in a sweet treat that doesn’t come with a sugar crash? Sturdy and just the right amount of sweet, these wholesome oil-free cookies come together quickly and are perfect for serving to little ones or snacking on while you’re out and about doing your holiday shopping. Bananas and grated apples keep them moist, and peanut butter (or other nut butter) adds nuttiness.

A fan writes, “Absolutely delicious! I added dark chocolate chips along with the raisins. No need for store-bought cookies ever again when you can have a tastier and healthier version like these.”

Cardamom and nutmeg infuse every bite of these delectable date-sweetened vegan holiday cookies with a subtle, floral flavor. The cookie dough is made with brown rice flour and a "flax egg" (ground flaxseed soaked in water for a few minutes until it takes on an egg-like consistency). Tahini adds depth, and dried cranberries and chopped dates add pops of fruity chewiness. Whether you enjoy these crunchy cookies plain or go the extra mile and make the golden turmeric milk for dipping, this versatile recipe is one you'll make often.

These meringue-topped chocolate cookies are a real show stopper. The chocolate cookie is delicious on its own, and the minty meringue topper, which is made from aquafaba, is simple to whip up and looks gorgeous. If you like your meringue chewy, take it out a few minutes earlier, before it turns crispy.

These gooey chocolate brownies from Isa Chandra Moskowitz feature tangy raspberries dotted throughout. Sweetened with raspberry jam and a little sugar, these are best for special occasions.

A commenter writes, "I made them for my husband's birthday, and they were a hit!" Another writes, "These are seriously the best brownies ever if you want gooey, melt-in-your-mouth brownies. My family seriously can't stop eating them."

Figs are a Christmas tradition, and these tri-layer bars are a must-try for the fig lover! A creamy fig paste sits atop an almond oat crust, and a crumbly walnut topping finishes them in style.

A commenter writes, "These bars are amazing! I've been making them for several months now, and my family loves them!" Another writes, "These are always a favorite! Friends always want these when we go to parties."

Bright orange and studded with chewy cranberries, these cookies are packed with seasonal goodness. The golden color comes from cornmeal and pumpkin puree. The bold-hued cookies freeze well and are handy to keep on hand when you need a sweet snack.

A fan writes, “Wow, just made these cookies, and they're fantastic. The tahini gives it a wonderful flavor. I love the texture of them also. They also look beautiful!”

One of our most popular recipes ever, these brownies from Chef AJ transform a handful of everyday ingredients—including rolled oats, black beans, cocoa powder, and date syrup—into a decadent-tasting treat. Vegan chocolate chips and pistachios are delicious optional add-ins. These fudgy beauties will satisfy your chocolate craving without leaving you feeling like you ate a bag of sugar.

A commenter writes, “I've made several healthy-ish brownies from scratch, and these are the best! Nobody would know they're not conventional—they taste totally indulgent.”

Black beans do it again in these luscious fudgy brownies. Cocoa powder and vegan chocolate chips add double chocolate goodness, and a little cayenne pepper is all you need to spice them up. (Feel free to dial this down if you’re not into spices, or leave it out altogether if making for kids.)

A fan writes, “These are the most delicious brownies I have ever made. They have the perfect balance of sugar, salt, and spice.” Another writes, “These are by far the best oil-free brownies I have ever made. Nobody can tell they are healthier than most brownies.”

These gluten-free, kid-friendly, perfectly chewy cookies are ideal for holiday cookie exchanges. With just seven ingredients and 10 minutes of active prep time, they’re a cinch to make.

A fan writes, “I am new to plant-based eating and tried this recipe to satisfy the sweet cravings. It was so good that even my kids ate them. Will be making these often.”

Enjoy a lazy holiday morning with these scrumptious breakfast cookies from Carleigh Bodrug, sure to satisfy kids and adults alike. Grated zucchini is a novel way to bring moisture while adding extra greens to your snacking. Almond butter gives them a layered flavor, and maple syrup sweetens them up.

A fan writes, “My 8-year-old and 6-year-old both loved these cookies. Not too sweet, but very tasty.” Another shares, “So delicious, so easy to make. A quick breakfast triumph!

A small spoonful of jam in the middle of these festive vegan holiday cookies adds sweet flavor and lends a playful holiday vibe. To achieve a colorful array of dots, use different varieties of jam; apricot, raspberry, and blackberry work well.

A reviewer notes, “I have made many batches of these over the years. Friends and family love them, and they are actually one of the easiest treat recipes to make.”

These black bean brownies from Katie Simmons rate well among reviewers. Mashed banana, dates, and applesauce add sweetness and moisture, and coconut flakes sprinkled over the top add tropical flair and a chewy texture. While this recipe calls for whole wheat flour, oat flour is a good substitute if you’re gluten-free.

A commenter writes, “Tried the brownies today, they turned out great, and my whole family enjoyed them!”