25+ Delicious Holiday Dairy-Free Baking Recipes You’ll Love

The holiday season is the perfect time to indulge in delicious treats that bring joy to both the taste buds and the heart.

However, for those following a dairy-free lifestyle, finding tasty holiday baked goods can be a challenge.

Luckily, there are endless possibilities for creating scrumptious dairy-free recipes that are just as rich, flavorful, and festive as their traditional counterparts.

Whether you’re celebrating with family or looking to share sweet treats with friends, these 25+ holiday dairy-free baking recipes will ensure that everyone can join in on the fun, no matter their dietary needs.

From decadent cookies and muffins to comforting breads and cakes, these recipes are packed with holiday cheer and made without any dairy ingredients.

So, grab your mixing bowls, and let’s start baking these irresistible holiday delights!

25+ Delicious Holiday Dairy-Free Baking Recipes You’ll Love

The holidays are a time for sharing, creating memories, and enjoying delicious food with loved ones.

With these 25+ dairy-free baking recipes, you can ensure that everyone can partake in the festivities without missing out on the rich flavors and textures of traditional holiday baked goods.

From the tangy sweetness of cranberry orange muffins to the indulgent chocolate peppermint cookies, these recipes offer something for every palate and every occasion.

So whether you’re hosting a holiday dinner, attending a cookie exchange, or simply treating yourself to a seasonal snack, you’ll find plenty of inspiration to make your holiday season just a little bit sweeter and a lot more inclusive.

Dairy-Free Gingerbread Cookies

These dairy-free gingerbread cookies are a perfect treat for the holiday season. They are aromatic with the warm spices of ginger, cinnamon, and cloves, and have a crisp, slightly chewy texture. Whether you’re decorating them with royal icing or keeping them simple, these cookies bring festive cheer to any occasion. Plus, they’re easy to make and great for baking with kids!

Ingredients:

• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup coconut oil (solidified)
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg (or egg replacer for vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, cream the coconut oil and brown sugar together using a hand mixer or stand mixer until light and fluffy.
4. Add the molasses, egg (or egg replacer), and vanilla to the coconut oil mixture and beat until combined.
5. Gradually mix in the dry ingredients until the dough comes together. It should be soft and slightly sticky.
6. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7. Roll the dough out between two sheets of parchment paper to about 1/4-inch thickness.
8. Use cookie cutters to cut out gingerbread shapes and place them on the prepared baking sheets.
9. Bake for 8-10 minutes, or until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
10. Decorate with dairy-free icing or enjoy as is!

These dairy-free gingerbread cookies are an excellent way to enjoy a holiday favorite without the dairy. The combination of warm spices and molasses creates a comforting and nostalgic flavor that will surely become a family tradition. Whether you’re making them for a holiday party or simply enjoying a cozy afternoon, these cookies are a delightful treat for everyone, including those with dairy sensitivities.

Dairy-Free Pumpkin Bread

This dairy-free pumpkin bread is the epitome of fall flavors, combining the richness of pumpkin puree with warm spices like cinnamon and nutmeg. It’s incredibly moist, with a soft crumb that makes each slice irresistible. Perfect for breakfast, dessert, or as a snack during the holiday season, this pumpkin bread is easy to make and packed with cozy flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup coconut oil, melted
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 2 large eggs (or egg replacer for vegan option)
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free milk (almond, oat, etc.)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and spices.
3. In a large bowl, mix the melted coconut oil, pumpkin puree, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour in the dairy-free milk and mix until the batter is smooth.
6. If using, fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free pumpkin bread is a must-have for anyone looking to indulge in the flavors of fall without the dairy. Its moist, tender crumb and aromatic spices will fill your kitchen with warmth and the irresistible scent of pumpkin. Whether you’re serving it at a holiday gathering or enjoying a quiet moment with a warm beverage, this bread will quickly become a favorite. It’s not only dairy-free but also a crowd-pleaser for everyone to enjoy.

