34+ Irresistible Gluten Free Dairy Free Cookie Recipes You Need to Try

If you’re on the hunt for delicious treats that are both gluten-free and dairy-free, you’ve come to the right place! With more people discovering food sensitivities or adopting dietary preferences, the demand for allergy-friendly cookies has never been higher.

Luckily, we’ve got you covered with over 34 irresistible gluten-free and dairy-free cookie recipes that are sure to satisfy your sweet tooth without compromising on flavor.

Whether you’re baking for yourself or a crowd, these recipes prove that you don’t need gluten or dairy to make a cookie that’s soft, chewy, and downright indulgent.

So preheat your oven, gather your ingredients, and let’s dive into these delectable treats!

34+ Irresistible Gluten Free Dairy Free Cookie Recipes You Need to Try

Baking gluten-free and dairy-free doesn’t mean sacrificing taste, and with these 34+ cookie recipes, you’ll be able to whip up a variety of treats that everyone can enjoy.

Whether you’re avoiding allergens, looking for healthier options, or just experimenting with new recipes, these cookies are sure to become your go-to favorites.

So, grab your baking supplies, and let these recipes prove that delicious desserts can be made without gluten or dairy.

Almond Joy Gluten-Free, Dairy-Free Cookies

These delightful cookies are a twist on the classic Almond Joy candy bar. They combine coconut, chocolate, and almond flavors, making them rich, chewy, and decadent. They’re gluten-free and dairy-free, so they’re perfect for those with dietary restrictions, while still delivering a sweet and satisfying treat.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips
• 12 whole almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, almond flour, coconut sugar, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until fully combined and a dough forms.
3. Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Gently press an almond into the top of each cookie dough ball, then flatten each ball slightly with your fingers or a fork.
5. Bake for 10-12 minutes, or until the edges are golden brown.
6. Remove from the oven and let the cookies cool completely on the baking sheet. Once cooled, dip each cookie halfway into melted dairy-free chocolate and allow it to set.

These Almond Joy cookies are a wonderful, guilt-free indulgence, satisfying your cravings for something sweet while sticking to your dietary needs. The combination of coconut, almond, and chocolate is comforting and delicious, making them an ideal snack for any time of the day. These cookies are perfect for sharing at gatherings or enjoying as a post-meal treat, offering a wonderful balance of flavors that will leave you feeling fully satisfied.

Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free)

These chewy and nutty cookies are the perfect blend of peanut butter and oats, creating a hearty, satisfying snack. Gluten-free oats and natural peanut butter are the base of this recipe, making these cookies great for anyone with sensitivities to gluten or dairy. The cookies come out soft and delicious with a slight crunch from the oats.

Ingredients:

• 1 cup peanut butter (smooth or crunchy)
• 1 cup gluten-free rolled oats
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, coconut sugar, maple syrup, vanilla extract, baking soda, and salt. Stir until fully mixed together.
3. Add in the gluten-free rolled oats and stir until they are fully incorporated into the dough.
4. Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, pressing them down gently with the back of a spoon to flatten slightly.
5. Bake for 8-10 minutes, or until the edges are golden brown and the cookies are firm.
6. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These peanut butter oatmeal cookies offer a perfect balance of flavor and texture with the nutty richness of peanut butter and the satisfying chewiness of oats. They’re easy to make, packed with wholesome ingredients, and completely dairy and gluten-free. Whether you enjoy them as an afternoon snack or pack them for a lunchbox treat, these cookies are a nutritious and indulgent way to satisfy your sweet tooth without compromising on dietary preferences.

