27+ Delicious Gluten-Free, Egg-Free Cookie Recipes for Every Craving

Cookies are a timeless treat, but if you have dietary restrictions or allergies, finding the right recipe can be challenging.

Whether you’re avoiding gluten, eggs, or both, there’s no need to miss out on the fun of baking and enjoying a delicious homemade cookie.

In this blog post, we’ve gathered 27+ gluten-free, egg-free cookie recipes that are just as mouthwatering and indulgent as their traditional counterparts.

These recipes not only cater to those with specific dietary needs but also offer a chance to experiment with new flavors and textures.

So, whether you’re craving chocolate, peanut butter, or something fruity, there’s a recipe here for everyone to enjoy!

27+ Delicious Gluten-Free, Egg-Free Cookie Recipes for Every Craving

Baking gluten-free and egg-free cookies is easier than you might think, and these 27+ recipes prove that you don’t need to compromise on taste or texture to enjoy a delectable treat.

From classic favorites to new twists on old recipes, these cookies are sure to satisfy any sweet tooth while meeting your dietary needs.

So, preheat your oven, gather your ingredients, and get ready to bake up a storm with these allergy-friendly cookie recipes that everyone will love!

Chewy Almond Flour Chocolate Chip Cookies

These gluten-free, egg-free cookies are a perfect blend of almond flour and chocolate chips. They offer a soft, chewy texture with a satisfying bite of sweetness. Made with simple ingredients, these cookies will easily become a household favorite for those following gluten and egg-free diets.

Ingredients:

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

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, coconut sugar, baking soda, and sea salt.
3. In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Fold in the chocolate chips.
6. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and gently flatten with your fingers.
7. Bake for 10-12 minutes or until golden brown on the edges.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies have a rich, nutty flavor thanks to the almond flour, and the coconut oil adds a subtle depth. The use of maple syrup and coconut sugar gives a natural sweetness, and the chocolate chips add a perfect touch of indulgence.

These chewy almond flour chocolate chip cookies are an excellent option for anyone avoiding gluten and eggs. They’re easy to make, packed with flavor, and the perfect treat for an afternoon snack. They can also be stored in an airtight container for up to a week, making them an ideal make-ahead option for those with dietary restrictions.

Oatmeal Raisin Cookies

This recipe for gluten-free, egg-free oatmeal raisin cookies is a classic favorite reimagined for those with dietary needs. These cookies offer a chewy, hearty texture from the oats and a sweet, tart bite from the raisins. They are perfect for a snack or even a breakfast treat.

Ingredients:

• 2 cups certified gluten-free rolled oats
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup raisins
• 2 tablespoons chia seeds (optional for binding)

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, cinnamon, salt, and baking soda.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Stir in the raisins and chia seeds if using. The chia seeds help to bind the dough together in place of eggs.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and slightly flatten them with your hands.
7. Bake for 12-15 minutes or until the cookies are golden brown on the edges.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These oatmeal raisin cookies have a wonderful chewy texture from the oats and a comforting flavor from the cinnamon and raisins. They’re naturally sweetened with maple syrup, which gives them a warm, caramel-like flavor.

These oatmeal raisin cookies are a simple yet delicious treat that’s perfect for those with gluten and egg sensitivities. The oats provide fiber, while the raisins add antioxidants and natural sweetness. Enjoy these cookies fresh out of the oven, or keep them in an airtight container for an easy grab-and-go snack for the week.

Coconut Macaroons

For a tropical twist on your gluten-free, egg-free cookie options, these coconut macaroons are the answer. With a chewy coconut center and a crispy outer edge, these macaroons are sure to satisfy any sweet tooth while being completely gluten-free and egg-free.

