30+ Irresistible Dairy-Free, Egg-Free, Gluten-Free Cookie Recipes for Every Occasion

Finding cookie recipes that are dairy-free, egg-free, and gluten-free can feel like a challenge, but it doesn’t have to be.

Whether you’re dealing with allergies, following a specific diet, or just trying to explore new options in the kitchen, these restrictions shouldn’t stop you from enjoying a delicious, homemade cookie.

In fact, many of these cookies are just as, if not more, delicious than their traditional counterparts.

This blog article is packed with over 30 irresistible cookie recipes that meet all these dietary needs.

From gooey chocolate chip cookies to crisp snickerdoodles and even unique flavors like matcha green tea, you’ll find a variety of options that are sure to satisfy your sweet tooth.

These cookies are not only allergen-friendly but are also perfect for sharing with friends and family, ensuring everyone can enjoy a tasty treat.

Let’s dive in and discover some amazing cookie recipes that will make your baking experience enjoyable and stress-free, no matter what dietary restrictions you may have.

30+ Irresistible Dairy-Free, Egg-Free, Gluten-Free Cookie Recipes for Every Occasion

Baking cookies without dairy, eggs, or gluten doesn’t mean compromising on taste or texture.

In fact, these recipes show that with the right ingredients and creativity, you can create cookies that are just as indulgent and satisfying as traditional ones.

Whether you’re exploring new dietary needs or simply want to try something new, these 30+ recipes are sure to become favorites in your household.

From classic chocolate chip cookies to innovative flavor combinations like almond joy and snickerdoodles, these cookies will prove that dietary restrictions aren’t a barrier to enjoying delicious treats.

So grab your apron, preheat the oven, and start baking some of these delightful dairy-free, egg-free, gluten-free cookies today!

Dairy-Free, Egg-Free, Gluten-Free Chocolate Chip Cookies

These dairy-free, egg-free, and gluten-free chocolate chip cookies are a delicious treat that everyone can enjoy, no matter their dietary restrictions. With a crispy outside and chewy center, these cookies are just as satisfying as traditional ones. Made with gluten-free flour and dairy-free chocolate chips, they’re the perfect option for anyone needing a dairy or egg-free dessert. Whether you’re baking for yourself or for others, these cookies are a crowd-pleaser!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free butter or coconut oil, softened
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 cup water (if needed)
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, mix the softened dairy-free butter or coconut oil with maple syrup and vanilla extract. If the mixture feels too thick, add a bit of water, one tablespoon at a time, to reach a smooth consistency.
4. Gradually combine the dry ingredients into the wet mixture, stirring until the dough forms. If needed, you can add a little more water to make the dough easier to handle.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, flattening them slightly.
7. Bake for 10-12 minutes or until golden brown around the edges.
8. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are a true indulgence without the need for dairy, eggs, or gluten. The coconut sugar adds a hint of richness, and the maple syrup keeps the dough moist, ensuring a perfectly chewy texture. They’re simple to make and perfect for anyone with food sensitivities. These chocolate chip cookies are bound to become your go-to recipe for a treat that’s both satisfying and safe for dietary needs. Whether you’re following a gluten-free, dairy-free, or egg-free lifestyle, this recipe ensures everyone can enjoy the comforting classic of chocolate chip cookies.

Dairy-Free, Egg-Free, Gluten-Free Oatmeal Raisin Cookies

These oatmeal raisin cookies are an irresistible combination of chewy oats and sweet raisins, all in a dairy-free, egg-free, and gluten-free package. Perfect for breakfast or a snack, they are naturally sweetened with maple syrup and flavored with cinnamon and vanilla. The oats give them a hearty texture, while the raisins add a burst of sweetness, making these cookies a perfect treat for any occasion.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup dairy-free milk (almond, coconut, or oat)
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, dairy-free milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined. If the dough is too thick, add a bit more dairy-free milk to reach a cookie dough consistency.
5. Gently fold in the raisins.
6. Scoop out tablespoon-sized portions of dough and roll them into balls. Flatten each ball slightly with your fingers and place them on the prepared baking sheet.
7. Bake for 10-12 minutes, or until golden brown and firm to the touch.
8. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

These oatmeal raisin cookies provide the perfect balance of chewy, sweet, and hearty textures. They’re an excellent option for anyone seeking a healthy, yet indulgent treat without any dairy, eggs, or gluten. The oats offer a substantial bite while the raisins add a touch of natural sweetness. Perfect for a midday snack or a quick breakfast, these cookies are as satisfying as they are nutritious. No one will ever know they’re free from the usual ingredients, making them a great option to serve at gatherings or enjoy on your own!

