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Finding delicious treats that cater to dietary restrictions can be challenging, especially when it comes to cookies.
Whether you’re avoiding dairy, nuts, or both, you don’t have to sacrifice flavor or texture to accommodate your needs.
in this blog post, we’re bringing you a curated collection of over 25 mouth-watering, dairy-free, nut-free cookie recipes that are perfect for everyone—whether you have dietary restrictions or simply want to try something new.
From chewy and soft to crispy and crunchy, these cookies are bound to become new favorites in your baking repertoire.
Let’s dive into these allergen-friendly creations, guaranteed to satisfy your sweet tooth!
25+ Irresistible Dairy Free Nut Free Cookie Recipes to Try Now
No matter your dietary needs, there’s a cookie recipe here that will delight your taste buds without compromising on flavor.
With 25+ dairy-free and nut-free options, you’ll have a go-to treat for any occasion, be it a family gathering, a school event, or a simple moment of indulgence.
Whether you prefer classics like chocolate chip or more unique flavors, these recipes prove that allergen-friendly cookies can be just as delicious as the traditional ones.
So, grab your mixing bowl and get ready to bake some allergy-conscious treats that everyone will love!
Chewy Vegan Oatmeal Cookies
These chewy vegan oatmeal cookies are dairy-free, nut-free, and filled with wholesome ingredients. They offer the perfect balance of sweetness and texture, with a hearty oat base, a touch of cinnamon, and optional dried fruit or chocolate chips. Ideal for a snack or a light dessert, these cookies are easy to make and loved by everyone, even those with dietary restrictions.
Ingredients:
- 1 ½ cups rolled oats
- 1 cup flour (use gluten-free flour if preferred)
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp chia seeds (or flaxseeds for binding)
- ¼ cup water
- Optional: ½ cup raisins or dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the chia seeds with ¼ cup of water and let it sit for about 5 minutes to form a gel-like consistency.
- In a large bowl, whisk together the oats, flour, cinnamon, baking soda, and salt.
- Add the melted coconut oil, maple syrup, vanilla extract, and chia gel to the dry ingredients. Mix well to form a dough.
- If desired, fold in the raisins or chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and slightly flatten them.
- Bake for 10-12 minutes or until the edges turn golden brown. Let the cookies cool on a wire rack.
These chewy vegan oatmeal cookies are perfect for satisfying a sweet tooth without any dairy or nuts. The combination of oats and chia seeds makes them filling and nutritious, while the cinnamon adds a warm, comforting flavor. With the option to customize with raisins or chocolate chips, these cookies can suit different taste preferences. Whether you’re enjoying them with a cup of tea or as an on-the-go snack, these cookies are a wonderful addition to any diet!
Coconut Lime Shortbread Cookies
These coconut lime shortbread cookies are a delightful twist on a classic favorite. They are both dairy-free and nut-free, featuring a buttery texture thanks to coconut oil and a refreshing lime flavor. The subtle sweetness paired with a tropical coconut finish makes these cookies an irresistible treat for any occasion.
Ingredients:
- 1 cup coconut flour
- ½ cup coconut oil, softened
- ¼ cup maple syrup
- Zest of 1 lime
- 1 tbsp lime juice
- ¼ tsp salt
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the coconut flour, softened coconut oil, maple syrup, lime zest, lime juice, salt, and vanilla extract. Stir until the mixture comes together into a dough.
- Roll the dough into a ball and flatten it gently into a disc shape.
- Using a cookie cutter or a knife, cut out shapes or form into small rounds and place them on the baking sheet.
- Bake for 8-10 minutes or until the edges are slightly golden.
- Allow the cookies to cool completely on a wire rack before serving.
These coconut lime shortbread cookies offer a perfect blend of tropical flavors and a crisp, melt-in-your-mouth texture. The coconut flour provides a subtle nuttiness (without actual nuts!), and the lime adds a fresh and zesty twist that makes these cookies stand out. They’re light, dairy-free, and nut-free, making them an excellent treat for those with dietary concerns. Whether paired with a cold drink on a hot day or as a light after-meal snack, these cookies are sure to be a hit!
