You know what I love most about Valentine’s Day? It’s not just the chocolates or flowers—it’s the joy of sharing homemade treats with the people you adore. And guess what? You don’t need butter or eggs to make something deliciously sweet! These easy vegan Valentine’s cookies are my go-to every year because they’re simple, heartfelt, and totally plant-based. I’ve been baking vegan goodies for years, and trust me, even non-vegans gobble these up. The secret? A little coconut oil, a touch of vanilla, and love (okay, maybe a heart-shaped cookie cutter too). Whether you’re baking for your sweetheart, friends, or just treating yourself, these cookies are the perfect way to spread love—no dairy required.

Why You’ll Love These Easy Vegan Valentine’s Cookies

Honestly, these cookies are a total game-changer for Valentine’s Day—here’s why:

Quick & simple: No fancy equipment, no weird ingredients. Just mix, shape, and bake—done in under 25 minutes.
Festive hearts: That little heart shape? Instant Valentine’s magic. (P.S. If you don’t have a cutter, just smoosh the dough with your fingers—rustic charm!)
Dairy-free but still decadent: Coconut oil makes them buttery-soft, and no one will guess they’re vegan.
Kid-friendly fun: Let little hands help roll the dough—it’s like edible playdough, but way tastier.

Ingredients for Easy Vegan Valentine’s Cookies

Alright, let’s talk ingredients—this is where the magic starts! I’ve made these cookies SO many times, and here’s the golden rule: quality matters. Don’t skimp on freshness, especially with that coconut sugar—it adds the most lovely caramel note. Here’s what you’ll need:

1 cup all-purpose flour (spooned and leveled, please—no dense cookies here!)
1/2 cup coconut sugar, packed (yes, packed—those little granules love to settle)
1/4 cup coconut oil, melted (but let it cool slightly—hot oil = sad, greasy dough)
2 tbsp almond milk, room temp (cold milk can make the coconut oil seize—trust me, I’ve cried over lumpy dough before)
1 tsp vanilla extract (the good stuff, not imitation—this is a love cookie, after all)
1/4 tsp baking powder (just enough lift for a tender bite)
Pinch of salt (balances the sweetness—don’t skip it!)
Vegan chocolate chips (optional) (because… chocolate. Duh.)

See? Nothing wild—just pantry staples that come together like a sweet little Valentine’s miracle.

How to Make Easy Vegan Valentine’s Cookies

Okay, let’s get baking! I promise, these cookies are foolproof—even if you’re usually more of a “microwave mug cake” kind of baker. Here’s how to make them perfect every time:

Preheat that oven! 350°F (175°C)—no guessing, or your hearts might turn into lopsided blobs. (Been there.)
Whisk the dry stuff: Flour, coconut sugar, baking powder, and salt in a bowl. No sifting needed—just stir until it looks like sandy beach dirt (the good kind).
Wet ingredients unite: Add the slightly cooled melted coconut oil, almond milk, and vanilla. Stir until it turns into a soft dough. If it’s crumbly? Add a teeny splash more milk. Sticky? Dust with flour. You’ve got this!
Heart time! Roll dough into 1-inch balls, then flatten into hearts. Pro tip: If you’re using a cutter, dip it in flour first so it doesn’t stick.
Bake with love: 10-12 minutes until the edges are golden. They’ll look underdone in the middle—that’s okay! They firm up as they cool.
Cooling patience: Let them sit on the tray for 5 minutes before moving. Otherwise, they’ll crumble like my last dating app conversation.

Shaping and Baking Tips

Want picture-perfect hearts? Roll the dough between two sheets of parchment—no sticking, no mess. No cutter? Use a knife to carve a V at the top of each round cookie. And hey, press a few chocolate chips into the tops before baking for melty, gooey surprises. (Just don’t blame me when you eat three straight off the tray.)

Storage Tips for Easy Vegan Valentine’s Cookies

Here’s the best part—these cookies stay soft and delicious for days! Pop them in an airtight container at room temperature (away from sneaky roommates) for up to 5 days. Want to save some for later? Freeze the dough balls or baked cookies for up to 2 months—just thaw and reheat for a fresh-from-the-oven taste anytime.

Easy Vegan Valentine’s Cookies Variations

Oh, the possibilities! These cookies are like a blank canvas for your Valentine’s creativity. Swap in oat flour for a gluten-free version—just keep the dough a bit thicker since it spreads more. Want pink hearts? Mix in crushed freeze-dried strawberries for a natural blush. Feeling fancy? Dip half-baked cookies in melted vegan chocolate and sprinkle with edible rose petals. My personal favorite? Adding a pinch of cardamom to the dough—it gives them this warm, mysterious flavor that’s perfect for a cozy Valentine’s night in.

Nutritional Information

Here’s the scoop on what’s in each sweet little heart: about 90 calories per cookie, with 4g of that good coconut oil fat. Remember, these values are estimates—your cookies might vary slightly depending on ingredients. But hey, it’s Valentine’s Day… calories don’t count when they’re made with love, right?

Frequently Asked Questions

Can I use maple syrup instead of coconut sugar?
Absolutely! Swap the coconut sugar for 1/4 cup maple syrup (reduce almond milk to 1 tbsp since syrup adds moisture). The cookies will spread more and taste slightly caramelized—delicious, but keep an eye on baking time.

How do I keep the cookies soft?
Secret weapon: store them with a slice of bread in the container! The cookies absorb just enough moisture from the bread to stay tender for days. (Also works with tortillas—shhh.)

Can I make these gluten-free?
Yep! Replace all-purpose flour with 1:1 gluten-free baking flour (I love Bob’s Red Mill). The texture might be a tad crumbly, but they’ll still taste like little vegan love bombs.

Why did my cookies spread too much?
Probably warm dough—chill it for 15 minutes before shaping. Or your coconut oil was too hot when mixed (let it cool to room temp next time). No biggie—lopsided hearts still taste amazing!

Share Your Valentine’s Cookies

Made these sweethearts? I’d love to see! Tag me @yourbakingbestie or leave a comment—nothing makes me happier than seeing your cookie creations. Happy baking, lovebugs!

20-Minute Easy Vegan Valentine’s Cookies That Steal Hearts

Author: Zach
Total Time: 22 minutes
Yield: 12 cookies 1x
Diet: Vegan

Print Recipe

Description

Simple vegan cookies perfect for Valentine’s Day.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup coconut sugar
1/4 cup coconut oil, melted
2 tbsp almond milk
1 tsp vanilla extract
1/4 tsp baking powder
Pinch of salt
Vegan chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C).
Mix flour, sugar, baking powder, and salt in a bowl.
Add melted coconut oil, almond milk, and vanilla extract. Stir until dough forms.
Roll dough into small balls and flatten into heart shapes.
Bake for 10-12 minutes until edges are golden.
Cool before serving.

Notes

Store in an airtight container for up to 5 days.
Add vegan frosting for extra sweetness.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 6g
Sodium: 20mg
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 1g
Cholesterol: 0mg

Keywords: easy vegan cookies, Valentine's Day treats, dairy-free dessert