Dairy-Free, Egg-Free, Gluten-Free Peanut Butter Cookies

These dairy-free, egg-free, and gluten-free peanut butter cookies are rich, sweet, and nutty, making them an ideal treat for peanut butter lovers. With just a few simple ingredients, they come together quickly and bake up perfectly golden, offering a crispy outside with a soft and chewy center. These cookies are the perfect combination of sweet and salty, and they are sure to satisfy any cookie craving!

Ingredients:

• 1 cup peanut butter (make sure it’s natural and smooth)
• 1/4 cup coconut sugar or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-2 tablespoons dairy-free milk (if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, coconut sugar, and vanilla extract. Stir until smooth and well combined.
3. Add the gluten-free oats, baking soda, and salt to the peanut butter mixture. Stir until everything is evenly incorporated.
4. If the dough is too dry or crumbly, add 1 tablespoon of dairy-free milk at a time until the dough holds together.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, and gently press them down with a fork to create a crisscross pattern.
6. Bake for 8-10 minutes, or until golden brown around the edges.
7. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

These peanut butter cookies are a true indulgence that doesn’t compromise on flavor or texture, despite being dairy-free, egg-free, and gluten-free. The peanut butter brings a savory richness that complements the sweetness of coconut sugar or maple syrup, while the oats offer a subtle chewiness. These cookies are perfect for a snack or dessert and will leave your taste buds satisfied. Whether you’re baking for a crowd or simply craving a peanut butter treat, these cookies deliver without any of the common allergens. They’re a must-try for anyone seeking a simple and delicious alternative to traditional cookies.

Dairy-Free, Egg-Free, Gluten-Free Snickerdoodle Cookies

Snickerdoodle cookies are a classic treat known for their soft, chewy texture and signature cinnamon-sugar coating. These dairy-free, egg-free, and gluten-free snickerdoodle cookies deliver the same satisfying flavor without compromising on dietary needs. The cookies are perfectly spiced with cinnamon, offering a delightful balance of sweetness and warmth. Whether you’re enjoying them with a cup of tea or sharing them with loved ones, these cookies are sure to be a hit!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar or brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons dairy-free milk (almond or oat milk)
• 2 tablespoons cinnamon (for coating)
• 1/4 cup coconut sugar (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
3. In another bowl, combine the melted coconut oil, coconut sugar, maple syrup, vanilla extract, and dairy-free milk, and stir until smooth.
4. Gradually mix the dry ingredients into the wet mixture, stirring until combined. If the dough feels too soft, chill it in the refrigerator for 15-20 minutes.
5. In a small bowl, combine the cinnamon and coconut sugar for the coating.
6. Roll tablespoon-sized portions of dough into balls, then roll them in the cinnamon-sugar mixture.
7. Place the coated dough balls on the baking sheet and flatten them slightly with the palm of your hand or a fork.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free, egg-free, and gluten-free snickerdoodle cookies are the perfect treat for anyone looking to enjoy a nostalgic classic without the usual ingredients. The combination of cinnamon and coconut sugar provides a warm, comforting flavor that pairs wonderfully with the chewy texture of the cookies. They’re quick to make and ideal for sharing at gatherings or enjoying solo with a hot drink. With a balance of sweet and spicy notes, these cookies will be a favorite among all cookie lovers, no matter their dietary restrictions.

Dairy-Free, Egg-Free, Gluten-Free Almond Flour Cookies

These almond flour cookies are a healthy, delicious alternative to traditional cookies, made without dairy, eggs, or gluten. With a base of almond flour, these cookies are naturally rich and nutty, offering a delicate texture that’s slightly crumbly and melt-in-your-mouth. Sweetened with maple syrup and flavored with vanilla and almond extract, they’re simple to make and perfect for any occasion. These cookies are both satisfying and nourishing, offering a delightful twist on the classic cookie!