Double Chocolate Banana Cookies
These double chocolate banana cookies are rich, fudgy, and indulgent while being completely dairy and nut-free. The bananas act as a natural sweetener, and with the addition of cocoa powder and dairy-free chocolate chips, the cookies deliver a perfect chocolatey goodness. They are easy to make and satisfy even the most intense chocolate cravings.
Ingredients:
- 1 ripe banana, mashed
- 1 cup oat flour
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free chocolate chips
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe banana until smooth.
- Add the oat flour, cocoa powder, vanilla extract, baking soda, salt, melted coconut oil, and maple syrup. Stir until well combined.
- Fold in the dairy-free chocolate chips.
- Drop spoonfuls of dough onto the baking sheet and flatten them slightly with the back of a spoon.
- Bake for 10-12 minutes or until the cookies have set.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These double chocolate banana cookies are a decadent treat for chocolate lovers who need a dairy-free, nut-free option. The bananas provide natural sweetness and moisture, making the cookies soft and chewy, while the cocoa and chocolate chips ensure a rich chocolate flavor. These cookies are a great snack, a perfect dessert, or even a healthy-ish option for kids. They’re easy to whip up and packed with flavor, proving that dairy-free and nut-free doesn’t mean compromising on taste!
Soft Apple Cinnamon Cookies
These soft apple cinnamon cookies are a warm and comforting treat perfect for fall, but delicious year-round. With no dairy or nuts, these cookies are sweetened naturally with apple and maple syrup, offering a light and flavorful dessert option. The soft texture and fragrant cinnamon make these cookies irresistible for anyone who loves a cozy, homemade snack.
Ingredients:
- 1 cup unsweetened applesauce
- 1 cup oat flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the applesauce, maple syrup, melted coconut oil, and vanilla extract.
- In a separate bowl, whisk together the oat flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- These soft apple cinnamon cookies are a delightful treat that brings the comforting flavors of cinnamon and apple into a light, fluffy cookie form. Free from dairy and nuts, they offer a healthier alternative while still satisfying your sweet tooth. The combination of oats and applesauce makes them chewy and moist, while the maple syrup adds a rich sweetness. These cookies are perfect for enjoying with a warm drink or as a snack any time of day!
Lemon Poppy Seed Cookies
These zesty lemon poppy seed cookies are a refreshing, light dessert that is both dairy-free and nut-free. The lemon adds a tangy brightness while the poppy seeds offer a subtle crunch, creating a balance of flavor and texture. These cookies are perfect for spring, offering a light and citrusy taste that’s sure to brighten up your day.
Ingredients:
- 1 ½ cups gluten-free flour
- 1 tbsp poppy seeds
- 1 tsp lemon zest
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup coconut oil, softened
- ¼ cup maple syrup
- 1 tbsp lemon juice
- 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 flour, poppy seeds, lemon zest, baking powder, and salt.
- In another bowl, combine the softened coconut oil, maple syrup, lemon juice, and vanilla extract. Stir until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined into a dough.
- Scoop tablespoon-sized dough portions onto the baking sheet and flatten each cookie slightly.
- Bake for 8-10 minutes, or until the cookies are lightly golden.
- Allow the cookies to cool completely on a wire rack.
These lemon poppy seed cookies are a light, fresh option for those who enjoy a tart, citrusy flavor. The poppy seeds offer a lovely texture, and the lemon zest and juice add a wonderful tang. These cookies are a great way to enjoy something sweet without any dairy or nuts, making them a versatile treat for many dietary preferences. Perfect for a summer picnic or a refreshing snack, these cookies are sure to become a new favorite!
