Unleash Your Inner Baker: 10 Easy Dairy-Free Cookie Recipes

For some, cookies are more than just a sweet treat. They’re a comforting bite of nostalgia, a warm hug on a cold day, and a reminder of simpler times. But what if those simple times were suddenly complicated by lactose intolerance, veganism, or other dietary restrictions? Does that mean saying goodbye to your beloved cookies? Absolutely not!

Welcome to the wondrous world of dairy-free cookie recipes, where creativity and ingenuity join forces to create baked masterpieces that satisfy your taste buds without compromising your dietary needs. 

This is not about deprivation; it’s about exploration. It’s about discovering the incredible versatility of plant-based ingredients and unlocking a whole new spectrum of flavours and textures. We’ll be your guide through this delicious journey, sharing tried-and-true recipes, clever substitution tips, and inspiring variations to personalise your baking adventures.

So, throw off the shackles of dairy limitations and prepare to embark on a delightful expedition into the world of dairy-free cookies. Get ready to indulge in treats that are just as good, if not even better, than their dairy-laden counterparts.

 Let’s bake up a batch of happiness, one dairy-free cookie at a time!

Why Choose Dairy-Free Cookie Recipes

There are many reasons why someone might choose dairy-free cookie recipes, and they range from health concerns to personal preferences. 

Here are some of the most common reasons:

Health

People with lactose intolerance or a dairy allergy cannot digest dairy products and experience digestive issues like bloating, gas, and diarrhoea if consumed. Dairy-free cookies allow them to enjoy a sweet treat without these unpleasant side effects.

Vegans avoid all animal products, including dairy. Choosing dairy-free cookie recipes allows them to bake and enjoy cookies without compromising their dietary choices.

Some people choose to limit their dairy intake for general health reasons, believing it can contribute to inflammation or other health problems. Dairy-free cookies can be a good option for those looking for a healthier dessert alternative.

Personal preferences

Some people simply prefer the taste of dairy-free cookies. Certain non-dairy alternatives, like almond butter or coconut milk, can add unique and delicious flavours to cookies that some people find more appealing than butter and milk.

Dairy production has a significant environmental impact, so some people choose dairy-free alternatives to reduce their environmental footprint.

Some people object to the practices used in the dairy industry, such as factory farming, and choose dairy-free options for ethical reasons.

Additional benefits

Choosing dairy-free recipes can make your baking more inclusive for people with dietary restrictions, allowing everyone to enjoy your treats without feeling excluded.

Dairy-free baking can be a fun and rewarding way to experiment with new ingredients and discover delicious new flavours.

There are many fantastic dairy-free cookie recipes out there that are just as delicious, or even more so, than their classic counterparts.

10 Delicious Dairy-Free Cookie Recipes

Whether you’re lactose intolerant, vegan, or just looking for a new baking challenge, these dairy-free cookie recipes are sure to satisfy your sweet tooth!

Almond Flour Chocolate Chip Dairy-Free Cookies Recipe 

These chewy cookies are packed with chocolate chips and have a rich almond flavour. They’re also gluten-free, making them a perfect option for those with multiple dietary restrictions.

Here’s what you’ll need to make them:

Ingredients

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup softened coconut oil
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Mix almond flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together coconut oil and sugars until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
5. Drop the dough by rounded tablespoons onto the prepared baking sheet.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

• For a chewier cookie, bake for 8-10 minutes. For a crispier cookie, bake for 12-14 minutes.
• You can use any type of dairy-free chocolate chip you like.
• If you don’t have almond flour, you can use hazelnut flour or another type of nut flour.
• These cookies can be stored in an airtight container at room temperature for up to 3 days.

Coconut Oatmeal Dairy-Free Cookies Recipe 

These cookies are naturally sweet and moist thanks to the combination of coconut and oats. They’re also a good source of fibre and protein.