Chocolate Chip Coconut Flour Cookies (Gluten-Free, Dairy-Free)

These chocolate chip cookies are a game-changer for anyone following a gluten-free or dairy-free diet. With coconut flour as the main ingredient, these cookies turn out soft, chewy, and naturally sweetened with maple syrup. They’re loaded with dairy-free chocolate chips, making them a sweet, chocolatey indulgence you can enjoy guilt-free.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the coconut flour, baking soda, and salt. Mix well to ensure everything is evenly distributed.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too thick, add a small amount of water, 1 tablespoon at a time, until the dough reaches a cookie dough consistency.
5. Stir in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
7. Bake for 8-10 minutes, or until the edges are golden and the cookies are firm.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut flour chocolate chip cookies are a must-try for those looking for a delicious, gluten-free and dairy-free dessert. The coconut flour gives them a unique texture that’s soft and slightly crumbly, while the chocolate chips add a rich, melty goodness. Perfect for any chocolate lover, these cookies are also naturally sweetened, making them a healthier alternative to traditional chocolate chip cookies. Enjoy them with a cup of tea or as a satisfying snack to satisfy those sweet cravings without any guilt.

Crispy Coconut Macaroons (Gluten-Free, Dairy-Free)

These coconut macaroons are simple to make, yet absolutely delicious. With only a few ingredients, they are naturally gluten-free and dairy-free. The result is a crispy exterior and a chewy interior that’s perfect for anyone craving a sweet, coconut-flavored treat without any dairy or gluten.

Ingredients:

• 3 cups shredded unsweetened coconut
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, maple syrup, coconut oil, vanilla extract, and salt.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Gently fold the egg whites into the coconut mixture until just combined.
5. Scoop tablespoon-sized portions of the mixture and shape them into small mounds. Place them on the prepared baking sheet.
6. Bake for 15-18 minutes, or until the edges are golden brown and the macaroons are firm to the touch.
7. Allow them to cool completely before serving.

These coconut macaroons are a perfect combination of sweet and coconutty flavors, with a lovely crunch on the outside and a soft chewiness on the inside. They’re incredibly easy to prepare and make for a great gluten-free, dairy-free snack or dessert. Whether you’re hosting a party, celebrating a holiday, or simply treating yourself, these macaroons will surely satisfy your sweet tooth and leave you wanting more.

Lemon Almond Shortbread Cookies (Gluten-Free, Dairy-Free)

These light and buttery lemon almond shortbread cookies are perfect for a spring treat. With a tangy citrus twist and the richness of almond flavor, they’re naturally gluten-free and dairy-free, so everyone can enjoy them. They have a delicate crumb and a melt-in-your-mouth texture that makes them a great addition to any cookie jar.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, softened
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, mix together the almond flour, coconut flour, and salt.
3. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball gently with the back of a fork to form a cookie shape.
6. Bake for 8-10 minutes, or until the edges of the cookies are golden brown.
7. Allow the cookies to cool completely before enjoying.

These lemon almond shortbread cookies offer a wonderful burst of citrus flavor combined with the rich, nutty taste of almonds. They’re light, crisp, and have a melt-in-your-mouth texture that’s simply irresistible. Perfect for tea time or as a refreshing treat after a meal, these cookies will become a new favorite for anyone seeking a gluten-free, dairy-free option with an elegant twist.

Cinnamon Raisin Oatmeal Cookies (Gluten-Free, Dairy-Free)

These cinnamon raisin oatmeal cookies are the ultimate cozy, comforting treat. With the warmth of cinnamon and the chewiness of raisins, these cookies are perfect for anyone craving a wholesome, naturally sweet snack. They’re gluten-free, dairy-free, and packed with nutrients from oats and raisins, making them a healthier choice for cookie lovers.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free oats, almond flour, coconut sugar, ground cinnamon, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the raisins.
6. Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet. Flatten each ball gently with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool completely on a wire rack before serving.

These cinnamon raisin oatmeal cookies are the perfect balance of sweet and spicy with their rich cinnamon flavor and the chewy texture from the oats and raisins. They make for a fantastic snack or breakfast treat, and their natural sweetness from maple syrup and coconut sugar makes them a healthier alternative to traditional cookies. They’re easy to make and will become a go-to for anyone looking for a warm, comforting gluten-free, da

Pumpkin Spice Cookies (Gluten-Free, Dairy-Free)

These soft and fluffy pumpkin spice cookies are perfect for fall or any time of year when you crave something warm and spiced. Made with pumpkin puree and a blend of cozy spices like cinnamon, nutmeg, and ginger, these cookies are gluten-free and dairy-free, making them ideal for everyone to enjoy.

