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If you’re looking for cookie recipes that cater to dietary restrictions or preferences, you’re in for a treat!
Dairy-free and egg-free cookies are not only suitable for those with allergies, but they also provide a delicious and inclusive option for vegan eaters or anyone who simply wants to enjoy a healthier cookie.
Whether you’re avoiding dairy and eggs due to dietary needs or just experimenting with plant-based recipes, this collection of 32+ dairy-free and egg-free cookie recipes has something for everyone.
From crunchy to chewy, chocolatey to nutty, these cookies are packed with flavor, and you won’t believe they’re missing those traditional ingredients.
So, grab your mixing bowls and get ready to bake some mouthwatering treats that everyone can enjoy.
32+ Delicious Dairy-Free Egg-Free Cookie Recipes for Everyone
Baking dairy-free and egg-free cookies doesn’t mean sacrificing flavor or texture.
In fact, with the right ingredients and a little creativity, you can create cookies that are just as delightful, if not more so, than traditional ones.
This collection of 32+ recipes offers a wide variety of options for different tastes and occasions, whether you’re looking for a quick snack or a special treat to share with friends and family.
By embracing plant-based alternatives, you can enjoy cookies that fit into your lifestyle without missing out on the joy of homemade treats.
So, get baking and share these irresistible dairy-free, egg-free cookies with your loved ones—you’ll be amazed at how delicious they are!
Dairy-Free & Egg-Free Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies are perfect for anyone with dietary restrictions. With the comforting texture of oats and the sweetness of raisins, these cookies are an ideal snack or dessert. By using plant-based substitutes for butter and eggs, these cookies maintain all the flavor and satisfaction of the classic treat.
Ingredients:
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water to create a flax egg)
- ½ cup raisins
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with water and set it aside to thicken (about 5 minutes).
- In a large bowl, combine the rolled oats, flour, baking soda, cinnamon, and salt.
- In another bowl, cream together the dairy-free margarine and brown sugar until light and fluffy.
- Add the vanilla extract and flax egg to the margarine mixture, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the raisins.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
These oatmeal raisin cookies are a delightful, dairy-free and egg-free treat that’s sure to satisfy your sweet tooth. The chewy oats and sweet raisins are complemented by the warm hint of cinnamon, creating a comforting cookie perfect for any occasion. Whether you’re enjoying a cozy afternoon snack or need to accommodate dietary preferences, these cookies deliver on both flavor and texture without the need for dairy or eggs.
Dairy-Free & Egg-Free Chocolate Chip Cookies
These chocolate chip cookies are a classic favorite with a twist! Free from dairy and eggs, they still deliver that irresistible chocolatey goodness and crispy-chewy texture. Made with simple ingredients, they are perfect for anyone with food allergies or dietary restrictions, and they’re incredibly easy to make.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup dairy-free margarine
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 ½ cups dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the flax egg by combining ground flaxseed with water and setting it aside to thicken.
- In a medium-sized bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream together the dairy-free margarine and brown sugar until light and fluffy.
- Add the vanilla extract and flax egg to the margarine mixture, mixing well.
- Slowly add the dry ingredients to the wet mixture and stir until fully combined.
- Fold in the dairy-free chocolate chips.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until golden brown on the edges.
- Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
These dairy-free and egg-free chocolate chip cookies are a true indulgence without any of the dairy or eggs. They provide the perfect balance of sweetness, richness, and texture, with the melty chocolate chips adding an irresistible bite. Whether you’re following a vegan lifestyle or managing allergies, this recipe guarantees a treat that everyone can enjoy.
Dairy-Free & Egg-Free Peanut Butter Cookies
Peanut butter lovers will adore these simple yet satisfying dairy-free and egg-free cookies. The creamy peanut butter provides a rich, nutty flavor, while the use of vegan substitutes ensures that everyone can enjoy these treats. They’re quick to prepare and bake, making them a perfect option for a last-minute snack.
