Healthy Dairy-Free & Lactose-Free Cookie Recipes

This crunchy Italian cookie recipe isn't traditionally very sweet, so just a touch of honey adds flavor along with mild sweetness. Dipping them in chocolate makes them extra special.

These airy coconut cookies get an upgrade with a simple dark chocolate drizzle in this healthy dessert recipe.

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Delightful with fruit, these crisp golden slices also make a charming partner for a morning caffe latte.

These crispy cookies are made with Piedmontese staples--hazelnuts and eggs--and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience. Recipe by Nancy Baggett for EatingWell.

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

A no-bake, make-ahead treat, this perfect combination of fruit and nuts is a nutritious and delicious mouthful. Rolling them in shredded coconut gives them their festive look.

A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.

The deep flavors of molasses, cinnamon, ginger, allspice and nutmeg make these wholesome pumpkin cookies delicious without the addition of butter--and they lend themselves beautifully to the inclusion of whole-wheat flour. They are also the perfect texture for a sandwich cookie--fill them with a slightly sweetened cream cheese frosting.

These chewy oatmeal cookies are full of shredded carrots and raisins.

The bars will keep in an airtight container for up to 3 days.

Dramatically dark in color, these chewy bars are studded with dried tart cherries.

Here, graham cracker crumbs, dates and nuts are folded into beaten eggs and sugar to make a wonderfully chewy bar that's much lighter than traditional recipes.

Packed with dried cranberries and low-fat granola, these firm bars are excellent travelers, full of complex carbohydrates, vitamins and trace minerals.

These tiny, lemon-flavored meringues must be cooked slowly so their outsides are powdery and crisp, while the insides are chewy and yielding. Serve with sorbet.

Applesauce rounds out the flavor of this quick, low-fat remake of classic oatmeal cookies.