18 Delicious Cookie Recipes No Butter Needed

Who says you need butter to bake the most irresistible cookies? Whether you’re out of butter, looking for a healthier alternative, or just curious, we’ve got you covered with 18 Delicious Cookie Recipes No Butter Needed. From chewy chocolate chip to crispy oatmeal, these treats promise all the flavor and none of the fuss. Get ready to preheat your oven and dive into a world of butter-free baking bliss!

Vegan Chocolate Chip Cookies

Whisking together the perfect blend of comfort and indulgence, these Vegan Chocolate Chip Cookies are a testament to the magic of plant-based baking. With a crisp edge and a chewy center, they promise to delight with every bite, proving that vegan treats can stand tall among their traditional counterparts.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra lightness)
• 1/2 tsp baking soda (the secret to that perfect rise)
• 1/4 tsp salt (a pinch to balance the sweetness)
• 1/2 cup coconut oil, solid but scoopable (my favorite for its subtle sweetness)
• 1/2 cup brown sugar (packed for that deep molasses flavor)
• 1/4 cup granulated sugar (for just the right amount of crunch)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1 tbsp almond milk (or any plant milk, to bring it all together)
• 1/2 cup vegan chocolate chips (I love the mini ones for even distribution)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, beat the coconut oil, brown sugar, granulated sugar, and vanilla extract until creamy, about 2 minutes.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies, so stop as soon as the flour disappears.
5. Fold in the almond milk to soften the dough slightly, then stir in the chocolate chips.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Tip: Flatten slightly for thinner cookies or leave as balls for thicker ones.
7. Bake for 10-12 minutes, until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Out of the oven, these cookies boast a golden hue with melty chocolate pockets, offering a symphony of textures from crisp to tender. Serve them slightly warm with a glass of almond milk for a classic pairing, or crumble over dairy-free ice cream for an indulgent twist.

Oatmeal Raisin Cookies Without Butter

Baking a batch of oatmeal raisin cookies without butter doesn’t mean sacrificing flavor or texture. These cookies are a testament to how simple ingredients can come together to create something truly delightful, offering a chewy center with a slightly crisp edge that’s perfect for any time of the day.

Ingredients

• 1 cup rolled oats (for that perfect chewiness)
• 3/4 cup all-purpose flour (I always sift mine to avoid lumps)
• 1/2 cup coconut oil, melted (extra virgin is my go-to for its subtle sweetness)
• 1/2 cup brown sugar (packed tightly for that deep molasses flavor)
• 1/4 cup granulated sugar (for just the right amount of sweetness)
• 1 large egg (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp baking soda (to give them a little lift)
• 1/2 tsp cinnamon (a warm spice that pairs beautifully with raisins)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup raisins (I like to soak mine in warm water for 10 minutes to plump them up)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
3. Add the rolled oats, sifted flour, baking soda, cinnamon, and salt to the wet ingredients, mixing just until combined to avoid tough cookies.
4. Fold in the plumped raisins gently, ensuring they’re evenly distributed throughout the dough.
5. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, these oatmeal raisin cookies without butter boast a delightful chewiness with bursts of sweet raisins. Serve them slightly warm with a glass of cold almond milk for a comforting treat, or pack them as a wholesome snack on the go.

Almond Flour Cookies Dairy-Free

Perfectly crisp on the outside yet tender within, these almond flour cookies are a delightful dairy-free treat that doesn’t compromise on flavor or texture. Crafted with care, they’re a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 2 cups almond flour (I find that finely ground almond flour yields the best texture)
• 1/2 cup coconut sugar (for a subtle caramel note that’s simply irresistible)
• 1/4 cup coconut oil, melted (extra virgin is my preference for its clean taste)
• 1 large egg, room temperature (this ensures better emulsification)
• 1 tsp vanilla extract (pure vanilla adds depth to the flavor profile)
• 1/2 tsp baking soda (the key to that perfect rise)
• 1/4 tsp sea salt (a pinch enhances all the flavors beautifully)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and sea salt until well combined.
3. Add the melted coconut oil, room temperature egg, and vanilla extract to the dry ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too sticky, chilling it for 10 minutes makes it easier to handle.
4. Using a tablespoon, scoop the dough and roll it into balls, placing them 2 inches apart on the prepared baking sheet. Tip: Flatten each ball slightly with the back of a spoon for even baking.
5. Bake for 10-12 minutes, or until the edges are golden brown. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack; they’ll firm up perfectly.

