25 Easy Dairy-Free Grain-Free Cookie Recipes You’ll Love

Cookies are the ultimate comfort treat, but for those following a dairy-free or grain-free lifestyle, finding indulgent yet healthy options can feel challenging.

Luckily, there’s a wide variety of recipes that are not only free from dairy and grains but also delicious, chewy, and satisfying.

From nutty almond and coconut delights to fruity, spiced, and chocolatey creations, these 25 dairy-free, grain-free cookie recipes prove that you don’t need conventional ingredients to enjoy a perfect cookie.

Whether you’re vegan, paleo, keto, or simply looking to avoid gluten and dairy, these recipes offer something for every taste and occasion.

Each recipe is easy to make, wholesome, and full of flavor, so you can enjoy cookies guilt-free while treating your taste buds.

25 Easy Dairy-Free Grain-Free Cookie Recipes You’ll Love

These 25 dairy-free, grain-free cookie recipes demonstrate that healthy and indulgent can coexist.

From nutty, fruity, spiced, to chocolatey flavors, there’s something here for every cookie lover.

Whether you’re baking for yourself, your family, or friends with dietary restrictions, these cookies are sure to impress.

Whip up a batch today and enjoy wholesome sweetness without compromising your dietary needs.

Almond Butter Chocolate Chip Cookies

These chewy almond butter chocolate chip cookies are the perfect combination of nutty richness and melty chocolate.

Grain-free and dairy-free, they are ideal for anyone following a paleo, keto, or gluten-free lifestyle, yet they satisfy any cookie craving.

Ingredients:

• 1 cup almond butter (unsweetened)
• 1/3 cup coconut sugar or maple syrup
• 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine almond butter, coconut sugar, egg (or flax egg), and vanilla extract. Mix until smooth.
3. Stir in baking soda and salt, ensuring even distribution.
4. Fold in chocolate chips gently to avoid overmixing.
5. Using a tablespoon, scoop cookie dough onto the prepared sheet, spacing about 2 inches apart. Flatten slightly with the back of the spoon.
6. Bake for 10–12 minutes, until the edges are golden and the centers look set but soft.
7. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

These almond butter chocolate chip cookies are soft, chewy, and incredibly satisfying.

They hold their shape well, and the nutty flavor pairs beautifully with sweet chocolate chips—perfect for a grain-free and dairy-free treat anytime.

Coconut Macadamia Cookies

These tropical-inspired cookies combine the crunch of macadamia nuts with the chewiness of shredded coconut.

Sweetened naturally and free from grains and dairy, they are both decadent and wholesome.

Ingredients:

• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/3 cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped macadamia nuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together eggs, melted coconut oil, maple syrup, and vanilla extract.
3. In another bowl, mix coconut flour, shredded coconut, and salt. Gradually stir dry ingredients into wet ingredients until fully combined.
4. Fold in chopped macadamia nuts. The dough will be slightly sticky but manageable.
5. Scoop dough by heaping tablespoons onto the sheet and flatten slightly with your fingers.
6. Bake for 12–15 minutes, until edges turn golden brown.
7. Cool cookies on the baking sheet for 5–7 minutes before transferring to a wire rack.

These coconut macadamia cookies are lightly sweet, wonderfully chewy, and boast a satisfying crunch from macadamia nuts.

They offer a tropical escape in each bite and make an elegant, grain-free treat.

Chocolate Avocado Cookies

Rich, fudgy, and secretly healthy, these chocolate avocado cookies are packed with cocoa flavor while remaining dairy-free and grain-free.

The avocado keeps the cookies soft and moist without adding a strong taste.

Ingredients:

• 1 ripe avocado, mashed (about 1/2 cup)
• 1/2 cup almond butter
• 1/4 cup coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mash avocado until smooth. Add almond butter, coconut sugar, and vanilla extract. Mix until creamy and uniform.
3. Stir in cocoa powder, baking soda, and salt. Mix until a soft dough forms.
4. Fold in chocolate chips gently.
5. Scoop dough by spoonfuls onto the baking sheet and flatten slightly with the back of the spoon.
6. Bake for 10–12 minutes. Cookies may feel soft but will firm up as they cool.
7. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

These chocolate avocado cookies are rich, fudgy, and satisfy chocolate cravings without any grains or dairy.

The avocado provides natural moisture, making each bite irresistibly soft and decadent.

Lemon Poppy Seed Cookies

These bright and zesty lemon poppy seed cookies are light, chewy, and full of flavor.

Grain-free and dairy-free, they are a perfect springtime or anytime treat with a fresh citrus punch.