Ingredients:

• 2 cups almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, vanilla extract, and almond extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until the dough forms. If you’re adding chocolate chips, fold them into the dough.
5. Scoop tablespoon-sized portions of dough and roll them into balls, then flatten each ball gently with your fingers or the back of a spoon.
6. Bake for 8-10 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour cookies are a healthier twist on classic cookies, with a nutty, melt-in-your-mouth texture that’s both indulgent and satisfying. Free from gluten, dairy, and eggs, they’re perfect for those with food sensitivities, and the almond flour provides a rich and wholesome base. With just a few simple ingredients, these cookies come together quickly and are a great option for snacking or as a light dessert. The addition of maple syrup offers natural sweetness, while the optional chocolate chips provide an extra treat. These cookies prove that you don’t need traditional ingredients to enjoy a delicious, comforting cookie.

Dairy-Free, Egg-Free, Gluten-Free Coconut Macaroons

These coconut macaroons are a simple and delightful dessert, made without dairy, eggs, or gluten, but still packed with sweet coconut flavor. They have a chewy, moist interior with a slight crispness on the outside. Perfect for coconut lovers, these macaroons are naturally sweetened and can be made with just a handful of ingredients. Whether served as a dessert at a holiday gathering or enjoyed as a snack, these macaroons are a treat everyone will love!

Ingredients:

• 3 cups unsweetened shredded coconut
• 1/4 cup maple syrup or coconut sugar
• 2 tablespoons coconut oil, melted
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons dairy-free milk (optional, for consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until well combined.
3. If the mixture feels too dry, add 1-2 tablespoons of dairy-free milk to achieve a sticky, dough-like consistency.
4. Scoop tablespoon-sized portions of the coconut mixture and shape them into mounds. Place them onto the prepared baking sheet.
5. Bake for 15-20 minutes, or until the edges of the macaroons are golden brown.
6. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut macaroons are a delightful, naturally sweet treat that captures the essence of coconut in every bite. Made without any dairy, eggs, or gluten, they’re the perfect option for anyone with dietary restrictions but still craving a rich, indulgent dessert. The golden edges and chewy interior make each bite a satisfying experience. These macaroons are a great addition to any gathering, and they can also be wrapped up and given as a gift. Whether you’re looking for a snack or a simple dessert, these macaroons are sure to hit the spot with their natural sweetness and coconut goodness.

Dairy-Free, Egg-Free, Gluten-Free Peanut Butter Cookies

These peanut butter cookies are a quick and easy treat that’s free from dairy, eggs, and gluten, but still packed with flavor. The rich, nutty taste of peanut butter shines through in every bite, and the addition of a touch of sweetness makes them utterly irresistible. With a slightly crumbly texture that melts in your mouth, these cookies are perfect for snacking or serving at parties. They’re simple to prepare and are made with ingredients you likely already have in your pantry.

Ingredients:

• 1 cup peanut butter (ensure it’s natural and unsweetened)
• 1/4 cup maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• 1/2 cup gluten-free oat flour
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the peanut butter, maple syrup, and vanilla extract. Stir until smooth and well-combined.
3. In another bowl, whisk together the oat flour, baking soda, and salt.
4. Gradually add the dry ingredients to the peanut butter mixture and stir until a dough forms. The dough will be slightly thick but pliable.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, and press down gently with a fork to flatten the cookies and create a crisscross pattern.
6. Bake for 8-10 minutes or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free, egg-free, and gluten-free peanut butter cookies are perfect for satisfying your sweet tooth while being mindful of dietary restrictions. With just a few simple ingredients, these cookies come together quickly and easily, offering a rich, nutty flavor with a satisfying texture. Whether you’re a peanut butter lover or simply looking for a tasty snack, these cookies are sure to delight. They’re also a great choice for sharing with friends or family, making them an ideal treat for any occasion.

Dairy-Free, Egg-Free, Gluten-Free Chocolate Chip Cookies

Chocolate chip cookies are a classic dessert, and with this dairy-free, egg-free, and gluten-free version, everyone can enjoy a delicious batch without worrying about allergies or sensitivities. These cookies are chewy on the inside with a golden, slightly crisp edge, loaded with rich dairy-free chocolate chips that melt in every bite. This recipe uses simple ingredients to create a comforting, indulgent treat that will become your go-to cookie recipe.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar or brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free milk (almond, soy, or oat milk)
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, coconut sugar, maple syrup, vanilla extract, and dairy-free milk. Stir until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until well combined.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or a spoon.
7. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free, egg-free, and gluten-free chocolate chip cookies are perfect for anyone who loves the classic comfort of chocolate chip cookies but needs to avoid common allergens. The cookies have a soft and chewy texture, with just the right balance of sweetness and rich chocolatey goodness. Whether you’re baking for yourself, your family, or a group of friends, these cookies will satisfy your cravings for something sweet without sacrificing flavor. They’re a must-try for anyone looking for a simple, allergy-friendly treat.