Ingredients:
- 1 cup peanut butter (smooth or chunky)
- 1 cup brown sugar
- ½ tsp baking soda
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- ½ tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine ground flaxseed and water in a small bowl to make the flax egg, and set it aside for a few minutes to thicken.
- In a large bowl, mix together peanut butter, brown sugar, baking soda, vanilla extract, and salt.
- Add the flax egg and stir until fully combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each one.
- Press each dough ball with a fork to flatten and create a criss-cross pattern on top.
- Bake for 8-10 minutes, until the cookies are lightly golden on the edges.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These dairy-free and egg-free peanut butter cookies are an absolute crowd-pleaser. They combine the rich flavor of peanut butter with a slightly crispy texture, all while being allergy-friendly. Their simplicity and quick baking time make them the ideal go-to cookie whenever you need something sweet but still want to adhere to dietary restrictions. Enjoy them with a glass of dairy-free milk for the ultimate treat!
Dairy-Free & Egg-Free Snickerdoodle Cookies
These snickerdoodle cookies are a classic cinnamon-sugar delight, and with this dairy-free and egg-free version, you can enjoy all the warmth and sweetness without worrying about allergens. The combination of soft, chewy texture and the signature cinnamon-sugar coating makes these cookies perfect for any occasion, from holiday gatherings to everyday treats.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- 1 cup sugar
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- ¼ cup sugar (for rolling)
- 1 tbsp cinnamon (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with water and set it aside to thicken.
- In a medium-sized bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream the dairy-free margarine and sugar together until light and fluffy.
- Add the vanilla extract and flax egg to the margarine mixture and mix well.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These dairy-free and egg-free snickerdoodle cookies offer all the nostalgia and flavor of the classic recipe, with none of the dairy or eggs. The cinnamon-sugar coating adds a comforting touch, while the soft and chewy texture ensures every bite is a delight. They’re a versatile treat that can be enjoyed by anyone, making them an ideal choice for gatherings, lunchboxes, or just a little indulgence whenever you need a pick-me-up.
Dairy-Free & Egg-Free Almond Joy Cookies
A twist on the traditional chocolate chip cookie, these almond joy cookies feature the perfect combination of coconut, almonds, and dairy-free chocolate chips. This delicious cookie is free of dairy and eggs but still manages to pack all the irresistible flavors of the classic Almond Joy candy bar. They’re ideal for anyone craving a sweet treat with a bit of crunch and a lot of flavor.
Ingredients:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 cup shredded unsweetened coconut
- ½ cup dairy-free chocolate chips
- ½ cup chopped almonds
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with water and set it aside to thicken.
- In a medium-sized bowl, combine flour, baking soda, and salt.
- In another bowl, cream the dairy-free margarine and sugar together until smooth.
- Add the vanilla extract and flax egg to the margarine mixture, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut, chocolate chips, and chopped almonds.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until golden brown on the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These Almond Joy-inspired cookies are the perfect balance of sweet and savory, with the rich flavors of chocolate, coconut, and almonds shining through. Despite being dairy and egg-free, they are indulgent and satisfying. The addition of crunchy almonds and chewy coconut adds a delightful texture, making these cookies an irresistible treat for those looking for a sweet and nutty snack. Perfect for anyone with dietary needs or just those wanting to enjoy a healthier alternative to the original candy bar!
Dairy-Free & Egg-Free Lemon Sugar Cookies
These lemon sugar cookies are light, refreshing, and full of zesty citrus flavor. The sweet, buttery flavor of the cookie dough is complemented by the tangy lemon zest and juice, giving each bite a burst of brightness. Made without dairy or eggs, these cookies are the perfect balance of sweetness and tartness, ideal for summer gatherings or anytime you need a burst of citrus in your life.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- Zest and juice of 1 lemon
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with water and set it aside to thicken.
- In a medium-sized bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream the dairy-free margarine and sugar together until fluffy.
