Dairy-Free & Lactose-Free Cookie Recipes

These tender pumpkin-oatmeal cookies have the perfect amount of sweetness from brown sugar and raisins and a slightly nutty flavor from almond butter. Enjoy them as an after-school snack or a healthy dessert. Several testers also said they'd love to eat them with a cup of coffee in the morning.

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 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.

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.

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.

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.

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

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.

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

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.

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.

We love the rich chocolate flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white-based meringues.

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.”

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.

These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that's not too heavy.

The pumpkin puree in these delicious vegan pumpkin cookies gives them a great orange color and fall flavor and also acts as the "egg" to help bind everything together. Coconut oil takes the place of butter in these cookies and should be solid when you use it--if it's not, stick it in the fridge for a few hours until it firms up. When we were developing this recipe, tasters said they wouldn't have known the cookies were vegan if they hadn't been told. We call that a win!

Unsweetened applesauce replaces some of the fat in these walnut-topped brownies.

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.

Lemon zest enlivens the anise biscotti.

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.

Quick and easy to make, these apricot-based bonbons are perfect for gifts or last-minute bake-sale contributions.

The crust for these raspberry bars has plenty of spices and walnuts--the perfect foil for tangy-sweet raspberry preserves.

Redolent of cloves and ginger, these chewy molasses cookies are great for after school snacks.

Crisp with nuts and whole wheat, these cookies are made to dunk in strong coffee.