Looking for dairy-free treats that don’t skimp on flavor? You’re in the right place! Whether you’re baking for a special occasion or just craving something sweet, these 18 delicious cookie recipes prove that going dairy-free doesn’t mean sacrificing taste. From classic chocolate chip to festive holiday options, there’s a perfect cookie here for every moment. Let’s dive into these irresistible treats!
Classic Dairy-Free Chocolate Chip Cookies
Meticulously crafted for those seeking indulgence without compromise, these dairy-free chocolate chip cookies deliver the nostalgic comfort of a classic with a thoughtful twist. They achieve a perfect balance of crisp edges and chewy centers, using plant-based ingredients that maintain the rich, buttery flavor and tender crumb we all cherish. Whether you’re accommodating dietary preferences or simply exploring new culinary horizons, this recipe promises to become a cherished staple in your baking repertoire.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Dry Ingredients:
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
For the Wet Ingredients:
– 1 cup vegan butter, softened to room temperature (about 68°F)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 teaspoons pure vanilla extract
– 2 large flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes)
For the Mix-Ins:
– 2 cups dairy-free chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened vegan butter, granulated sugar, and packed light brown sugar for 2–3 minutes, until light and fluffy.
4. Add the pure vanilla extract and prepared flax eggs to the butter mixture, mixing on low speed just until incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a cohesive dough forms, being careful not to overmix.
6. Gently fold in the dairy-free chocolate chips with a spatula until evenly distributed throughout the dough.
7. Using a 1.5-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are golden brown and the centers appear slightly underdone.
9. Remove the baking sheet from the oven and let the cookies cool directly on the sheet for 5 minutes to set.
10. Transfer the cookies to a wire rack to cool completely for about 20 minutes.
These cookies emerge with a delightful contrast of crisp, caramelized edges and a soft, chewy center that melts with each bite. The dairy-free chocolate chips provide rich, melty pockets of sweetness, perfectly complementing the deep, buttery notes from the vegan butter and brown sugar. Try serving them slightly warm with a scoop of dairy-free vanilla ice cream for an elevated dessert, or enjoy them as a satisfying afternoon treat alongside a cup of coffee.
Vegan Oatmeal Raisin Cookies
Fragrant with warm cinnamon and studded with plump raisins, these vegan oatmeal raisin cookies offer a nostalgic treat that’s both wholesome and indulgent. Crafted with pantry staples, they bake up soft and chewy with just the right hint of sweetness, perfect for holiday gatherings or a cozy afternoon snack. Each bite delivers the comforting essence of classic cookies, reimagined with plant-based simplicity.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Wet Mixture:
– 1 cup vegan butter, softened to room temperature
– 1 cup packed light brown sugar
– ¼ cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
For the Dry Mixture:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
For the Add-Ins:
– 3 cups old-fashioned rolled oats
– 1 cup raisins
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream the vegan butter, brown sugar, and granulated sugar together for 2–3 minutes until light and fluffy.
3. Add the vanilla extract and prepared flax egg to the butter mixture, mixing on low speed just until combined.
4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms, being careful not to overmix.
6. Fold in the rolled oats and raisins with a spatula until fully incorporated, ensuring the raisins are evenly dispersed.
7. Using a cookie scoop or tablespoon, portion the dough into 24 balls, each about 1 ½ inches in diameter, and place them 2 inches apart on the prepared baking sheets.
8. Gently flatten each dough ball slightly with the palm of your hand to about ½-inch thickness for even baking.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, rotating the sheet halfway through, until the edges are golden brown but the centers remain soft.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Velvety and tender, these cookies boast a delightful chew from the oats and bursts of sweetness from the raisins. Serve them warm with a glass of almond milk for a classic pairing, or crumble them over dairy-free ice cream for an elegant dessert twist.