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 2 tsp lemon zest
• 2 tsp fresh lemon juice
• 1 tsp vanilla extract
• 2 tbsp poppy seeds
• 1/4 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together egg, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract.
3. In another bowl, combine almond flour, coconut flour, baking soda, salt, and poppy seeds.
4. Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
5. Scoop dough by tablespoonfuls onto the baking sheet and gently flatten each cookie.
6. Bake for 10–12 minutes, until lightly golden at the edges.
7. Cool on the sheet for 5 minutes before transferring to a wire rack.

These lemon poppy seed cookies are refreshing, lightly sweet, and tender, with a subtle crunch from the poppy seeds.

They are an elegant, grain-free, and dairy-free option perfect for afternoon tea or a light snack.

Pumpkin Spice Cookies

These soft, aromatic pumpkin spice cookies capture the essence of fall in every bite.

Made without grains or dairy, they are perfect for cozy mornings, seasonal gatherings, or anytime you crave warm, spiced treats.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin puree, coconut oil, maple syrup, and vanilla extract.
3. In a separate bowl, mix almond flour, coconut flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Combine wet and dry ingredients until a soft, sticky dough forms.
5. Scoop dough with a tablespoon onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes, until edges are firm and lightly golden.
7. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.

These pumpkin spice cookies are soft, flavorful, and aromatic.

The blend of warming spices and natural sweetness makes them a comforting, guilt-free treat for anyone avoiding grains and dairy.

Peanut Butter Oat-Free Cookies

Rich and nutty, these peanut butter cookies are chewy, naturally sweetened, and completely free of grains and dairy.

They are simple to make yet incredibly satisfying for any peanut butter lover.

Ingredients:

• 1 cup natural peanut butter (unsweetened, unsalted)
• 1/3 cup coconut sugar or maple syrup
• 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix peanut butter, coconut sugar, egg, and vanilla extract until smooth.
3. Stir in baking soda and salt, ensuring even distribution.
4. Fold in chocolate chips if using.
5. Scoop dough by tablespoonfuls onto the baking sheet, spacing about 2 inches apart. Flatten each cookie slightly with a fork.
6. Bake for 10–12 minutes, until lightly golden. Cookies will firm as they cool.
7. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

These peanut butter oat-free cookies are chewy, rich, and perfectly sweet.

They are quick to prepare, wholesome, and a satisfying snack for anyone avoiding grains and dairy.

Matcha Almond Cookies

These cookies combine the subtle earthiness of matcha green tea with nutty almond flour for a light, flavorful treat.

Perfectly chewy and grain-free, they are a sophisticated, dairy-free option for tea time or snacks.

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 large egg (or flax egg)
• 1 tsp vanilla extract
• 1 tbsp matcha green tea powder
• 1/4 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together egg, coconut oil, coconut sugar, and vanilla.
3. In another bowl, mix almond flour, coconut flour, matcha powder, baking soda, and salt.
4. Gradually fold dry ingredients into wet until a soft dough forms.
5. Scoop dough by tablespoons onto the sheet and flatten slightly.
6. Bake 10–12 minutes, until edges are lightly golden. Cool on a wire rack.

Matcha almond cookies are soft, chewy, and infused with a delicate tea flavor.

A unique, grain-free, and dairy-free treat perfect for mindful snacking.

Chocolate Hazelnut Cookies

Rich, fudgy, and indulgent, these cookies combine chocolate and hazelnuts for a decadent treat without grains or dairy.

They are naturally sweet and satisfy chocolate cravings perfectly.

Ingredients:

• 1 cup hazelnut flour
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup chopped hazelnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together coconut oil, maple syrup, and vanilla.
3. In another bowl, mix hazelnut flour, almond flour, cocoa, baking soda, and salt.
4. Combine wet and dry ingredients, then fold in chopped hazelnuts.
5. Scoop dough onto the baking sheet and flatten slightly.
6. Bake 10–12 minutes. Cool completely before serving.

Chocolate hazelnut cookies are indulgent yet wholesome.

The combination of chocolate and nuts gives a rich, satisfying flavor that’s grain-free and dairy-free.

Spiced Ginger Cookies

Warm and aromatic, these spiced ginger cookies are soft and chewy with a perfect kick of spice.

Grain-free and dairy-free, they are ideal for holiday baking or everyday indulgence.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, coconut sugar, and vanilla in a medium bowl.
3. Mix almond flour, coconut flour, baking soda, and spices in another bowl.
4. Fold dry ingredients into wet to form a soft dough.
5. Scoop dough onto the sheet and flatten slightly.
6. Bake 10–12 minutes. Cool on a wire rack.

Spiced ginger cookies are aromatic, chewy, and warmly spiced—perfect for cozying up with tea or coffee while keeping your baking grain-free and dairy-free.

Maple Pecan Cookies

Sweetened with pure maple syrup and studded with crunchy pecans, these cookies are soft, chewy, and completely grain- and dairy-free.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, and vanilla.
3. Mix almond flour, coconut flour, baking soda, and salt.
4. Fold dry ingredients into wet, then stir in pecans.
5. Scoop onto the sheet and flatten slightly.
6. Bake 10–12 minutes. Cool completely before serving.