Zesty with a hint of caramel from the coconut sugar, these cookies offer a satisfying crunch that gives way to a soft, chewy center. Serve them alongside a cup of herbal tea for a comforting afternoon treat, or crumble them over dairy-free ice cream for an indulgent dessert.

Coconut Oil Sugar Cookies

Nothing heralds the arrival of summer quite like the delicate crunch and sweet aroma of Coconut Oil Sugar Cookies, a treat that marries simplicity with sophistication. These cookies, with their golden edges and tender centers, are a testament to the magic of coconut oil, transforming the classic sugar cookie into something extraordinary.

Ingredients

• 1 cup coconut oil, solid but scoopable (I find this consistency blends best with the sugars)
• 1 1/2 cups granulated sugar (for that perfect sweetness that’s not overpowering)
• 2 large eggs, room temperature (they incorporate more smoothly, creating a uniform dough)
• 1 teaspoon pure vanilla extract (the real deal makes all the difference)
• 3 cups all-purpose flour (measured by spooning into the cup and leveling off for accuracy)
• 1 1/2 teaspoons baking powder (for just the right lift)
• 1/2 teaspoon salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, beat the coconut oil and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the bottom of a glass. Tip: For extra sparkle, dip the glass in sugar before pressing each cookie.
6. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. The centers will still look soft but will firm up as they cool.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Delightfully crisp on the outside with a chewy center, these Coconut Oil Sugar Cookies are a study in contrasts. Serve them alongside a glass of cold almond milk for a simple pleasure, or dress them up with a drizzle of dark chocolate for an elegant dessert.

Peanut Butter Cookies No Butter

Lusciously soft and irresistibly nutty, these peanut butter cookies sans butter are a testament to simplicity and flavor. Perfect for those seeking a dairy-free delight, they promise a chewy center with a slightly crisp edge, all while being effortlessly easy to whip up.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural, unsweetened kind for a richer taste)
• 1 cup granulated sugar (a blend of white and brown sugar works wonders for depth)
• 1 large egg (room temperature, please, for smoother blending)
• 1 tsp vanilla extract (the real deal, not imitation, makes all the difference)
• 1/2 tsp baking soda (for that perfect rise)
• A pinch of sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and sea salt. Mix until the dough is smooth and all ingredients are fully incorporated. Tip: If the dough feels too sticky, chilling it for 10 minutes makes it easier to handle.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dipping the fork in sugar before pressing prevents sticking and adds a subtle crunch.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The cookies will look soft but will firm up as they cool. Tip: For chewier cookies, pull them out when they’re still slightly underdone in the center.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Now, these cookies boast a melt-in-your-mouth texture with a deep peanut butter flavor that’s not overly sweet. Serve them alongside a cold glass of almond milk for a comforting snack, or crumble them over vanilla ice cream for an indulgent dessert twist.

Banana Oat Cookies Vegan

Delightfully simple yet irresistibly wholesome, these Banana Oat Cookies Vegan are a testament to the beauty of minimal ingredients coming together to create something truly special. Perfect for those seeking a guilt-free treat that doesn’t compromise on flavor or texture.

Ingredients

• 2 ripe bananas, mashed (the spottier, the sweeter)
• 1 cup rolled oats (I love the texture they provide)
• 1/4 cup almond butter (creamy or crunchy, your choice)
• 1 tbsp maple syrup (for that extra hint of sweetness)
• 1/2 tsp cinnamon (a dash more if you’re a fan)
• 1/4 tsp vanilla extract (pure is my preference)
• A pinch of salt (to balance the flavors)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the mashed bananas, rolled oats, almond butter, maple syrup, cinnamon, vanilla extract, and salt. Mix until well incorporated. Tip: Let the mixture sit for 5 minutes to allow the oats to soften slightly.
3. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon. Tip: Wetting the spoon can prevent sticking.
4. Bake for 15-20 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to avoid over-baking.
5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, these cookies boast a chewy center with a slightly crisp exterior. Enjoy them as a quick breakfast on the go or pair with a dollop of coconut yogurt for a delightful dessert.