Dairy-Free, Egg-Free, Gluten-Free Cinnamon Roll Cookies

These cinnamon roll cookies are a twist on a beloved breakfast classic. Made without dairy, eggs, or gluten, they offer the comforting flavors of cinnamon and sugar, but in a chewy, cookie form. These cookies are ideal for a quick snack or dessert and are perfect for those who miss the indulgence of traditional cinnamon rolls. With a touch of sweetness and the warm scent of cinnamon, they’re bound to become a favorite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup dairy-free milk (almond, oat, or soy milk)
• 1 teaspoon vanilla extract
• 2 tablespoons coconut sugar (for cinnamon-sugar coating)
• 1 tablespoon ground cinnamon (for cinnamon-sugar coating)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, dairy-free milk, and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. In a small bowl, mix the coconut sugar and ground cinnamon for the coating.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture and place them on the baking sheet, flattening them slightly.
7. Bake for 8-10 minutes or until the cookies are golden brown around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free, egg-free, and gluten-free cinnamon roll cookies combine all the flavors of a traditional cinnamon roll into a delicious, portable cookie form. The rich cinnamon-sugar coating gives each bite the familiar sweet and spicy flavor, while the chewy texture provides a satisfying contrast. These cookies are perfect for those who crave a cinnamon roll but want a quicker and easier treat. Whether enjoyed with a cup of tea or as an afternoon snack, these cinnamon roll cookies will definitely hit the spot!

Dairy-Free, Egg-Free, Gluten-Free Almond Joy Cookies

These Almond Joy cookies are a fun, indulgent treat inspired by the famous candy bar. With the combination of rich coconut, crunchy almonds, and dairy-free chocolate chips, these cookies are a satisfying snack or dessert for those who need to avoid dairy, eggs, or gluten. They are chewy, slightly crisp on the edges, and loaded with flavor. You’ll love how the almond-coconut combo gives them a tropical, nutty twist that is sure to please everyone.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 cup shredded coconut (unsweetened)
• 1/2 cup dairy-free chocolate chips
• 1/3 cup whole almonds (unsalted)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, coconut flour, baking soda, and salt. Stir until well mixed.
3. In a separate bowl, whisk together the melted coconut oil and maple syrup until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the shredded coconut and dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Place a whole almond on top of each dough ball and gently flatten the cookies.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Almond Joy cookies are a delicious, allergy-friendly take on a beloved candy bar. The coconut and almond mixture gives them a satisfying crunch and rich flavor, while the dairy-free chocolate chips add a sweet, chocolatey element. Whether you’re craving a snack or need a sweet treat to share with friends, these cookies are a perfect choice. With the combination of wholesome ingredients and indulgent flavors, they make for a delightful dessert that everyone will enjoy, even those with dietary restrictions.

Dairy-Free, Egg-Free, Gluten-Free Apple Cinnamon Cookies

These apple cinnamon cookies combine the warmth of cinnamon with the natural sweetness of apples, creating a comforting treat that’s perfect for fall or any time of year. They’re free from dairy, eggs, and gluten, making them suitable for those with dietary restrictions, but they still deliver on taste. These cookies are soft and chewy, with chunks of apple throughout, making every bite a little piece of autumn. Perfect for a snack or dessert, they’ll fill your home with a delightful, cozy aroma.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 medium apple, peeled and diced into small pieces
• 2 tablespoons dairy-free milk (almond, oat, or soy milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, gluten-free flour, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and dairy-free milk.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms. Fold in the diced apple pieces.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Gently flatten the dough balls with your fingers.
6. Bake for 10-12 minutes, or until the edges are golden and the cookies have set.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These apple cinnamon cookies are a perfect way to bring the flavors of fall into your home, even if you follow a dairy-free, egg-free, and gluten-free diet. The soft, chewy texture combined with the natural sweetness of apples and the warmth of cinnamon makes them a comforting, satisfying treat. They’re easy to make and perfect for sharing with family and friends. Whether you’re looking for a cozy snack or a delicious dessert, these cookies will definitely hit the spot.

