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These delectable vegan desserts please everyone, no matter their diet! Try plant based treat recipes from fudgy brownies to chocolate cookies.

Vegan Desserts
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Vegan desserts can be some of the most rich, creamy, chocolatey and decadent treats out there! It can hard to find something that fits with everyone’s diet choices. So here we’ve collected our best crowd-pleasing vegan dessert recipes that are sure to please everyone! In fact, most people might not know these plant-based treats are vegan.

Want more vegan recipes? Try our top 50 Easy Vegan Recipes, or these Vegan Breakfast Ideas, Vegan Soups, Vegan Appetizers, or Vegan Dinners.

And now, best vegan desserts to try!

More plant based desserts

Outside of these vegan desserts, here are a few more favorite plant based recipes we love to make:

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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 1x


This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!


  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • ⅓ cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • ⅛ teaspoon almond extract
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ¼ cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
  • Flaky sea salt, optional


  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil,  brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 ¼ cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).
  • Category: Dessert
  • Method: Baked
  • Cuisine: Vegan
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Nate Zantzinger says:

    Just made these peanut butter and chocolate no bake cookies for the first time – they are INCREDIBLE! Thank you for making great vegan recipes!

    1. Alex Overhiser says:

      You’re welcome!

  2. Sonja Overhiser says:

    Let us know if you have any questions!