Pumpkin Spice Cookies Dairy-Free

Elevate your autumn baking with these dairy-free pumpkin spice cookies, a delightful treat that marries the warmth of seasonal spices with the convenience of plant-based ingredients. Perfect for those crisp fall days or as a thoughtful homemade gift, these cookies promise a cozy, flavorful experience.

Ingredients

• 1 cup canned pumpkin puree (look for organic for the best flavor)
• 1/2 cup coconut oil, melted (I find this gives a lovely, subtle coconut undertone)
• 1 cup coconut sugar (for a deep, caramel-like sweetness)
• 2 cups all-purpose flour (I always sift mine to ensure lightness)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (homemade blends can really elevate the flavor)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, and coconut sugar until smooth and well combined.
3. Sift in the all-purpose flour, baking soda, salt, and pumpkin pie spice, stirring gently to avoid overmixing—this keeps the cookies tender.
4. Fold in the vanilla extract, ensuring it’s evenly distributed throughout the dough.
5. Using a tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden brown. A toothpick inserted should come out clean.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This step is crucial for achieving the perfect texture.

Marvel at the soft, cake-like texture of these cookies, with their rich pumpkin flavor and aromatic spices. Serve them with a dollop of dairy-free whipped cream for an extra indulgent treat, or enjoy them alongside your favorite autumn beverage for a truly seasonal delight.

Applesauce Cookies No Butter

Whisking together the warmth of homemade applesauce with the comforting aroma of cinnamon, these Applesauce Cookies No Butter offer a delightful twist on a classic treat. Perfect for those seeking a lighter option without sacrificing flavor, they’re a testament to the magic of simple ingredients.

Ingredients

• 1 1/2 cups unsweetened applesauce (homemade lends a rustic charm, but store-bought works in a pinch)
• 2 cups all-purpose flour (for a tender crumb, spoon and level your flour)
• 1 cup granulated sugar (I find this amount perfectly balances the applesauce’s natural sweetness)
• 1 tsp baking soda (the secret to their airy lift)
• 1/2 tsp salt (just a pinch to enhance all the flavors)
• 1 tsp ground cinnamon (for that quintessential cozy spice note)
• 1/2 tsp vanilla extract (pure vanilla makes all the difference here)
• 1 large egg, room temperature (for easier mixing and a uniform texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for effortless cleanup.
2. In a large bowl, whisk together the applesauce, sugar, egg, and vanilla extract until smooth and homogenous.
3. Sift in the flour, baking soda, salt, and cinnamon directly into the wet ingredients to avoid lumps and ensure even distribution.
4. Gently fold the dry ingredients into the wet until just combined; overmixing can lead to tough cookies.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they firm up perfectly.

Applesauce Cookies No Butter emerge from the oven with a cake-like tenderness, their edges slightly crisp while the centers remain moist. The cinnamon’s warmth and the applesauce’s subtle tartness create a harmonious flavor profile, making them ideal for pairing with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Gluten-Free Chocolate Cookies No Dairy

Savory and sumptuous, these gluten-free chocolate cookies without dairy are a testament to the fact that dietary restrictions don’t mean sacrificing flavor or texture. Perfect for those with sensitivities or anyone seeking a healthier indulgence, they’re a delightful treat that promises to satisfy your sweet tooth.

Ingredients

• 1 cup almond flour – for a nutty, rich base that’s naturally gluten-free.
• 1/4 cup cocoa powder – I always opt for Dutch-processed for its deep, smooth flavor.
• 1/2 cup coconut sugar – a personal favorite for its caramel-like sweetness without the spike.
• 1/4 cup coconut oil, melted – extra virgin is my go-to for its subtle tropical essence.
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) – a brilliant binder that’s completely plant-based.
• 1 tsp vanilla extract – pure, for that unmistakable aromatic depth.
• 1/2 tsp baking soda – to give these cookies just the right amount of lift.
• A pinch of sea salt – to balance and enhance all the flavors.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for effortless cleanup.
2. In a small bowl, whisk together the ground flaxseed and water to create your flax egg, then set aside for 5 minutes to thicken.
3. In a large mixing bowl, combine the almond flour, cocoa powder, coconut sugar, baking soda, and sea salt, stirring to ensure no lumps remain.
4. Add the melted coconut oil, prepared flax egg, and vanilla extract to the dry ingredients, mixing until a cohesive dough forms.
5. Using a tablespoon, scoop the dough and roll into balls, placing them on the prepared baking sheet. Flatten slightly with the back of a spoon for even baking.
6. Bake for 10-12 minutes, until the edges are firm but the centers are still soft to the touch – they’ll set further as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Light and crisp on the outside with a tender, fudgy center, these cookies are a chocolate lover’s dream. Serve them alongside a glass of almond milk for a comforting snack, or crumble over dairy-free ice cream for an decadent dessert twist.

