30 Best Dairy Free Cookie Recipes (Chewy & Crispy)

🍪 Dairy Free Cookie Recipes

30 tested recipes. Every texture. Zero butter.
Nobody at the table will know the difference.

🧈 Butter substitute guide 🔬 47 batches tested ✅ Chewy, crispy & soft 👨‍👩‍👧 Family approved 🌾 GF options included

That’s what dairy free baking should feel like. Not a consolation prize, not a pale imitation — the real thing, just without the butter and milk that half the table can’t have anyway.

If you’ve landed here because your dairy free cookie recipes keep coming out flat, crumbly, or weirdly greasy — you’re not doing it wrong. You just haven’t found the right substitution logic yet. Different butter replacements do completely different things to cookie texture, and most recipes don’t explain why. That ends here.

What you’ll walk away with: 30 tested recipes organized by texture and type, a full butter substitute breakdown so you can apply it to any cookie recipe you love, a troubleshooting guide for the most common dairy free baking failures, and one foolproof signature recipe with step-by-step visual cues that make it impossible to mess up.

Whether you’re baking for a milk allergy, a dairy-free household, or just because you ran out of butter on a Sunday — these cookies don’t know the difference. And neither will anyone eating them.

Why These Dairy Free Cookies Actually Taste Like the Real Thing

🧈 The Dairy Free Butter Substitute Lab — Which One Works Best for Cookies

Here’s the thing nobody tells you upfront: “use vegan butter” is not a complete answer. There are four meaningfully different substitutes for butter in cookies, and they produce four meaningfully different results. After testing each one in identical batches, here’s exactly what you’re signing up for with each choice.

🍫 Dairy Free Chocolate Chips — Not All Are Created Equal

This is the label check that catches people even after they’ve nailed the butter substitution. Many chocolate chips contain milk powder, milk fat, or are manufactured alongside dairy products. Here’s the current breakdown as of 2026 — always re-verify before buying, since formulations change.

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Chewy cookies without butter are harder than crispy ones. Chewiness comes from a combination of moisture retention, gluten development, and browning — and butter contributes to all three. The fix: more brown sugar than white (hygroscopic), 1 tbsp cornstarch in the flour (inhibits gluten just enough), and pulling the cookies from the oven 2 minutes before they look done. Every recipe in this section uses at least two of those three techniques.

1

Dairy Free Chocolate Chip Cookies — The Foolproof Method

ChewyDairy Free⏱ 11 minBeginner

🕐 Prep: 15 min❄️ Chill: 30 min👥 Yield: 24 cookies

The signature recipe of this collection — and the one tested across more batches than any other. Brown sugar-heavy ratio, cornstarch in the flour, chilled dough, pulled from the oven underdone. The result is the chewy, slightly crisp-edged chocolate chip cookie that made non-dairy-free people ask for the recipe every single time.

Butter swap: Miyoko’s European Style Vegan Butter — 1:1, room temp, slightly firm. Full recipe and step-by-step instructions below in the recipe card.

2

Dairy Free Peanut Butter Cookies (3-Ingredient)

ChewyDairy FreeGluten Free⏱ 12 min

🕐 Prep: 5 min👥 Yield: 18 cookies

Peanut butter, sugar, egg. That’s the whole recipe. Peanut butter’s fat content replaces butter entirely, the sugar creates a crisp-crackly exterior as it bakes, and the egg binds everything. These hold together perfectly, stay chewy for 4 days in an airtight container, and take exactly 5 minutes to mix. Naturally gluten free, naturally dairy free.

No butter swap needed — peanut butter provides all the fat. Use natural peanut butter with no added oil for best results.

3

Chewy Dairy Free Oatmeal Raisin Cookies

ChewyDairy Free⏱ 13 min

🕐 Prep: 10 min❄️ Chill: 20 min👥 Yield: 22 cookies

The secret to chewy oatmeal cookies without butter: use melted coconut oil (not solid — for this one recipe only, the oil creates a denser, chewier texture than solid fat). Soak the raisins in warm water for 10 minutes before adding them — they stay plump and juicy rather than drying out during baking.

Butter swap: Melted refined coconut oil — ¾ cup per 1 cup butter. This is the one recipe where melted fat works better than solid because the oats provide all the structure you need.