- Add the vanilla extract, flax egg, lemon zest, and lemon juice to the margarine mixture, and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Roll dough into 1-inch balls and then roll each ball in sugar to coat.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
These dairy-free and egg-free lemon sugar cookies are a fresh, citrusy take on a classic favorite. The combination of sweet sugar and tangy lemon creates a cookie that is both refreshing and comforting. They are easy to make and perfect for any occasion, from a summer picnic to a winter treat, offering a burst of brightness without any dairy or eggs. These cookies are sure to be a favorite in any household!
Dairy-Free & Egg-Free Maple Pecan Cookies
These maple pecan cookies offer a perfect blend of nutty crunch and rich, sweet maple flavor. Made without dairy or eggs, they’re a great option for those with dietary restrictions but are still packed with flavor. The addition of toasted pecans adds a wonderful crunch that pairs beautifully with the caramel-like sweetness of maple syrup.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 cup chopped pecans, toasted
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the ground flaxseed and water to create the flax egg, and set it aside to thicken.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream the dairy-free margarine and maple syrup together until smooth.
- Add the vanilla extract and flax egg to the margarine mixture, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Gently fold in the toasted pecans.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These maple pecan cookies offer a delicious, nutty treat that’s perfect for those who are avoiding dairy and eggs. The sweetness of maple syrup combines perfectly with toasted pecans, creating a warm, comforting cookie. Whether you’re baking for a special occasion or just treating yourself, these cookies are a crowd-pleaser that everyone can enjoy, regardless of dietary restrictions.
Dairy-Free & Egg-Free Coconut Macaroons
These coconut macaroons are a chewy, sweet treat that is naturally dairy and egg-free. The coconut provides a satisfying texture and flavor, while the sweet syrup holds everything together. Perfect for anyone on a dairy-free or egg-free diet, these macaroons can be enjoyed by everyone, and they are simple to prepare with just a few ingredients.
Ingredients:
- 2 ½ cups shredded unsweetened coconut
- ¼ cup maple syrup or agave syrup
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- ¼ tsp salt
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by combining ground flaxseed and water. Let it sit for a few minutes to thicken.
- In a large bowl, combine shredded coconut, maple syrup, vanilla extract, and salt.
- Stir in the flax egg and mix everything together until well combined.
- Scoop spoonfuls of the mixture onto the baking sheet, shaping them into small mounds.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the macaroons to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
These coconut macaroons are the perfect dairy-free and egg-free indulgence. Their chewy texture and sweet coconut flavor make them irresistible, while the use of flaxseed ensures they hold together without eggs. Whether you’re serving them at a gathering or enjoying them as an afternoon snack, these macaroons will satisfy your sweet tooth in the most delightful way.
Dairy-Free & Egg-Free Ginger Molasses Cookies
These ginger molasses cookies are warm and fragrant, with the perfect balance of spice and sweetness. Made without dairy or eggs, they are rich in flavor and soft in texture, making them ideal for the holiday season or any time you want a comforting treat. The molasses adds depth, while the ginger and cinnamon bring the right amount of warmth to every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup brown sugar
- ¼ cup molasses
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- ½ tsp vanilla extract
- ¼ cup sugar (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water and letting it sit for a few minutes.
- In a medium-sized bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, cream together the dairy-free margarine and brown sugar until fluffy.
- Add the molasses, flax egg, and vanilla extract to the margarine mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Roll the dough into 1-inch balls and then roll them in sugar to coat.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are slightly firm and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These ginger molasses cookies are a warm, spicy treat perfect for those avoiding dairy and eggs. The rich flavor of molasses paired with the warmth of ginger and cinnamon creates a comforting cookie that’s perfect for cozy nights or holiday baking. They’re simple to make, yet bursting with flavor, ensuring that everyone can enjoy them, regardless of dietary restrictions.
