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Whether you’re dealing with food allergies, following a special diet, or simply want to try something new, finding the right cookie recipe that meets your dietary needs can sometimes feel like a challenge.
For those who need dairy-free, egg-free, and nut-free options, it might seem even more difficult to find a recipe that still delivers on taste and texture.
Fortunately, this blog post has you covered with over 25 delicious and allergy-friendly cookie recipes!
From chewy chocolate chip cookies to zesty ginger molasses treats, we’ve rounded up the best dairy-free, egg-free, and nut-free cookies that are sure to satisfy every sweet tooth.
These recipes are perfect for any occasion—whether you’re baking for yourself, your family, or a group of friends.
Say goodbye to restrictive diets and hello to mouthwatering cookies that everyone can enjoy!
25+ Delicious Dairy-Free Egg-Free Nut-Free Cookie Recipes for Every Occasion
Baking cookies doesn’t have to be limited by dietary restrictions.
With these 25+ dairy-free, egg-free, and nut-free cookie recipes, you can indulge in all the sweetness without worrying about food allergies or sensitivities.
From classic favorites to creative flavor combinations, these cookies are easy to make, full of flavor, and perfect for sharing with loved ones.
Whether you’re preparing a treat for a school bake sale, a family gathering, or just a simple afternoon snack, these allergy-friendly cookies will surely bring joy to everyone, no matter their dietary needs.
So grab your ingredients, preheat the oven, and get ready to bake up some delicious cookies that are as inclusive as they are tasty!
Dairy-Free, Egg-Free, Nut-Free Chocolate Chip Cookies
These chocolate chip cookies are the perfect treat for anyone with food allergies or dietary restrictions. With a crispy edge and chewy center, they are free from dairy, eggs, and nuts, yet full of flavor. Whether you’re baking for a family gathering or simply craving a sweet snack, these cookies are easy to make and incredibly delicious.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted (or any preferred dairy-free butter)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- ¼ cup dairy-free milk (such as oat or almond milk)
- 1 cup dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, granulated sugar, brown sugar, vanilla extract, and dairy-free milk. Mix until smooth.
- Slowly add the dry ingredients to the wet mixture and stir until combined.
- Fold in the dairy-free chocolate chips.
- Using a spoon, drop tablespoon-sized balls 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 baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These dairy-free, egg-free, and nut-free chocolate chip cookies are a must-try for those with food sensitivities. Despite the absence of traditional ingredients, they are soft, chewy, and just as satisfying as their classic counterparts. They’re a great choice for school lunches, parties, or a sweet treat at any time of day. Enjoy them with a glass of dairy-free milk for the ultimate allergy-friendly indulgence!
Dairy-Free, Egg-Free, Nut-Free Oatmeal Raisin Cookies
Packed with wholesome oats and plump raisins, these oatmeal cookies are the perfect combination of soft and chewy. They’re free from dairy, eggs, and nuts, making them an ideal snack for those with food allergies or sensitivities. Not only are they allergy-friendly, but they are also full of flavor, making them a family favorite.
Ingredients:
- 1 ½ cups rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup or agave syrup
- 2 teaspoons vanilla extract
- ½ cup raisins
- ¼ cup dairy-free milk (such as soy or oat milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, flour, cinnamon, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and dairy-free milk.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Fold in the raisins.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden and the cookies are firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
These oatmeal raisin cookies are not only a delicious dessert but also a comforting treat for anyone avoiding dairy, eggs, or nuts. The hearty oats and sweet raisins combine for a nostalgic flavor that’s sure to bring back memories of your favorite childhood snacks. With their soft texture and warm spices, these cookies are a perfect choice for afternoon tea or a lunchtime snack, and they’re sure to be a hit with everyone, regardless of dietary restrictions.
Dairy-Free, Egg-Free, Nut-Free Sugar Cookies
Sugar cookies are a classic favorite that can be enjoyed by everyone, even those with allergies to dairy, eggs, or nuts. These simple yet sweet sugar cookies have a slight crisp on the edges and a soft, tender center, making them the perfect base for frosting or just as they are. Easy to make and perfect for any occasion, these cookies are a delicious treat that everyone can enjoy.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut oil, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk (such as oat or coconut milk)
- ¼ cup granulated sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the coconut oil and ¾ cup sugar together until light and fluffy.
