No Milk Dairy Free Cookie Recipe

How to make a no milk dairy free cookie recipe batter you can change up with all kinds of mix ins that taste delicious and you’d never know they were cookies with no lactose. Just like our Crazy Cake, you can still enjoy a great dessert with a few alternative ingredients.

I had to come up with a few tweaks to our favorite quick easy desserts this year so my husband could enjoy them too. Yes you can buy packaged cookies without milk but homemade is always better, and cheaper. Here are our favorite dairy free cookies. (affiliate links present)

No Milk Dairy Free Cookies

Since it was nearing April I was able to find a few cute chocolate candies at the store without lactose. Year round you can typically find chocolate chips you can use at the store, or I have a link to them below to order online. Just look on the package or bag because it is always clearly marked if foods are dairy free.

The first thing we came up with this time of year he could eat were our butterscotch haystacks nests. You should definitely try those too if you love peanut butter and cuteness. With this one there is A LOT of variations you can make. The cookie batter is just the base, you go from there. You can add items inside, or on top when done.

No Milk Cookies

Another one we make without any almond milk or regular are our coffee cake cookies. There is butter in it but the plant vegan version works great for this. Many recipes you have at home could be altered once you find sticks like we did at the store. It is with all the other ones, Country Crock has a great one that is plant based.

If you do have a recipe favorite of your own you can always try to tweak it yourself too. Typically if milk is called for your best bet is to find a lactose free gallon because that works best vs. almond or cashew. Not that those won’t work but for things like my rice pudding many times they won’t firm up properly. I like coconut milk for sweeter dishes.

Ingredients to make cookies without dairy

• White refined sugar
• 1/3 c coconut oil melted
• Egg
• All purpose flour
• 2 tsp baking powder
• 1 pinch salt 1/5 tsp

From there you will have your basic dairy free cookie dough. You can add things from there. Of course you could crush or chop nuts and add in there as an easy one. There are dairy free chocolate chips and candies out there you might like. 1/2 cup to 3/4 of a cup is typically perfect but that is up to you.

These and our dairy free chocolate chip cookies using vegetable oil instead of coconut are our new go to treats.

We won’t ask why you need these, I get it because my husband has had issues over the years. Ever since he cut this out of his diet he and his gut has felt so much better! We were worried at first that many of our favorite dishes wouldn’t be able to be made anymore, not true. It just took a bit of time and adjustments to figure out a work around. This is one of those.

Lactose Free Cookies Recipe

• Preheat the oven to 350 F.
• Place melted coconut oil and sugar in a bowl and mix thoroughly. Then add the egg and continue stirring until until combined.
• In another bowl, mix all dry ingredients (all-purpose flour, baking powder, salt).
• Combine wet and dry ingredients in a mixing bowl, mix until completely combined.
  • You can fold in dairy free chocolate chips or mini eggs now if desired
  • For larger pieces chop into large crumbs and pour into the dough, mix everything gently.
• Using a cookie scoop, spread small portions of dough onto baking sheet with parchment paper.
• Place the baking sheet in the oven and bake for 10-12 minutes.
  • small cookies scoop = 8 minutes to stay very moist
  • medium size 10-12, crispy closer to 15 min

If you want them to remain chewy, remove sheet when outer crisp edges are firmed up and beginning to crack. The middle should no longer be shiny and wet but still looks a bit underdone for the perfect texture if you ask us. Allow to cool completely on the tray for best results. Then move to cooling rack if you need to use your sheet again.

Let me start by saying I am a texture person and baked goods are top of my list when it comes to this. What I mean is cookies and dairy free brownies should be cooked thru of course so the middle isn’t wet, but not even close to dry. To do this you have to start at the minimum bake time, check and slowly add a minute or so at a time until it’s perfect. That is the edges are cracking and firmed, the middle isn’t wet but slightly underdone.

Remember that if you allow them to continue to sit on the hot pan after taking it out of the oven they will bake a few more minutes to firm up.

How do you replace butter in a recipe?

This is what made me scratch my head the most when I could no longer use “regular” dairy products in my home. Baking was the hardest to wrap my head around. I did find things like semi sweet + dark chocolate chips and candies that he could eat but how to make soft and chewy baked goods without the main ingredient?? I have now figured it out!!

First off I will tell you that the easiest substitute has been a plant based butter that Country Crock makes. We always now have that in the house in stick form for baking and a small tub for toast time. When I am making my dairy free banana bundt cake I’ll add it at room temperature and it blends perfectly. If you cannot find that here are other ideas to use instead.

Now what if you have two needs? You need a choice that is gluten free as well, that is possible!! You can create a soft gluten dairy free cookie recipe here. Hers uses brown sugar, vanilla extract and of course a safe flour for celiac.

Dairy Free Easter Egg Cookies