20 Delicious Dairy Free Cookie Recipes Healthy

Who says you need dairy to bake the most irresistible cookies? Whether you’re lactose intolerant, vegan, or simply looking to try something new, our roundup of 20 Delicious Dairy-Free Cookie Recipes is here to satisfy your sweet tooth without compromise. From chewy chocolate chip to crispy oatmeal raisin, these healthy alternatives promise all the flavor and none of the guilt. Let’s dive into a world where every bite is as kind to your body as it is to your taste buds!

Vegan Chocolate Chip Cookies

Who says you need eggs and butter to make the perfect chocolate chip cookie? These vegan delights are chewy, rich, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons almond milk
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted coconut oil, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring until just combined. Then, mix in 2 tablespoons almond milk to help bind the dough.
5. Fold in 1/2 cup vegan chocolate chips until evenly distributed.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to their perfect texture? Coconut oil gives these cookies a melt-in-your-mouth quality that’s hard to beat.

Tip: For an extra flavor boost, try adding a pinch of cinnamon to the dry ingredients.

Almond Flour Cookies

These almond flour cookies are a delightful gluten-free treat that’s perfect for anyone looking for a healthier snack option without sacrificing flavor.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 2 cups almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until a dough forms.
3. Fold in 1/2 cup dark chocolate chips until evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet and flatten slightly with your hand.
5. Bake for 10-12 minutes, or until the edges are golden brown.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The combination of almond flour and dark chocolate chips gives these cookies a rich, nutty flavor with just the right amount of sweetness. They’re crisp on the outside and chewy on the inside, making them irresistible.

Tip: For an extra chocolatey version, drizzle melted dark chocolate over the cooled cookies.

Coconut Sugar Cookies

These Coconut Sugar Cookies are a delightful twist on the classic, offering a chewy texture and a hint of tropical flavor that’s perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded coconut

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups coconut sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually blend into the butter mixture.
5. Fold in 1 cup shredded coconut until evenly distributed.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks.

The shredded coconut not only adds a subtle sweetness but also gives these cookies a wonderfully chewy texture that’s hard to resist.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the dough.

Oatmeal Raisin Dairy Free Cookies

These Oatmeal Raisin Dairy Free Cookies are a chewy, wholesome treat that everyone can enjoy, packed with warm spices and sweet raisins.

Ingredients

• 1 cup dairy-free margarine, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup dairy-free margarine, 1 cup packed brown sugar, and 1/2 cup granulated sugar until smooth.
3. Beat in 2 eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt. Gradually blend into the creamed mixture.
5. Stir in 3 cups old-fashioned oats and 1 cup raisins until well incorporated.
6. Drop by rounded tablespoonfuls onto the prepared baking sheets. Bake for 10 to 12 minutes until golden brown.
7. Let cool on baking sheets for 5 minutes before transferring to wire racks.

The secret to their perfect texture? A slight under-bake keeps them irresistibly chewy in the center with a crisp edge.

Tip: For an extra flavor boost, soak the raisins in warm water for 10 minutes before adding to the dough—they’ll plump up beautifully.

Peanut Butter Cookies No Dairy

These peanut butter cookies are a dream come true for anyone avoiding dairy, offering a rich, nutty flavor and a perfectly chewy texture that’s hard to resist.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until well combined.
3. Stir in 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly distributed throughout the dough.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to press down on each ball, creating a crisscross pattern.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ irresistible chewiness is the simplicity of the ingredients, letting the peanut butter shine in every bite.

Tip: For an extra crunch, roll the dough balls in granulated sugar before pressing them with a fork.

Gluten Free Dairy Free Snickerdoodles

Who says you can’t enjoy a classic snickerdoodle without gluten or dairy? These cookies are just as cozy and cinnamon-sugar kissed as the original, with a tender chew that’ll have everyone reaching for more.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and stir until a dough forms.
5. In a small bowl, combine the coconut sugar and ground cinnamon for the coating.
6. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
7. Place the balls on the prepared baking sheet and flatten slightly with your hand.
8. Bake for 10-12 minutes, until the edges are just starting to turn golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these snickerdoodles lies in their perfect balance of crisp edges and soft centers, with a cinnamon-sugar crust that crackles with every bite.

Tip: For an extra flavor boost, try adding a pinch of nutmeg to the cinnamon-sugar coating.

Banana Oat Cookies Dairy Free

These Banana Oat Cookies are a dream come true for anyone looking for a dairy-free treat that’s both wholesome and delicious. Perfect for a quick breakfast or a healthy snack, they’re packed with natural sweetness and a satisfying chew.

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups rolled oats
• 1/4 cup almond butter
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas, rolled oats, almond butter, maple syrup, cinnamon, and salt. Mix until well combined.
3. Fold in the dairy-free chocolate chips until evenly distributed throughout the mixture.
4. Using a tablespoon, drop the mixture onto the prepared baking sheet, flattening each cookie slightly with the back of the spoon.
5. Bake for 15-18 minutes, or until the edges are golden and the cookies are set.
6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies stand out is their perfect balance of sweetness and texture, thanks to the natural sugars in the bananas and the crunch of the oats. They’re a guilt-free indulgence that doesn’t skimp on flavor.