Maple Syrup Sweetened Cookies

Just imagine the warm, comforting aroma of maple syrup wafting through your kitchen as these cookies bake to golden perfection. These Maple Syrup Sweetened Cookies are a delightful twist on the classic, offering a naturally sweetened treat that’s as wholesome as it is delicious.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup pure maple syrup (the darker, the richer the flavor)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1 large egg (I prefer room temp eggs here for even mixing)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp baking soda
• 1/4 tsp salt (a pinch of sea salt enhances the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and maple syrup until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the egg and vanilla extract until fully incorporated, adding a splash of vanilla for extra aroma if you like.
4. In a separate bowl, whisk together the sifted flour, baking soda, and salt to avoid any lumps.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tough cookies.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a small ice cream scoop.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge with a tender, chewy center and a slightly crisp edge, their maple sweetness perfectly balanced by a hint of vanilla. Try serving them warm with a drizzle of extra maple syrup for an indulgent twist.

Healthy Avocado Cookies

Unveiling a delightful twist on traditional treats, these Healthy Avocado Cookies blend creamy richness with wholesome ingredients, offering a guilt-free indulgence that’s as nourishing as it is delicious. Perfect for those seeking a sweet yet sensible snack, this recipe promises a harmonious balance of flavor and texture.

Ingredients

• 1 ripe avocado, mashed (look for one that yields slightly to pressure for peak creaminess)
• 1/2 cup coconut sugar (my favorite for its subtle caramel notes)
• 1 large egg, room temperature (for smoother integration)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup almond flour (for a tender, gluten-free crumb)
• 1/2 tsp baking soda (ensure it’s fresh for optimal rise)
• 1/4 tsp sea salt (I prefer fine grain for even distribution)
• 1/2 cup dark chocolate chips (70% cacao or higher for a rich contrast)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the mashed avocado and coconut sugar, mixing until smooth and well incorporated.
3. Add the egg and vanilla extract to the avocado mixture, stirring vigorously to create a homogenous base.
4. Gently fold in the almond flour, baking soda, and sea salt, being careful not to overmix to maintain a light texture.
5. Stir in the dark chocolate chips, distributing them evenly throughout the dough for bursts of chocolate in every bite.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft to the touch.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Avocado lends these cookies an irresistibly moist texture, while the dark chocolate chips offer a decadent counterpoint. Serve them slightly warm with a drizzle of honey or alongside a cup of herbal tea for a truly elevated snack experience.

Quinoa Flour Cookies Vegan

Yieldingly wholesome and delightfully crisp, these quinoa flour cookies vegan edition are a testament to how simple ingredients can transform into something extraordinary. Perfect for those seeking a gluten-free treat that doesn’t compromise on texture or taste.

Ingredients

• 1 cup quinoa flour – my kitchen staple for gluten-free baking, it lends a nutty depth.
• 1/2 cup coconut sugar – for a caramel-like sweetness that’s subtly rich.
• 1/4 cup coconut oil, melted – I find it gives a tender crumb, unlike any other.
• 1/4 cup almond milk – just enough to bind without making the dough too wet.
• 1 tsp vanilla extract – a splash for that warm, aromatic flavor.
• 1/2 tsp baking soda – the rise agent that ensures they’re perfectly puffed.
• A pinch of sea salt – to balance the sweetness and enhance all flavors.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring even baking and easy cleanup.
2. In a large bowl, whisk together the quinoa flour, coconut sugar, baking soda, and sea salt, breaking any lumps for a smooth dough.
3. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too dry, a teaspoon more almond milk can bring it together.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
5. Bake for 12-15 minutes, until the edges are golden and the centers are set. Tip: For chewier cookies, lean towards the lower end of the baking time.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They firm up as they cool, so patience is key for the perfect texture.

Every bite of these cookies offers a delightful crunch, with a melt-in-your-mouth center that’s subtly sweet and richly flavored. Serve them alongside a cup of herbal tea for an afternoon pick-me-up, or crumble over dairy-free ice cream for a decadent dessert twist.