Ingredients:

• 1 1/2 cups gluten-free flour blend
• 1/2 cup pumpkin puree
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, cinnamon, ginger, nutmeg, salt, and baking soda.
3. In a separate bowl, mix together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each ball slightly with a spoon.
6. Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These pumpkin spice cookies are soft, flavorful, and full of warm autumn spices. They’re perfect for enjoying with a hot cup of tea or coffee, or as a sweet addition to a fall gathering. The pumpkin puree gives the cookies a delightful moistness, and the blend of spices creates a comforting, cozy flavor profile. They’re a great way to celebrate the season and a must-try for anyone looking for a gluten-free, dairy-free cookie that’s full of flavor.

Chocolate Mint Cookies (Gluten-Free, Dairy-Free)

For mint chocolate lovers, these cookies are the perfect treat. Made with rich cocoa and infused with refreshing mint flavor, these cookies are gluten-free and dairy-free but still incredibly indulgent. The crisp texture combined with the minty chocolate flavor makes them a great choice for dessert or a special snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp peppermint extract
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, cocoa powder, coconut sugar, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, flattening each ball slightly with a spoon.
7. Bake for 10-12 minutes, or until the cookies are firm around the edges.
8. Let them cool completely on a wire rack before serving.

These chocolate mint cookies offer a delightful combination of rich chocolate and refreshing mint. They are the perfect treat for anyone craving a burst of minty freshness with their chocolate fix. Whether you’re a fan of mint chocolate or just looking for a gluten-free, dairy-free dessert, these cookies are sure to hit the spot. They’re easy to make and provide a satisfying balance of flavors that will leave you craving just one more bite.

Chai-Spiced Almond Cookies (Gluten-Free, Dairy-Free)

These chai-spiced almond cookies bring a comforting blend of aromatic spices, with hints of cinnamon, cardamom, and ginger. They’re gluten-free, dairy-free, and filled with the rich flavor of almonds, making them an excellent choice for tea time or a cozy snack. With the perfect balance of spice and sweetness, they are sure to become a favorite.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon, cardamom, ginger, cloves, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. Gently press each ball down to flatten.
6. Bake for 8-10 minutes, or until the edges are golden.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chai-spiced almond cookies are an aromatic and indulgent treat that’s perfect for a chilly afternoon. The warming spices evoke the cozy feeling of a cup of chai tea, while the almond flour creates a tender, melt-in-your-mouth texture. They are naturally gluten-free and dairy-free, offering a wholesome yet decadent snack that pairs wonderfully with your favorite warm beverage.

Coconut Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

These coconut chocolate chip cookies are a fun twist on the classic favorite, combining the richness of chocolate chips with the tropical flavor of coconut. The chewy texture of the coconut gives the cookies a satisfying bite, while the dairy-free chocolate chips ensure they’re both indulgent and allergy-friendly.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup shredded unsweetened coconut
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, shredded coconut, coconut flour, coconut sugar, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of the dough and place them on the baking sheet. Flatten each dough ball slightly with your fingers.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut chocolate chip cookies are a tropical twist on a traditional favorite, offering a delightful balance of rich chocolate and chewy coconut. The gluten-free oats add heartiness, while the coconut flour provides a soft texture. They’re a great snack or dessert, and because they’re dairy-free, they’re perfect for those with dietary restrictions or anyone looking for a fun and flavorful cookie.

Apple Cinnamon Cookies (Gluten-Free, Dairy-Free)

These apple cinnamon cookies are a delightful fall-inspired treat, perfect for satisfying your sweet tooth without the gluten or dairy. The soft texture of the cookies is enhanced by bits of tender apples and the sweet, spicy aroma of cinnamon. With a natural sweetness from the apples and maple syrup, these cookies are an ideal healthy indulgence.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 cup finely chopped apple (peeled)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, almond flour, cinnamon, salt, and baking soda.
3. In a separate bowl, combine the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped apple.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, slightly flattening each ball.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These apple cinnamon cookies bring the flavors of autumn to life in a soft and chewy treat. The natural sweetness from the apples and maple syrup makes them a wholesome dessert, while the cinnamon adds a comforting warmth. Perfect for a midday snack or as a light dessert, these cookies are both delicious and nutritious, making them a wonderful addition to any gluten-free, dairy-free diet.