Dairy-Free Peanut Butter Cookies
Kindly imagine a cookie that marries the nostalgic comfort of childhood with sophisticated dairy-free elegance—these peanut butter delights achieve just that. Crafted with simple pantry staples, they offer a rich, nutty depth and tender crumb that will satisfy both traditional cookie lovers and those avoiding dairy. Perfect for holiday gatherings or everyday indulgence, this recipe transforms humble ingredients into something truly special.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ teaspoon baking soda
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and well-blended.
3. Add ½ teaspoon baking soda and ¼ teaspoon salt to the mixture, stirring gently to incorporate evenly without overmixing, which helps maintain a tender texture.
4. Scoop the dough by rounded tablespoons and roll into 1-inch balls, placing them 2 inches apart on the prepared baking sheets.
5. Use a fork to press each ball gently in a crisscross pattern, flattening to about ½-inch thickness for even baking and that classic peanut butter cookie look.
6. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden and the centers appear set but still soft—avoid overbaking to keep them chewy.
7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely.
Marvel at the cookies’ delicate crisp edges giving way to a soft, melt-in-your-mouth center, with the pure peanut butter flavor shining through in every bite. For a creative twist, try drizzling them with melted dairy-free chocolate or sprinkling with coarse sea salt before baking to enhance their nutty sweetness.
Gluten-Free Almond Flour Cookies
Heralding a new era of holiday baking, these gluten-free almond flour cookies offer a delicate, buttery texture and a subtly nutty flavor that rivals traditional recipes. Perfect for festive gatherings or a quiet afternoon treat, they require minimal effort yet yield sophisticated results that will impress even the most discerning palates.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the cookie dough:
– 2 cups almond flour
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
For finishing:
– 1/4 cup powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating on low speed just until incorporated, about 30 seconds.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms, which should take about 1 minute.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms, placing them 2 inches apart on the prepared baking sheets.
7. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden and the centers are set but still soft.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack.
9. Once completely cooled, sift powdered sugar over the cookies for a delicate, snowy finish.
Just out of the oven, these cookies boast a crisp edge that gives way to a tender, melt-in-your-mouth center, with the almond flour imparting a rich, toasty nuance. For an elegant twist, serve them alongside a dollop of whipped cream and fresh berries, or drizzle with dark chocolate for a decadent holiday presentation.
Chewy Coconut Sugar Cookies
Yielded from a simple yet thoughtful blend of pantry staples, these Chewy Coconut Sugar Cookies offer a refined twist on a classic treat, where the deep, caramel-like notes of coconut sugar meld with toasted coconut flakes for a sophisticated, comforting bite. Perfect for holiday gatherings or a quiet afternoon with tea, each cookie boasts a tender interior and crisp edges, achieving that ideal chewy texture that cookie enthusiasts cherish. Their understated elegance makes them a versatile addition to any dessert table, equally delightful on their own or dressed up with a drizzle of dark chocolate.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Cookie Dough
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened to room temperature (68°F)
– 1 1/2 cups coconut sugar
– 1 large egg, at room temperature
– 2 teaspoons pure vanilla extract
For the Coconut Topping
– 1 cup sweetened shredded coconut
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, and salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and coconut sugar for 3 minutes, until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, beating on low speed just until incorporated, about 30 seconds.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, being careful not to overmix.
6. Place the shredded coconut in a shallow dish for coating.
7. Scoop 1 1/2 tablespoons of dough, roll it into a ball between your palms, and gently press it into the coconut to coat one side.
8. Place each dough ball coconut-side up on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are golden brown and the centers appear set but soft.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Here, the cookies emerge with a delightful chewiness, thanks to the moisture-retaining properties of coconut sugar, while the toasted coconut adds a subtle crunch and nutty aroma. For a creative presentation, serve them stacked with a dusting of powdered sugar or alongside a scoop of vanilla bean ice cream for an indulgent dessert pairing.