Here’s a fantastic dairy-free recipe you can whip up:

Ingredients

Dry:

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour (can substitute with gluten-free flour for a GF option)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Wet:

• 1/2 cup melted coconut oil
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins:

• 1 cup unsweetened shredded coconut
• 1/2 cup chopped nuts (optional)
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together dry ingredients: oats, flour, baking soda, baking powder, and salt.
3. In a separate bowl, cream together melted coconut oil and sugars until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
5. Fold in shredded coconut, nuts (if using), and chocolate chips (if using).
6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space for spreading.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For chewier cookies, bake for 8-10 minutes. For crisper cookies, bake for 12-14 minutes.
• You can substitute the chopped nuts with other mix-ins like dried fruit, chopped dates, or seeds.
• Add a tablespoon of dairy-free milk or maple syrup if the dough feels too dry.
• Store cooled cookies in an airtight container at room temperature for up to 3 days.

Peanut Butter Cookies Recipe 

These classic cookies can easily be made dairy-free using vegan or peanut butter. They’re quick and easy to make and always a crowd-pleaser.

Ingredients

• 1 cup all-purpose flour (can substitute with gluten-free flour)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup creamy peanut butter (dairy-free)
• ½ cup vegan butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg or flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together vegan butter and sugars until light and fluffy. Beat in peanut butter and vanilla extract until well combined.
4. Add the egg (or flaxseed egg) and mix until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space for spreading.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

• For a chewier cookie, bake for 8-10 minutes. For crispier cookies, bake for 12-14 minutes.
• You can add a pinch of cinnamon or nutmeg for extra flavour.
• Add a tablespoon of maple syrup or dairy-free milk if the dough feels too dry.

Biscotti Recipe 

These twice-baked Italian cookies are crunchy on the outside and chewy on the inside. They’re perfect for dipping in coffee or tea.

Here’s a fantastic recipe for you:

Ingredients

Dry:

• 1 3/4 cups all-purpose flour (can substitute with a gluten-free flour blend for a GF option)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup chopped nuts (walnuts, almonds, or pistachios work great)

Wet:

• 3 large eggs
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/2 cup dairy-free chocolate chips (optional)

Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together dry ingredients: flour, baking powder, salt, and sugar.
3. Whisk together eggs, olive oil, vanilla extract, and almond extract (if using).
4. Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in nuts and chocolate chips (if using).
5. Divide the dough in half and shape each half into a long log, about 12 inches long and 2 inches wide.
6. Place the logs on the prepared baking sheet, leaving space between them.
7. Bake for 30-35 minutes or until golden brown and firm.
8. Let the logs cool slightly on the baking sheet for about 10 minutes.
9. Reduce oven temperature to 275°F (135°C).
10. Using a serrated knife, carefully slice each log diagonally into 1-inch thick slices.
11. Arrange the slices on the baking sheet cut-side up.
12. Bake for 15-20 minutes or until golden brown and crispy.
13. Let the biscotti cool completely on a wire rack before storing it in an airtight container.

Tips

• For a chewier biscotti, bake the slices for a shorter time. For a crispier biscotti, bake them for a longer time.
• You can substitute the chopped nuts with dried fruit, seeds, or spices like cinnamon or nutmeg for different flavour variations.
• Drizzle the cooled biscotti with melted dairy-free chocolate for an extra decadent touch.

httpss://youtu.be/N_FuvlkiAb0?si=djnP9r3GiZGs5fAz

Coconut Macaroons Recipe 

These light and airy cookies are made with shredded coconut, egg whites, and sugar. They’re naturally gluten-free and dairy-free, making them a great option for people with dietary restrictions. 