Maple pecan cookies are naturally sweet, nutty, and soft.

They provide a comforting, wholesome snack without grains or dairy.

Orange Cranberry Cookies

These cookies are bright, fruity, and chewy.

The combination of tart cranberries and zesty orange makes a refreshing, grain-free, and dairy-free treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup dried cranberries (unsweetened if possible)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, vanilla, and orange zest.
3. In another bowl, combine almond flour, coconut flour, baking soda, and salt.
4. Fold dry ingredients into wet, then fold in cranberries.
5. Scoop dough onto baking sheet and flatten slightly.
6. Bake 10–12 minutes. Cool before serving.

Orange cranberry cookies are chewy, fruity, and lightly sweet.

The citrus and tart cranberries make them refreshing and perfect for grain- and dairy-free baking.

Chocolate Coconut Cookies

Chewy, chocolatey, and naturally sweet, these cookies are packed with shredded coconut for extra texture.

Grain-free and dairy-free, they are decadent yet wholesome.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup shredded unsweetened coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, and vanilla.
3. In another bowl, mix almond flour, coconut flour, cocoa, baking soda, and salt.
4. Fold dry ingredients into wet, then fold in shredded coconut.
5. Scoop onto sheet and flatten slightly.
6. Bake 10–12 minutes. Cool completely before serving.

Chocolate coconut cookies are rich, chewy, and full of flavor. They are a satisfying dessert that’s both grain-free and dairy-free.

Banana Almond Cookies

These naturally sweet cookies use ripe bananas as a base, combined with almond flour for a soft, chewy texture.

Grain-free and dairy-free, they’re a wholesome snack that’s easy to make.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas and stir in coconut oil and vanilla extract.
3. Add almond flour, cinnamon, and salt, mixing until a dough forms.
4. Fold in chopped walnuts if using.
5. Scoop dough onto the sheet and flatten slightly.
6. Bake for 12–15 minutes, until edges are lightly golden. Cool on a wire rack.

Banana almond cookies are soft, naturally sweet, and lightly nutty. Perfect for breakfast or a healthy snack, all without grains or dairy.

Cherry Chocolate Cookies

These cookies combine tart cherries with rich chocolate for a chewy, fruity treat.

Grain-free and dairy-free, they are perfect for satisfying chocolate cravings while keeping ingredients wholesome.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup chopped dried cherries
• 1/4 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix coconut oil, maple syrup, and vanilla in a bowl.
3. In another bowl, combine almond flour, coconut flour, baking soda, and salt.
4. Fold dry ingredients into wet, then stir in cherries and chocolate chips.
5. Scoop onto the sheet and flatten slightly.
6. Bake 10–12 minutes. Cool before serving.

Cherry chocolate cookies are chewy, fruity, and rich. They’re a delightful grain-free and dairy-free treat for any occasion.

Carrot Cake Cookies

These soft, spiced cookies mimic the flavors of carrot cake with shredded carrots, warm spices, and a touch of sweetness.

Grain-free and dairy-free, they make a wholesome snack or dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup finely shredded carrots
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together coconut oil, maple syrup, and vanilla.
3. In another bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
4. Fold dry ingredients into wet, then stir in shredded carrots.
5. Scoop onto sheet and flatten slightly.
6. Bake 12–15 minutes until lightly golden. Cool on a wire rack.

Carrot cake cookies are soft, spiced, and naturally sweet. They capture the essence of carrot cake in a grain-free, dairy-free format.

Mocha Almond Cookies

These cookies blend coffee flavor with almond and chocolate for a rich, chewy treat.

Grain-free and dairy-free, they’re perfect for a mid-afternoon pick-me-up.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules
• 1/2 tsp baking soda
• Pinch of salt
• 1/4 cup chopped almonds
• 1/4 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix coconut oil, maple syrup, and vanilla in a bowl, then dissolve instant coffee into the mixture.
3. In another bowl, combine almond flour, coconut flour, baking soda, and salt.
4. Fold dry ingredients into wet, then stir in almonds and chocolate chips.
5. Scoop onto sheet and flatten slightly.
6. Bake 10–12 minutes until lightly golden. Cool before serving.

Mocha almond cookies are chewy, rich, and perfectly balanced between coffee, chocolate, and nuts—a grain-free, dairy-free energy boost.

Fig and Walnut Cookies

These soft, naturally sweet cookies combine chopped figs and crunchy walnuts.

Grain-free and dairy-free, they’re wholesome yet indulgent.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup chopped dried figs
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix coconut oil, maple syrup, egg, and vanilla in a large bowl.
3. Combine almond flour, coconut flour, baking soda, and salt in another bowl.
4. Fold dry ingredients into wet, then stir in figs and walnuts.
5. Scoop dough onto the sheet and flatten slightly.
6. Bake 12–14 minutes until edges are golden. Cool completely.