- Add the vanilla extract and dairy-free milk to the mixture, stirring to combine.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into tablespoon-sized balls and then roll them in the remaining ¼ cup sugar.
- Place the dough balls on the prepared baking sheet, flattening them slightly with the bottom of a glass.
- Bake for 8-10 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 to cool completely.
These dairy-free, egg-free, nut-free sugar cookies are as sweet as they are simple. They offer a light, airy texture with just the right balance of sweetness. Whether you’re decorating them with colorful icing or enjoying them plain, these sugar cookies are sure to be a hit at any gathering. With just a few simple ingredients, you can create a batch of cookies that everyone, including those with food allergies, will love!
Dairy-Free, Egg-Free, Nut-Free Lemon Cookies
These lemon cookies are a refreshing and tangy treat that’s perfect for those with dairy, egg, or nut allergies. With a soft, cake-like texture and a zesty lemon flavor, they offer a light and bright dessert option. The combination of lemon zest and juice infuses the cookies with a burst of citrus, making them the ideal snack for any time of year, whether it’s a sunny afternoon or a cozy evening.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, softened
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons dairy-free milk (such as oat or almond milk)
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat together the coconut oil and sugar until creamy and smooth.
- Add the lemon zest, lemon juice, dairy-free milk, and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet mixture 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 dough ball slightly with a spoon or your fingers.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These lemon cookies are the perfect treat for anyone who loves a burst of citrus in their desserts. With their light, airy texture and bright lemon flavor, they’re a delightful alternative to traditional cookies. Whether you’re looking for a sweet snack or a refreshing dessert, these dairy-free, egg-free, nut-free cookies will provide a unique and satisfying option for those with dietary restrictions. They’re simple to make and sure to become a family favorite!
Dairy-Free, Egg-Free, Nut-Free Gingerbread Cookies
Spicy and aromatic, these gingerbread cookies are a festive favorite made without dairy, eggs, or nuts. Perfect for the holiday season or any time you crave a warm, spiced treat, these cookies have a soft yet slightly crunchy texture. The rich combination of ginger, cinnamon, and molasses creates a depth of flavor that makes each bite satisfying. These allergy-friendly cookies are sure to become a beloved addition to your baking repertoire.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, softened
- ¾ cup dark brown sugar
- ½ cup molasses
- 2 tablespoons dairy-free milk (such as oat or coconut milk)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, cream the coconut oil and brown sugar until smooth and fluffy.
- Add the molasses, dairy-free milk, and vanilla extract to the sugar mixture and stir until combined.
- Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms.
- Roll out the dough between two sheets of parchment paper to about ¼ inch thick.
- Cut out shapes using cookie cutters and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the cookies are firm and slightly golden around the edges.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gingerbread cookies are a perfect balance of spice and sweetness, making them an irresistible treat for any occasion. Their soft, chewy texture paired with the warm flavors of molasses and spices makes them a standout in any cookie lineup. With no dairy, eggs, or nuts, they are safe for those with food allergies and still packed with all the festive flavors you crave. Whether you’re hosting a holiday party or simply enjoying them with a cup of tea, these gingerbread cookies are sure to delight everyone who tries them.
Dairy-Free, Egg-Free, Nut-Free Coconut Macaroons
For those who love coconut, these macaroons offer a chewy, sweet treat without the use of dairy, eggs, or nuts. With their delicate texture and delightful coconut flavor, they are perfect for anyone craving a light yet satisfying cookie. These macaroons are also naturally gluten-free, making them a versatile option for a variety of dietary needs. Easy to make and delicious to eat, they’ll quickly become a go-to dessert for any occasion.
Ingredients:
- 2 cups shredded unsweetened coconut
- ¼ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup dairy-free milk (such as almond or oat milk)
- ¼ teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded coconut, flour, sugar, and salt.
- Stir in the vanilla extract and dairy-free milk until the mixture is well combined.