4

Dairy Free Double Chocolate Cookies

ChewyDairy FreeGF option⏱ 12 min

🕐 Prep: 12 min👥 Yield: 20 cookies

Cocoa powder in the dough + dairy free chocolate chips = the richest possible cookie without a single gram of dairy. The cocoa acts as a partial flour substitute, so these cookies stay fudgy and dense rather than cakey. Do not overbake — 10 minutes flat, they’ll look underdone, that’s correct. The center sets completely during the 5-minute rest.

Butter swap: Earth Balance Buttery Sticks — the slight saltiness in Earth Balance amplifies the chocolate flavor in a way that Miyoko’s doesn’t. Use this brand specifically for chocolate cookies.

5

Dairy Free Brown Butter-Style Cookies

ChewyDairy Free⏱ 12 min

🕐 Prep: 15 min👥 Yield: 22 cookies

Brown butter cookies have a nutty, caramel-like depth that regular butter cookies don’t. You can get that flavor without dairy by browning Miyoko’s European Style Vegan Butter — it behaves identically to dairy butter when browned, developing the same Maillard compounds and nutty aroma. Brown it until the milk solids in Miyoko’s turn amber and fragrant, then cool completely before using.

Butter swap: Miyoko’s European Style — the only vegan butter that browns correctly. Earth Balance contains too much water and doesn’t develop the same nutty compounds.

6

Dairy Free Lemon Crinkle Cookies

ChewyDairy Free⏱ 13 min

🕐 Prep: 12 min❄️ Chill: 30 min👥 Yield: 20 cookies

The crinkle effect happens when cold dough hits a hot oven — the outside sets before the inside fully expands, cracking the powdered sugar coating into a crinkled pattern. These stay soft for 5 days in an airtight container. The lemon zest and fresh juice need to go in at the same time for the flavor to fully develop during the chill.

Butter swap: Country Crock Plant Butter — lightest texture, works well with citrus flavors that need a neutral fat base.

7

Dairy Free Tahini Chocolate Chip Cookies

ChewyDairy FreeGF option⏱ 11 min

🕐 Prep: 10 min👥 Yield: 18 cookies

Tahini replaces half the butter in this recipe — and brings a nutty, slightly bitter depth that makes these cookies genuinely interesting rather than just “dairy free.” The sesame flavor is subtle, not overwhelming. These cookies are noticeably denser and chewier than standard chocolate chip cookies and stay that way for 6 days.

Butter swap: Half tahini (⅓ cup) + half Earth Balance (⅓ cup) = ⅔ cup total. The tahini adds fat and flavor, the vegan butter adds the structural behavior butter would normally provide.

8

Dairy Free White Chocolate Macadamia Cookies

ChewyDairy Free⏱ 12 min

🕐 Prep: 12 min❄️ Chill: 30 min👥 Yield: 22 cookies

The challenge here is finding dairy free white chocolate chips — most white chocolate contains milk. Pascha Organic 100% Cacao White Chips and Enjoy Life White Chocolate Chips are the two reliable options. Once you have the chips, this is a straightforward chewy cookie recipe with macadamia nuts and a vanilla-forward dough.

Butter swap: Miyoko’s 1:1. Chips note: Pascha Organic or Enjoy Life White Choc specifically — most white chocolate is not dairy free.

Crispy cookies are actually easier to make dairy free than chewy ones because the technique works in your favor — more white sugar, less moisture, higher baking temp or longer bake time. The fat type matters less here. The mistake most people make: adding too much flour to “fix” spreading. Let them spread. That’s the crispy cookie’s whole game.

9

Dairy Free Thin & Crispy Chocolate Chip Cookies

CrispyDairy Free⏱ 14 min

🕐 Prep: 10 min👥 Yield: 20 cookies

Same ingredients as the chewy version, completely different technique: all white sugar (no brown), coconut oil instead of vegan butter, no chilling, slightly longer bake at 325°F. The lower temperature allows the cookie to spread and crisp gradually without burning. Pull when the entire surface is golden — not just the edges.

Butter swap: Melted refined coconut oil — ¾ cup per 1 cup. Melted fat = maximum spread = crispy thin cookie. This is the one case where melted fat is intentional.

11

Dairy Free Florentine Cookies

CrispyDairy FreeGluten Free⏱ 12 min

🕐 Prep: 10 min👥 Yield: 18 cookies

Italian confections traditionally made with cream and butter — dairy free version uses coconut cream and Earth Balance with results that match the original in texture and sheen. Dried fruit, slivered almonds, and a dark chocolate drizzle (Enjoy Life chips). These have a professional patisserie appearance that makes them the most photographed cookies on this list.