Dairy-Free Sugar Cookies

Dairy-free sugar cookies are a holiday classic, and this recipe makes them easy to prepare without sacrificing flavor or texture. These cookies are sweet, buttery (without the dairy), and have a delightful crisp edge with a soft center. Whether you’re decorating them with icing, sprinkles, or keeping them simple, these sugar cookies are sure to please all your holiday guests.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup coconut oil, softened
• 1 1/2 cups granulated sugar, divided
• 1 large egg (or egg replacer for vegan option)
• 1 teaspoon vanilla extract
• 2 tablespoons dairy-free milk (almond, oat, etc.)

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
3. In a large bowl, cream the coconut oil and 1 cup of granulated sugar together until light and fluffy.
4. Add the egg (or egg replacer), vanilla extract, and dairy-free milk to the sugar mixture, and beat until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Roll the dough into balls about 1 inch in diameter. Roll each ball in the remaining 1/2 cup of sugar, and place on the prepared baking sheets.
7. Flatten each cookie slightly with the bottom of a glass or your hand.
8. Bake for 8-10 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These dairy-free sugar cookies are the ideal treat for any holiday celebration. With their soft texture, sweet flavor, and simple preparation, they are perfect for both experienced bakers and beginners. Decorate them for extra fun or enjoy them plain—either way, these cookies are bound to be a hit. Dairy-free doesn’t mean sacrificing flavor, and this recipe proves that you can enjoy classic holiday cookies without any compromise.

Dairy-Free Chocolate Crinkle Cookies

Dairy-free chocolate crinkle cookies are a holiday favorite with a rich, fudgy interior and a snowy powdered sugar coating. These cookies are decadently chocolatey, with the perfect balance of sweetness and a melt-in-your-mouth texture. They are perfect for gifting, holiday parties, or just enjoying with a warm cup of tea or coffee. Plus, they’re easy to make, making them a go-to recipe for busy holiday bakers!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free milk (almond, oat, etc.)
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, mix the melted coconut oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. Add the dairy-free milk and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into balls.
7. Roll each dough ball in powdered sugar until it’s coated generously.
8. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the cookies are slightly cracked on top.
10. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

These dairy-free chocolate crinkle cookies are the perfect balance of rich chocolate and a sugary crunch, making them an ideal holiday treat. The slightly crackled exterior and fudgy interior will delight anyone who tries them. Whether you’re baking for a crowd or treating yourself, these cookies are sure to be a standout at any festive occasion. They’re simple to prepare but yield delicious results every time.

Dairy-Free Apple Cinnamon Muffins

These dairy-free apple cinnamon muffins are a cozy, sweet treat that will fill your kitchen with the irresistible aromas of cinnamon and baked apples. The muffins are soft and fluffy, with tender pieces of fresh apple and a warm, comforting flavor. They’re great for breakfast, snacks, or as a holiday brunch option, and they are completely dairy-free while still rich in flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 2 large apples, peeled and chopped
• 1/2 cup dairy-free milk (almond, oat, etc.)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, combine the melted coconut oil and brown sugar, mixing until smooth.
4. Add the dairy-free milk, vanilla extract, and apple cider vinegar to the sugar mixture and stir until combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Gently fold in the chopped apples.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These dairy-free apple cinnamon muffins are a must-bake for the holiday season. With their soft, fluffy texture and the comforting combination of apples and cinnamon, they make a perfect snack or breakfast. The muffins are sweet without being overly sugary, making them a wholesome yet indulgent treat. Whether you’re hosting a holiday brunch or enjoying a quiet moment, these muffins are a delightful addition to any festive gathering.

Dairy-Free Chocolate Peppermint Bark

Dairy-free chocolate peppermint bark is an indulgent holiday treat with layers of smooth dairy-free chocolate and crunchy peppermint pieces. This simple recipe comes together quickly and is perfect for gifting or adding to your holiday dessert spread. The minty freshness of the peppermint pairs beautifully with the richness of the chocolate, creating a festive treat that everyone can enjoy.