Dairy-Free, Egg-Free, Gluten-Free Maple Pecan Cookies

If you love the rich flavor of maple syrup and the crunch of toasted pecans, then these maple pecan cookies are the treat for you. They are made without dairy, eggs, or gluten, making them suitable for those with food sensitivities. The maple syrup brings a natural sweetness to the cookies, while the pecans add a delightful crunch. These cookies are perfect for those who want a slightly more indulgent, yet allergy-friendly, cookie to enjoy.

Ingredients:

• 1 1/2 cups gluten-free oat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free milk (almond, oat, or soy milk)
• 1/3 cup pecans, chopped and toasted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oat flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and dairy-free milk.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Fold in the toasted pecans.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten the cookies slightly with your fingers.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These maple pecan cookies are a perfect combination of sweetness, crunch, and rich flavor, all while being free from dairy, eggs, and gluten. The maple syrup adds a delightful, natural sweetness, while the toasted pecans provide a satisfying texture. These cookies are a great option for anyone looking for an allergy-friendly dessert or snack that doesn’t compromise on taste. Whether you’re sharing them with friends or enjoying them on your own, these cookies are sure to satisfy your cravings!

Dairy-Free, Egg-Free, Gluten-Free Chocolate Hazelnut Cookies

These chocolate hazelnut cookies are a delightful treat for anyone looking for a nutty, chocolatey snack without the dairy, eggs, or gluten. The combination of rich cocoa powder and creamy hazelnut butter creates a smooth, indulgent flavor, while the ground hazelnuts provide a satisfying crunch. These cookies are perfect for anyone with dietary restrictions or those just looking to enjoy a healthier version of a classic chocolate cookie. Soft, chewy, and packed with flavor, they’re sure to become a new favorite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hazelnut butter (or another nut butter)
• 1/3 cup maple syrup
• 1/4 cup dairy-free chocolate chips
• 2 tablespoons dairy-free milk (almond, oat, or soy milk)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the hazelnut butter, maple syrup, dairy-free milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten the cookies slightly with your fingers.
7. Bake for 10-12 minutes or until the edges are set and the cookies are slightly firm.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate hazelnut cookies are a rich, decadent treat that’s perfect for satisfying your chocolate cravings, even if you follow a dairy-free, egg-free, and gluten-free diet. The hazelnut butter gives them a unique flavor that pairs wonderfully with the smooth cocoa and chocolate chips. With their chewy texture and nutty crunch, these cookies are sure to impress both allergy sufferers and dessert lovers alike. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, they’ll quickly become a go-to favorite!

Dairy-Free, Egg-Free, Gluten-Free Banana Nut Cookies

Banana nut cookies are a perfect combination of sweet, ripe bananas and crunchy nuts. These cookies are soft and chewy, and thanks to the banana’s natural sweetness, they don’t need any refined sugar. Free from dairy, eggs, and gluten, they’re ideal for anyone with food allergies or sensitivities. The inclusion of walnuts adds a satisfying crunch and a rich flavor, while the banana provides moisture, making these cookies both wholesome and delicious. They’re perfect for breakfast, snacks, or dessert.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In another bowl, combine the mashed banana, maple syrup, and melted coconut oil. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully incorporated.
5. Gently fold in the chopped walnuts.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These banana nut cookies are a delicious and healthy treat, packed with the natural sweetness of ripe bananas and the rich flavor of walnuts. They are soft, chewy, and perfect for those who want a guilt-free dessert or snack that’s dairy-free, egg-free, and gluten-free. The combination of oats, bananas, and walnuts makes these cookies both filling and satisfying. Whether you enjoy them as a quick breakfast or a light dessert, they are sure to hit the spot!