Cinnamon Sugar Coconut Cookies
These cinnamon sugar coconut cookies are a simple yet flavorful treat that brings together the tropical essence of coconut with the warm sweetness of cinnamon sugar. They are dairy-free, nut-free, and incredibly easy to prepare, making them a perfect option for quick snacking or sharing with friends and family.
Ingredients:
- 1 cup shredded coconut (unsweetened)
- 1 cup oat flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 3 tbsp coconut sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, oat flour, cinnamon, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract. Stir to combine.
- Roll tablespoon-sized portions of dough into balls and then roll them in coconut sugar to coat.
- Place the cookies on the baking sheet, spacing them about 2 inches apart, and gently flatten each ball with a fork.
- Bake for 10-12 minutes or until the cookies are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool
hese cinnamon sugar coconut cookies are a delightful combination of sweet and spicy flavors, with the coconut providing a chewy texture that pairs perfectly with the cinnamon sugar coating. The coconut oil adds richness without the need for dairy, and the maple syrup naturally sweetens the cookies. These cookies are easy to make and perfect for a quick snack or dessert, offering a tropical twist on a classic treat.
Pumpkin Spice Cookies
These pumpkin spice cookies are the essence of autumn, offering a perfect balance of spices like cinnamon, nutmeg, and ginger. Made without dairy or nuts, they’re soft, pillowy, and infused with the natural sweetness of pumpkin. These cookies are great for anyone looking for a cozy, fall-inspired treat that’s allergy-friendly.
Ingredients:
- 1 cup pumpkin puree
- 1 ½ cups gluten-free flour
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Scoop tablespoon-sized dough portions and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are set and slightly golden at the edges.
- Allow the cookies to cool completely on a wire rack before serving.
These pumpkin spice cookies are a fall favorite, offering the perfect balance of warm spices and rich pumpkin flavor. Soft and moist, they are a wonderful alternative to traditional pumpkin treats. With no dairy or nuts, they are a great option for those with dietary restrictions. Whether enjoyed with a hot cup of tea or as a dessert for a cozy fall evening, these cookies will make your taste buds fall in love with the season all over again!
Cranberry Orange Cookies
These cranberry orange cookies combine the bright, tangy flavor of oranges with the tartness of cranberries, creating a sweet and refreshing treat. Dairy-free and nut-free, they are soft, slightly chewy, and packed with flavor. Perfect for the holiday season or anytime you’re in the mood for a fruity, citrusy cookie!
Ingredients:
- 1 cup oat flour
- ½ cup dried cranberries, chopped
- 1 tbsp orange zest
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ½ tsp baking powder
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oat flour, orange zest, baking powder, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract. Stir to combine.
- Gently fold in the chopped cranberries.
- Drop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly.
- Bake for 10-12 minutes or until golden brown at the edges.
- Allow the cookies to cool completely on a wire rack before serving.
These cranberry orange cookies are bursting with fresh, citrusy flavor and the perfect balance of tartness from the cranberries. With no dairy or nuts, they make an excellent choice for people with dietary restrictions while still delivering on taste. The chewy texture and tangy zest make these cookies a delightful treat for any occasion, especially during the holidays or as a snack to brighten your day!
Peanut Butterless Chocolate Chip Cookies
These peanut butterless chocolate chip cookies are a perfect option for those who crave a rich, chocolatey cookie but need a nut-free alternative. Made without peanut butter or nuts, these cookies have a chewy texture, a burst of chocolate from dairy-free chocolate chips, and are naturally sweetened with maple syrup. They’re easy to make, delicious, and great for anyone with peanut or nut allergies.
Ingredients:
- 1 cup oat flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 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 mixing bowl, combine the oat flour, baking powder, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract. Stir until a dough forms.
- Fold in the dairy-free chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
- Bake for 8-10 minutes or until the edges are golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These peanut butterless chocolate chip cookies provide a nut-free alternative without sacrificing any of the rich, chocolatey flavor you love. The coconut oil gives them a subtle richness, and the maple syrup naturally sweetens them without refined sugar. These cookies are perfect for sharing with friends and family, or as a quick snack when you need something sweet!