Ingredients:

• 1 cup dairy-free dark chocolate chips
• 1 cup dairy-free white chocolate chips
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies or candy canes

Instructions:

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the dairy-free dark chocolate chips in 20-second intervals, stirring after each interval until smooth and fully melted.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula.
4. In a separate bowl, melt the dairy-free white chocolate chips in the same manner.
5. Stir the peppermint extract into the melted white chocolate, then pour it over the dark chocolate layer. Use a spatula to swirl the two chocolates together for a marbled effect.
6. Sprinkle the crushed peppermint candies evenly over the top.
7. Refrigerate the bark for at least 1 hour, or until the chocolate is fully set.
8. Break into pieces and store in an airtight container.

Dairy-free chocolate peppermint bark is a festive and irresistible treat that’s perfect for the holiday season. The combination of rich dark chocolate, creamy white chocolate, and crunchy peppermint creates the ultimate sweet and minty flavor. It’s a simple, no-bake treat that comes together quickly and is perfect for gifting or sharing at holiday parties. Best of all, it’s completely dairy-free, making it a treat everyone can enjoy.

Dairy-Free Snickerdoodle Cookies

Dairy-free snickerdoodle cookies are soft, chewy, and perfectly spiced with cinnamon and sugar. These classic cookies have a delightful tanginess from the cream of tartar and a sweet, cinnamon-sugar coating that makes them utterly irresistible. Whether you’re baking for a holiday gathering or simply craving a comforting treat, these snickerdoodles are sure to please everyone, including those with dairy sensitivities.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup coconut oil, solidified
• 1 1/2 cups granulated sugar
• 1 large egg (or egg replacer for vegan option)
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
3. In a separate large bowl, cream the solidified coconut oil and sugar until light and fluffy.
4. Add the egg (or egg replacer) and vanilla extract, and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, combine the 1/4 cup of sugar and cinnamon for rolling.
7. Roll the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.
8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. Flatten each ball slightly with the bottom of a glass or your fingers.
10. Bake for 8-10 minutes, or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Dairy-free snickerdoodle cookies are a warm, comforting treat that will fill your home with the scent of cinnamon and sugar. With their perfectly chewy texture and delightful cinnamon coating, these cookies are a great addition to any holiday dessert table. Their light tang from the cream of tartar adds a unique flavor, making them stand out from other cookies. Whether you’re enjoying them by the fireplace or sharing them with friends and family, these snickerdoodles are sure to become a favorite holiday tradition.

Dairy-Free Chocolate Almond Fudge

Dairy-free chocolate almond fudge is a rich, creamy treat that’s perfect for the holiday season. With the combination of smooth dairy-free chocolate and crunchy almonds, this fudge is a decadent indulgence that will satisfy any sweet tooth. It’s quick to make and can be stored for days, making it a great treat to prepare ahead of time for holiday gifting or as an easy-to-make festive dessert.

Ingredients:

• 1 1/2 cups dairy-free chocolate chips
• 1/2 cup almond butter (or peanut butter)
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds (or other nuts of your choice)
• Pinch of sea salt (optional)

Instructions:

1. Line an 8×8-inch baking dish with parchment paper.
2. In a microwave-safe bowl, melt the dairy-free chocolate chips and almond butter together in 20-second intervals, stirring after each interval until smooth and fully melted.
3. Remove from the microwave and stir in the maple syrup and vanilla extract.
4. Mix in the chopped almonds until evenly distributed throughout the fudge mixture.
5. Pour the mixture into the prepared baking dish and spread it into an even layer with a spatula.
6. Sprinkle a pinch of sea salt over the top (optional).
7. Refrigerate for at least 2 hours, or until the fudge is firm.
8. Once set, cut the fudge into squares and store in an airtight container in the refrigerator.

This dairy-free chocolate almond fudge is a luxurious, melt-in-your-mouth treat that’s perfect for any occasion, especially during the holiday season. The rich chocolate pairs wonderfully with the crunch of almonds, and the natural sweetness from the maple syrup makes it the perfect balance of flavors. Plus, it’s incredibly easy to make and can be prepared in advance, making it a great option for busy holiday bakers. Whether you’re gifting it or enjoying it yourself, this fudge is sure to be a hit.