Dairy-Free & Egg-Free Oatmeal Raisin Cookies
These oatmeal raisin cookies are a timeless favorite, made dairy-free and egg-free for a more inclusive treat. The chewy oats and sweet raisins blend perfectly with the warm spices, creating a cookie that’s hearty, satisfying, and full of flavor. They’re great for breakfast on the go or as a wholesome snack during the day. Plus, they’re simple to prepare, making them a great option for any occasion.
Ingredients:
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup brown sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 cup raisins
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by mixing the ground flaxseed and water. Let it sit for a few minutes to thicken.
- In a medium-sized bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, cream the dairy-free margarine, brown sugar, and maple syrup together until smooth.
- Add the vanilla extract and flax egg to the margarine mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring in the raisins last.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These oatmeal raisin cookies are a delicious, heartwarming treat that everyone can enjoy. Their soft, chewy texture and perfect blend of spices make them a satisfying snack for any time of the day. The raisins add a natural sweetness, and the oats provide a wholesome base. Whether you’re baking for a crowd or just craving a little sweetness, these cookies are a great way to satisfy your taste buds while adhering to dairy and egg-free dietary needs.
Dairy-Free & Egg-Free Chocolate Mint Cookies
These chocolate mint cookies combine the rich taste of dairy-free chocolate with a refreshing hint of mint, creating a perfect balance of flavors. They are egg-free and dairy-free, making them a great choice for those with food allergies or dietary restrictions. The mint flavor adds a refreshing twist that complements the sweetness of the chocolate, making these cookies ideal for those who love both chocolate and mint together.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cocoa powder
- ½ cup dairy-free margarine
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- ½ cup dairy-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water and letting it thicken for a few minutes.
- In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
- In a large bowl, cream together the dairy-free margarine and sugar until smooth.
- Add the vanilla extract, peppermint extract, and flax egg to the margarine mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Fold in the dairy-free chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are firm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These chocolate mint cookies are the perfect treat for anyone who loves the combination of chocolate and mint. The peppermint extract adds a refreshing touch that balances the richness of the cocoa and dairy-free chocolate chips. These cookies are not only delicious but also allergy-friendly, ensuring everyone can enjoy them. Whether you’re baking for the holidays or just craving a minty chocolate snack, these cookies will satisfy your sweet tooth in the best way possible.
Dairy-Free & Egg-Free Chai Spice Cookies
These chai spice cookies are warm and aromatic, bursting with the flavors of cinnamon, ginger, cardamom, and cloves. Made without dairy or eggs, they offer a comforting treat that’s perfect for fall or any time you need a spiced cookie. The bold chai flavors and soft texture make these cookies a favorite for those who love spiced treats. They’re simple to prepare and perfect for any occasion.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 2 tbsp maple syrup
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the ground flaxseed and water to form the flax egg and set it aside.
- In a medium-sized bowl, whisk together flour, cinnamon, ginger, cardamom, cloves, and salt.
- In a large bowl, cream together the dairy-free margarine and brown sugar until light and fluffy.
- Add the vanilla extract, flax egg, and maple syrup to the margarine mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
These chai spice cookies bring a wonderful warmth and depth of flavor with each bite. The blend of spices gives them a unique, comforting taste, while the soft, chewy texture makes them irresistible. Whether you’re a chai lover or simply looking for a new cookie recipe to try, these dairy-free and egg-free chai spice cookies are sure to become a favorite. Perfect for cozy days or holiday baking, they’re a great way to share the flavor of fall all year round.
Dairy-Free & Egg-Free Lemon Sugar Cookies
These lemon sugar cookies are light, refreshing, and bursting with citrus flavor. The combination of tangy lemon zest and the sweetness of sugar makes for a delicious cookie that’s perfect for any time of the year. Made without dairy and eggs, they’re suitable for those with allergies or dietary preferences, yet they’re soft and melt-in-your-mouth good. Whether you’re serving them at a summer gathering or as a simple treat, these cookies will brighten up any day.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup sugar, plus extra for rolling
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by mixing ground flaxseed with water and allowing it to thicken for a few minutes.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together dairy-free margarine and sugar until smooth and fluffy.