Banana Nut Cookies (Gluten-Free, Dairy-Free)

These banana nut cookies are perfect for anyone looking for a healthy and naturally sweet cookie option. With the flavor of ripe bananas and the crunch of walnuts, they’re soft, chewy, and full of nutrients. The bananas provide natural sweetness, making this a refined sugar-free treat that still satisfies your cookie cravings.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup mashed ripe banana (about 1 large banana)
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup chopped walnuts
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, coconut flour, cinnamon, and salt.
3. In a separate bowl, mash the banana and mix with the melted coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the chopped walnuts.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the cookies are firm and lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These banana nut cookies are the perfect balance of sweetness and nuttiness. The bananas provide a rich, natural sweetness, while the walnuts add a satisfying crunch. They’re perfect for anyone looking for a healthier, gluten-free, and dairy-free dessert or snack, and they are an excellent option for breakfast or on-the-go snacking.

Maple Pecan Cookies (Gluten-Free, Dairy-Free)

These maple pecan cookies are a sweet, nutty treat that combines the richness of maple syrup with the crunch of pecans. They’re gluten-free, dairy-free, and naturally sweetened with maple syrup, making them a healthier alternative to traditional cookies. The combination of flavors and textures in these cookies makes them an irresistible snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup chopped pecans
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

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

These maple pecan cookies are a delightful, sweet treat with a satisfying crunch from the pecans. The maple syrup provides a rich, warm sweetness, making these cookies perfect for anyone with a sweet tooth. Whether you’re looking for an afternoon snack or a dessert to share with friends and family, these cookies are sure to impress and satisfy your cravings for a gluten-free, dairy-free indulgence.

Peanut Butter Banana Cookies (Gluten-Free, Dairy-Free)

These peanut butter banana cookies combine the natural sweetness of ripe bananas with the creamy richness of peanut butter. The addition of oats gives them a hearty texture, making them a great snack or a wholesome breakfast treat. These cookies are gluten-free, dairy-free, and refined sugar-free, making them a healthier option for any time of day.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup peanut butter (or almond butter)
• 1 ripe banana, mashed
• 1/4 cup maple syrup
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the oats, cinnamon, and salt.
3. In another bowl, mash the banana and mix in the peanut butter, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well to form a dough.
5. Scoop tablespoon-sized portions of dough and shape them into cookies on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until golden and firm.
7. Let the cookies cool completely before transferring them to a wire rack.

These peanut butter banana cookies are a delightful combination of sweet and savory flavors. The bananas provide natural sweetness, while the peanut butter adds a rich, nutty depth. They’re perfect for a quick snack or as a post-workout treat, and they’re so easy to make with just a few wholesome ingredients. These cookies are a great choice for those seeking a healthy, gluten-free, dairy-free dessert or snack.

Cranberry Orange Cookies (Gluten-Free, Dairy-Free)

These cranberry orange cookies have a refreshing citrus flavor paired with the tartness of cranberries. The combination of tangy orange and sweet dried cranberries makes these cookies a unique and flavorful treat. With a gluten-free and dairy-free base, they’re the perfect holiday snack or a cheerful pick-me-up year-round.

Ingredients:

• 1 1/2 cups gluten-free flour blend
• 1/2 cup dried cranberries, chopped
• Zest of 1 orange
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour blend, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and orange zest.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped dried cranberries.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These cranberry orange cookies are a zesty, vibrant treat perfect for any occasion. The tangy orange zest and tart cranberries complement each other beautifully, offering a refreshing twist on traditional cookies. They’re naturally gluten-free and dairy-free, making them accessible to many dietary needs. Whether you’re making them for the holidays or enjoying them as a sweet snack, these cookies will surely brighten your day.