Dairy-Free Cranberry Orange Bread

Dairy-free cranberry orange bread is a bright, festive loaf that combines the tang of fresh cranberries with the zesty citrus flavor of orange. This quick bread is incredibly moist and bursting with flavor, making it an ideal addition to your holiday breakfast or as a gift for friends and family. Its beautiful color and fresh taste are sure to impress anyone who tastes it, and it’s entirely dairy-free, making it accessible for everyone.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil, melted
• 3/4 cup granulated sugar
• 1 cup fresh cranberries (or frozen, thawed)
• 1/2 cup freshly squeezed orange juice
• Zest of 1 orange
• 2 large eggs (or egg replacer for vegan option)
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free milk (almond, oat, etc.)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, combine the melted coconut oil, sugar, orange juice, orange zest, eggs (or egg replacer), and vanilla extract. Stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the cranberries, being careful not to crush them.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free cranberry orange bread is a refreshing and flavorful addition to any holiday spread. The combination of tart cranberries and citrusy orange creates a wonderfully balanced bread that’s both sweet and tangy. The texture is light and moist, making it perfect for breakfast or as an afternoon snack. Whether you’re making it for a festive occasion or simply as a treat for yourself, this bread is sure to become a holiday favorite.

Dairy-Free Gingerbread Cookies

Dairy-free gingerbread cookies are a must-have treat for the holiday season. Packed with warming spices like ginger, cinnamon, and cloves, these cookies offer a perfect balance of spice and sweetness. Their firm texture makes them perfect for decorating, and they’re great for holiday gift baskets or as part of a cookie exchange. With their rich flavor and festive appeal, these cookies will add a cozy touch to your holiday celebrations.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup coconut oil, solidified
• 1/2 cup dark brown sugar, packed
• 1/2 cup molasses
• 1/4 cup dairy-free milk (almond, oat, etc.)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a separate bowl, cream the solidified coconut oil and brown sugar until light and fluffy.
4. Add the molasses, dairy-free milk, and vanilla extract to the coconut oil mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 30 minutes.
7. Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out shapes using cookie cutters and place them on the prepared baking sheets.
8. Bake for 8-10 minutes, or until the edges are firm.
9. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

These dairy-free gingerbread cookies are a classic holiday treat that everyone can enjoy. With their perfect balance of warm spices and chewy texture, they’re perfect for decorating or enjoying as-is. Their versatility and rich flavor make them a great addition to any holiday celebration. Whether you’re making them for a cookie exchange or enjoying them with loved ones, these cookies will surely bring holiday cheer to your home.

Dairy-Free Pumpkin Spice Bread

Dairy-free pumpkin spice bread is a comforting, spiced loaf that’s perfect for the fall and winter holidays. With the rich flavor of pumpkin, along with cinnamon, nutmeg, and cloves, this bread is a festive treat that’s perfect for breakfast or as a dessert. The bread is moist and aromatic, making it a great gift or a centerpiece at your holiday gatherings. It’s easy to make and sure to become a seasonal favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar, packed
• 1/4 cup maple syrup
• 2 large eggs (or egg replacer for vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, mix the pumpkin puree, melted coconut oil, brown sugar, maple syrup, eggs (or egg replacer), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free pumpkin spice bread is the epitome of fall baking. Its moist texture and warm, spiced flavor make it the perfect addition to any holiday table. Whether served as a breakfast treat, an afternoon snack, or a dessert, this bread is bound to delight. It’s a simple yet delicious recipe that can be easily made ahead of time, allowing you to enjoy the cozy flavors of fall whenever you want.

Dairy-Free Coconut Macaroons

Dairy-free coconut macaroons are a light, chewy, and naturally sweet treat that’s perfect for the holidays. Made with just a few simple ingredients, these macaroons feature the tropical flavor of coconut, paired with a crisp golden exterior and a soft, sweet interior. They’re a great option for anyone who loves coconut or needs a dairy-free alternative during the festive season. These macaroons are easy to make and can be enjoyed by all.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 2/3 cup granulated sugar
• 2 large egg whites (or egg replacer for vegan option)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, sugar, egg whites (or egg replacer), vanilla extract, and salt.
3. Stir until the mixture is fully combined and sticky.
4. Using a spoon or your hands, form the coconut mixture into small mounds, about 1 inch in diameter, and place them on the prepared baking sheet.
5. Bake for 18-20 minutes, or until the macaroons are golden brown around the edges.
6. Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Dairy-free coconut macaroons are a simple, delicious treat that’s perfect for the holiday season. Their chewy texture and tropical flavor make them stand out from other holiday cookies, and they’re naturally dairy-free, making them accessible to everyone. Whether you’re preparing a holiday dessert tray or need a quick treat, these macaroons will be a crowd-pleaser and a great addition to any celebration.