Ingredients:

• 3 cups shredded unsweetened coconut
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 tablespoons coconut flour (optional for added texture)
• 1/4 cup dairy-free chocolate chips (optional)

Directions:

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, maple syrup, vanilla extract, salt, and coconut flour.
3. Stir the mixture until all ingredients are fully incorporated. If desired, fold in the dairy-free chocolate chips for a fun, chocolatey twist.
4. Scoop tablespoon-sized portions of the coconut mixture and shape into small mounds. Place them on the prepared baking sheet.
5. Bake for 15-18 minutes, or until the macaroons are golden brown and crisp on the edges.
6. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These coconut macaroons are crispy on the outside and chewy on the inside, providing a delightful contrast in textures. The maple syrup brings a natural sweetness, and the option to add chocolate chips elevates the flavor profile for those who love chocolate.

Coconut macaroons are a fantastic gluten-free, egg-free dessert option that can be made in just a few simple steps. They’re perfect for parties, holidays, or any time you’re craving something sweet and coconutty. You can easily make them ahead of time and store them in an airtight container for up to a week, so they’re perfect for busy days or as a treat whenever you need one.

Peanut Butter Cookies

These gluten-free, egg-free peanut butter cookies are rich and flavorful, with a slightly crisp exterior and a soft, melt-in-your-mouth center. Packed with the nutty goodness of peanut butter, they are a quick and satisfying treat perfect for anyone avoiding gluten or eggs.

Ingredients:

• 1 cup peanut butter (smooth or chunky)
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the peanut butter, coconut sugar, maple syrup, vanilla extract, baking soda, and sea salt. Stir until fully combined.
3. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten each with a fork in a crisscross pattern.
4. Bake for 8-10 minutes or until the edges are golden brown.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies have a wonderfully rich, nutty flavor that peanut butter lovers will adore. The combination of coconut sugar and maple syrup provides the perfect balance of sweetness, while the texture remains chewy and soft.

These peanut butter cookies are a quick, easy, and satisfying gluten-free, egg-free dessert. With only a few ingredients, they come together in no time and are sure to please those with dietary restrictions. They also store well in an airtight container for up to a week, making them perfect for prepping in advance.

Cinnamon Sugar Snickerdoodles

These gluten-free, egg-free snickerdoodles are a delightful twist on the classic. Coated in a mixture of cinnamon and sugar, these cookies are soft on the inside with a slight crispness on the outside, making them a perfect treat for any occasion.

Ingredients:

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

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls.
6. Roll each ball in the cinnamon sugar mixture and place them on the baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These snickerdoodles are perfectly spiced with cinnamon, and their texture is light and slightly chewy. The cinnamon-sugar coating adds an irresistible sweetness and crunch to each bite.

These cinnamon sugar snickerdoodles are a great gluten-free, egg-free option for a sweet, comforting treat. The warm cinnamon flavor makes them a great choice for fall or winter, but they’re delicious any time of year. Store them in an airtight container for up to a week, and enjoy them with a cup of tea or coffee.

Maple Pecan Cookies

For a rich, nutty treat, these maple pecan cookies are a perfect choice. With the subtle sweetness of maple syrup and the crunch of toasted pecans, these gluten-free, egg-free cookies will surely satisfy any cravings for a hearty, flavorful snack.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut flour
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup pecans, chopped
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free all-purpose flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped pecans.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and slightly flatten them with your fingers.
7. Bake for 10-12 minutes, or until the cookies are golden brown and set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The combination of maple syrup and toasted pecans makes these cookies a rich, indulgent treat. The coconut flour adds a hint of sweetness and moisture, while the pecans provide a satisfying crunch.

These maple pecan cookies are a delightful gluten-free, egg-free treat with a wonderful balance of sweetness and nuttiness. Perfect for those who love the combination of maple and nuts, they’re ideal for a snack or a dessert. Keep them in an airtight container for up to a week, and enjoy them with your favorite hot beverage.

Coconut Lime Cookies

These coconut lime cookies bring a tropical flair with the bright, zesty flavor of lime paired with the sweetness of coconut. Gluten-free and egg-free, these cookies are light and refreshing, perfect for those looking for a more citrusy treat.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• Zest of 1 lime
• 2 tablespoons lime juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, coconut flour, and sea salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, lime zest, lime juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten them slightly with your fingers.
6. Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are light and aromatic, with the fresh lime and coconut flavors shining through. The combination of lime and coconut is refreshing, making them a great choice for a summer treat or anytime you need a burst of citrus.