Chocolate Hazelnut Cookies (Gluten-Free, Dairy-Free)

If you love the combination of rich chocolate and crunchy nuts, these chocolate hazelnut cookies are a must-try. Made with gluten-free flour and dairy-free chocolate chips, they’re perfect for anyone craving a decadent dessert without the gluten or dairy. The hazelnuts add a delightful crunch, making every bite memorable.

Ingredients:

• 1 1/2 cups gluten-free flour blend
• 1/2 cup dairy-free chocolate chips
• 1/2 cup hazelnuts, chopped
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the gluten-free flour blend, coconut sugar, baking soda, and salt.
3. In another bowl, mix together the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the dairy-free chocolate chips and chopped hazelnuts.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, flattening each slightly.
7. Bake for 10-12 minutes, or until golden and firm.
8. Let the cookies cool completely before transferring them to a wire rack.

These chocolate hazelnut cookies are a rich and indulgent treat, perfect for chocolate lovers. The combination of dairy-free chocolate chips and crunchy hazelnuts gives the cookies a satisfying texture and depth of flavor. These cookies are gluten-free, dairy-free, and easy to make, making them a great option for anyone with dietary restrictions or those simply looking for a delicious, guilt-free dessert.

Pineapple Coconut Cookies (Gluten-Free, Dairy-Free)

These tropical pineapple coconut cookies bring the sunshine into your kitchen. With a chewy coconut base and sweet, tangy pineapple, these cookies are both refreshing and indulgent. They’re naturally gluten-free and dairy-free, making them a great option for anyone craving a tropical escape.

Ingredients:

• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup pineapple chunks, chopped finely
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the shredded coconut, coconut flour, coconut sugar, and salt.
3. In another bowl, mix the maple syrup, melted coconut oil, vanilla extract, and finely chopped pineapple.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each ball slightly.
6. Bake for 10-12 minutes, or until golden brown around the edges.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These pineapple coconut cookies are a tropical delight, offering a chewy texture with bursts of sweet pineapple and coconut flavors. They’re perfect for a summer treat or when you need a reminder of sunny days. The cookies are naturally gluten-free and dairy-free, making them a great choice for those with dietary restrictions or anyone looking for a fun, exotic cookie.

Pumpkin Oatmeal Cookies (Gluten-Free, Dairy-Free)

These pumpkin oatmeal cookies are packed with warm fall spices and a cozy, soft texture. The combination of pumpkin puree and oats creates a hearty cookie that’s naturally sweetened with maple syrup. These cookies are a great way to enjoy the flavors of autumn, no matter the season, and they’re gluten-free and dairy-free to boot.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the gluten-free oats, cinnamon, ginger, nutmeg, salt, and baking soda.
3. In another bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly.
6. Bake for 10-12 minutes, or until the cookies are golden and firm.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These pumpkin oatmeal cookies are a perfect fall treat, offering a soft, chewy texture with the warmth of cinnamon, nutmeg, and ginger. The pumpkin puree adds moisture and a subtle sweetness, making them a satisfying snack. Whether you’re looking for a cozy cookie to enjoy with tea or a healthy, gluten-free dessert, these pumpkin oatmeal cookies will surely hit the spot.

Lemon Poppy Seed Cookies (Gluten-Free, Dairy-Free)

These lemon poppy seed cookies are light, zesty, and full of flavor. With the refreshing taste of lemon and the crunch of poppy seeds, these cookies are both bright and satisfying. They are gluten-free and dairy-free, making them a great option for those with dietary restrictions.

Ingredients:

• 1 1/2 cups gluten-free flour blend
• 1/4 cup coconut sugar
• 1 tbsp poppy seeds
• Zest of 1 lemon
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour blend, coconut sugar, poppy seeds, lemon zest, salt, and baking powder.
3. In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until golden brown.
7. Let the cookies cool completely on a wire rack.

These lemon poppy seed cookies offer a delightful combination of bright citrus flavor and the crunch of poppy seeds. They’re light and refreshing, making them perfect for any occasion. Naturally gluten-free and dairy-free, these cookies are easy to make and are perfect for anyone looking for a zesty, flavorful treat.

Note: More recipes are coming soon