Dairy-Free, Egg-Free, Gluten-Free Coconut Macaroons

Coconut macaroons are a simple and delicious dessert that’s naturally gluten-free, dairy-free, and egg-free. These cookies are made with shredded coconut and sweetened with maple syrup, making them perfectly chewy and lightly crispy on the outside. They’re ideal for anyone with dietary restrictions or those simply craving a sweet treat. With just a handful of ingredients and easy preparation, these macaroons are a wonderful option for anyone who loves the flavor of coconut in a classic dessert form.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1/4 cup maple syrup
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons dairy-free milk (almond, oat, or soy milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, maple syrup, coconut oil, vanilla extract, salt, and dairy-free milk.
3. Stir until the mixture is fully combined and sticky.
4. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, forming small mounds.
5. Bake for 10-12 minutes, or until the macaroons are golden brown on the edges.
6. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These coconut macaroons are an incredibly easy and satisfying treat, perfect for those with dietary restrictions. The combination of coconut and maple syrup provides a naturally sweet, chewy texture, while the light golden edges add a crisp contrast. They’re perfect for a snack, dessert, or even as a light treat for parties. With only a few ingredients and simple steps, these dairy-free, egg-free, and gluten-free macaroons are a must-try for coconut lovers!

Dairy-Free, Egg-Free, Gluten-Free Peanut Butter Cookies

Peanut butter cookies are a timeless treat, and this dairy-free, egg-free, and gluten-free version brings all the classic flavors while accommodating those with dietary restrictions. With the rich, nutty flavor of peanut butter, these cookies are both chewy and crisp, making them a satisfying snack or dessert. The addition of a touch of maple syrup provides just the right amount of sweetness without being overly sugary. These cookies are quick to make and require minimal ingredients, making them perfect for those looking for a simple yet delicious cookie recipe.

Ingredients:

• 1 cup natural peanut butter (unsweetened, no added oils)
• 1/4 cup maple syrup
• 1/2 cup gluten-free rolled oats
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, maple syrup, and vanilla extract until smooth.
3. In a separate bowl, combine the gluten-free oats, salt, and baking soda. Stir until evenly mixed.
4. Add the dry ingredients to the peanut butter mixture and stir until fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with a fork, creating a crisscross pattern.
6. Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
7. 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 must-try for anyone with dietary restrictions but who still wants a comforting, homemade cookie. The peanut butter provides rich flavor, while the oats give a chewy texture that balances perfectly with the crisp edges. These cookies are naturally sweetened with maple syrup, making them a healthier alternative to traditional peanut butter cookies. Whether you enjoy them as a quick snack or a dessert, these cookies are sure to be a hit!

Dairy-Free, Egg-Free, Gluten-Free Almond Joy Cookies

Inspired by the popular Almond Joy candy bar, these cookies feature a delicious combination of coconut, almonds, and chocolate, all without any dairy, eggs, or gluten. The rich coconut and smooth chocolate pair perfectly with the crunch of almonds, making for a decadent treat that everyone can enjoy. These cookies are perfect for satisfying your sweet tooth with minimal effort, and the ingredients come together quickly to create a chewy, gooey cookie that’s both satisfying and allergy-friendly.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup gluten-free oats
• 1/4 cup maple syrup
• 1/4 cup dairy-free chocolate chips
• 1/4 cup almond butter
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 12 whole almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, gluten-free oats, maple syrup, almond butter, vanilla extract, and salt. Stir until fully mixed.
3. Fold in the dairy-free chocolate chips.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, and shape them into small mounds.
5. Top each cookie with a whole almond.
6. Bake for 10-12 minutes, or until the cookies are golden brown and slightly firm around the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Almond Joy cookies are a delightful combination of chewy coconut, rich chocolate, and crunchy almonds that make for an irresistible treat. They’re easy to make and perfect for anyone with dietary restrictions, but they’re also a great option for anyone craving a sweet, indulgent snack. The gooey chocolate chips and whole almonds add extra layers of flavor and texture, ensuring each bite is satisfying. Whether you enjoy them as a midday snack or share them at a gathering, these cookies are sure to please!

Dairy-Free, Egg-Free, Gluten-Free Cinnamon Sugar Cookies

These cinnamon sugar cookies are a comforting treat that combines the warmth of cinnamon with a perfectly sweet, crisp cookie base. Made without any dairy, eggs, or gluten, they cater to those with food allergies but are still absolutely delicious. The cinnamon-sugar coating adds a delightful crunch, while the soft interior makes them irresistible. These cookies are easy to prepare and ideal for snacking, tea time, or sharing with friends and family.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup cinnamon sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the gluten-free flour, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Roll tablespoon-sized portions of dough into balls, then roll each ball in cinnamon sugar to coat.
6. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the bottom of a glass or your fingers.
8. Bake for 8-10 minutes, or until the cookies are golden around the edges and set in the middle.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cinnamon sugar cookies are a delightful combination of sweet, spicy cinnamon and soft, chewy texture. The simple ingredients and easy steps make them perfect for a quick batch of cookies, whether you’re preparing a treat for yourself or a gathering. The cinnamon sugar coating adds a little extra sweetness and crunch, making each bite even more enjoyable. These cookies prove that you don’t need dairy, eggs, or gluten to create a delicious and satisfying dessert!