Coconut lime cookies are a zesty and tropical treat that’s sure to brighten your day. Gluten-free and egg-free, they offer a refreshing twist on traditional cookies. These are perfect for anyone who enjoys the bold combination of coconut and lime. Store them in an airtight container for up to a week, and enjoy them as a light snack or dessert.

Double Chocolate Chip Cookies

For chocolate lovers, these gluten-free, egg-free double chocolate chip cookies are a dream come true. With a rich, fudgy base and an abundance of chocolate chips, these cookies are decadent yet perfectly satisfying without the need for gluten or eggs.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cup dairy-free chocolate chips

Directions:

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

These cookies are a chocolate lover’s dream, with a rich cocoa flavor and plenty of chocolate chips. The texture is soft and chewy, making them an irresistible treat for any occasion.

These double chocolate chip cookies are a perfect indulgence for those craving a rich, chocolatey dessert. They’re easy to make, gluten-free, and egg-free, and they store well for several days. These cookies are ideal for a party, a special treat, or just a satisfying snack whenever you’re in the mood for something sweet and chocolatey.

Apple Cinnamon Cookies

These gluten-free, egg-free apple cinnamon cookies combine the warm, comforting flavors of apples and cinnamon into a soft, chewy treat. Perfect for fall or whenever you’re craving a spiced, fruity dessert, these cookies offer a delightful balance of sweetness and spice.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup rolled oats (gluten-free)
• 1/2 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 1/2 cup applesauce
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup dried apple pieces or chopped fresh apples

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, oats, cinnamon, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted coconut oil, coconut sugar, and applesauce.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the dried apple pieces or chopped fresh apples.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten them slightly with your fingers.
7. Bake for 10-12 minutes or until the edges are golden and the cookies are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are wonderfully soft, with bits of apple adding a natural sweetness and a chewy texture. The cinnamon provides a cozy, aromatic flavor that complements the apples perfectly.

Apple cinnamon cookies are an excellent gluten-free, egg-free dessert that brings the flavors of autumn to any time of year. The apples add moisture and natural sweetness, while the oats give a heartiness to the cookies. These are perfect for a snack or an afternoon treat. Store them in an airtight container for up to a week and enjoy the comforting flavors whenever you need them.

Lemon Poppy Seed Cookies

These gluten-free, egg-free lemon poppy seed cookies are light, refreshing, and bursting with citrus flavor. The combination of zesty lemon and crunchy poppy seeds makes for a bright and satisfying treat, perfect for those looking for something a little different.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1 tablespoon poppy seeds

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, coconut flour, baking soda, and poppy seeds.
3. In a separate bowl, combine the melted coconut oil, coconut sugar, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten them slightly with your fingers.
6. Bake for 8-10 minutes, or until the edges are golden and the cookies are firm.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The zesty lemon flavor combined with the tiny crunch of poppy seeds creates a delightful combination that’s refreshing yet comforting. These cookies are light and not overly sweet, making them an excellent choice for a more subtle treat.

These lemon poppy seed cookies are the perfect option for anyone craving a light, refreshing dessert. They’re gluten-free, egg-free, and easy to make, and their tangy citrus flavor is a lovely way to cleanse the palate. Keep them in an airtight container, and they’ll stay fresh for several days.

Carrot Cake Cookies

These gluten-free, egg-free carrot cake cookies are inspired by the beloved dessert, with all the flavors of a traditional carrot cake packed into a cookie form. Moist, lightly spiced, and full of grated carrots and raisins, these cookies are perfect for those with dietary restrictions but still looking for a comforting, sweet treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup rolled oats (gluten-free)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/2 cup shredded carrots
• 1/4 cup raisins
• 1/4 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, oats, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, shredded carrots, raisins, and walnuts (if using).
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten them slightly with your fingers.
6. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are firm.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies have the warm, comforting flavors of carrot cake but in a much easier-to-make form. The combination of cinnamon, nutmeg, and maple syrup makes them irresistible, and the raisins and walnuts add a touch of texture.