Tip: For an extra flavor boost, try adding a handful of chopped nuts or dried fruit to the mix before baking.

Pumpkin Spice Dairy Free Cookies

These Pumpkin Spice Dairy Free Cookies are a delightful treat that brings all the cozy flavors of fall into a soft, chewy cookie that everyone can enjoy, no dairy needed!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup coconut oil, melted
• 1 cup coconut sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract until smooth.
3. In another bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the dairy-free chocolate chips.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ irresistible texture? The pumpkin puree keeps them moist and tender, while the coconut sugar adds a subtle caramel-like sweetness.

Tip: For an extra flavor boost, toast the coconut oil before using it in the recipe to enhance its nutty aroma.

Maple Pecan Dairy Free Cookies

These Maple Pecan Dairy Free Cookies are a dreamy blend of sweet maple and crunchy pecans, perfect for those cozy afternoons when you need a little pick-me-up.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup chopped pecans
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup almond flour, 1/2 cup coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/4 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until well combined.
4. Fold in 1/2 cup chopped pecans until evenly distributed throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly with your hand.
6. Bake for 12-15 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their perfect balance of textures—crispy edges with a chewy center, all wrapped up in the rich flavors of maple and pecans.

Tip: For an extra maple punch, drizzle a little more syrup over the cookies right after they come out of the oven.

Double Chocolate Dairy Free Cookies

Who says you need dairy to enjoy a rich, chocolatey cookie? These Double Chocolate Dairy Free Cookies are here to prove that theory wrong with their fudgy centers and crisp edges.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted coconut oil with 3/4 cup brown sugar until smooth. Stir in 1/4 cup almond milk and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in 1 cup dairy-free chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The secret to these cookies’ irresistible texture? A brief rest on the baking sheet post-bake ensures they’re perfectly chewy without being underdone.

Tip: For an extra chocolatey experience, press a few additional dairy-free chocolate chips onto the tops of the cookies right after they come out of the oven.

Lemon Poppy Seed Dairy Free Cookies

These Lemon Poppy Seed Dairy Free Cookies are a zesty, light treat that’s perfect for anyone looking for a dairy-free option without sacrificing flavor.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup coconut oil, softened
• 3/4 cup granulated sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the ground flaxseed with water to make the flax egg and set aside for 5 minutes.
3. In a large bowl, cream together the softened coconut oil and granulated sugar until light and fluffy.
4. Add the flax egg, lemon zest, and lemon juice to the creamed mixture, stirring until well combined.
5. In another bowl, whisk together the all-purpose flour, baking soda, salt, and poppy seeds.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The combination of bright lemon and crunchy poppy seeds makes these cookies irresistibly fresh, with a texture that’s perfectly chewy on the inside and slightly crisp on the outside.

Tip: For an extra lemony kick, drizzle the cooled cookies with a simple glaze made from powdered sugar and lemon juice.

Gingerbread Dairy Free Cookies

These Gingerbread Dairy Free Cookies are a holiday must-have, offering all the spicy warmth of traditional gingerbread without any dairy. Perfect for sharing or savoring solo!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup dairy-free margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup molasses
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
3. In a large bowl, beat the dairy-free margarine, granulated sugar, and brown sugar until light and fluffy. Add the molasses and flax egg, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are just set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

The secret to these cookies’ deep flavor? A generous helping of molasses and a blend of spices that pack a punch. They’re crisp on the edges, chewy in the middle, and utterly irresistible.

Tip: For an extra festive touch, press a few dairy-free chocolate chips into the tops of the cookies right after they come out of the oven.

Apple Cinnamon Dairy Free Cookies

These Apple Cinnamon Dairy Free Cookies are a cozy, spiced treat that’s perfect for anyone looking to enjoy a sweet bite without the dairy. They’re packed with warm cinnamon and fresh apple flavors, making them a hit for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 cup finely diced apple

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup melted coconut oil, 1/2 cup maple syrup, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup finely diced apple.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The combination of almond flour and coconut oil gives these cookies a wonderfully tender texture, while the fresh apple bits add a delightful chewiness. They’re a testament to how dairy-free baking can still be incredibly satisfying.

Tip: For an extra cinnamon kick, sprinkle a little extra ground cinnamon on top of the cookies before baking.

Cashew Butter Cookies Dairy Free

These Cashew Butter Cookies are a dreamy, dairy-free treat that’ll have everyone reaching for seconds. Perfectly sweet with a rich, nutty flavor, they’re incredibly easy to whip up!

Ingredients

• 1 cup creamy cashew butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy cashew butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until well combined.
3. Beat in 1 large egg and 1 tsp vanilla extract until the mixture is smooth.
4. Stir in 1/2 tsp baking soda and 1/4 tsp salt, mixing until just incorporated.
5. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and flatten slightly with a fork.
6. Bake at 350°F for 10-12 minutes, until the edges are just golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their chewy center and crisp edges, a texture contrast that’s utterly irresistible. Plus, they’re naturally dairy-free, making them a hit for everyone at the table.