Dairy-Free, Egg-Free, Gluten-Free Chocolate Chip Almond Cookies

These chocolate chip almond cookies are a perfect blend of creamy, nutty almond butter and sweet, gooey dairy-free chocolate chips. With a chewy texture and crispy edges, these cookies are an absolute delight. Free from dairy, eggs, and gluten, they are a great option for those with dietary restrictions or anyone looking for a healthier alternative to traditional chocolate chip cookies. The almonds add a lovely crunch and extra flavor, making each bite irresistible.

Ingredients:

• 1 cup almond butter (unsweetened, no added oils)
• 1/4 cup maple syrup
• 1/2 cup gluten-free oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips
• 1/4 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond butter and maple syrup, stirring until smooth.
3. Add the gluten-free oats, gluten-free flour, baking soda, and salt to the wet ingredients, and mix until well combined.
4. Gently fold in the dairy-free chocolate chips and chopped almonds.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate chip almond cookies are a wonderful treat, offering a nutty, chocolatey flavor with a satisfying crunch from the almonds. Their chewy center and crispy edges make them a perfect snack or dessert. The almond butter not only provides a rich flavor but also helps keep the cookies moist. These cookies are a great option for anyone looking for a dairy-free, egg-free, and gluten-free treat that’s both delicious and nutritious. Enjoy these cookies on their own or with a glass of your favorite dairy-free milk!

Dairy-Free, Egg-Free, Gluten-Free Snickerdoodle Cookies

Snickerdoodles are a classic cookie that is known for their soft, chewy texture and cinnamon-sugar coating. This dairy-free, egg-free, and gluten-free version stays true to the original while meeting dietary restrictions. With a perfect balance of cinnamon and sugar, these cookies are both sweet and spicy. They’re easy to make and require minimal ingredients, making them an ideal treat for those with food allergies or anyone craving a warm, comforting cookie.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 2 tablespoons sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
3. In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. In a small bowl, combine the cinnamon and sugar for rolling.
6. Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture.
7. Place the dough balls on the prepared baking sheet and flatten them slightly with your fingers.
8. Bake for 8-10 minutes, or until the cookies are lightly golden and set around the edges.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These snickerdoodle cookies are a warm, nostalgic treat that combines the sweetness of cinnamon and sugar with a soft, chewy texture. They’re simple to prepare and are perfect for anyone following a dairy-free, egg-free, and gluten-free diet. The combination of coconut oil and maple syrup helps keep the cookies moist while giving them a light, delicious flavor. Whether you’re making them for yourself or sharing with others, these snickerdoodles will quickly become a favorite!

Dairy-Free, Egg-Free, Gluten-Free Matcha Green Tea Cookies

These matcha green tea cookies are a unique and flavorful treat for anyone who loves the earthy, slightly bitter taste of matcha. Made with dairy-free, egg-free, and gluten-free ingredients, they’re a great option for those with dietary restrictions. The vibrant green color adds a fun touch, and the delicate sweetness balances the bold flavor of matcha. These cookies are a wonderful alternative for those who want to enjoy something a little different while still indulging in a delicious, allergy-friendly dessert.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon matcha powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon dairy-free milk (almond, oat, or soy milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, matcha powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and dairy-free milk.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
6. Bake for 8-10 minutes or until the cookies are lightly golden and firm around the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These matcha green tea cookies are a flavorful and visually striking dessert that’s perfect for matcha lovers. The earthy flavor of the matcha pairs wonderfully with the subtle sweetness of maple syrup, making for a delicious balance. The cookies are soft, chewy, and just the right amount of sweet, with the added benefit of being free from dairy, eggs, and gluten. Whether you’re enjoying them on your own or sharing them with friends, these cookies are a fun, flavorful treat that’s sure to stand out!

Note: More recipes are coming soon!