- Scoop tablespoon-sized portions of the coconut mixture and form them into small mounds, placing them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown and the macaroons are firm to the touch.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These coconut macaroons are sweet, chewy, and packed with flavor, making them an excellent choice for anyone who loves coconut-based treats. With a soft, melt-in-your-mouth texture, they’re sure to be a hit at your next gathering or as a personal snack. Best of all, they’re free from dairy, eggs, and nuts, making them safe for those with dietary restrictions. These macaroons offer a simple, elegant dessert that can be enjoyed by all, regardless of allergies.
Dairy-Free, Egg-Free, Nut-Free Snickerdoodle Cookies
These snickerdoodle cookies are soft, cinnamon-sugar-coated delights that everyone can enjoy, even those with food allergies. With their irresistible combination of buttery flavor and cinnamon sweetness, they are the perfect dessert for any occasion. These cookies are free from dairy, eggs, and nuts but are still incredibly delicious and satisfying. If you love a warm, comforting cookie with a little bit of spice, these snickerdoodles will quickly become your go-to recipe.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons dairy-free milk (such as oat or coconut milk)
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream the coconut oil and ¾ cup sugar until light and fluffy.
- Add the vanilla extract and dairy-free milk to the mixture and stir until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- In a small bowl, mix the 2 tablespoons of sugar and cinnamon together for the coating.
- Roll the dough into tablespoon-sized balls and then roll them in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet and flatten them slightly with the bottom of a glass.
- Bake for 8-10 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These snickerdoodle cookies are a delicious, allergy-friendly twist on a classic favorite. They’re soft, slightly chewy, and bursting with warm cinnamon flavor, making them perfect for any occasion. The cinnamon-sugar coating adds just the right amount of sweetness, while the coconut oil ensures they remain moist and tender. Even without dairy, eggs, or nuts, these cookies are a crowd-pleaser. Whether you’re making them for a holiday celebration or just an everyday snack, these snickerdoodles are sure to be a hit.
Dairy-Free, Egg-Free, Nut-Free Chocolate Mint Cookies
These chocolate mint cookies combine the rich flavor of chocolate with a refreshing mint twist. Perfect for mint chocolate lovers, they are free from dairy, eggs, and nuts, yet still manage to deliver a decadent, indulgent taste. The cooling mint flavor balances perfectly with the smooth chocolate, making these cookies an ideal treat for any season. Easy to make, these cookies will satisfy both your chocolate cravings and your need for something fresh and exciting.
Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¾ cup granulated sugar
- 1 teaspoon peppermint extract
- 2 tablespoons dairy-free milk (such as oat or soy milk)
- ½ cup dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, combine the melted coconut oil and granulated sugar, mixing until smooth.
- Add the peppermint extract and dairy-free milk to the coconut oil mixture and stir to combine.
- Gradually add the dry ingredients to the wet ingredients and mix until the dough forms.
- 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 firm and the cookies are slightly puffed.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
These chocolate mint cookies are the perfect balance of chocolatey richness and refreshing mint flavor. They’re a delicious treat for those who are avoiding dairy, eggs, or nuts but still want to indulge in something sweet and flavorful. The addition of dairy-free chocolate chips makes these cookies even more decadent, while the mint extract gives them a unique and cooling finish. Whether you’re enjoying them after dinner or packing them in a lunchbox, these cookies will provide a delightful dessert experience for everyone!
Dairy-Free, Egg-Free, Nut-Free Molasses Cookies
Molasses cookies are a comforting and flavorful treat, with a perfect blend of spices and rich molasses sweetness. These dairy-free, egg-free, and nut-free cookies are ideal for those with dietary restrictions, yet they are full of flavor and perfect for the colder months. The combination of ginger, cinnamon, and molasses creates a warm, aromatic experience that is simply irresistible. Enjoy them with a warm drink or as a sweet snack throughout the day.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup molasses
- ¾ cup granulated sugar
- 2 tablespoons dairy-free milk (such as oat or rice milk)
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, combine the melted coconut oil, molasses, and ¾ cup sugar, mixing until smooth.
- Add the dairy-free milk and vanilla extract to the molasses mixture, stirring to combine.
- Gradually add the dry ingredients to the wet ingredients and mix until the dough is thick and sticky.
