Vegan Dairy-Free Cookie Recipes

Indulge Guilt-Free: 10 Irresistible Vegan Dairy-Free Cookie Recipes

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Updated on May 12, 2024

In the quest for delectable vegan delights, finding the perfect dairy-free cookie recipe can seem as elusive as spotting a unicorn in a dense forest. However, amidst the culinary landscape, there exists a treasure trove of delightful options awaiting discovery.

In this blog post, we embark together on a culinary voyage to explore a curated collection of delightful vegan, dairy-free cookie recipes. Prepare your taste buds for an epicurean adventure as we dispel misconceptions surrounding vegan treats and delve into a world of decadent, ethically-minded delights.

When it comes to homemade vegan dairy-free cookies, the options are abundant and delicious. Here are some of the best recipes that will satisfy your sweet tooth without compromising on taste or health:

Classic Chocolate Chip Cookies

Vegan Dairy-Free Cookie Recipes

A timeless favourite, vegan chocolate chip cookies are a crowd-pleaser. Substitute dairy butter with vegan butter or coconut oil, and use dairy-free chocolate chips for a decadent treat.

Ingredients

  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened almond milk (or any plant-based milk)
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the vanilla extract and almond milk to the creamed mixture and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
  7. Using a spoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet, leaving a few inches of space between each cookie.
  8. Gently flatten each cookie dough ball with the palm of your hand.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these vegan dairy-free classic chocolate chip cookies with a glass of plant-based milk to dunk them in for the ultimate cookie-n-milk experience.

Oatmeal Raisin Cookies

Vegan Dairy-Free Cookie Recipes

Packed with wholesome oats and sweet raisins, these cookies are both hearty and satisfying. Simply swap out dairy butter for a vegan alternative, and you’re good to go.

Ingredients

  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 and 1/2 cups old-fashioned rolled oats
  • 3/4 cup raisins

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, prepare the flax egg by whisking together the ground flaxseed meal and water. Set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the prepared flax egg and vanilla extract to the creamed mixture and mix until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  7. Fold in the old-fashioned rolled oats and raisins until evenly distributed throughout the dough.
  8. Using a spoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet, leaving a few inches of space between each cookie.
  9. Gently flatten each cookie dough ball with the palm of your hand.
  10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
  11. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious vegan, dairy-free oatmeal raisin cookies with a cup of tea or your favourite dairy-free beverage! I recommend soy milk, but if you are following a soy-free diet, there are many options out there for you.

Peanut Butter Cookies

Vegan Dairy-Free Cookie Recipes

Rich and nutty, vegan peanut butter cookies are a delight for peanut butter lovers. Use creamy peanut butter, plant-based milk, and dairy-free butter for a perfectly soft and chewy texture.

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup vegan butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, prepare the flax egg by whisking together the ground flaxseed meal and water. Set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, cream together the creamy peanut butter, softened vegan butter, brown sugar, and granulated sugar until smooth and creamy.
  4. Add the prepared flax egg and vanilla extract to the creamed mixture and mix until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  7. Using a spoon or cookie scoop, portion out the dough and roll into balls. Place onto the prepared baking sheet, leaving a few inches of space between each cookie.
  8. Use a fork to flatten each cookie dough ball, creating a crisscross pattern on top.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Coconut Macaroons

Vegan Dairy-Free Cookie Recipes

For a tropical twist, try making vegan coconut macaroons (not macarons; we have a separate dairy-free recipe for these!). It is an extremely easy recipe to make with a few ingredients. These sweet and chewy cookies are made with shredded coconut, aquafaba (chickpea brine), sugar, and vanilla extract.

Ingredients

  • 3 cups shredded coconut (unsweetened)
  • 3/4 cup aquafaba (liquid from a can of chickpeas)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine the shredded coconut, granulated sugar, vanilla extract, and salt. Mix well to combine.
  3. In a separate mixing bowl, beat the aquafaba (chickpea brine) using a hand mixer or stand mixer until stiff peaks form. This may take 5-10 minutes.
  4. Gently fold the beaten aquafaba into the coconut mixture until well combined.
  5. Using a spoon or cookie scoop, portion out the coconut mixture and drop it onto the prepared baking sheet, spacing them about 1 inch apart.
  6. Use your fingers or the back of a spoon to shape the mixture into compact mounds.
  7. Bake in the preheated oven for 20-25 minutes or until the macaroons are lightly golden brown on the outside.
  8. Remove from the oven and allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious vegan dairy-free coconut macaroons as a sweet snack or dessert, paired with a hot cup of tea or a side of dairy-free melted chocolate to dip them in.