Chocolate Mint Cookies
These chocolate mint cookies bring together the refreshing flavor of mint and the richness of chocolate in one irresistible cookie. They’re dairy-free, nut-free, and packed with flavor, making them a great option for anyone who loves mint chocolate treats. The combination of cocoa and mint extract gives these cookies a refreshing twist on a classic favorite.
Ingredients:
- 1 cup oat flour
- 3 tbsp cocoa powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp peppermint 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 medium bowl, whisk together the oat flour, cocoa powder, baking soda, and salt.
- Add the melted coconut oil, maple syrup, and peppermint extract. Stir until the dough is well combined.
- Gently fold in the dairy-free chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet and slightly flatten each cookie.
- Bake for 10-12 minutes, or until set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These chocolate mint cookies offer a refreshing burst of mint with the richness of cocoa, making them a delightful treat for mint lovers. The cookies are soft, chewy, and free from dairy and nuts, so everyone can enjoy them. With just the right balance of chocolate and mint, these cookies are perfect for any occasion where you want a refreshing yet indulgent dessert!
Carrot Cake Cookies
These carrot cake cookies capture the flavors of a classic carrot cake but in a convenient cookie form. They’re dairy-free, nut-free, and packed with the warm spices of cinnamon and nutmeg, along with sweet grated carrots. These cookies are soft, chewy, and slightly spiced, making them perfect for a comforting snack.
Ingredients:
- 1 cup oat flour
- 1 ½ cups grated carrots
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oat flour, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, mix together the grated carrots, melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These carrot cake cookies are a wonderful, nut-free, dairy-free take on the classic dessert. They offer a soft, chewy texture with the perfect balance of warm spices and sweet carrots. These cookies are a great snack or dessert for anyone looking to enjoy the flavors of carrot cake without the hassle of frosting. They’re perfect for any time of year, offering comfort and warmth in every bite!
Almond Joyless Cookies
These almond joyless cookies mimic the flavor profile of the popular Almond Joy candy bar but without the almonds and dairy. With the sweetness of coconut, the richness of cocoa, and a touch of maple syrup, these cookies are nut-free, dairy-free, and still indulgent. A delicious, allergy-friendly treat that tastes like a tropical paradise.
Ingredients:
- 1 cup shredded coconut (unsweetened)
- ¼ cup cocoa powder
- 1 ½ cups gluten-free flour
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, cocoa powder, gluten-free flour, baking soda, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract. Stir until the dough comes together.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes, or until the cookies are golden brown at the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These almond joyless cookies offer a taste of the beloved Almond Joy candy bar without the nuts or dairy. The coconut gives them a tropical flavor, and the cocoa provides a deep chocolate taste. They are the perfect nut-free, dairy-free dessert for anyone craving something sweet and indulgent. These cookies are sure to transport you to a sunny beach with every bite!
Maple Pecanless Cookies
These maple pecanless cookies offer the sweetness of maple syrup with a hint of cinnamon, creating a comforting and rich flavor. They’re nut-free, dairy-free, and incredibly soft, making them an ideal choice for those with allergies but still craving a flavorful treat. Despite the lack of actual pecans, these cookies are still bursting with the flavor reminiscent of a pecan pie.
Ingredients:
- 1 ½ cups gluten-free flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 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 bowl, combine the gluten-free flour, cinnamon, baking powder, and salt.
- In another bowl, mix together the melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until a dough forms. If using chocolate chips, fold them in.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
- Bake for 8-10 minutes, or until the edges are golden.
- Let the cookies cool completely on a wire rack.
