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If you’re living with dietary restrictions, such as being dairy-free or gluten-free, finding cookie recipes that meet your needs can be challenging.
But fear not—there’s a world of delicious and satisfying cookies that cater to both of these dietary requirements.
Whether you’re craving classic chocolate chip, indulgent double chocolate, or festive ginger snaps, this collection of over 28+ dairy-free, gluten-free cookie recipes will help you create mouthwatering treats without compromising taste or texture.
Each recipe is designed to deliver the same rich, satisfying flavor and perfect texture that everyone loves, while keeping your dietary needs in mind.
So, whether you’re baking for yourself, a friend, or a special event, these cookies will leave you—and your guests—wanting more!
28+ Delicious Dairy-Free Gluten-Free Cookie Recipes for Every Occasion
Baking dairy-free, gluten-free cookies doesn’t have to be complicated or flavorless.
With the right ingredients and a bit of creativity, you can craft an impressive array of sweet treats that everyone will love, regardless of dietary needs.
From chewy peanut butter cookies to decadent chocolate delights, these 28+ recipes showcase the versatility and deliciousness of dairy-free and gluten-free baking.
So, next time you’re in the mood for a homemade cookie, give one (or more!) of these recipes a try—you might just find your new favorite cookie to enjoy with a cup of tea or as a special dessert.
Dairy-Free, Gluten-Free Chocolate Chip Cookies
These delicious dairy-free, gluten-free chocolate chip cookies are the perfect treat for anyone with dietary restrictions but still crave a classic, chewy cookie. With the use of almond flour and coconut oil, these cookies maintain their soft and chewy texture while delivering the rich flavor of chocolate chips. They are simple to make, with easy-to-find ingredients, and sure to satisfy your sweet tooth!
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 large egg
- 1 cup dairy-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
- Slowly incorporate the wet ingredients into the dry ingredients and stir until fully combined.
- Fold in the dairy-free chocolate chips.
- Scoop 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 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, gluten-free chocolate chip cookies offer a perfect balance of sweetness and richness while being kind to those with dietary needs. They hold their shape beautifully, and their texture remains delightfully chewy, making them an ideal snack or dessert for gatherings. With simple, wholesome ingredients, you can enjoy a nostalgic treat without the worry of gluten or dairy. Enjoy these cookies with a cup of your favorite dairy-free milk or a hot beverage!
Dairy-Free, Gluten-Free Peanut Butter Cookies
This easy and indulgent dairy-free, gluten-free peanut butter cookie recipe is a go-to for peanut butter lovers! With just a few ingredients, these cookies come together quickly, offering a rich, nutty flavor and a slightly crisp texture with a soft interior. They’re naturally sweetened and require no flour, making them an excellent choice for those following a gluten-free or dairy-free diet.
Ingredients:
- 1 cup peanut butter (unsweetened, creamy)
- 1/2 cup maple syrup or honey
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the peanut butter, maple syrup (or honey), egg, vanilla extract, salt, and baking soda.
- Stir until the mixture is well combined and smooth.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.
- Use a fork to gently flatten each cookie, creating a criss-cross pattern.
- Bake for 8-10 minutes, or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These dairy-free, gluten-free peanut butter cookies offer the ideal combination of simplicity and flavor. The peanut butter provides a rich, creamy texture while the maple syrup gives just the right amount of sweetness. With their slightly crisp edges and soft centers, these cookies are a satisfying treat for both children and adults. Best of all, they require minimal effort and are perfect for a quick snack, party, or lunchbox addition. Whether you’re following a specific diet or simply craving a peanut butter indulgence, these cookies are sure to please!
Dairy-Free, Gluten-Free Oatmeal Raisin Cookies
These dairy-free, gluten-free oatmeal raisin cookies are a wholesome and comforting treat. Packed with oats, raisins, and cinnamon, they offer a hearty, chewy texture and a naturally sweet flavor. These cookies are perfect for a snack or dessert and are incredibly satisfying with their warm, spiced taste. They are also customizable with your favorite mix-ins like nuts or seeds!