Dairy-Free Snickerdoodles
Elegant yet approachable, dairy-free snickerdoodles offer a nostalgic treat reimagined for modern sensibilities, with their signature crackled tops and warm cinnamon-sugar coating that melts into a tender, chewy center. These cookies prove that indulgence need not compromise dietary preferences, delivering the classic comfort of a beloved American cookie without a hint of dairy. Perfect for holiday gatherings or a cozy afternoon, they bake up with a delightful balance of sweetness and spice, inviting everyone to the table.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
- 1 cup granulated sugar
- ½ cup coconut oil, solid at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the cinnamon-sugar coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup granulated sugar and ½ cup solid coconut oil using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add 2 large eggs and 1 teaspoon vanilla extract to the bowl, mixing on low speed until fully incorporated, about 1 minute.
- In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms, being careful not to overmix to avoid tough cookies.
- In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
- Scoop the dough into 1-tablespoon portions and roll each into a smooth ball between your palms.
- Roll each dough ball in the cinnamon-sugar mixture until fully coated, then place them 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time in the preheated oven for 8-10 minutes, until the edges are lightly golden and the tops have developed characteristic cracks.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, as they will firm up while cooling for a perfect chewy texture.
Kneaded with care, these snickerdoodles emerge from the oven with a soft, pillowy interior that yields to a slight crispness at the edges, all wrapped in a fragrant cinnamon-sugar crust. For a creative twist, serve them warm alongside a scoop of dairy-free vanilla ice cream, or crumble them over a bowl of spiced apple compote to elevate a simple dessert into something truly memorable.
Vegan Double Chocolate Cookies
Fusing rich cocoa notes with a tender crumb, these vegan double chocolate cookies offer a sophisticated twist on a classic treat, perfect for holiday gatherings or an elegant afternoon indulgence. Crafted with plant-based ingredients, they deliver deep chocolate flavor without compromise, while their crisp edges and fudgy centers create a delightful textural contrast. Each bite reveals a harmonious balance of bittersweet chocolate and subtle sweetness, making them an irresistible addition to any dessert table.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp fine sea salt
For the wet mixture:
– 1 cup vegan butter, softened to room temperature (68–72°F)
– 1 cup granulated sugar
– ¾ cup packed light brown sugar
– ¼ cup unsweetened applesauce
– 2 tsp pure vanilla extract
For finishing:
– 1 cup vegan dark chocolate chips
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, unsweetened cocoa powder, baking soda, and fine sea salt until fully combined and no lumps remain.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the vegan butter, granulated sugar, and light brown sugar for 2–3 minutes until light and fluffy, which incorporates air for a tender texture.
4. Add the unsweetened applesauce and pure vanilla extract to the butter-sugar mixture, mixing on low speed just until incorporated, about 30 seconds.
5. Gradually add the dry mixture to the wet mixture, mixing on low speed until a cohesive dough forms, being careful not to overmix to avoid toughness.
6. Fold in the vegan dark chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop 1½-tablespoon portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are set and the centers appear slightly soft but not wet.
9. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Delightfully rich and decadent, these cookies boast a crisp exterior that gives way to a moist, fudgy interior, with melted chocolate chips adding bursts of intense flavor. Serve them warm with a drizzle of dairy-free caramel or alongside a scoop of vanilla bean ice cream for an elevated dessert experience.
Healthy Banana Oat Cookies
Nestled between the holiday indulgence and New Year’s resolutions, these Healthy Banana Oat Cookies offer a moment of wholesome, guilt-free delight. Perfectly chewy and naturally sweetened, they transform overripe bananas and pantry staples into a simple, satisfying treat that feels both nourishing and celebratory.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Cookie Base
– 2 large ripe bananas, mashed (about 1 cup)
– 1 ½ cups old-fashioned rolled oats
– ¼ cup creamy natural peanut butter
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
For Mix-Ins (Optional)
– ¼ cup dark chocolate chips
– 2 tablespoons chopped walnuts
Instructions
1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, thoroughly mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas and stir vigorously with a spatula until the mixture is completely combined and glossy.