- Roll the dough into tablespoon-sized balls and coat each ball in the additional ¼ cup of sugar.
- Place the dough balls on the prepared baking sheet and flatten them slightly with your fingers or the back of a spoon.
- Bake for 8-10 minutes or until the cookies are firm and golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These molasses cookies are a perfect balance of spices and sweetness, with the molasses providing a deep, rich flavor that pairs beautifully with the warming spices of ginger, cinnamon, and cloves. They’re soft and chewy, with just the right amount of sweetness to satisfy your cravings. Despite being free from dairy, eggs, and nuts, these cookies don’t sacrifice flavor or texture, making them a wonderful choice for anyone with dietary restrictions. Whether you’re enjoying them for a cozy afternoon snack or sharing them with friends, these molasses cookies will never disappoint.
Dairy-Free, Egg-Free, Nut-Free Oatmeal Raisin Cookies
Oatmeal raisin cookies are a classic favorite, offering a perfect blend of chewy oats, sweet raisins, and warm spices. These dairy-free, egg-free, and nut-free oatmeal raisin cookies deliver all the traditional flavors but with a safe, allergy-friendly twist. They’re soft on the inside with just the right amount of crunch around the edges, making them perfect for snacking, lunchboxes, or sharing with friends. This recipe proves that you don’t have to sacrifice flavor when accommodating dietary restrictions!
Ingredients:
- 1 ½ cups rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 2 tablespoons dairy-free milk (such as almond or oat milk)
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, flour, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, dairy-free milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Gently fold in the raisins.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are golden brown on the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These oatmeal raisin cookies are chewy, hearty, and packed with flavor, yet they remain completely allergy-friendly with no dairy, eggs, or nuts. The warm cinnamon and sweet raisins make every bite satisfying, while the oats give these cookies a hearty texture that’s perfect for any time of the day. Whether you enjoy them with a cup of tea or as an on-the-go snack, these cookies will surely become a family favorite. They’re easy to make, full of wholesome ingredients, and the ideal treat for those with food sensitivities.
Dairy-Free, Egg-Free, Nut-Free Banana Cookies
These dairy-free, egg-free banana cookies are naturally sweetened with ripe bananas, making them an easy and healthier treat. The addition of oats gives them a chewy texture, while the bananas provide natural moisture and sweetness. They’re soft, lightly spiced, and have a wonderfully comforting flavor. Perfect for a snack or light dessert, these cookies are free from common allergens, making them a great option for anyone with dietary restrictions.
Ingredients:
- 1 ½ cups rolled oats
- 1 cup mashed ripe banana (about 2 bananas)
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted
- 1 tablespoon maple syrup (optional)
- ½ cup dairy-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the oats, cinnamon, baking soda, and salt.
- In a separate bowl, mash the ripe bananas until smooth, then add the vanilla extract, melted coconut oil, and maple syrup (if using). Mix well.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Fold in the dairy-free chocolate chips, if desired.
- Drop spoonfuls of dough onto the prepared baking sheet, flattening them slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These banana cookies are an easy and naturally sweet treat that’s both comforting and allergy-friendly. The ripe bananas provide a naturally sweet and moist base, while the oats give the cookies a chewy and hearty texture. The optional chocolate chips add a little extra indulgence, but the banana flavor still shines through. These cookies are perfect for anyone who’s looking for a quick snack, an after-school treat, or a way to use up ripe bananas. Dairy-free, egg-free, and nut-free, they cater to many dietary needs while remaining delicious and satisfying.
Dairy-Free, Egg-Free, Nut-Free Pumpkin Spice Cookies
These pumpkin spice cookies bring the flavors of fall in every bite! With a rich, spiced pumpkin base, they are soft, chewy, and full of warming flavors like cinnamon, nutmeg, and ginger. They’re dairy-free, egg-free, and nut-free, so they’re perfect for anyone with food allergies. The pumpkin not only adds flavor but also helps keep the cookies moist, making them a great treat for any time of year, especially during the colder months.