Ingredients:
- 2 cups gluten-free rolled oats
- 1 cup almond flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- ¾ cup raisins
- Optional: ¼ cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, almond flour, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the raisins and, if desired, chopped nuts.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Flatten each dough ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These dairy-free, gluten-free oatmeal raisin cookies are a wonderful blend of texture and flavor. The oats provide a satisfying chew, while the raisins and cinnamon offer warmth and sweetness. They are ideal for anyone needing a wholesome treat that fits within their dietary preferences. Whether you’re sharing them at a party, enjoying them as a midday snack, or including them in a lunchbox, these cookies are sure to be a crowd-pleaser. With their rich flavor and satisfying texture, they can easily become your go-to gluten-free, dairy-free cookie recipe!
Dairy-Free, Gluten-Free Lemon Cookies
These dairy-free, gluten-free lemon cookies are refreshingly light, bursting with citrus flavor, and have a slightly chewy texture. The combination of almond flour and coconut flour gives them structure without compromising on the tenderness. Sweetened with maple syrup and infused with fresh lemon zest, they are a perfect balance of tangy and sweet, making them an ideal treat for any occasion.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 egg
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Flatten each cookie gently with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These dairy-free, gluten-free lemon cookies are a delightful treat for anyone craving a bright, refreshing dessert. The zesty lemon provides a tangy kick, while the natural sweetness of maple syrup perfectly balances the flavors. Their light, chewy texture makes them enjoyable at any time of the day, whether as a snack or a simple dessert. With only a few ingredients and minimal effort, these cookies offer a sophisticated and delicious treat that is perfect for special occasions or a simple craving for citrus!
Dairy-Free, Gluten-Free Coconut Macaroons
These coconut macaroons are a perfect dairy-free, gluten-free indulgence with a crisp exterior and a chewy, coconut-packed interior. Made with just a few basic ingredients—unsweetened shredded coconut, egg whites, and maple syrup—these macaroons are naturally sweet and satisfyingly crispy. They’re a great option for those who love coconut and want a quick, simple dessert that fits within dietary restrictions.
Ingredients:
- 2 1/2 cups unsweetened shredded coconut
- 2 egg whites
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk the egg whites until they form soft peaks.
- Add the maple syrup, vanilla extract, and salt to the egg whites and whisk until combined.
- Fold in the shredded coconut until the mixture is well incorporated.
- Using a spoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-18 minutes, or until the edges of the macaroons are golden brown.
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These dairy-free, gluten-free coconut macaroons are wonderfully simple yet full of flavor. The crisp, golden edges provide the perfect contrast to the chewy, coconut interior, making each bite an irresistible delight. They are naturally sweetened with maple syrup, making them a healthier choice for those with dietary restrictions. Perfect for parties, holidays, or whenever you’re in the mood for something coconutty, these macaroons are an easy, no-fuss treat that will leave everyone coming back for more.
Dairy-Free, Gluten-Free Cinnamon Sugar Cookies
These dairy-free, gluten-free cinnamon sugar cookies combine the warmth of cinnamon with the sweetness of sugar in every bite. With a slightly crispy edge and a tender interior, these cookies offer the perfect balance of flavor and texture. The cinnamon-sugar coating gives them an irresistible finish, making them a delightful treat for anyone following a gluten-free and dairy-free lifestyle.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (for the dough)
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp coconut sugar (for coating)
- 1 tsp cinnamon (for coating)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and egg.
- Gradually combine the wet ingredients with the dry ingredients and mix until a dough forms.
- In a small bowl, combine the coconut sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls onto the baking sheet, flattening them slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These dairy-free, gluten-free cinnamon sugar cookies are a comforting treat that brings together the best of sweet and spice. The warm cinnamon flavor, paired with the crunchy cinnamon-sugar coating, makes for an irresistible snack. Perfect for those following dietary restrictions, these cookies are easy to make and deliciously satisfying. Whether enjoyed with a cup of tea or as a standalone treat, they offer a cozy, flavorful experience that will make you feel like you’re indulging in a classic dessert.
Dairy-Free, Gluten-Free Chai-Spiced Cookies
These dairy-free, gluten-free chai-spiced cookies are full of warming spices, making them a perfect treat for fall or cozy moments year-round. The blend of cinnamon, ginger, cloves, and cardamom creates a flavor profile that is rich and aromatic. With almond flour as the base, these cookies maintain a soft, chewy texture while offering a delightful spicy-sweet kick in every bite.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, cardamom, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, egg, and vanilla extract, stirring until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These chai-spiced cookies are a delightful twist on traditional spiced cookies, offering the perfect balance of sweetness and spice. The rich, warming flavors of cinnamon, ginger, and cardamom bring a comforting warmth to each bite. With their soft, chewy texture and delicious aroma, these dairy-free, gluten-free cookies are ideal for anyone looking for a cozy, guilt-free treat. Perfect for a holiday gathering or a quiet afternoon snack, they are sure to impress with their bold flavor and satisfying texture.
