Dairy-Free & Lactose-Free Cookie Recipes

Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. “Experiment with these cookies,” she advises, “as they taste great either slightly underdone or crispy.” She calls them “the quickest cookies you'll ever bake.”

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.

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

Magical aquafaba--the liquid from canned chickpeas that often gets poured down the drain--mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.

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!

These easy peanut butter cookies will satisfy your sweet and savory cravings. Make a batch the next time you want a healthy dessert the whole family will love.

Coconut oil stands in for butter in this dairy-free, eggless cookie recipe for completely mouthwatering gingerbread cut-outs. Decorate cookies with a simple vegan icing or sanding sugar.

The Italian name of these almond cookies, Brutti-Buoni, roughly translates to “ugly but good.” These delicious cookies are traditionally dropped directly on a cookie sheet, but shaping them as directed here gives a more elegant look. Enjoy them for dessert with an espresso.

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

Your kids will love helping you make these peanut butter-graham treats.

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

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.

These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet, cheese or summer peaches.

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.

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

The red and white design makes these white chocolate and peppermint cookies especially colorful for holiday cookie trays and casual gatherings.

This crispy-on-the-bottom-and-chewy-on-the-inside gluten-free cookie recipe is a twist on a traditional Italian holiday treat, pignoli, or pine nut cookies. Look for almond paste--a mixture of ground almonds and sugar (available in tubes or sometimes tubs)--near other baking supplies in well-stocked supermarkets or specialty stores. Sweeter marzipan doesn't work well in these cookies.

Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are “a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.” Gina's middle name, Sarah, means “princess,” in Hebrew; hence the name of these confections. Klein's mom “swore these cookies couldn't be made without butter,” she says, “until she tasted them.” Klein continues: “Gina was a traditionalist, too, but I think I might have been able to fool her with these.”

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

These pretty streusel-topped bars are quick to make and easy to transport. Made with unsweetened apricot preserves, they are a good source of potassium and beta carotene.

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

Strategy and operations director Josh Gitlin gave this low-fat cookie three layers of chocolate flavor with cocoa powder, grated bittersweet chocolate and cocoa nibs.

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.

For a good supply of lunchbox treats, make a double batch of these apple-walnut bars and freeze individual bars wrapped in foil.