- Add the lemon zest, lemon juice, vanilla extract, and flax egg to the margarine mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll the dough balls in additional sugar before placing them on the prepared baking sheet.
- Flatten each cookie slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These lemon sugar cookies are the perfect balance of sweet and tangy, offering a refreshing twist on a classic favorite. They’re soft, chewy, and packed with bright lemon flavor, making them a delightful treat for any occasion. Even if you follow a dairy- and egg-free diet, these cookies are a crowd-pleaser that everyone can enjoy. With just the right amount of sweetness and citrus zing, they’ll quickly become your go-to cookie recipe.
Dairy-Free & Egg-Free Snickerdoodle Cookies
These snickerdoodle cookies are soft, chewy, and coated in cinnamon-sugar, making them a delightful treat for anyone who loves classic flavors with a touch of spice. Made without dairy or eggs, they’re ideal for those with food allergies or sensitivities. The cinnamon-sugar coating adds the perfect crunch on the outside, while the inside remains soft and tender. These cookies are easy to make and are sure to be a favorite among family and friends.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 2 tbsp sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by mixing the ground flaxseed and water. Set it aside for a few minutes.
- In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together the dairy-free margarine and sugar until light and fluffy.
- Add the vanilla extract and flax egg to the margarine mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Roll tablespoon-sized portions of dough into balls and then roll them in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These snickerdoodle cookies are a classic, comforting treat that brings together the perfect mix of cinnamon sweetness and buttery softness. Their simple, yet bold flavors make them a hit for any occasion. By using flaxseed instead of eggs, they’re not only vegan-friendly but also ideal for those avoiding dairy. With their crisp cinnamon-sugar coating and tender inside, these cookies are a delightful, allergy-friendly indulgence that everyone can enjoy.
Dairy-Free & Egg-Free Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies are the ultimate combination of rich, nutty peanut butter and gooey, melty chocolate chips. Made without dairy or eggs, these cookies are just as indulgent as the classic recipe. The creamy peanut butter gives the cookies a rich texture, while the chocolate chips provide the perfect balance of sweetness. These cookies are easy to make and sure to satisfy your cravings for something sweet and nutty.
Ingredients:
- 1 cup peanut butter (smooth or chunky)
- ½ cup sugar
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free chocolate chips
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by mixing the ground flaxseed with water and allowing it to thicken for a few minutes.
- In a large bowl, combine peanut butter, sugar, and vanilla extract. Stir until smooth.
- Add the flax egg to the peanut butter mixture and mix to combine.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Fold in the dairy-free chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These peanut butter chocolate chip cookies are the perfect indulgence for anyone craving a sweet, nutty treat. With their chewy texture and the irresistible combination of peanut butter and chocolate, they make for a delightful dessert or snack. Whether you’re following a dairy- and egg-free diet or simply looking for a delicious cookie to share, these cookies will be a hit. They’re easy to make, allergy-friendly, and satisfyingly delicious, perfect for any occasion.
Dairy-Free & Egg-Free Oatmeal Raisin Cookies
These oatmeal raisin cookies are soft, chewy, and packed with wholesome oats and sweet raisins. The combination of oats, cinnamon, and raisins makes for a comforting cookie that’s perfect for any occasion. Free from dairy and eggs, they’re a great treat for those with dietary restrictions, yet they’re still just as delicious as traditional oatmeal cookies. They can be enjoyed as a snack, dessert, or even a quick breakfast on the go.
Ingredients:
- 1 ½ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup dairy-free margarine
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- ½ tsp vanilla extract
- 1 cup raisins
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by mixing the ground flaxseed with water. Let it thicken for a few minutes.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together the dairy-free margarine, brown sugar, and maple syrup until smooth.