Carrot cake cookies are a delicious and hearty gluten-free, egg-free dessert, perfect for a snack or a treat at any time of day. The shredded carrots keep them moist, while the oats provide a hearty, satisfying texture. These cookies can be stored in an airtight container for up to a week, making them a great make-ahead option.

Hazelnut Chocolate Chip Cookies

These gluten-free, egg-free hazelnut chocolate chip cookies combine the richness of hazelnuts with the sweetness of dairy-free chocolate chips. With a slightly crisp edge and a chewy center, these cookies are perfect for anyone who loves the combination of nuts and chocolate.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup ground hazelnuts (or hazelnut meal)
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup dairy-free chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, ground hazelnuts, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly with your fingers.
7. Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The combination of hazelnuts and chocolate gives these cookies a rich, indulgent flavor. The texture is chewy with a little crunch from the hazelnuts, making them a satisfying treat for any nut and chocolate lover.

These hazelnut chocolate chip cookies are a perfect gluten-free, egg-free option for chocolate and nut lovers. The toasted flavor of the hazelnuts adds depth and richness, while the chocolate chips provide the sweet balance. They are perfect for a special treat, and they’ll stay fresh for up to a week in an airtight container.

Blueberry Muffin Cookies

These gluten-free, egg-free blueberry muffin cookies are a delightful combination of muffin-like texture and cookie form. With juicy blueberries and a hint of vanilla, these cookies offer a burst of fruit and flavor, making them a great choice for breakfast or a sweet snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1 tablespoon lemon zest (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and sea salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries and lemon zest if using.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, slightly flattening them with your fingers.
7. Bake for 10-12 minutes, or until the cookies are golden around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These blueberry muffin cookies are soft, chewy, and full of fresh, juicy blueberries. The lemon zest adds a refreshing touch, making these cookies the perfect balance of sweet and citrusy.

Blueberry muffin cookies are a delicious, gluten-free, egg-free option that offers the best of both worlds—muffin-like texture with the convenience of a cookie. They’re perfect for a breakfast treat or an afternoon snack. Store them in an airtight container, and they’ll stay fresh for up to a week.

Pumpkin Spice Cookies

These gluten-free, egg-free pumpkin spice cookies are soft and fluffy with the warm, comforting flavors of fall. The blend of pumpkin and spices creates a moist cookie that’s perfect for anyone craving a seasonal treat without the gluten or eggs.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, canned pumpkin, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. If using, fold in the dairy-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten them slightly with your fingers.
7. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are full of pumpkin flavor with a touch of cinnamon and nutmeg. The maple syrup adds a subtle sweetness, and the texture is light and fluffy, making these the perfect fall treat.

Pumpkin spice cookies are the perfect gluten-free, egg-free dessert for fall or any time you’re craving a cozy, spiced treat. These cookies are light, fluffy, and bursting with pumpkin flavor. They store well in an airtight container for several days and are great for enjoying with a warm drink.

Strawberry Shortcake Cookies

These gluten-free, egg-free strawberry shortcake cookies combine the sweet, fruity flavor of fresh strawberries with a biscuit-like texture. These cookies are soft, slightly crumbly, and full of sweet strawberry goodness, perfect for an afternoon treat or dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, chopped
• 1 tablespoon coconut milk (or any non-dairy milk)

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chopped strawberries and coconut milk to help bring the dough together.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten them slightly with your fingers.
7. Bake for 12-15 minutes or until the cookies are lightly golden and firm around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies have a soft, biscuit-like texture with bursts of sweet strawberry throughout. The coconut milk helps to bind the dough while adding a slight richness to each bite.