Dairy-Free, Gluten-Free Apple Cinnamon Cookies
These dairy-free, gluten-free apple cinnamon cookies are bursting with fresh apple chunks and spiced with cinnamon. The soft, chewy texture is complemented by the natural sweetness of the apples, making them a perfect treat for any season. Whether you’re enjoying them as a snack or serving them as a dessert, these cookies are a delicious way to incorporate the flavors of fall into a gluten-free, dairy-free lifestyle.
Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free rolled oats
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 small apple, peeled and diced
- ¼ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, rolled oats, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the diced apple and walnuts (if using).
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet.
- Flatten the dough slightly with the back of a spoon.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These apple cinnamon cookies are a perfect treat for those seeking a sweet and wholesome dessert. The combination of cinnamon and fresh apple chunks offers a delightful texture and flavor, while the almond flour base ensures that they remain soft and chewy. These cookies are naturally sweetened with maple syrup, making them a great option for those with dietary restrictions or anyone looking for a more nutritious dessert. Whether enjoyed with a hot beverage or as a mid-afternoon snack, these cookies are sure to bring comfort and warmth.
Dairy-Free, Gluten-Free Pumpkin Spice Cookies
These dairy-free, gluten-free pumpkin spice cookies are the epitome of fall in every bite. Infused with pumpkin puree and spiced with a blend of cinnamon, nutmeg, and cloves, these cookies are tender and flavorful. The almond flour and coconut flour base ensures they are gluten-free while still delivering the rich, soft texture of traditional pumpkin cookies.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup pumpkin puree
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 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-sized bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract.
- Combine the wet and dry ingredients, mixing until a dough forms.
- Fold in the dairy-free chocolate chips if using.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
These pumpkin spice cookies are a delicious and cozy treat for anyone who loves the flavors of fall. With the perfect combination of pumpkin, cinnamon, nutmeg, and cloves, they deliver a warm, spiced flavor in every bite. Soft, chewy, and naturally sweetened with maple syrup, these cookies are an ideal choice for a gluten-free, dairy-free dessert. They’re perfect for seasonal gatherings, holiday treats, or simply satisfying a pumpkin craving. Each bite is like a warm embrace, making them the perfect treat for cooler weather!
Dairy-Free, Gluten-Free Chocolate Chip Cookies
These dairy-free, gluten-free chocolate chip cookies are a classic favorite with a twist! They have the rich, buttery flavor you’d expect from traditional chocolate chip cookies, but they’re made without any dairy and gluten. The use of almond flour and coconut flour creates a perfectly soft texture, while the dairy-free chocolate chips offer that sweet, melty goodness. Perfect for anyone with dietary restrictions, these cookies are both indulgent and satisfying.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 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 large bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Fold in the dairy-free chocolate chips.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet.
- Flatten the dough slightly with the back of a spoon.
- 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 dairy-free, gluten-free chocolate chip cookies are the perfect combination of rich, chocolatey goodness with a soft, chewy texture. They satisfy that craving for something sweet while being free from dairy and gluten, making them ideal for those with dietary restrictions or anyone looking for a healthier treat. The balance of sweetness from the maple syrup and the melty chocolate chips makes each bite irresistible. These cookies are perfect for any occasion, from casual snacks to special celebrations, ensuring that no one will miss the traditional ingredients.
Dairy-Free, Gluten-Free Molasses Cookies
These dairy-free, gluten-free molasses cookies are packed with warm spices like ginger, cinnamon, and cloves, creating a deep, flavorful treat. The molasses gives the cookies their rich, slightly chewy texture, while the perfect blend of spices provides the comforting warmth of fall. These cookies are not only gluten-free and dairy-free, but also full of flavor, making them a must-try for any cookie lover.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup molasses
- 1 egg
- 1 tsp vanilla extract
- ¼ cup coconut sugar (optional, 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 almond flour, coconut flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, molasses, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Roll tablespoon-sized portions of dough into balls and then roll them in coconut sugar, if desired.
- Place the dough balls onto the baking sheet, flattening them slightly with the back of a spoon.