Dairy-Free Cranberry Orange Muffins

Dairy-free cranberry orange muffins are a delightful holiday treat that combines the tangy sweetness of fresh cranberries with the citrusy brightness of orange. These muffins are moist, fluffy, and packed with flavor, making them perfect for breakfast, brunch, or a holiday snack. The combination of tart cranberries and zesty orange gives these muffins a refreshing twist, and they can easily be made ahead of time to enjoy throughout the season. They’re a great option for those following a dairy-free diet but still craving delicious baked goods.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup orange juice
• Zest of 1 orange
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh cranberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the orange juice, orange zest, melted coconut oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the cranberries.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These dairy-free cranberry orange muffins are a perfect addition to your holiday baking repertoire. With their burst of tart cranberries and bright citrus flavor, they offer a refreshing contrast to the heavier holiday treats. They’re easy to make, great for gifting, and sure to please everyone at the holiday table. Whether served for breakfast or as a snack, these muffins are a delicious way to celebrate the season.

Dairy-Free Apple Cinnamon Streusel Bread

Dairy-free apple cinnamon streusel bread is the ultimate comfort food for the holiday season. This moist, flavorful bread is studded with tender chunks of apple and spiced with cinnamon, creating a warm, comforting treat. The addition of a crunchy, cinnamon-sugar streusel topping takes it to the next level, giving each bite a perfect balance of sweetness and crunch. It’s ideal for holiday breakfasts, afternoon snacks, or even as a thoughtful homemade gift.

Ingredients:
For the bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar, packed
• 1/2 cup unsweetened applesauce
• 1/2 cup dairy-free milk (such as almond milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups diced apples (peeled or unpeeled)

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, mix the melted coconut oil, brown sugar, applesauce, dairy-free milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the diced apples.
6. Pour the batter into the prepared loaf pan.
7. In a small bowl, mix the flour, brown sugar, cinnamon, and melted coconut oil for the streusel topping until crumbly.
8. Sprinkle the streusel mixture evenly over the batter.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free apple cinnamon streusel bread is a wonderful holiday treat that combines the classic flavors of apple and cinnamon in a soft, moist bread with a deliciously crunchy topping. It’s perfect for cozy mornings or as a gift to share with friends and family. The apples add moisture, while the streusel gives it a festive flair, making this bread a crowd favorite for any holiday gathering.

Dairy-Free Chocolate Peppermint Cookies

Dairy-free chocolate peppermint cookies are a festive and indulgent treat that combines the richness of chocolate with the refreshing taste of peppermint. These cookies are soft, chewy, and filled with a cool peppermint flavor that pairs perfectly with the deep chocolate. With their holiday-inspired colors and irresistible taste, they’re perfect for cookie exchanges, holiday parties, or simply enjoying with a warm beverage by the fire.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, solidified
• 3/4 cup brown sugar, packed
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk (or other dairy-free milk)
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup dairy-free chocolate chips
• Crushed peppermint candies for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream the solidified coconut oil, brown sugar, and maple syrup until light and fluffy.
4. Add the almond milk, vanilla extract, and peppermint extract to the coconut oil mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Fold in the dairy-free chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Press a few crushed peppermint candies on top of each cookie if desired.
9. Bake for 10-12 minutes, or until the edges are set.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free chocolate peppermint cookies are the perfect combination of rich chocolate and cool peppermint, making them a festive addition to any holiday celebration. Whether you’re preparing a batch for a holiday party or simply craving a sweet treat, these cookies are sure to satisfy your sweet tooth. Their chewy texture and delightful peppermint crunch will leave a lasting impression on anyone who tries them.

Note: More recipes are coming soon!