Tip: For an extra nutty flavor, try rolling the dough balls in crushed cashews before baking.

Sunflower Seed Butter Cookies

These Sunflower Seed Butter Cookies are a delightful twist on the classic peanut butter cookie, offering a nut-free option that’s equally rich and satisfying.

Ingredients

• 1 cup sunflower seed butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup sunflower seed butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until well combined.
3. Stir in 1/2 teaspoon baking soda and 1/4 teaspoon salt until the dough comes together.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork, making a crisscross pattern.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The unique, slightly earthy flavor of sunflower seed butter gives these cookies a depth that’s hard to resist, with a texture that’s perfectly chewy in the center and crisp at the edges.

Tip: For an extra touch, sprinkle a little sea salt on top of each cookie before baking to enhance the flavors.

Chocolate Avocado Dairy Free Cookies

These Chocolate Avocado Dairy Free Cookies are a dreamy, guilt-free treat that blend rich cocoa with the creamy texture of avocado for a surprisingly delicious twist.

Ingredients

• 1 ripe avocado, mashed
• 1/2 cup coconut sugar
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup oat flour
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed avocado and coconut sugar until smooth.
3. Add the cocoa powder, vanilla extract, baking soda, and salt to the avocado mixture, stirring until well combined.
4. Gradually fold in the oat flour until a dough forms, then gently mix in the dairy-free chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their fudgy center and crisp edges, a texture contrast that’s hard to resist. Plus, the avocado keeps them incredibly moist without any dairy.

Tip: For an extra chocolatey experience, press a few additional chocolate chips onto the tops of the cookies right after they come out of the oven.

Matcha Green Tea Dairy Free Cookies

These Matcha Green Tea Dairy-Free Cookies are a delightful twist on the classic cookie, offering a vibrant color and a subtle earthy flavor that pairs perfectly with your afternoon tea or coffee.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1/2 cup coconut oil, melted
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup coconut sugar, 2 tbsp matcha green tea powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/2 cup melted coconut oil and 1 tsp vanilla extract to the dry ingredients, stirring until a dough forms.
4. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and flatten slightly with the back of a spoon.
5. Bake for 10-12 minutes, until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The matcha not only gives these cookies their stunning green hue but also a unique, slightly bitter contrast to the sweetness, making them irresistibly moreish.

Tip: For an extra matcha punch, dust the cooled cookies with a little more matcha powder before serving.

Raspberries and Cream Dairy Free Cookies

These Raspberries and Cream Dairy Free Cookies are a dreamy, fruity twist on the classic cookie, perfect for those who love a little tartness with their sweet.

Ingredients

• 1 cup dairy-free margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set for 5 minutes)
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dairy-free white chocolate chips
• 1 cup fresh raspberries, lightly crushed

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup dairy-free margarine, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
3. Beat in 2 flax eggs and 1 tsp vanilla extract until well combined.
4. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add to the wet ingredients, mixing until just combined.
5. Fold in 1 cup dairy-free white chocolate chips and 1 cup lightly crushed fresh raspberries gently to avoid breaking the berries too much.
6. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake at 375°F for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks.

The burst of fresh raspberries paired with creamy dairy-free white chocolate creates a cookie that’s irresistibly moist and flavorful. Perfect for picnics or as a sweet afternoon treat!

Tip: For even more raspberry flavor, drizzle the cooled cookies with a little melted dairy-free white chocolate mixed with crushed raspberries.

Carrot Cake Dairy Free Cookies

Who says you can’t have your cake and eat it too? These dairy-free carrot cake cookies bring all the cozy flavors of your favorite dessert into a handheld treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup rolled oats
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, mix the melted coconut oil, brown sugar, granulated sugar, flax egg, and vanilla extract until smooth.
4. Stir in the grated carrots, then gradually add the dry ingredients to the wet, mixing just until combined.
5. Fold in the oats, raisins, and walnuts.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are a delightful twist on classic carrot cake, with a chewy texture and a perfect balance of sweetness and spice.

Tip: For an extra touch of indulgence, drizzle the cooled cookies with a simple dairy-free glaze made from powdered sugar and almond milk.

Chai Spiced Dairy Free Cookies

These Chai Spiced Dairy Free Cookies are a cozy twist on the classic, blending warm spices with a chewy texture that’s utterly irresistible.

Ingredients

• 1/2 cup coconut oil, solid
• 3/4 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat together 1/2 cup coconut oil, 3/4 cup brown sugar, and 1/4 cup maple syrup until smooth. Stir in 1 tsp vanilla extract.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and flatten slightly with your hand.
6. Bake for 10-12 minutes until the edges are just golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The cardamom and cloves give these cookies a distinctive chai flavor that’s perfectly balanced with the sweetness of maple syrup. They’re a delightful treat any time of day.

Tip: For an extra spice kick, add a pinch of black pepper to the dough—it enhances the chai flavor beautifully.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious dairy-free cookie recipes as much as we loved rounding them up for you! Whether you’re dairy-free by choice or necessity, there’s something here for every sweet tooth. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy baking!