- 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 molasses cookies are a delightful, spiced treat that bring warmth and comfort with every bite. The combination of molasses and spices creates a flavor that is rich and satisfying, while the use of almond and coconut flour keeps them light and chewy. Whether enjoyed with a cup of tea or served as a dessert at a gathering, these cookies offer a unique, flavorful option that’s both dairy-free and gluten-free. Perfect for the holiday season or any time you’re craving something cozy and delicious.
Dairy-Free, Gluten-Free Peanut Butter Cookies
These dairy-free, gluten-free peanut butter cookies are simple to make and incredibly satisfying. With just a handful of ingredients, including peanut butter, almond flour, and maple syrup, these cookies have the perfect balance of sweet and salty flavors. They’re soft, slightly chewy on the inside, and rich with peanut butter goodness, making them a great snack or dessert for those with dietary restrictions.
Ingredients:
- 1 cup peanut butter (smooth or crunchy)
- 1 ½ cups almond flour
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, almond flour, maple syrup, egg, vanilla extract, baking soda, and salt until well combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the baking sheet and gently flatten them with a fork, creating a criss-cross pattern.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These peanut butter cookies are a delicious, creamy treat that will satisfy any peanut butter lover’s cravings. The rich, nutty flavor combined with the slight sweetness from maple syrup makes each bite irresistible. These cookies are naturally gluten-free and dairy-free, making them a perfect choice for anyone with dietary restrictions. They’re quick to make and perfect for enjoying on their own or sharing with family and friends. Whether you’re looking for a snack or a dessert, these peanut butter cookies are a must-try for anyone seeking a simple yet delicious treat.
Dairy-Free, Gluten-Free Lemon Cookies
These dairy-free, gluten-free lemon cookies are refreshingly tangy, with a burst of lemon flavor in every bite. The zesty lemon pairs beautifully with the sweetness of maple syrup, and the almond flour creates a soft and slightly chewy texture. The combination of lemon zest and juice in the dough gives these cookies a citrusy brightness, making them a perfect treat for spring or whenever you’re craving something light and refreshing.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- Zest of 1 lemon
- 2 tbsp lemon juice
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
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 almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, combine the lemon zest, lemon juice, melted coconut oil, maple syrup, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet and flatten them slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
These lemon cookies are a refreshing and delightful treat with the perfect balance of tangy lemon and sweet maple syrup. The almond flour base gives them a soft, chewy texture, making them both satisfying and light. They are perfect for anyone looking for a zesty snack or dessert that is gluten-free and dairy-free. Whether you enjoy them with a cup of tea or as a refreshing after-meal treat, these cookies will surely brighten your day with their citrusy goodness.
Dairy-Free, Gluten-Free Carrot Cake Cookies
These dairy-free, gluten-free carrot cake cookies are a twist on the classic dessert, capturing the rich, spiced flavor of carrot cake in a convenient cookie form. The combination of grated carrots, cinnamon, and nutmeg gives these cookies a familiar, comforting taste, while the raisins and walnuts add texture and depth. Soft, chewy, and full of flavor, these cookies are perfect for those with dietary restrictions or anyone looking for a healthier twist on carrot cake.
Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free oats
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup grated carrots (about 2 medium carrots)
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- ¼ cup raisins
- ¼ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, oats, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, whisk together the grated carrots, maple syrup, melted coconut oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well until fully incorporated.
- Fold in the raisins and walnuts (if using).
- Scoop tablespoon-sized portions of dough and place them on the baking sheet.
- Flatten the cookies slightly with the back of a spoon.
- Bake for 10-12 minutes, or until golden brown 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 carrot cake cookies are the perfect blend of sweet, spicy, and comforting flavors, with a chewy texture that makes them hard to resist. The combination of grated carrots, raisins, and walnuts gives them a similar flavor profile to classic carrot cake, but in an easy-to-make, bite-sized form. These cookies are naturally sweetened with maple syrup, making them a healthier option without compromising on flavor. Whether served as a snack, dessert, or a treat for special occasions, these cookies are a crowd-pleaser that everyone can enjoy, even with dietary restrictions.
Dairy-Free, Gluten-Free Coconut Macaroons
These dairy-free, gluten-free coconut macaroons are sweet, chewy, and full of coconut flavor. Made with shredded coconut, egg whites, and maple syrup, they’re naturally gluten-free and dairy-free. These macaroons have a crispy exterior and a soft, chewy interior, making them a satisfying treat for anyone with dietary restrictions. Their simplicity and delicious flavor make them perfect for a variety of occasions, from casual snacks to festive gatherings.