Here’s a delightful recipe for dairy-free coconut macaroons:

Ingredients

• 3 large egg whites
• 1/3 cup + 1 tablespoon maple syrup
• 1/2 cup full-fat coconut milk (room temperature)
• 1/8 teaspoon fine salt
• 1 1/2 cups unsweetened shredded coconut
• ¼ cup rice flour or almond flour (optional)

Instructions

1. Preheat the oven to 325°F (165 °C) and combine two baking sheets with parchment paper.
2. Combine egg whites, maple syrup, coconut milk, and salt in a heatproof bowl. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly until the mixture is warm and frothy, about 5 minutes.
3. Remove from heat and whisk in the shredded coconut and rice flour (if using) until well combined.
4. Using a spoon or ice cream scoop, drop heaping tablespoons of batter onto the prepared baking sheets, leaving space between them.
5. Bake for 25-30 minutes or until golden brown around the edges and slightly firm to the touch.
6. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips

• For a chewier macaroon, bake for 20-25 minutes. For a crispier macaroon, bake for 30-35 minutes.
• Before adding them to the batter, you can toast the coconut flakes for a deeper flavour.
• Feel free to add other mix-ins like chopped nuts, dried fruit, or chocolate chips.

Chocolate Crinkle Dairy-Free Cookies Recipe 

These rich and decadent cookies are crackly on the outside and gooey on the inside. They’re made with cocoa powder and powdered sugar and are sure to satisfy your chocolate cravings.

Here’s an amazing recipe for you:

Ingredients

Dry:

• 1 cup all-purpose flour (can substitute with gluten-free flour blend for GF option)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet:

• 1/2 cup coconut oil, melted and cooled
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Coating:

• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together melted coconut oil and sugars until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Chill the dough in the refrigerator for at least 30 minutes or until firm. This will help the cookies hold their shape when baking.
6. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between them.
7. Roll each ball of dough in the powdered sugar, coating it completely.
8. Bake for 10-12 minutes or until the edges are set and the centres are slightly soft. Don’t overbake, as the cookies will continue to firm up as they cool.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

• For chewier cookies, bake for 8–10 minutes. For crispier cookies, bake for 12-14 minutes.
• You can use any dairy-free chocolate chip you choose.
• Add a tablespoon of coconut milk or maple syrup if the dough feels too dry.

Oatmeal Raisin Dairy-Free Cookies Recipe 

These classic cookies are a healthy and delicious snack. They’re made with oats, raisins, and spices and are naturally dairy-free.

Ingredients

Dry:

• 1 1/2 cups all-purpose flour (substitute with a gluten-free flour blend for GF option)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)

Wet:

• 1/2 cup melted coconut oil, cooled slightly
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free milk (use almond, oat, etc.)

Mix-ins:

• 1 1/2 cups rolled oats (old-fashioned or quick oats)
• 1 cup raisins (golden raisins or chopped dates for a twist)
• 1/2 cup chopped nuts (optional; walnuts, pecans, or almonds work well)

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg (if using).
3. In a large bowl, cream together melted coconut oil and sugars until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Add the dairy-free milk to the wet ingredients and mix until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6. Fold in the oats, raisins, and nuts (if using).
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between them.
8. Bake for 10-12 minutes or until golden brown around the edges and slightly soft in the centre.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

• Bake for 8-10 minutes for chewier cookies. Bake for 12-14 minutes for crisper cookies.
• You can substitute the raisins with other dried fruits like cranberries, cherries, or chopped figs.
• Add a pinch of cardamom or ginger for a different flavour twist.

httpss://youtu.be/Hobi9J9fRnA?si=ScmZZKlnEqnj1yWZ

Thumbprint Cookies Recipe 

 These cookies are fun to make and can be filled with your favourite jam or jelly. They’re made with a simple dough that comes together quickly and easily.

Ingredients

Dry:

• 2 1/4 cups all-purpose flour (substitute with a gluten-free flour blend for GF option)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet:

• 1/2 cup softened coconut oil (or dairy-free butter)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened applesauce

Filling:

• 1/3 cup of your favourite dairy-free jam or preserves (raspberry, cherry, and apricot are all great options)

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together dry ingredients: flour, baking soda, and salt.
3. In a large bowl, cream soften coconut oil and sugars together until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Add the applesauce to the wet ingredients and mix until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6. Roll the dough into 1-inch balls.
7. Place the balls on the prepared baking sheet, leaving space between them.
8. Press your thumb or the back of a teaspoon into the centre of each ball to create a deep indentation.
9. Fill each indentation with a teaspoon of jam or preserves.
10. Bake for 10-12 minutes or until the edges are golden brown.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

• For chewier cookies, bake for 8-10 minutes. For crispier cookies, bake for 12-14 minutes.
• Substitute the applesauce with mashed banana or pumpkin puree for a different flavour twist.
• Sprinkle the cookies with a pinch of chopped nuts or a drizzle of melted dairy-free chocolate before baking for an extra special touch.