Fig and walnut cookies are chewy, fruity, and nutty. They make a wholesome, grain-free, dairy-free snack or dessert.

Cinnamon Roll Cookies

These cookies capture the cozy flavor of a cinnamon roll in a bite-sized, grain-free, and dairy-free format.

Soft, aromatic, and lightly sweet, they’re irresistible with coffee or tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together coconut oil, maple syrup, egg, and vanilla.
3. In another bowl, mix almond flour, coconut flour, baking soda, salt, and cinnamon.
4. Fold dry ingredients into wet until a soft dough forms.
5. Scoop onto the sheet and flatten slightly.
6. Bake 10–12 minutes until edges are lightly golden. Cool on a wire rack.

Cinnamon roll cookies are soft, lightly spiced, and aromatic.

They offer all the cozy flavor of cinnamon rolls in a grain-free, dairy-free cookie.

Orange Almond Cookies

These cookies are bright, fragrant, and lightly sweetened with orange zest and almond flour.

Grain-free and dairy-free, they are perfect for a fresh, nutty snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, vanilla, and orange zest.
3. In another bowl, combine almond flour, coconut flour, baking soda, and salt.
4. Fold dry ingredients into wet until a soft dough forms.
5. Scoop dough onto the sheet and flatten slightly.
6. Bake 10–12 minutes until edges are lightly golden. Cool completely.

Orange almond cookies are fragrant, chewy, and lightly sweet. They are a refreshing, grain-free, and dairy-free treat.

Maple Walnut Cookies

Soft and nutty, these cookies are naturally sweetened with maple syrup and studded with crunchy walnuts.

Grain-free and dairy-free, they are perfect for any snack or dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix egg, coconut oil, maple syrup, and vanilla in a bowl.
3. In another bowl, combine almond flour, coconut flour, baking soda, and salt.
4. Fold dry ingredients into wet, then stir in walnuts.
5. Scoop onto sheet and flatten slightly.
6. Bake 10–12 minutes until edges are lightly golden. Cool before serving.

Maple walnut cookies are soft, chewy, and nutty—ideal for a wholesome, grain-free, dairy-free treat.

Coconut Lime Cookies

These cookies are tropical and refreshing, with the sweetness of coconut and a hint of zesty lime.

Grain-free and dairy-free, they are chewy and aromatic.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup shredded unsweetened coconut
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lime zest
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, vanilla, and lime zest.
3. Mix almond flour, coconut flour, shredded coconut, baking soda, and salt in another bowl.
4. Fold dry ingredients into wet until a soft dough forms.
5. Scoop onto sheet and flatten slightly.
6. Bake 10–12 minutes until lightly golden. Cool on a wire rack.

Coconut lime cookies are chewy, fragrant, and lightly sweet—a tropical grain-free, dairy-free delight.

Chocolate Espresso Cookies

These cookies combine rich chocolate and a subtle espresso kick for an indulgent, grain-free, and dairy-free treat. Perfect for coffee lovers.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup cocoa powder
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/4 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, vanilla, and espresso powder.
3. Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in another bowl.
4. Fold dry ingredients into wet, then stir in chocolate chips.
5. Scoop onto sheet and flatten slightly.
6. Bake 10–12 minutes until edges are set. Cool completely.

Chocolate espresso cookies are rich, chewy, and packed with coffee flavor—a decadent grain-free, dairy-free indulgence.

Chai Spice Cookies

These cookies capture the warm, aromatic flavors of chai tea with cinnamon, cardamom, and ginger.

Grain-free and dairy-free, they are perfect for cozy afternoons.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, and vanilla.
3. Mix almond flour, coconut flour, baking soda, salt, and spices in another bowl.
4. Fold dry ingredients into wet until dough forms.
5. Scoop onto sheet and flatten slightly.
6. Bake 10–12 minutes until lightly golden. Cool before serving.

Chai spice cookies are aromatic, soft, and warming. They bring all the cozy flavors of chai in a grain-free, dairy-free cookie.

Blueberry Lemon Cookies

These chewy cookies combine fresh blueberries with a hint of lemon zest for a fruity, tangy treat.

Grain-free and dairy-free, they’re perfect for a sweet snack or brunch.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together egg, coconut oil, maple syrup, vanilla, and lemon zest.
3. Combine almond flour, coconut flour, baking soda, and salt in another bowl.
4. Fold dry ingredients into wet, then gently fold in blueberries.
5. Scoop onto sheet and flatten slightly.
6. Bake 12–15 minutes until edges are set. Cool completely.

Blueberry lemon cookies are soft, fruity, and tangy. They’re a delicious, grain-free, dairy-free option for breakfast, snacks, or dessert.