Almond Butter Cookies

Vegan Dairy-Free Cookie Recipes

I personally love almonds so much. Whether they’re toasted, mushed into a beautiful, silky butter, or topped with spices, you better know that I will be consuming these nuts in any form. With their rich, nutty flavour, almond butter cookies are a delightful alternative to traditional peanut butter cookies if you want a vegan, dairy-free cookie treat but are sick of the peanut-ty flavour.

Ingredients

  • 1 cup almond butter (creamy or crunchy)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: sliced almonds for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, prepare the flax egg by whisking together the ground flaxseed meal and water. Set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, combine the almond butter, granulated sugar, brown sugar, prepared flax egg, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the baking soda and salt. Gradually add this mixture to the almond butter mixture, stirring until a dough forms.
  5. Using a spoon or cookie scoop, portion out the dough and roll into balls. Place onto the prepared baking sheet, leaving a few inches of space between each cookie.
  6. Optional: gently press a few sliced almonds onto the top of each cookie for added decoration and flavour.
  7. Use a fork to flatten each cookie dough ball slightly, creating a crisscross pattern on top.
  8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
  9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious vegan dairy-free almond butter cookies with a cup of herbal tea or your favourite dairy-free chai latte! They are also perfect with some delicious dairy-free iced coffee in the summer. If you really want to complete the summery vibe, though, you can have coconut water with these tasty treats.

Snickerdoodles

Vegan Dairy-Free Cookie Recipes

These soft and cinnamon-spiced cookies are a nostalgic favourite. Simply replace dairy butter with vegan butter, and you’ll have a batch of irresistible vegan snickerdoodles in no time.

Ingredients

  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a small bowl, prepare the flax egg by whisking together the ground flaxseed meal and water. Set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
  4. Add the prepared flax egg and vanilla extract to the creamed mixture and mix until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  7. In a shallow bowl, combine the granulated sugar and ground cinnamon for rolling the cookie dough.
  8. Use a spoon or cookie scoop to portion out the dough and roll it into balls.
  9. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
  10. Place the coated dough balls onto the prepared baking sheet, leaving a few inches of space between each cookie.
  11. Use the bottom of a glass to gently flatten each cookie dough ball.
  12. Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are lightly golden brown.
  13. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious vegan dairy-free snickerdoodles with a cup of robust black tea, or if you want the full fall experience, you can pair these cookies with some hot apple cider!

Shortbread Cookies

Vegan Dairy-Free Cookie Recipes

With their buttery texture and melt-in-your-mouth goodness, shortbread cookies are a delightful treat for any occasion. Use vegan butter and almond flour for a dairy-free version that’s just as delicious as the original.

Ingredients

  • 1 cup vegan butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened vegan butter and powdered sugar until smooth and creamy.
  3. Add the vanilla extract to the creamed mixture and mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
  6. Once the dough comes together, shape it into a ball and transfer it to a lightly floured surface.
  7. Roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out shapes, or simply slice the dough into squares or rectangles.
  8. Carefully transfer the cut-out cookies to the prepared baking sheet, leaving a few inches of space between each cookie.
  9. Use a fork to prick each cookie a few times to create a decorative pattern.
  10. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden brown.
  11. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Please be mindful of the baking time for the best texture for these cookies. Shortbread cookies should be lightly golden brown around the edges but still pale in the centre. This will ensure a melt-in-your-mouth texture.

I believe the best beverage to pair with this buttery goodness is some hot chocolate. A rich and creamy cup of velvety dairy-free hot chocolate alongside your buttery shortbread cookies will surely create a cosy and satisfying pairing.

Double Chocolate Cookies

Vegan Dairy-Free Cookie Recipes

What’s better than normal chocolate chip cookies? DOUBLE chocolate cookies! I know most of us like some classic chocolate chip cookies the most because of the balanced chocolate amount in them, but for those few of us (me included) who just l-o-v-e more and more chocolate, double chocolate cookies can satisfy our cravings. Indulge your chocolate cravings with these vegan double chocolate cookies made with cocoa powder, dairy-free chocolate chips, and vegan butter. Your chocolatey dreams will come true with these delights.

Ingredients

  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, prepare the flax egg by whisking together the ground flaxseed meal and water. Set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
  4. Add the prepared flax egg and vanilla extract to the creamed mixture and mix until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
  7. Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
  8. Using a spoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet, leaving a few inches of space between each cookie.
  9. Gently flatten each cookie dough ball with the palm of your hand.
  10. Bake in the preheated oven for 10-12 minutes or until the cookies are set and slightly firm to the touch.
  11. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Dunk your delicious vegan dairy-free double chocolate cookies in almond milk. Want to triple the chocolatey goodness? Pair these cookies with a dairy-free chocolate milkshake made from dairy-free and egg-free chocolate ice cream!