4. Tip: Using very ripe, spotted bananas will provide the deepest natural sweetness, reducing the need for added sugar.
5. Sprinkle the rolled oats, cinnamon, and a pinch of salt (if using unsalted peanut butter) over the wet ingredients.
6. Fold the dry ingredients into the wet mixture using the spatula until a thick, cohesive dough forms and no dry oats are visible.
7. Gently fold in the chocolate chips and chopped walnuts, if using, until they are evenly distributed throughout the dough.
8. Tip: For uniform cookies that bake evenly, use a 1.5-tablespoon cookie scoop or a rounded tablespoon to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Lightly flatten each portion of dough with the back of a spoon or your fingers to about a ½-inch thickness.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden brown.
11. Tip: The cookies will be very soft when hot; allow them to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
12. Serve the cookies once they have cooled to room temperature for the best texture.
Slightly crisp at the edges with a delightfully soft, chewy center, these cookies deliver a comforting flavor of caramelized banana and warm cinnamon. Enjoy them as a quick breakfast with a cup of coffee or crumble them over morning yogurt for added texture; they also store beautifully in an airtight container for up to five days, making them a perfect make-ahead snack.
Dairy-Free Gingerbread Cookies
Zestful and aromatic, these dairy-free gingerbread cookies capture the essence of the season with a warm, spicy blend of molasses and ginger. Perfectly crisp yet tender, they offer a delightful treat for those avoiding dairy, without compromising on the classic holiday flavor. Crafted with care, each cookie is a testament to simple, wholesome ingredients coming together in festive harmony.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the Dough
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/4 tsp ground cloves
For the Wet Ingredients
– 3/4 cup dairy-free butter (such as vegan butter), softened to room temperature
– 3/4 cup packed brown sugar
– 1/4 cup molasses
– 1 large egg, at room temperature
For Rolling and Decorating
– 1/4 cup granulated sugar, for rolling
Instructions
1. Preheat your oven to 350°F (175°C) 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 until fully combined; set aside.
3. In a large bowl, use an electric mixer on medium speed to beat the dairy-free butter and brown sugar together for 2–3 minutes, until light and fluffy.
4. Add the molasses and egg to the butter mixture, and beat on low speed for 1 minute until just incorporated, scraping down the sides of the bowl as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no streaks of flour remain; avoid overmixing to keep the cookies tender.
6. Place the granulated sugar in a small bowl, then scoop 1-tablespoon portions of dough, roll them into balls, and coat each ball evenly in the sugar.
7. Arrange the dough balls 2 inches apart on the prepared baking sheets, and gently flatten each with the bottom of a glass to about 1/4-inch thickness for even baking.
8. Bake one sheet at a time in the preheated oven for 8–10 minutes, until the edges are set and lightly golden but the centers are still soft; the cookies will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
Subtly spiced and wonderfully chewy, these cookies boast a rich molasses depth that pairs beautifully with a cup of hot tea or coffee. For a festive touch, drizzle them with a simple dairy-free icing or serve alongside seasonal fruit compotes to elevate your holiday spread.
Vegan Pumpkin Spice Cookies
Warm, spiced aromas of cinnamon, nutmeg, and ginger fill the kitchen as these vegan pumpkin spice cookies bake, transforming simple pantry staples into a festive treat that captures the cozy essence of the season. Their soft, cake-like texture and rich flavor make them an irresistible offering for holiday gatherings or a quiet afternoon with a cup of tea. Crafted without dairy or eggs, they are a delightful indulgence that welcomes everyone to the table.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Wet Ingredients:
– 1 cup canned pumpkin puree
– ¾ cup granulated sugar
– ½ cup coconut oil, melted and cooled slightly
– 1 teaspoon vanilla extract
For the Dry Ingredients:
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
For Rolling:
– ¼ cup granulated sugar
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, ¾ cup granulated sugar, melted coconut oil, and vanilla extract until smooth and fully combined.
