When it comes to baking, cookies are always a crowd-pleaser. But what if you’re lactose intolerant or simply prefer a plant-based diet? Don’t worry, we’ve got you covered! In this article, we’ll be sharing 18 delicious dairy-free cookie recipes that are perfect for every occasion – whether you’re looking for a sweet treat to enjoy with your morning coffee or a special dessert to bring to your next potluck. From classic flavors like chocolate chip and peanut butter to more unique options like coconut sugar and matcha green tea, we’ve got a recipe to satisfy any craving.
Classic Dairy-Free Chocolate Chip Cookies
A classic favorite gets a dairy-free twist! These chewy cookies are perfect for satisfying your sweet tooth without compromising on flavor.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 2 teaspoons vanilla extract
– 1 and 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semisweet dairy-free chocolate chips (such as Enjoy Life)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Stir in the dairy-free chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Vegan Oatmeal Raisin Cookies
These chewy cookies are packed with the goodness of rolled oats and sweet raisins, perfect for a snack or dessert. With no animal products in sight, they’re a great option for vegans and those looking for a healthier treat.
Ingredients:
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1 egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 1 teaspoon vanilla extract
– 1/2 cup raisins
– 1/2 teaspoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the sugar and vegan butter until light and fluffy.
3. Add the egg replacement, vanilla extract, and mix until well combined.
4. Stir in the oats, raisins, baking soda, and salt.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Dairy-Free Peanut Butter Cookies
Say goodbye to dairy-based peanut butter cookies and hello to these rich and chewy treats made with creamy non-dairy goodness!
Ingredients:
– 1 cup creamy peanut butter (make sure it’s free from dairy)
– 1/2 cup vegan butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 egg replacement (such as flaxseed or chia seed mixed with water)
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together peanut butter and vegan butter until smooth.
3. Gradually add sugars and mix until combined.
4. Add egg replacement, vanilla extract, and mix well.
5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Gluten-Free Almond Flour Cookies
These chewy cookies are a perfect treat for those with gluten intolerance or sensitivity. Made with almond flour, they’re also low in carbohydrates and rich in protein.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. Add softened butter and mix until the dough comes together in a ball.
4. Beat in egg and vanilla extract until well combined.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Chewy Coconut Sugar Cookies
These soft-baked cookies are a delightful twist on classic sugar cookies, with the added richness of coconut and a hint of tropical flavor. Perfect for snacking or as a sweet treat to share.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup coconut sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the dry ingredients, then fold in shredded coconut.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Dairy-Free Snickerdoodles
These classic cookies get a dairy-free makeover, using almond milk and vegan butter to create a tender, snappy treat that’s perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup almond milk
– 1/4 cup vegan butter (softened), plus more for greasing the baking sheet
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a large bowl, whisk together flour, almond milk, sugar, brown sugar, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
3. Add the softened vegan butter and mix until combined.
4. Roll dough into balls, about 1 inch in diameter. Place on prepared baking sheet, leaving space between each cookie.
5. Bake for 10-12 minutes or until edges are set.
Cooking Time: 10-12 minutes
Vegan Double Chocolate Cookies
Vegan Double Chocolate Cookies Recipe
Satisfy your sweet tooth with these rich and fudgy vegan double chocolate cookies. Made with wholesome ingredients, these treats are perfect for a quick dessert or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup sugar
– 1/4 cup maple syrup
– 1/2 cup vegan butter (melted), plus more for greasing the baking sheet
– 2 large eggs, replaced by: 2 flax eggs*
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup semisweet chocolate chips
– Optional: chopped nuts or espresso powder for added texture and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, maple syrup, and salt.
3. In a large bowl, combine melted vegan butter, flax eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
Cooking Time: 10-12 minutes
Yield: About 24 cookies
Healthy Banana Oat Cookies
Moist and flavorful, these cookies are a perfect blend of healthy and delicious. Made with ripe bananas and rolled oats, they’re a great snack for kids and adults alike.
Ingredients:
– 3 ripe bananas, mashed
– 1/2 cup rolled oats
– 1/4 cup honey
– 1/4 cup almond butter
– 1 egg
– 1/2 teaspoon baking powder
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine mashed bananas, oats, honey, almond butter, and egg. Mix until smooth.
3. Add baking powder and salt; mix well.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart.
5. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Dairy-Free Gingerbread Cookies
These classic holiday treats get a dairy-free twist without sacrificing flavor or texture. Perfect for sharing (or not!) with friends and family.
Ingredients:
– 1 cup almond butter
– 1/2 cup coconut sugar
– 1/4 cup golden syrup
– 2 large eggs
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup all-purpose flour
– 1/4 cup crystallized ginger, finely chopped (optional)
– Dairy-free milk, for egg replacement (if needed)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together almond butter and coconut sugar until smooth.
3. Add eggs, one at a time, followed by golden syrup, ginger, baking soda, and salt. Mix well.
4. Gradually add flour and chopped crystallized ginger (if using). Mix until a dough forms.
5. Scoop tablespoon-sized balls onto the prepared baking sheet, leaving 2 inches of space between each cookie.
6. Bake for 10-12 minutes or until edges are set.
Cooking Time: 10-12 minutes
Yield: Approximately 24 cookies
Vegan Pumpkin Spice Cookies
These chewy cookies are infused with the warm spices of pumpkin pie and a hint of maple syrup, making them a perfect treat for fall. With just a few simple ingredients, you can whip up a batch in no time.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1/2 cup granulated sugar
– 1/4 cup maple syrup
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/2 cup canned pumpkin puree
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, flour, sugar, and spice.