- Add the flax egg and vanilla extract to the margarine mixture, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Fold in the raisins.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten the dough slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These oatmeal raisin cookies are the epitome of comfort and sweetness, offering a satisfying chew with each bite. The oats and raisins add texture, while the cinnamon brings warmth to the flavor. These cookies are perfect for those who need a dairy- and egg-free option, but they’re so delicious that anyone will love them. Whether you’re making them for yourself or sharing with friends and family, these cookies are sure to be a hit, and they’ll be a new favorite in your cookie rotation.
Dairy-Free & Egg-Free Chocolate Mint Cookies
If you love the combination of chocolate and mint, these cookies are a must-try! With a rich chocolate base and a hint of mint, these dairy- and egg-free chocolate mint cookies are perfect for satisfying your sweet cravings. The cookies are chewy, with the chocolate flavor complemented by the refreshing mint, making them a deliciously indulgent treat. These cookies are great for holiday gatherings or as an anytime dessert to bring a little minty joy to your day.
Ingredients:
- 1 cup dairy-free chocolate chips
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup sugar
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 tsp peppermint extract
- ¼ cup non-dairy milk (such as almond or oat milk)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by mixing the ground flaxseed and water. Set it aside to thicken.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together dairy-free margarine and sugar until smooth.
- Add the flax egg and peppermint extract to the margarine mixture, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Stir in the dairy-free milk to make the dough smooth.
- Fold in the dairy-free chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the cookies have a slightly cracked top.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These chocolate mint cookies are a perfect balance of rich chocolate and refreshing mint, offering a flavorful twist on a classic chocolate cookie. They’re soft, chewy, and indulgent, making them a great treat for chocolate lovers. The fact that they’re dairy- and egg-free makes them suitable for those with dietary restrictions, yet they taste so good that everyone will love them. Whether you’re enjoying them yourself or sharing with others, these minty chocolate cookies will leave a lasting impression.
Dairy-Free & Egg-Free Coconut Macaroons
These coconut macaroons are the perfect sweet treat for anyone who loves coconut. They’re chewy on the inside with a lightly crispy exterior and are naturally dairy- and egg-free, making them suitable for those with allergies or dietary preferences. The combination of shredded coconut and a hint of vanilla creates a deliciously sweet and satisfying flavor, while the simple ingredients make them quick and easy to prepare. These coconut macaroons are a great snack, dessert, or addition to any holiday cookie platter.
Ingredients:
- 3 cups shredded coconut (unsweetened)
- ½ cup sugar
- 2 tbsp dairy-free margarine
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- ¼ cup non-dairy milk (such as coconut or almond milk)
- ½ tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by mixing the ground flaxseed with water and allowing it to thicken.
- In a large bowl, combine shredded coconut, sugar, and salt.
- Add the melted dairy-free margarine, vanilla extract, and flax egg to the coconut mixture. Stir until everything is well combined.
- Gradually add the non-dairy milk to the mixture and stir until the dough holds together.
- Using a spoon, drop spoonfuls of dough onto the prepared baking sheet, shaping them into small mounds.
- Bake for 12-15 minutes, or until the edges of the macaroons are golden brown.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These coconut macaroons are an irresistible treat, with their chewy interior and golden, crispy edges. The coconut flavor is rich and satisfying, while the sweetness is perfectly balanced. Despite being dairy- and egg-free, these macaroons are just as delicious as traditional versions. They’re easy to make, versatile, and perfect for sharing at holidays or parties. If you’re looking for a simple, indulgent treat, these macaroons will become a go-to favorite!
Dairy-Free & Egg-Free Peanut Butter Cookies
These peanut butter cookies are rich, soft, and packed with that delicious peanut butter flavor that everyone loves. They are simple to make, requiring only a few basic ingredients, and are free from both dairy and eggs, making them an excellent choice for those with allergies or dietary restrictions. Whether you’re a peanut butter lover or just looking for a quick, allergen-friendly treat, these cookies will hit the spot. They’re perfect for a snack, dessert, or even a lunchbox treat.