Snickerdoodles

These cinnamon sugar cookies are soft and chewy and melt in your mouth. They’re made with cream of tartar and vanilla extract and are a delicious treat for any occasion.

Ingredients

Dry:

• 1 ½ cups all-purpose flour (or gluten-free flour blend for GF option)
• 1 ½ teaspoons cream of tartar (if you don’t have it, you can substitute 2 teaspoons baking powder)
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet:

• ½ cup solid-state coconut oil softened (but not melted)
• ¾ cup pure cane sugar (or granulated sugar)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract

Coating:

• 3 tablespoons granulated sugar
• 1 ½ teaspoons ground cinnamon

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together dry ingredients: flour, cream of tartar (or baking powder), baking soda, and salt.
3. In a large bowl, cream soften coconut oil and sugar together until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until well combined.
4. Gradually add the dry and wet ingredients, mixing until just combined. Don’t overmix!
5. In a small bowl, stir together the coating sugar and cinnamon.
6. Roll the dough into 1-inch balls.
7. Roll each ball in the cinnamon sugar mixture, coating it completely.
8. Place the coated balls on the prepared baking sheet, leaving space between them.
9. Bake for 10-12 minutes or until golden brown around the edges.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For chewier cookies, bake for 8-10 minutes. For crisper cookies, bake for 12-14 minutes.
• You can use any type of dairy-free chocolate chip you like to make this a chocolate chip snickerdoodle variation. Simply add 1/2 cup of chocolate chips to the dough before rolling it into balls.
• To add a touch of nuttiness, use brown coconut oil instead of regular coconut oil for creaming.

Double Chocolate Brownie Cookies Recipe 

 These cookies are like a cross between a brownie and a cookie. They’re rich and fudgy and packed with chocolate flavour. They’re made with cocoa powder, chocolate chips, and espresso powder and are sure to satisfy your sweet tooth.

Ingredients

Dry:

• 1 cup all-purpose flour (or gluten-free flour blend for GF option)
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet:

• 1/2 cup melted coconut oil (plus extra for greasing)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or other dairy-free milk)

Chocolatey Goodness:

• 1/2 cup dairy-free chocolate chips (dark, milk, or a mix)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a baking sheet with coconut oil.
2. In a medium bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together melted coconut oil and sugars until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Add the almond milk to the wet ingredients and mix until incorporated.
5. Gradually add the dry and wet ingredients, mixing until just combined. Don’t overmix!
6. Fold in the chocolate chips and nuts (if using).
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between them.
8. Bake for 10-12 minutes or until the edges are set and the centres are slightly soft. Don’t overbake, as the cookies will continue to firm up as they cool.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

• For chewier cookies, bake for 8-10 minutes. For crispier cookies, bake for 12-14 minutes.
• Add a pinch of espresso powder to the batter for an extra chocolate flavour.
• Sprinkle the tops of the cookies with a pinch of sea salt before baking for a sweet and salty twist.
• You can also substitute chopped dates or dried cranberries for the nuts.

Conclusion 

With a few simple substitutions and clever ingredient choices, you can easily bake delectable cookies that are not only free of dairy but also suitable for dietary restrictions like veganism and gluten-free needs. Remember, baking is about creativity and experimentation, so feel free to personalise these recipes and discover your own perfect dairy-free cookie creations.

So, step into your kitchen, preheat your oven, and embark on a delightful journey of dairy-free baking. Share your delicious treats with loved ones, spread the joy of inclusivity, and prove that sometimes, the best cookies come with a twist!

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