3. In a separate medium bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to ensure even distribution and prevent lumps.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until no flour streaks remain; avoid overmixing to keep the cookies tender.
5. Place the ¼ cup granulated sugar for rolling in a small, shallow bowl.
6. Using a tablespoon or a small cookie scoop, portion the dough into 24 equal balls, each about 1 inch in diameter.
7. Roll each dough ball in the granulated sugar until lightly coated on all sides, which will create a delicate, crackly crust as they bake.
8. Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops spring back lightly when touched; the cookies will firm up as they cool.
10. Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
Kissed with a sparkly sugar coating, these cookies emerge with a soft, pillowy interior that melts in your mouth, infused with the warm, aromatic blend of pumpkin and spices. Their subtly sweet flavor deepens after a day, making them perfect for make-ahead holiday platters or gifting in decorative tins. For an elegant twist, serve them slightly warm with a dollop of dairy-free whipped cream or alongside a spiced chai latte.
Flourless Peanut Butter Blossoms
Crafted for those seeking a gluten-free indulgence, these Flourless Peanut Butter Blossoms offer a sophisticated twist on a classic cookie. Combining rich, nutty flavors with a tender, melt-in-your-mouth texture, they are elegantly crowned with a chocolate kiss for a festive finish. Perfect for holiday gatherings or a refined afternoon treat, they require no flour yet deliver impressive depth and satisfaction.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
For finishing:
– 24 milk chocolate kisses, unwrapped
– 1/4 cup granulated sugar (for rolling)
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda using a spatula until a uniform dough forms.
3. Place 1/4 cup granulated sugar in a small bowl for rolling.
4. Scoop 1 tablespoon of dough per cookie, roll into a ball between your palms, then roll each ball in the sugar to coat lightly.
5. Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
6. Bake one sheet at a time in the preheated oven for exactly 8–10 minutes, until the edges are set and the tops develop slight cracks.
7. Remove the baking sheet from the oven and immediately press one unwrapped milk chocolate kiss into the center of each warm cookie, which helps it adhere as the cookie firms.
8. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely for about 30 minutes.
Presenting a delicate crumb that yields to a creamy peanut butter core, these blossoms balance sweetness with a hint of saltiness from the peanut butter. For a festive variation, try using dark chocolate kisses or drizzle with melted chocolate after cooling to enhance their visual appeal.
Dairy-Free Lemon Shortbread Cookies
Lusciously crisp and bright, these dairy-free lemon shortbread cookies offer a sophisticated twist on a classic treat, perfect for holiday gatherings or elegant afternoon tea. Their delicate crumb and zesty citrus notes create a refreshing balance that delights the palate with every bite. Crafted with simple, wholesome ingredients, they prove that indulgence need not compromise dietary preferences.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Cookie Dough:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup dairy-free butter (such as coconut oil-based), softened to room temperature
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– ½ teaspoon salt
For Finishing:
– 2 tablespoons granulated sugar (for sprinkling)
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the softened dairy-free butter and 1 cup granulated sugar, beating with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the fresh lemon juice, lemon zest, and vanilla extract to the butter mixture, mixing on low speed until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a cohesive dough forms, being careful not to overmix to maintain a tender texture.
6. Divide the dough into two equal portions and shape each into a log about 1½ inches in diameter, wrapping them tightly in plastic wrap.
7. Chill the dough logs in the refrigerator for at least 30 minutes to firm up, which prevents spreading during baking and enhances flavor development.
8. Remove one dough log from the refrigerator and slice it into ¼-inch thick rounds, placing them 1 inch apart on the prepared baking sheets.
9. Lightly sprinkle the tops of the cookies with the remaining 2 tablespoons of granulated sugar for a subtle sparkle and crunch.
10. Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden and the centers are set but not browned.
11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, as they will firm up as they cool.
Melt-in-your-mouth tender with a satisfying snap, these cookies boast a buttery richness from the dairy-free alternative, complemented by the vibrant, aromatic punch of lemon. For an extra flourish, serve them alongside a dollop of coconut whipped cream or dusted with powdered sugar, making them a versatile centerpiece for any dessert table.
Vegan Maple Walnut Cookies
Heralding the festive season with a touch of refined indulgence, these Vegan Maple Walnut Cookies offer a symphony of warm, comforting flavors. Crafted with pure maple syrup and toasted walnuts, each bite delivers a delicate crunch and rich, caramel-like sweetness that feels both nostalgic and elegantly modern. Perfect for holiday gatherings or a quiet afternoon treat, they embody the cozy essence of winter baking with a plant-based twist.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
For the Cookie Dough
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup vegan butter, softened to room temperature
– 3/4 cup pure maple syrup
– 1 teaspoon vanilla extract
For the Walnut Mixture
– 1 cup walnuts, chopped
– 2 tablespoons maple syrup
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, and salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened vegan butter with 3/4 cup maple syrup for 2–3 minutes, until light and fluffy, then mix in the vanilla extract.
4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms, being careful not to overmix to ensure tender cookies.
5. In a small skillet over medium heat, toast the chopped walnuts for 3–4 minutes, stirring frequently, until fragrant and lightly golden, then immediately remove from heat and toss with 2 tablespoons maple syrup to coat evenly.
6. Gently fold the maple-coated walnuts into the cookie dough until evenly distributed.
7. Using a tablespoon or small cookie scoop, portion the dough into 24 rounded balls, placing them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are set and lightly golden, rotating the sheet halfway through for even baking.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, as they will firm up as they cool.
Captivatingly crisp at the edges with a soft, chewy center, these cookies boast a deep maple aroma complemented by the nutty crunch of walnuts. Serve them warm with a drizzle of extra maple syrup for an extra indulgent touch, or pair with a cup of spiced chai to highlight their cozy, festive character.
Chocolate Avocado Cookies
Venturing beyond traditional cookie recipes, these Chocolate Avocado Cookies offer a sophisticated twist by incorporating creamy avocado for richness and a subtle, earthy undertone, while cocoa powder and dark chocolate chips deliver a decadent, fudgy flavor that’s both indulgent and surprisingly wholesome. Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Wet Ingredients:
– 1 ripe avocado, mashed (about 1/2 cup)
– 1/2 cup unsalted butter, softened at room temperature (68–72°F)
– 3/4 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 large egg, at room temperature
– 1 teaspoon pure vanilla extract
For the Dry Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon fine sea salt
For Mixing In:
– 1 cup dark chocolate chips (60–70% cacao)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the mashed avocado and softened butter using a hand mixer on medium speed for 2 minutes until smooth and creamy, which helps emulsify the fats for a tender texture.
3. Add the granulated sugar, light brown sugar, egg, and vanilla extract to the bowl, then beat on medium-high speed for 3 minutes until the mixture is light and fluffy, scraping down the sides with a spatula halfway through to ensure even incorporation.
4. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and fine sea salt until no lumps remain, which prevents overmixing later and ensures a uniform rise.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined, about 1 minute, to avoid developing gluten and keep the cookies soft.
6. Fold in the dark chocolate chips with a spatula until evenly distributed throughout the dough.
7. Using a 1-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are set and the centers appear slightly underdone, as they will firm up upon cooling for a chewy interior.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Ultimately, these cookies emerge with a soft, cake-like crumb and a rich, chocolaty depth, enhanced by the avocado’s velvety moisture that avoids any overt fruitiness. Serve them warm with a dusting of powdered sugar for an elegant dessert or pair with a glass of cold milk for a comforting treat that balances indulgence with a hint of wholesome flair.