These maple pecanless cookies are an indulgent treat with a comforting maple flavor and a hint of cinnamon. They’re soft, chewy, and perfect for satisfying your sweet tooth without any nuts or dairy. Whether enjoyed with a cup of tea or as a dessert for the whole family, these cookies offer the warmth of maple syrup and the familiarity of fall flavors in every bite!
Blueberry Coconut Cookies
These blueberry coconut cookies are a sweet, fruity, and tropical treat that’s dairy-free and nut-free. The soft texture, along with the burst of blueberries and coconut flakes, creates a perfect combination of flavors. These cookies are healthy, light, and delicious—making them a great option for anyone looking for a fruity and allergen-friendly snack.
Ingredients:
- 1 ½ cups oat flour
- ½ cup shredded coconut (unsweetened)
- ½ cup fresh or dried blueberries
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 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 oat flour, shredded coconut, baking powder, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract, and stir until the dough is well mixed.
- Gently fold in the blueberries.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten each cookie.
- Bake for 10-12 minutes, or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These blueberry coconut cookies offer a deliciously fruity and tropical flavor without any dairy or nuts. The blueberries add a burst of sweetness while the coconut provides a chewy texture. These cookies are light and perfect for those looking for a healthier dessert or snack. Whether you’re enjoying them with a cup of coffee or as an afternoon treat, these cookies are sure to brighten your day!
Mocha Almondless Cookies
These mocha almondless cookies bring together the rich, deep flavor of coffee and chocolate, creating the ultimate treat for coffee lovers. Despite being free of nuts and dairy, they are packed with flavor, offering a balance of sweet, bitter, and rich notes. These cookies are soft and chewy with a subtle mocha kick, making them perfect for an afternoon snack or a dessert with your favorite beverage.
Ingredients:
- 1 cup oat flour
- 3 tbsp cocoa powder
- 1 tsp instant coffee granules
- ¼ tsp salt
- ½ tsp baking soda
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 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 medium-sized bowl, whisk together the oat flour, cocoa powder, instant coffee granules, salt, and baking soda.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully incorporated.
- Fold in the dairy-free chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening slightly with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are firm.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
These mocha almondless cookies are the perfect indulgence for anyone who loves coffee-flavored desserts. The cocoa and coffee combination gives them a rich, comforting taste while the chocolate chips add a delightful sweetness. Dairy-free and nut-free, these cookies are an excellent choice for those with dietary restrictions but still craving a decadent treat. They’re perfect for enjoying with your morning coffee or as a post-meal dessert!
Tropical Mango Coconut Cookies
These tropical mango coconut cookies are a light and refreshing treat that transports your taste buds to a tropical paradise. With the sweetness of mango and the chewy texture of shredded coconut, these cookies are naturally sweetened with maple syrup. They’re free from dairy and nuts, making them perfect for those with dietary restrictions. The perfect combination of fruity and tropical flavors, they make a great snack or light dessert.
Ingredients:
- 1 cup oat flour
- ½ cup shredded coconut (unsweetened)
- ½ cup dried mango, chopped
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 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, combine the oat flour, shredded coconut, baking soda, and salt.
- Add the chopped dried mango, melted coconut oil, maple syrup, and vanilla extract. Mix until the dough comes together.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These tropical mango coconut cookies are a light and bright treat that is perfect for anyone looking for a fruity and tropical snack. The combination of mango and coconut creates a chewy, flavorful cookie, while the maple syrup offers natural sweetness. Free from dairy and nuts, these cookies are an excellent option for those with food allergies or anyone seeking a healthier dessert alternative. A perfect choice for sunny days, these cookies bring the taste of the tropics into your kitchen!
Banana Oatmeal Cookies
These banana oatmeal cookies are a naturally sweet, chewy treat made without dairy or nuts. The ripe banana provides natural sweetness, while the oats give the cookies a hearty texture. Infused with cinnamon and vanilla, these cookies are simple, yet delicious, and they make for a perfect snack or breakfast option. These cookies are also a great way to use up overripe bananas, turning them into a healthier dessert.