Ingredients:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¾ cup canned pumpkin puree
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk (such as oat or almond milk)
- ¼ cup dairy-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, combine the melted coconut oil, pumpkin puree, brown sugar, vanilla extract, and dairy-free milk. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- Fold in the dairy-free chocolate chips, if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are firm and slightly golden on the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These pumpkin spice cookies are the perfect treat for fall, combining the warmth of cinnamon, nutmeg, and ginger with the richness of pumpkin. Despite being dairy, egg, and nut-free, they are still incredibly soft and flavorful. The coconut oil keeps them moist, while the optional chocolate chips provide a sweet, creamy touch. Whether you’re making them for a fall gathering, a holiday treat, or just for an afternoon snack, these cookies are sure to be a hit. Full of autumn spices and natural sweetness, they’re a comforting and allergy-friendly choice!
Dairy-Free, Egg-Free, Nut-Free Apple Cinnamon Cookies
Apple cinnamon cookies are a delightful treat that combines the sweet-tart flavor of apples with the warmth of cinnamon. These allergy-friendly cookies are soft, chewy, and packed with comforting flavors, making them perfect for any occasion. They’re naturally sweetened, dairy-free, egg-free, and nut-free, making them a great option for those with dietary restrictions. Whether enjoyed as an after-school snack or a dessert with a cup of tea, these apple cinnamon cookies are sure to satisfy your cravings.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup finely diced apple (peeled)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, applesauce, maple syrup, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the diced apples.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes or until the cookies are golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These apple cinnamon cookies are a perfect combination of sweet and spiced, offering a delightful bite of fall with every chew. The natural sweetness from the applesauce and maple syrup complements the apples, while the cinnamon and nutmeg provide a warm, comforting flavor. The cookies are soft and chewy, with a subtle burst of fresh apple in every bite. Whether you’re looking for a healthier cookie or need a treat that fits dietary needs, these cookies will surely please everyone. They’re simple to make and full of cozy, seasonal flavors.
Dairy-Free, Egg-Free, Nut-Free Chocolate Chip Cookies
Who doesn’t love a classic chocolate chip cookie? This dairy-free, egg-free, and nut-free version gives you all the deliciousness of the original, with none of the common allergens. The cookies are soft, chewy, and loaded with dairy-free chocolate chips. Made with simple ingredients, these cookies are perfect for any occasion. They’re a crowd-pleaser and a great choice for those with food sensitivities who still want to enjoy the perfect cookie.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk (such as almond or oat milk)
- ¾ cup dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, brown sugar, maple syrup, vanilla extract, and dairy-free milk until smooth.
- Add the wet ingredients to the dry 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.
- Flatten the cookies slightly with the back of a spoon.
- 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 to cool completely.
These chocolate chip cookies offer all the deliciousness of the classic treat without any dairy, eggs, or nuts. The coconut oil provides a rich flavor while the brown sugar and maple syrup give the cookies a lovely sweetness and depth. The dairy-free chocolate chips add that perfect touch of indulgence. They’re perfect for satisfying any cookie craving and can be made in just under 30 minutes. These allergy-friendly cookies are a fantastic go-to recipe for those with dietary restrictions, proving that you can still enjoy the cookies you love!
Dairy-Free, Egg-Free, Nut-Free Ginger Molasses Cookies
Ginger molasses cookies are a warm and spicy treat that’s perfect for cozying up during the colder months. These dairy-free, egg-free, and nut-free cookies are packed with bold flavors of ginger, cinnamon, and molasses, creating a sweet and spicy bite in every cookie. With their soft, chewy texture and irresistible aroma, these cookies make for an excellent dessert or snack. They’re perfect for holiday gatherings or anytime you want to treat yourself to something comforting and flavorful.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¾ cup dark brown sugar
- ¼ cup molasses
- 2 tablespoons dairy-free milk (such as oat or almond milk)
- 1 teaspoon vanilla extract
- ¼ cup sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, dark brown sugar, molasses, dairy-free milk, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Roll the dough into tablespoon-sized balls and roll each ball in sugar.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These ginger molasses cookies are a delicious combination of sweet, spicy, and comforting flavors. The combination of ginger, cinnamon, and molasses creates a rich, aromatic base, while the coconut oil gives the cookies a wonderful texture. The cookies are soft and chewy on the inside with just the right amount of crunch around the edges. Perfect for those with food allergies, they’re a treat everyone can enjoy. Whether you make them for a holiday gathering or just to warm up on a chilly day, these cookies will fill your home with delightful smells and your taste buds with joy.