Strawberry shortcake cookies are a light, refreshing gluten-free, egg-free treat that perfectly captures the essence of a strawberry shortcake. Their biscuit-like texture and the natural sweetness of fresh strawberries make them an ideal dessert for a warm day. Keep them in an airtight container, and they’ll stay fresh for up to a week.

Chocolate Coconut Macaroons

These gluten-free, egg-free chocolate coconut macaroons are sweet, chewy, and a perfect treat for chocolate and coconut lovers. With minimal ingredients, these cookies are easy to prepare and offer a satisfying combination of rich chocolate and coconut.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1/4 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt.
3. Stir until everything is well mixed and a sticky dough forms.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and slightly flatten them.
5. Bake for 10-12 minutes, or until the edges are golden brown.
6. Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack.
7. Once the cookies are completely cool, melt the chocolate chips and drizzle over the macaroons for a finishing touch.

The coconut adds a chewy texture, while the chocolate drizzle gives these macaroons an indulgent twist. They’re sweet, crunchy on the outside, and chewy in the center, making them incredibly satisfying.

Chocolate coconut macaroons are a gluten-free, egg-free dessert that’s full of flavor and easy to make. They’re a perfect choice for a treat that’s both sweet and rich without the use of eggs or gluten. These macaroons stay fresh for up to a week in an airtight container, making them ideal for snacking throughout the week.

Raspberry Almond Cookies

These gluten-free, egg-free raspberry almond cookies are bursting with the fruity sweetness of fresh raspberries and the nutty richness of almonds. The delicate almond flavor pairs beautifully with the tart raspberries, creating a cookie that’s both sweet and refreshing.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup almond flour
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries, mashed
• 1/4 cup sliced almonds (optional)
• 1/4 teaspoon salt

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the mashed raspberries and sliced almonds.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten them slightly with your fingers.
7. Bake for 10-12 minutes, or until the cookies are golden around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The raspberries bring a fresh, tart flavor, while the almonds add a nutty richness that perfectly complements the sweetness of the cookies. The cookies are slightly soft, with a pleasant chewiness from the fruit.

Raspberry almond cookies are a wonderful gluten-free, egg-free treat that combines the sweetness of raspberries with the richness of almonds. They make for a refreshing, fruity dessert and are perfect for anyone who loves a more delicate, flavorful cookie. Store them in an airtight container, and they’ll stay fresh for several days.

Chai Spice Cookies

These gluten-free, egg-free chai spice cookies are packed with aromatic spices like cinnamon, ginger, and cardamom, bringing the flavors of your favorite chai tea into a cookie form. They’re warm, comforting, and full of flavor, perfect for a cozy snack or dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cinnamon, ginger, cardamom, cloves, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten them slightly with your fingers.
6. Bake for 10-12 minutes, or until the cookies are golden brown and firm on the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are incredibly aromatic, with the warm spices offering a comforting flavor that pairs well with a hot cup of tea or coffee.

Chai spice cookies are a fragrant and flavorful gluten-free, egg-free treat that will warm you up on any chilly day. The blend of spices makes them both sweet and aromatic, offering a delightful alternative to traditional cookies. Store them in an airtight container for up to a week and enjoy them with a hot beverage.

Mocha Chip Cookies

These gluten-free, egg-free mocha chip cookies are perfect for coffee lovers. With a rich coffee flavor and loads of chocolate chips, these cookies have the perfect balance of sweet and bitter, making them a delicious and energizing treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee granules
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/4 teaspoon salt

Directions:

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

These cookies have the perfect coffee-chocolate balance, with a deep mocha flavor and the richness of chocolate chips. The texture is chewy, making them a satisfying treat for coffee lovers.

mocha chip cookies are a delightful gluten-free, egg-free option for anyone who enjoys the combination of coffee and chocolate. Their rich flavor and satisfying texture make them a great treat for an afternoon pick-me-up or after dinner. Store them in an airtight container, and they’ll stay fresh for up to a week.

Note: More recipes are coming soon