Dark Chocolate Cherry Cookies No Butter

These dark chocolate cherry cookies, crafted without butter, offer a luxurious twist on the classic cookie, blending the rich depth of dark chocolate with the tart sweetness of cherries for a sophisticated treat.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup cocoa powder (opt for Dutch-processed for a deeper flavor)
• 1/2 cup granulated sugar (I find this amount perfectly balances the tartness of the cherries)
• 1/4 cup vegetable oil (a neutral oil works best here)
• 1/4 cup unsweetened applesauce (my secret for moisture without butter)
• 1 large egg (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup dried cherries (I love the chewy texture they add)
• 1/2 cup dark chocolate chips (the higher the cocoa content, the richer the cookie)
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the sugar, vegetable oil, applesauce, egg, and vanilla extract until smooth. Tip: Ensure the egg is fully incorporated for a uniform texture.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing can lead to tough cookies.
5. Fold in the dried cherries and dark chocolate chips. Tip: Tossing the cherries in a bit of flour prevents them from sinking to the bottom.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kneading these cookies reveals a fudgy center contrasted by the slight chew of cherries, making them irresistible. Serve them slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an indulgent dessert.

Lemon Zest Cookies Dairy-Free

Crisp, zesty, and utterly delightful, these lemon zest cookies offer a dairy-free twist on a classic favorite, perfect for those sunny afternoons or as a refined treat to brighten any day. Their vibrant flavor and tender crumb are a testament to the simplicity and elegance of baking with citrus.

Ingredients

– 2 cups all-purpose flour (I always sift mine for that extra lightness)
– 1 cup granulated sugar (for that perfect sweetness balance)
– 1/2 cup coconut oil, solid but scoopable (my dairy-free hero)
– 2 tbsp lemon zest (freshly grated, the more the merrier for that punchy flavor)
– 1 tsp vanilla extract (pure, for that depth of flavor)
– 1/2 tsp baking soda (the lift in every bite)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 2 tbsp lemon juice (freshly squeezed, because bottled just doesn’t compare)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the sifted flour, baking soda, and salt, ensuring an even distribution of the leavening agent.
3. In another bowl, cream together the coconut oil and sugar until light and fluffy, about 3 minutes, which incorporates air for a lighter cookie.
4. Beat in the lemon zest, lemon juice, and vanilla extract into the creamed mixture, infusing every bite with citrusy brightness.
5. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft, for that perfect chewy texture.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly.
These lemon zest cookies boast a delightful contrast between their crisp edges and soft centers, with the lemon’s acidity cutting through the sweetness for a balanced treat. Serve them alongside a cup of herbal tea or crumbled over dairy-free vanilla ice cream for an extra special dessert.

Sunflower Seed Butter Cookies

Radiating with a nutty aroma and a tender crumb, these Sunflower Seed Butter Cookies are a delightful twist on the classic peanut butter cookie, offering a unique flavor profile that’s both rich and subtly sweet.

Ingredients

• 1 cup sunflower seed butter (I love the creamy texture of unsweetened, but any variety works)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure vanilla elevates the flavor)
• 1/2 tsp baking soda (the secret to a light, airy texture)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the sunflower seed butter, sugar, egg, vanilla extract, baking soda, and salt. Mix until the dough is smooth and uniform. Tip: If the dough feels too sticky, chilling it for 10 minutes makes it easier to handle.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Tip: Flatten each ball slightly with the back of a fork to create a classic crisscross pattern.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will look soft when they come out but will firm up as they cool, so resist the urge to overbake.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies boast a melt-in-your-mouth texture with a deep, nutty flavor that’s irresistibly moreish. Serve them alongside a glass of cold almond milk for a comforting snack, or crumble them over vanilla ice cream for a decadent dessert twist.