Dairy-Free Sugar-Free Date Cookies
Radiantly simple yet deeply satisfying, these dairy-free sugar-free date cookies offer a wholesome indulgence that celebrates natural sweetness. Crafted with medjool dates and almond flour, they deliver a chewy texture and rich caramel-like flavor, perfect for health-conscious treat-seekers or anyone embracing a refined approach to baking.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- For the date paste:
- 1 cup pitted medjool dates
- ¼ cup warm water
- For the cookie dough:
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons coconut oil, melted
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine 1 cup pitted medjool dates and ¼ cup warm water in a food processor, blending on high for 2–3 minutes until a smooth paste forms, scraping down the sides as needed.
- In a medium bowl, whisk together 2 cups almond flour, 1 teaspoon baking soda, and ½ teaspoon sea salt until evenly incorporated.
- Add the date paste, 1 teaspoon vanilla extract, 1 large egg, and 2 tablespoons melted coconut oil to the dry ingredients, mixing with a spatula until a cohesive dough forms—if it feels sticky, chill it for 10 minutes for easier handling.
- Scoop tablespoon-sized portions of dough, rolling them into balls and placing them 2 inches apart on the prepared baking sheet.
- Flatten each ball gently with the back of a fork to create a crisscross pattern, which helps the cookies bake evenly.
- Bake for 10–12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Transfer the cookies to a wire rack to cool completely, as they will firm up while cooling for the ideal texture.
Out of the oven, these cookies boast a tender, slightly chewy interior with a subtle crispness at the edges, their natural sweetness from the dates complemented by nutty almond undertones. Serve them alongside a cup of herbal tea for an afternoon pick-me-up, or crumble them over dairy-free yogurt for a decadent yet guilt-free dessert.
Vegan Matcha Green Tea Cookies
Kindle a moment of serene indulgence with these vegan matcha green tea cookies, where earthy Japanese tea powder meets delicate sweetness in a crisp, buttery-free treat. Perfectly balanced with subtle bitterness and a vibrant green hue, they offer an elegant twist on classic cookies for afternoon tea or thoughtful gifting. Crafted with simple plant-based ingredients, each bite delivers a sophisticated flavor profile that delights both the palate and the senses.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dry ingredients:
– 2 cups all-purpose flour
– 2 tablespoons high-quality culinary-grade matcha powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
For the wet ingredients:
– 3/4 cup vegan butter, softened to room temperature
– 3/4 cup granulated sugar
– 1/4 cup unsweetened almond milk
– 1 teaspoon vanilla extract
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, matcha powder, baking powder, and salt until fully combined and no streaks remain.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the vegan butter and granulated sugar for 2–3 minutes, until light and fluffy.
4. Add the almond milk and vanilla extract to the butter mixture, and mix on low speed just until incorporated, about 30 seconds.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms, scraping down the sides as needed.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
7. Gently flatten each ball with the bottom of a glass or your palm to about 1/4-inch thickness for even baking.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden and the centers are set but still soft.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack.
10. Repeat with the remaining dough, allowing the baking sheet to cool between batches to prevent spreading.
Finished with a delicate crispness that yields to a tender crumb, these cookies boast a nuanced matcha flavor that deepens as they cool. For an extra touch, drizzle with melted vegan white chocolate or pair with a frothy matcha latte to enhance their earthy notes.
Almond Butter Chocolate Crinkle Cookies
Visions of holiday cheer come to life with these Almond Butter Chocolate Crinkle Cookies, where rich cocoa meets creamy almond butter in a tender, crackled confection that melts on the tongue. Each bite offers a delightful contrast of deep chocolate intensity and subtle nutty warmth, making them an irresistible addition to any festive gathering or cozy winter afternoon.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1/2 cup creamy almond butter
– 1 large egg
– 1 teaspoon vanilla extract
For rolling:
– 1/2 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar for 2–3 minutes, until light and fluffy.