Ingredients:
- 1 cup peanut butter (smooth or crunchy)
- ¾ cup sugar
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup rolled oats (optional, for added texture)
- 1 tbsp non-dairy milk (such as almond or oat milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by combining ground flaxseed with water. Let it sit for about 5 minutes to thicken.
- In a large bowl, mix together the peanut butter, sugar, vanilla extract, and salt until smooth.
- Add the flax egg and stir to combine.
- If using oats, add them to the mixture along with the non-dairy milk, and stir until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
- Flatten each ball with a fork, creating a crisscross pattern on top.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These peanut butter cookies are a treat that’s full of flavor and texture. The smooth or crunchy peanut butter adds richness, while the oats (if used) provide an added bite. With only a handful of ingredients, they’re quick and easy to make, and the absence of dairy and eggs makes them perfect for those with dietary restrictions. The cookies are soft, chewy, and incredibly satisfying. Whether you’re a fan of peanut butter or simply need a quick snack, these cookies will become a favorite in your cookie repertoire.
Dairy-Free & Egg-Free Chocolate Chip Cookies
A classic favorite, these chocolate chip cookies are chewy, sweet, and loaded with rich chocolate chips. With no dairy or eggs, this recipe is perfect for those with food sensitivities, but it’s so delicious that everyone can enjoy it. The cookies come out with a perfect balance of softness and crispness, making them ideal for snacking, sharing with friends, or bringing to a gathering. The simplicity of the ingredients makes them an easy and accessible treat.
Ingredients:
- 1 cup dairy-free margarine
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups dairy-free chocolate chips
- ¼ cup non-dairy milk (such as almond or soy milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the flax egg by combining ground flaxseed with water and letting it thicken for about 5 minutes.
- In a large bowl, beat together the dairy-free margarine, brown sugar, and granulated sugar until creamy.
- Add the flax egg and vanilla extract to the margarine mixture, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the non-dairy milk to create a smooth dough, then fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown, but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These chocolate chip cookies are a crowd-pleasing classic that’s just as delicious without dairy or eggs. The rich and gooey chocolate chips melt perfectly into each bite, while the soft and chewy texture makes them utterly irresistible. With only simple, pantry-friendly ingredients, they come together quickly, making them an ideal go-to recipe for last-minute baking needs. Whether you’re making them for yourself or to share, these dairy-free and egg-free chocolate chip cookies are bound to become a staple in your baking rotation.
Dairy-Free & Egg-Free Snickerdoodle Cookies
These snickerdoodle cookies are delightfully chewy, with a slightly crisp exterior and the signature cinnamon-sugar coating that makes them irresistible. Free from dairy and eggs, they’re perfect for those with food allergies or anyone looking for a vegan cookie option. The simple ingredients come together to create a flavor-packed cookie with a balance of sweetness and spice. Whether you’re a fan of snickerdoodles or new to the flavor, these cookies are sure to become a favorite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free margarine
- ¾ cup sugar
- 2 tbsp ground flaxseed (mixed with 6 tbsp water for the flax egg)
- 1 tsp vanilla extract
- 2 tbsp cinnamon (for coating)
- ¼ cup sugar (for coating)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water and allowing it to thicken for about 5 minutes.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together dairy-free margarine and sugar until light and fluffy.
- Add the flax egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- In a small bowl, mix the cinnamon and sugar for the coating.
- Roll tablespoon-sized portions of dough into balls and then roll them in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the cookies have spread out.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These snickerdoodle cookies are a delicious combination of cinnamon and sugar that will leave you craving more. The soft and chewy texture, along with the warm, spicy flavor, makes them the perfect comfort cookie. Even without dairy or eggs, they taste just like the classic snickerdoodles everyone loves. Whether you’re baking for yourself or for a party, these cookies are sure to be a hit. Their simple yet irresistible flavor makes them a perfect treat for any occasion.
Note: More recipes are coming soon!