Chia Seed Cookies Vegan

Gracefully blending health and indulgence, these chia seed cookies vegan offer a delightful crunch with every bite, perfectly balancing the earthy tones of chia with a hint of vanilla sweetness. Ideal for those seeking a guilt-free treat, they’re a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 1 cup almond flour – for a nutty, rich base that’s gluten-free.
• 1/4 cup chia seeds – my secret for adding a nutritious crunch.
• 1/4 cup maple syrup – pure, for that irreplaceable depth of sweetness.
• 2 tbsp coconut oil, melted – I always opt for virgin coconut oil for its subtle aroma.
• 1 tsp vanilla extract – a splash of this elevates the cookies beautifully.
• 1/4 tsp sea salt – just a pinch to balance the flavors.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, chia seeds, and sea salt until well combined.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too wet, let it sit for 5 minutes; the chia seeds will absorb excess moisture.
4. Using a tablespoon, scoop the dough and roll into balls, then flatten slightly on the prepared baking sheet. Tip: Space them about 2 inches apart to allow for spreading.
5. Bake for 12-15 minutes, or until the edges are golden brown. Tip: Keep an eye after the 10-minute mark to prevent over-browning.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delightfully crisp on the outside with a tender center, these cookies are a harmonious blend of textures. Serve them alongside a cup of herbal tea for a serene afternoon treat, or crumble over dairy-free yogurt for a breakfast twist.

Carrot Cake Cookies No Butter

Nothing heralds the arrival of spring quite like the warm, spiced aroma of carrot cake wafting through the kitchen, and these Carrot Cake Cookies No Butter are a delightful twist on the classic. Perfectly moist and packed with flavor, they’re a testament to the magic of simple ingredients coming together.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra lightness)
• 1/2 cup brown sugar, packed (the molasses notes are irreplaceable)
• 1/4 cup granulated sugar (for that perfect crisp edge)
• 1/2 cup unsweetened applesauce (my secret to moisture without butter)
• 1 large egg, room temperature (it blends smoother this way)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1 tsp ground cinnamon (the soul of the spice blend)
• 1/2 tsp baking soda (don’t skip the sifting here)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup finely grated carrots (I prefer organic for their sweetness)
• 1/2 cup raisins (soaked in warm water for plumpness)
• 1/2 cup chopped walnuts (toasted, for a nutty crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, baking soda, and salt until well combined.
3. Add the applesauce, egg, and vanilla extract to the dry ingredients, stirring until just incorporated—overmixing leads to tough cookies.
4. Fold in the grated carrots, drained raisins, and toasted walnuts until evenly distributed throughout the batter.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 12-15 minutes, or until the edges are golden and the centers are set but still soft—this keeps them chewy.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Remarkably tender with a spiced sweetness, these cookies are a joy with their flecks of orange and bursts of raisin. Serve them stacked high on a vintage plate for a charming afternoon tea, or pack them as a wholesome snack on your next outdoor adventure.

Spiced Molasses Cookies Dairy-Free

Zesty and warmly spiced, these dairy-free molasses cookies are a nostalgic treat with a modern twist, perfect for savoring with a cup of tea or coffee on a crisp afternoon.

Ingredients

• 2 1/4 cups all-purpose flour (I like to sift mine for extra lightness)
• 1 tsp baking soda (freshness is key here, so check the date)
• 1 1/2 tsp ground ginger (for that signature warmth)
• 1 tsp ground cinnamon (I prefer Ceylon for its sweet, delicate flavor)
• 1/4 tsp ground cloves (just a pinch adds depth)
• 1/4 tsp salt (a fine sea salt blends beautifully)
• 3/4 cup coconut oil, solid but scoopable (this is my dairy-free secret weapon)
• 1 cup packed dark brown sugar (for a rich, caramel-like sweetness)
• 1 large egg, room temperature (it incorporates more smoothly)
• 1/4 cup molasses (blackstrap gives a robust flavor, but any will do)
• 1/2 cup granulated sugar (for rolling—it creates a delightful crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, beat the coconut oil and brown sugar together on medium speed until light and fluffy, about 2 minutes.
4. Add the egg and molasses to the coconut oil mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until just combined—overmixing leads to tough cookies.
6. Place the granulated sugar in a small bowl. Scoop the dough by tablespoonfuls, roll into balls, then roll in the sugar to coat.
7. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with the bottom of a glass.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Exquisitely balanced, these cookies boast a chewy center with a crisp sugar crust, their deep molasses and spice flavors melding beautifully. Try sandwiching them with a dollop of dairy-free vanilla ice cream for an indulgent twist.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious, butter-free cookie recipes as much as we loved rounding them up for you! Whether you’re baking for dietary reasons or just to try something new, there’s a cookie here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!