3. In a separate bowl, cream together vegan butter and maple syrup.
4. Add apple cider vinegar and pumpkin puree to the wet ingredients; mix until smooth.
5. Combine wet and dry ingredients; stir until a dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Flourless Peanut Butter Blossoms
These bite-sized cookies are a twist on the classic peanut butter blossom recipe, without the need for flour. The result is a chewy, peanut-buttery cookie with a sweet and salty Hershey’s Kiss center.
Ingredients:
– 1 cup creamy peanut butter
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– Salt to taste
– Hershey’s Kisses, unwrapped
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine peanut butter, granulated sugar, and brown sugar. Beat until smooth.
3. Beat in the egg and vanilla extract. Stir in salt.
4. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving 2 inches (5 cm) between each cookie.
5. Bake for 10-12 minutes or until edges are set and centers are slightly puffed.
6. Remove from oven and immediately press a Hershey’s Kiss into the center of each cookie.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 10-12 minutes
Dairy-Free Lemon Shortbread Cookies
Brighten up your day with these buttery, citrusy shortbread cookies that just happen to be dairy-free! Using a combination of plant-based fats and lemon zest, you’ll be surprised at how close they are to their traditional counterparts.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsalted vegan butter (such as Earth Balance), softened
– 1/4 cup confectioners’ sugar
– 2 tablespoons lemon juice
– 1 teaspoon grated lemon zest
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened vegan butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in lemon juice, zest, and salt.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches of space between each cookie.
6. Bake for 18-20 minutes, or until edges are lightly golden.
Yield: About 24 cookies
Vegan Maple Walnut Cookies
Satisfy your sweet tooth with these soft and chewy vegan maple walnut cookies, perfect for a snack or dessert. Made with wholesome ingredients and natural sweetness, they’re a delicious treat that’s easy to make.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup maple syrup
– 1/4 cup vegan butter (melted)
– 1 egg replacement (e.g. flax or chia eggs or Ener-G Egg Replacer)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts
– Optional: sea salt for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, maple syrup, and melted vegan butter until well combined.
3. Add egg replacement, vanilla extract, baking soda, and salt. Mix until smooth.
4. Fold in chopped walnuts.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Chocolate Avocado Cookies
Take your cookie game to the next level with these decadent treats that combine the creaminess of avocados with the richness of dark chocolate. Perfect for satisfying any sweet tooth!
Ingredients:
– 3 ripe avocados, mashed
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs and vanilla extract.
4. Add mashed avocado, flour, cocoa powder, and salt; mix until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until edges are set.
Cooking Time: 12-15 minutes
Dairy-Free Sugar-Free Date Cookies
These chewy cookies are a game-changer for those with dietary restrictions or preferences. Made with wholesome ingredients and natural sweeteners, they’re perfect for a snack or dessert.
Ingredients:
– 1 cup pitted dates
– 1/2 cup coconut sugar
– 1/4 cup almond butter
– 1/4 cup coconut oil
– 1 egg replacement (e.g., flaxseed or chia seeds mixed with water)
– 1 teaspoon vanilla extract
– 1 1/2 cups oat flour
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a blender or food processor, blend dates and coconut sugar until smooth.
3. Add almond butter, coconut oil, egg replacement, and vanilla extract. Blend until well combined.
4. Gradually add oat flour and salt. Mix until a dough forms.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Vegan Matcha Green Tea Cookies
Experience the subtle bitterness of matcha green tea in a sweet and crumbly cookie form. These vegan treats are perfect for a relaxing afternoon with a cup of green tea.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup unsalted vegan butter, softened
– 2 teaspoons matcha powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– Pinch of salt
– Optional: chopped nuts or sesame seeds for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, and matcha powder.
3. In a separate bowl, cream together vegan butter and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Almond Butter Chocolate Crinkle Cookies
These soft-baked cookies combine the nutty flavor of almond butter with the richness of dark chocolate, all wrapped up in a crinkly package. Perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 3/4 cup creamy almond butter
– 1/2 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and almond butter until smooth.
3. Gradually add sugars; beat until combined.
4. Beat in eggs and vanilla extract.
5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are set.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Dairy-Free Cinnamon Roll Cookies
These soft and chewy cookies are infused with the warmth of cinnamon and the comfort of sweet, gooey drizzle. Perfect for satisfying your cravings while sticking to a dairy-free diet.
Ingredients:
– 1 cup almond butter
– 1/2 cup coconut sugar
– 1/4 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup dairy-free chocolate chips (such as Enjoy Life)
– 2 tablespoons cinnamon sugar (a mixture of granulated sugar and cinnamon)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together almond butter and sugars until smooth.
3. Beat in the egg and vanilla extract.
4. Gradually add flour, baking soda, and salt. Mix until a dough forms.
5. Fold in dairy-free chocolate chips.
6. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes.
7. Place on prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until lightly golden.
9. While warm, drizzle with cinnamon sugar mixture.
Cooking Time: 12-14 minutes
Summary
Indulge in these 18 scrumptious dairy-free cookie recipes, perfect for any occasion. From classic chocolate chip to unique flavor combinations like matcha green tea and almond butter crinkle, there’s something for everyone. Discover delicious vegan options like oatmeal raisin, peanut butter, and pumpkin spice cookies. Plus, gluten-free and sugar-free alternatives make these treats accessible to all dietary needs. With a variety of textures and flavors, you’ll never get bored with this collection of dairy-free cookie recipes. Treat yourself or share with friends and family – either way, these tasty cookies are sure to please!
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