Dairy-Free, Egg-Free, Nut-Free Oatmeal Raisin Cookies
Oatmeal raisin cookies are a timeless favorite that bring together the wholesome flavors of oats, raisins, and warm spices like cinnamon and nutmeg. This version is dairy-free, egg-free, and nut-free, making it a safe and delicious option for those with dietary restrictions. Soft, chewy, and packed with fiber and natural sweetness, these cookies are perfect for breakfast, a snack, or a sweet treat at any time of the day. The combination of oats and raisins ensures every bite is satisfying and comforting.
Ingredients:
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup raisins
- 2 tablespoons dairy-free 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 medium bowl, combine the rolled oats, flour, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and dairy-free milk.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the raisins.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown and the cookies are firm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These oatmeal raisin cookies are an irresistible classic with a twist that makes them safe for those with dietary restrictions. The oats provide a chewy texture while the raisins add a sweet, natural burst of flavor in each bite. Cinnamon and nutmeg give the cookies warmth, making them perfect for cozy afternoons or as a delicious breakfast option. With their simple ingredients and quick preparation, these cookies are an easy, nutritious treat that can be enjoyed by everyone, regardless of their dietary needs.
Dairy-Free, Egg-Free, Nut-Free Lemon Sugar Cookies
Lemon sugar cookies are a zesty and refreshing treat that combines the tangy flavor of fresh lemon with a crisp, sweet sugar coating. This dairy-free, egg-free, and nut-free version delivers all the bright, citrusy flavor without any of the common allergens. Soft and chewy in the middle with a slightly crispy edge, these cookies are a perfect balance of sweet and tart. They make a delightful snack, dessert, or even a gift for someone special. Their sunny flavor is sure to brighten anyone’s day!
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons dairy-free milk (such as almond or oat milk)
- ½ teaspoon vanilla extract
- ¼ cup sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, sugar, lemon zest, lemon juice, dairy-free milk, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
- Roll the dough into tablespoon-sized balls and roll each ball in sugar.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the bottom of a glass or your fingers.
- Bake for 8-10 minutes, or until the edges are golden and the cookies have spread slightly.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These lemon sugar cookies are the perfect treat for anyone craving a bright and citrusy dessert. The lemon zest and juice infuse the cookies with a refreshing tang, while the sugar coating adds a delightful sweetness. The combination of soft and slightly crisp texture makes them irresistible. Whether you’re celebrating a special occasion or simply enjoying a sunny afternoon, these cookies will add a burst of flavor to your day. Plus, they are allergy-friendly and can be shared with friends and family without worry.
Dairy-Free, Egg-Free, Nut-Free Coconut Macaroons
Coconut macaroons are a chewy, sweet treat that’s naturally dairy-free, egg-free, and nut-free. These bite-sized delights are made with shredded coconut, a touch of sweetness, and a simple binding agent. The result is a perfectly chewy and flavorful cookie that is rich in coconut goodness. Whether you’re a fan of coconut or simply want a quick and easy dessert that accommodates food allergies, these macaroons will hit the spot every time. They’re a great treat for gatherings, parties, or as a quick snack.
Ingredients:
- 2 ½ cups shredded coconut (unsweetened)
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons dairy-free milk (such as almond or oat milk)
Instructions:
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded coconut, maple syrup, vanilla extract, salt, and dairy-free milk. Mix well until the coconut is evenly coated.
- Scoop tablespoon-sized portions of the mixture and shape them into small mounds.
- Place the mounds onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, or until the macaroons are golden brown on top and firm to the touch.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These coconut macaroons are a simple and sweet treat that highlights the natural flavors of coconut. With just a few ingredients, these cookies are both easy to make and satisfying. The chewy coconut texture paired with the sweetness of maple syrup creates a delicious balance of flavors. These macaroons are ideal for anyone with dietary restrictions or those who love coconut. They’re perfect for a quick snack, holiday celebrations, or any occasion that calls for something sweet and allergy-friendly.