4. Add 1/2 cup creamy almond butter to the butter mixture and beat for 1 minute until smooth and incorporated.
5. Beat in 1 large egg and 1 teaspoon vanilla extract until the mixture is uniform, scraping down the sides of the bowl as needed.
6. Gradually add the dry flour-cocoa mixture to the wet ingredients, mixing on low speed just until a soft dough forms and no streaks of flour remain.
7. Cover the dough with plastic wrap and chill it in the refrigerator for 15 minutes to firm up slightly, which makes rolling easier and prevents overspreading.
8. Place 1/2 cup powdered sugar in a shallow bowl.
9. Scoop 1-tablespoon portions of the chilled dough and roll them into smooth balls between your palms.
10. Roll each dough ball thoroughly in the powdered sugar until fully coated, then place them 2 inches apart on the prepared baking sheets.
11. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the cookies have puffed and developed crinkled tops with set edges.
12. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Just out of the oven, these cookies boast a soft, fudgy center encased in a delicate, crackled shell that yields to a melt-in-your-mouth texture. The almond butter lends a velvety richness that complements the deep cocoa notes, creating a harmonious balance perfect for pairing with a glass of cold milk or crumbled over vanilla ice cream for an indulgent dessert.
Dairy-Free Cinnamon Roll Cookies
A delightful twist on a holiday classic, these Dairy-Free Cinnamon Roll Cookies offer the warm, comforting swirl of a cinnamon roll in a delicate, buttery cookie form. Perfect for festive gatherings or a cozy afternoon treat, they are crafted entirely without dairy, making them an inclusive indulgence for all. Their elegant appearance and aromatic spice blend promise to become a cherished addition to any dessert table.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
For the Cookie Dough:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup dairy-free butter, softened
– 1/4 cup unsweetened applesauce
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
For the Cinnamon Filling:
– 1/4 cup brown sugar, packed
– 1 tbsp ground cinnamon
– 1 tbsp dairy-free butter, melted
For the Glaze (Optional):
– 1/2 cup powdered sugar
– 1-2 tbsp dairy-free milk
– 1/4 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the dairy-free butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add the unsweetened applesauce and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms; avoid overmixing to keep the cookies tender.
6. On a lightly floured surface, roll the dough into a rectangle approximately 1/4-inch thick.
7. In a small bowl, combine the brown sugar, ground cinnamon, and melted dairy-free butter to create the filling.
8. Evenly spread the cinnamon filling over the rolled dough, leaving a small border around the edges.
9. Starting from one long side, tightly roll the dough into a log, using a bench scraper to help lift it if it sticks.
10. Wrap the log in plastic wrap and chill in the refrigerator for 30 minutes to firm up, which makes slicing easier and prevents spreading.
11. Remove the log from the fridge and slice it into 1/2-inch thick rounds with a sharp knife.
12. Place the rounds on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
13. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden; the centers may look soft but will set as they cool.
14. Transfer the cookies to a wire rack to cool completely before glazing.
15. For the glaze, whisk together the powdered sugar, dairy-free milk, and vanilla extract in a small bowl until smooth, adjusting milk for desired consistency.
16. Drizzle the glaze over the cooled cookies using a spoon or piping bag for a decorative finish.
Delicately crisp on the edges with a soft, chewy center, these cookies burst with the warm, aromatic essence of cinnamon and brown sugar. Their swirl pattern adds visual appeal, making them ideal for serving on a festive platter or gifting in decorative tins; for an extra touch, sprinkle with a pinch of cinnamon before the glaze sets to enhance the flavor profile.
Summary
Looking for dairy-free treats that everyone will love? This roundup offers 18 scrumptious cookie recipes perfect for any gathering or cozy night in. Whether you’re avoiding dairy or just exploring new flavors, there’s something here to delight every baker. We’d love to hear which recipes become your favorites—leave a comment below and share your baking adventures on Pinterest!