Ginger Molasses Cookies

Vegan Dairy-Free Cookie Recipes

Warm and spicy, vegan ginger molasses cookies are perfect for cosy evenings. Simply substitute dairy butter with vegan butter and use plant-based milk for a dairy-free version of this classic cookie.

Ingredients

  • 1/2 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional: granulated sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, prepare the flax egg by whisking together the ground flaxseed meal and water. Set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
  4. Add the molasses and prepared flax egg to the creamed mixture and mix until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable.
  7. Optional: Place some granulated sugar in a shallow bowl. Scoop out tablespoon-sized portions of dough and roll into balls. Roll each dough ball in the granulated sugar until evenly coated.
  8. Place the coated dough balls onto the prepared baking sheet, leaving a few inches of space between each cookie.
  9. Use the bottom of a glass to gently flatten each cookie dough ball.
  10. Bake in the preheated oven for 10-12 minutes or until the cookies are set and slightly firm to the touch.
  11. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

You can enjoy these cookies with a cup of tea or a dairy-free beverage, but I personally like them with a hot cup of black coffee. The boldness of the coffee beans complements the spicy-sweet flavour of the ginger molasses cookies, perfect for an afternoon snack.

Lemon Cookies

Vegan Dairy-Free Cookie Recipes

These vegan lemon cookies are a delightful treat for citrus lovers who enjoy a light and refreshing snack. Use dairy-free butter and fresh lemon zest for a burst of flavour in every bite you take.

Ingredients

  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, prepare the flax egg by whisking together the ground flaxseed meal and water. Set aside to thicken for about 5 minutes.
  3. In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
  4. Add the lemon zest, lemon juice, prepared flax egg, and vanilla extract to the creamed mixture. Mix until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  7. Scoop out tablespoon-sized portions of dough and roll into balls. Place the dough balls onto the prepared baking sheet, leaving a few inches of space between each cookie.
  8. Use the bottom of a glass to gently flatten each cookie dough ball.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Optional: Dust the cooled cookies with powdered sugar for a decorative touch.

You can pair these zesty cookies best with iced tea for the ultimate summer duo. I personally like them with some iced coffee (just because I’m a coffee person), but honestly, you can pair them with any dairy-free beverage you like. Be it coconut water, a good cup of black tea, or ginger tea, these cookies will make you look forward to your afternoon snack!

Baking Tips for the Best Vegan Dairy-Free Cookies

Vegan Dairy-Free Cookie Recipes

To ensure the best outcome for these recipes, here are some baking tips to consider for delicious vegan and dairy-free cookies.

Choose High-Quality Ingredients

Use high-quality vegan and dairy-free ingredients, including vegan butter, non-dairy milk, and dairy-free chocolate chips, to ensure the best flavour and texture in your cookies.

Use Room Temperature Ingredients

Make sure your vegan butter and any other ingredients like flax eggs or non-dairy milk are at room temperature before using them in your cookie dough. Room-temperature ingredients will blend together more easily, resulting in a smoother and more uniform cookie dough.

Cream Butter and Sugar Well

Creaming together the vegan butter and sugar until light and fluffy is essential for achieving the right texture in your cookies. This step helps incorporate air into the dough, resulting in cookies that are soft and tender.

Don’t Overmix the Dough

Mix your cookie dough until just combined. Overmixing can lead to tough cookies. Once the ingredients are incorporated, stop mixing to avoid overworking the dough.

Chill the Dough

If your cookie dough is too soft or sticky, chill it in the refrigerator for about 30 minutes before scooping and baking. Chilling the dough helps prevent the cookies from spreading too much during baking and results in thicker, chewier cookies.

Preheat Your Oven

Make sure your oven is fully preheated before baking your cookies. This ensures that the cookies will bake evenly and prevents them from spreading too much in the oven.

Use Parchment Paper or Silicone Baking Mats

Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure easy cleanup.

Bake in Batches

Avoid overcrowding your baking sheet by baking your cookies in batches. Leave enough space between each cookie to allow for spreading during baking.

Rotate the Baking Sheets

For even baking, rotate your baking sheets halfway through the baking time. This helps ensure that all of the cookies bake evenly and brown evenly.

Cool on the Baking Sheet

Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart when they are still warm and soft.

By following these baking tips, you can create delicious vegan dairy-free cookies that are sure to impress! Whether you’re making chocolate chip cookies, oatmeal cookies, or any other variety, these tips will help you achieve the perfect texture and flavour in your cookies every time.

With these delicious recipes, you can enjoy homemade vegan dairy-free cookies that are not only tasty but also compassionate and cruelty-free. Remember! You don’t have to compromise the taste of your favourite cookies just because you decide to follow a certain diet or lifestyle, so enjoy these cookie recipes to the fullest, and happy baking!

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