Ingredients:
- 1 ripe banana, mashed
- 1 ½ cups rolled oats
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 tbsp maple syrup (optional, depending on sweetness of banana)
- ¼ cup coconut oil, melted
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe banana until smooth.
- Add the rolled oats, cinnamon, salt, vanilla extract, maple syrup (if using), and melted coconut oil. Stir until everything is combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
- Bake for 10-12 minutes or until the cookies are golden and firm.
- Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
These banana oatmeal cookies are a healthy, naturally sweet treat that’s both satisfying and easy to make. They’re perfect for breakfast on the go or as a wholesome snack during the day. The banana provides moisture and sweetness while the oats give them a chewy texture. These cookies are free from dairy and nuts, making them an excellent option for those with allergies or anyone looking for a lighter, nutritious dessert.
Spiced Chai Cookies
These spiced chai cookies are a perfect way to bring the comforting flavors of chai tea into a delicious cookie form. Infused with a blend of warming spices like cinnamon, ginger, and cardamom, these cookies are a delightful treat that’s free from dairy and nuts. They’re soft and chewy, with just the right balance of spice, and are perfect for anyone who loves the rich, aromatic flavors of chai.
Ingredients:
- 1 ½ cups gluten-free flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, cinnamon, ginger, cardamom, cloves, baking powder, and salt.
- In another bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until the dough comes together.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten them slightly 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 5 minutes before transferring to a wire rack to cool completely.
These spiced chai cookies are full of cozy, warming flavors that bring the essence of chai tea into a tasty cookie form. They’re soft and fragrant, with the perfect blend of spices that will make you feel like you’re sipping a cup of chai on a cool evening. Free from dairy and nuts, these cookies are perfect for those with allergies and anyone looking for a flavorful, seasonal treat. They pair wonderfully with a hot drink for the ultimate comfort experience!
Coconut Lime Cookies
These coconut lime cookies are a bright, refreshing treat that’s perfect for those who love tropical flavors. The coconut provides a chewy texture, while the lime zest adds a zesty, citrusy kick. These cookies are dairy-free, nut-free, and naturally sweetened with maple syrup, making them a light and healthy dessert option. With their tropical flair, they make a delightful snack or light dessert.
Ingredients:
- 1 cup oat flour
- ½ cup shredded coconut (unsweetened)
- Zest of 1 lime
- 2 tbsp lime juice
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the oat flour, shredded coconut, lime zest, baking powder, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, lime juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until golden at the edges.
- Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
These coconut lime cookies are a light, tropical treat that’s perfect for anyone looking to brighten up their day with some citrusy sweetness. The chewy coconut and zesty lime come together beautifully in a dairy-free and nut-free cookie that everyone can enjoy. These cookies are easy to make and perfect for serving at gatherings or as a refreshing snack on a warm day!
Pina Colada Cookies
These pina colada cookies are a tropical indulgence that brings the flavors of pineapple and coconut together in one delicious cookie. They’re dairy-free, nut-free, and full of tropical sweetness, with the pineapple adding a tangy twist and the coconut providing a chewy texture. These cookies are perfect for anyone looking for a summery treat that reminds them of a beach vacation.
Ingredients:
- 1 cup oat flour
- ½ cup shredded coconut (unsweetened)
- ½ cup dried pineapple, chopped
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 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, combine the oat flour, shredded coconut, baking soda, and salt.
- Add the chopped dried pineapple, melted coconut oil, maple syrup, and vanilla extract. Stir until fully combined.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until golden at the edges.
- Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
These pina colada cookies are the perfect way to bring a bit of the tropics into your kitchen. With pineapple and coconut as the stars of the show, they offer a chewy texture and sweet, fruity flavor that is both refreshing and satisfying. These cookies are ideal for anyone who loves tropical flavors, and they’re sure to transport you to an island getaway with every bite!
Note: More recipes are coming soon