Ingredients:
- 2 ½ cups shredded unsweetened coconut
- 3 large egg whites
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, egg whites, maple syrup, vanilla extract, and salt. Stir until well mixed.
- Using a tablespoon or cookie scoop, form the mixture into small mounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown and the tops are slightly crisp.
- Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These coconut macaroons are a simple yet delicious treat, perfect for satisfying your sweet tooth while adhering to a gluten-free, dairy-free lifestyle. The chewy texture and rich coconut flavor make them a perfect snack or dessert for any occasion. Whether you serve them at a gathering or enjoy them on your own, these macaroons will be a hit with everyone. Their crispy edges and soft interior make them an indulgent yet healthy option for anyone looking to enjoy a sweet treat without gluten or dairy.
Dairy-Free, Gluten-Free Cinnamon Roll Cookies
These dairy-free, gluten-free cinnamon roll cookies offer the best of both worlds—combining the warm, spicy flavors of cinnamon rolls with the convenience of a cookie. The soft, chewy dough is swirled with a sweet cinnamon-sugar filling and topped with a simple dairy-free glaze. These cookies are perfect for a cozy breakfast, dessert, or afternoon snack, providing all the comforting flavors of cinnamon rolls without any dairy or gluten.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- ¼ cup coconut sugar (for rolling)
- 2 tbsp ground cinnamon (for rolling)
Cinnamon-Sugar Filling:
- 2 tbsp coconut sugar
- 1 tbsp ground cinnamon
Dairy-Free Glaze:
- 2 tbsp coconut milk
- 1 tbsp powdered sugar
- ½ tsp 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 almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir to form a dough.
- In a small bowl, mix together the coconut sugar and cinnamon for the filling.
- Roll out the dough on a piece of parchment paper into a rectangle shape. Sprinkle the cinnamon-sugar filling evenly over the dough.
- Roll the dough tightly from one end to the other to form a log. Slice the dough into ½-inch thick cookies and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are golden brown.
- While the cookies are baking, whisk together the coconut milk, powdered sugar, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled cookies.
These cinnamon roll cookies are an absolute treat, offering all the nostalgic flavors of cinnamon rolls but in a much easier and quicker form. The combination of almond and coconut flour creates a soft, pillowy texture, while the cinnamon-sugar filling adds that irresistible swirled flavor. The dairy-free glaze gives the cookies a sweet finish, making them a delightful snack or dessert. Perfect for those following a gluten-free, dairy-free lifestyle, these cookies will satisfy your cinnamon roll cravings with ease.
Dairy-Free, Gluten-Free Almond Joy Cookies
If you love the combination of chocolate, coconut, and almonds, these dairy-free, gluten-free Almond Joy cookies are the perfect treat. Packed with chocolate chips, shredded coconut, and almond pieces, these cookies bring the flavors of the beloved candy bar into a soft, chewy cookie form. They’re naturally sweetened with maple syrup and contain no dairy or gluten, making them a guilt-free indulgence for anyone with dietary restrictions.
Ingredients:
- 1 ½ cups almond flour
- ½ cup shredded unsweetened coconut
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- ½ cup dairy-free chocolate chips
- ¼ cup chopped almonds
- ½ tsp baking soda
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, shredded coconut, baking soda, and salt.
- In a separate bowl, mix the maple syrup, melted coconut oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the chocolate chips and chopped almonds.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are golden brown and 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 Almond Joy cookies are an irresistible treat that combines the rich flavors of chocolate, coconut, and almonds in every bite. They are the perfect dairy-free, gluten-free indulgence for those who love sweet and nutty desserts. The almond flour base creates a chewy texture, while the coconut and almonds provide a satisfying crunch. These cookies are a great option for anyone looking for a healthier yet decadent dessert that satisfies both chocolate and nut cravings.
Dairy-Free, Gluten-Free Banana Bread Cookies
These dairy-free, gluten-free banana bread cookies bring the classic flavors of banana bread into cookie form. With ripe bananas, almond flour, and warm spices like cinnamon and nutmeg, these cookies are naturally sweetened and have the same comforting flavor profile as banana bread. Soft, chewy, and packed with banana goodness, these cookies are a delightful and healthier alternative to traditional banana bread, perfect for a snack or dessert.
