Dairy-Free & Lactose-Free Cookie Recipes

Bite into one of these cookies and you'll discover the subtle flavor of spice kissed with a hint of citrus. And the best part? Just 9 calories each!

A new take on a classic childhood treat that's ready in just 15 minutes. Raspberries, peanut butter and extra protein will make these crispy cereal treats a favorite new snack.

You might want to keep a copy of this recipe in the pantry beside the cocoa for those moments when you crave a chocolaty treat. Cook this fudgy brownie in a mug in the microwave and it's ready in less than a minute!

For a snack or sweet dessert, enjoy one of these flourless cookies. Drizzle chocolate on top for added pizzazz.

Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs. To take the flavor to the next level, try subbing in your favorite nut butter.

These flourless cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor.

Soft, chewy and no added sugar! Sweeten these classic oatmeal cookies with ripe bananas and raisins or dates. Plus, a touch of nut butter adds lots of flavor and holds the cookies together while keeping them vegan and gluten-free.

Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.

These festive bars are easy to make for a cookie swap or holiday treats for friends and family.

These are so moist and tender, you'll think you're eating the tops of pumpkin muffins.

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.