Dairy-Free, Egg-Free, Nut-Free Chocolate Chip Cookies
Classic chocolate chip cookies are a beloved favorite, and this dairy-free, egg-free, and nut-free version ensures that everyone can enjoy them, no matter their dietary needs. These cookies have a perfect balance of soft and chewy texture with a slight crisp on the edges. The dairy-free chocolate chips melt beautifully inside the dough, creating sweet pockets of chocolate in each bite. These cookies are ideal for baking with the whole family, sharing at gatherings, or enjoying with a cup of your favorite dairy-free beverage.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk (such as almond or oat milk)
- 1 cup dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, sugar, vanilla extract, and dairy-free milk. Stir until smooth.
- Add the wet ingredients to the dry ingredients and mix until just 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 golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These dairy-free, egg-free, and nut-free chocolate chip cookies are an irresistible treat that caters to a variety of dietary restrictions without compromising on flavor or texture. The soft and chewy texture combined with the melted chocolate chips ensures that every bite is pure satisfaction. These cookies are simple to prepare, making them perfect for busy weeknights or casual gatherings. Whether you have food allergies or just love a great chocolate chip cookie, this recipe is sure to become a household favorite.
Dairy-Free, Egg-Free, Nut-Free Ginger Molasses Cookies
Ginger molasses cookies bring the perfect combination of spicy, warm ginger and sweet molasses flavor, making them a cozy treat for any time of year. This dairy-free, egg-free, and nut-free version stays true to the classic while being safe for those with allergies. The cookies are soft, chewy, and have a slight crackle on the surface, thanks to the sugar coating. The blend of cinnamon, ginger, and molasses gives these cookies an aromatic spiciness that’s perfect for the colder months or holiday celebrations.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup coconut oil, melted
- ½ cup molasses
- ½ cup brown sugar, packed
- 2 tablespoons dairy-free milk (such as almond or oat milk)
- ¼ cup granulated sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, ginger, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, molasses, brown sugar, and dairy-free milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully incorporated.
- Roll tablespoon-sized portions of dough into balls and roll each ball in granulated sugar.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are golden brown and slightly cracked on top.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These ginger molasses cookies are the perfect balance of sweet and spicy, with the richness of molasses providing depth of flavor. The chewy texture combined with the slight crunch of sugar on top makes these cookies a delightful treat to enjoy any time of year. Whether you’re looking for a comforting snack, a gift for a friend, or a festive holiday dessert, these allergy-friendly ginger molasses cookies will hit the spot. They’re a delicious, easy-to-make option for anyone avoiding dairy, eggs, or nuts.
Dairy-Free, Egg-Free, Nut-Free Banana Oat Cookies
Banana oat cookies are a simple yet delicious treat that’s perfect for a snack or breakfast on the go. This version is completely dairy-free, egg-free, and nut-free, making it safe for people with food allergies. The natural sweetness of the ripe bananas is complemented by the heartiness of oats, creating a chewy texture that’s satisfying and healthy. These cookies are also a great way to use up overripe bananas, and they’re customizable with your favorite mix-ins, such as dried fruit or dairy-free chocolate chips.
Ingredients:
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- ½ cup dairy-free chocolate chips (optional)
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon chia seeds (optional, for extra texture)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas until smooth.
- Stir in the oats, cinnamon, vanilla extract, and chia seeds (if using). Mix until everything is well combined.
- If desired, fold in the dairy-free chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet, shaping them into cookie mounds.
- Bake for 12-15 minutes, or until the cookies are lightly golden and firm to the touch.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These banana oat cookies are a healthy and delicious option that satisfies a sweet craving without the need for dairy, eggs, or nuts. The combination of mashed bananas and oats gives the cookies a wholesome, chewy texture, while cinnamon adds warmth and depth. These cookies are perfect for a quick breakfast, snack, or even a healthy dessert. Plus, with the added option of mixing in your favorite ingredients like chocolate chips or dried fruit, they can be easily tailored to suit your tastes.
Note: More recipes are coming soon!