Ingredients:
- 2 ripe bananas, mashed
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 1 egg
- ½ tsp baking soda
- ¼ tsp salt
- 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 large bowl, mash the ripe bananas until smooth.
- Add the almond flour, coconut flour, cinnamon, nutmeg, vanilla extract, maple syrup, egg, baking soda, and salt to the mashed bananas. Stir until well combined.
- If using, fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the cookies are golden brown and firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These banana bread cookies are a delightful treat that brings the comforting flavors of banana bread into an easy-to-make, bite-sized form. With the natural sweetness of ripe bananas and the warm spices of cinnamon and nutmeg, they offer a nostalgic flavor that everyone will enjoy. The almond flour base keeps the cookies soft and chewy, while the optional chocolate chips provide a touch of indulgence. Whether you’re looking for a healthier snack or a sweet dessert, these banana bread cookies are a perfect gluten-free and dairy-free option.
Dairy-Free, Gluten-Free Peanut Butter Cookies
These dairy-free, gluten-free peanut butter cookies are simple yet delicious, combining the rich, nutty flavor of peanut butter with the soft, chewy texture that makes cookies so irresistible. Sweetened with maple syrup and made with almond flour, these cookies are naturally gluten-free and dairy-free, and they contain no refined sugar. Perfect for peanut butter lovers, these cookies are quick to make and satisfy your craving for a nutty, sweet treat.
Ingredients:
- 1 cup peanut butter (natural, unsweetened)
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 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 large bowl, combine the peanut butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the almond flour, baking soda, and salt. Mix until well combined.
- If using, fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten them slightly with a fork.
- 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 them to a wire rack to cool completely.
These peanut butter cookies are the perfect treat for peanut butter enthusiasts, offering a rich, nutty flavor and chewy texture. The almond flour gives the cookies a soft, slightly crumbly consistency, while the maple syrup adds natural sweetness. With just a few ingredients and minimal prep time, these cookies are an ideal option for anyone seeking a quick, dairy-free, and gluten-free snack. Whether enjoyed with a glass of dairy-free milk or as a midday treat, these cookies are sure to satisfy your cravings.
Dairy-Free, Gluten-Free Chai Spice Cookies
These dairy-free, gluten-free chai spice cookies are a warm, spiced treat perfect for fall or winter. Infused with chai spices like cinnamon, ginger, cardamom, and cloves, these cookies offer a cozy and aromatic flavor in every bite. The almond flour base creates a soft, chewy texture, and the maple syrup provides natural sweetness. These cookies are ideal for anyone looking for a comforting dessert or snack with a touch of spice and warmth.
Ingredients:
- 1 ½ cups almond flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 egg
- 1 tsp 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 almond flour, cinnamon, ginger, cardamom, cloves, baking soda, and salt.
- In a separate bowl, mix the maple syrup, melted coconut oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the 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 golden brown 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 chai spice cookies are a perfect way to warm up on a chilly day. The blend of aromatic spices gives the cookies a distinct, comforting flavor, while the almond flour creates a soft and chewy texture. Sweetened naturally with maple syrup, they are a healthier alternative to traditional cookies without sacrificing taste. Whether you’re enjoying them with a cup of tea or as an afternoon snack, these chai spice cookies offer the perfect balance of warmth and sweetness for anyone following a gluten-free and dairy-free diet.
Dairy-Free, Gluten-Free Double Chocolate Chip Cookies
These dairy-free, gluten-free double chocolate chip cookies are rich, indulgent, and full of chocolatey goodness. Made with almond flour and sweetened with maple syrup, these cookies are soft and chewy, with a deep chocolate flavor from cocoa powder and dairy-free chocolate chips. Whether you’re a chocolate lover or just looking for a satisfying gluten-free, dairy-free treat, these cookies hit the spot and are perfect for any occasion.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 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 large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the maple syrup, melted coconut oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the dairy-free chocolate chips.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet.
- Flatten the cookies slightly with a spoon or your fingers.
- Bake for 8-10 minutes, or until the edges are set and the cookies have slightly puffed up.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These double chocolate chip cookies are a chocolate lover’s dream. The combination of cocoa powder and chocolate chips creates a rich, decadent flavor, while the almond flour gives the cookies a soft and chewy texture. Sweetened with maple syrup, they’re naturally free of refined sugars, making them a healthier alternative to traditional chocolate chip cookies. Perfect for anyone following a dairy-free and gluten-free lifestyle, these cookies will satisfy even the most intense chocolate cravings.
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