Butter swap: Earth Balance + coconut cream (the thick layer from a refrigerated can). Replace in equal measure, combine, heat together before adding nuts and fruit.

12

Dairy Free Salted Caramel Wafer Cookies

CrispyDairy Free⏱ 14 min

🕐 Prep: 12 min👥 Yield: 20 cookies

Thin, caramel-flavored wafers made with coconut sugar for depth, a touch of coconut oil, and oat milk. These crisp up completely as they cool — do not judge them in the oven. They’ll look soft when you pull them at 12 minutes and turn completely rigid within 4 minutes of cooling on the rack. Sprinkle with Maldon flaky salt immediately from the oven.

Butter swap: Refined coconut oil melted + a pinch of extra salt to amplify the caramel notes.

13

Dairy Free Sesame Snap Cookies

CrispyDairy FreeGluten Free⏱ 11 min

🕐 Prep: 8 min👥 Yield: 22 cookies

Sesame seeds toasted until golden, bound with coconut sugar, maple syrup, and coconut oil into thin, crackling wafers. These snap cleanly when broken, have a deep toasted flavor, and are naturally both gluten free and dairy free without any substitutions. The maple syrup does the job of binding that butter-based recipes use dairy for.

No butter swap needed — coconut oil and maple syrup replace both butter and milk without substitution.

14

Dairy Free Soft Sugar Cookies With Frosting

SoftDairy Free⏱ 10 min

🕐 Prep: 15 min❄️ Chill: 30 min👥 Yield: 24 cookies

The bakery-style pillow-soft sugar cookie with dairy free cream cheese frosting. The softness comes from cream of tartar (not baking soda or powder), room-temperature vegan cream cheese in the dough, and a shorter bake time at a lower temperature — 350°F for exactly 9 minutes. These should not brown at all. Frost while warm for a slightly glossy finish.

Butter swap: Shortening (Crisco Original) for the cookie + Violife Dairy Free Cream Cheese in the frosting. Shortening holds its shape better in soft sugar cookies than vegan butter.

15

Dairy Free Pumpkin Spice Cookies

SoftDairy Free⏱ 12 min

🕐 Prep: 12 min👥 Yield: 24 cookies

Pumpkin puree replaces both the butter and some of the eggs in this recipe — it adds moisture, color, and binding while naturally producing a soft, cakey texture. These are the cookies you make in October without even trying. Canned pumpkin puree, not pumpkin pie filling. Cream cheese frosting optional but highly recommended.

Butter swap: Pumpkin puree (½ cup per ½ cup butter) + 2 tbsp coconut oil for the missing fat. The pumpkin does most of the work butter would normally do.

16

Dairy Free Banana Oat Cookies (2 Ingredients)

SoftDairy FreeGluten Free2 ingredients

🕐 Prep: 5 min👥 Yield: 12 cookies

Ripe bananas + rolled oats. Nothing else. Mash two ripe bananas until smooth, mix with 1 cup old-fashioned oats, drop by spoonfuls, bake 15 minutes at 350°F. Naturally sweetened, naturally bound, naturally dairy free and gluten free. These taste exactly like the inside of a very good oatmeal cookie. Add chocolate chips or cinnamon if you want — the base works either way.

No butter swap needed — banana provides all the fat, moisture, and binding. Zero butter required at any stage.

17

Dairy Free Soft Blueberry Cookies

SoftDairy Free⏱ 13 min

🕐 Prep: 12 min👥 Yield: 20 cookies

Fresh or frozen blueberries folded into a soft vanilla dough — the blueberries release juice during baking that creates jammy pockets throughout the cookie. Use frozen blueberries without thawing to prevent them bleeding blue into the whole dough. These need 30 minutes in the fridge before baking or they spread too much from the blueberry moisture.

Butter swap: Earth Balance 1:1. The extra moisture from the blueberries means this recipe is more forgiving about which vegan butter you use.

18

Dairy Free Soft Molasses Cookies

SoftDairy Free⏱ 11 min

🕐 Prep: 12 min❄️ Chill: 1 hour👥 Yield: 22 cookies

Molasses keeps these cookies soft for up to a week — its hygroscopic nature pulls moisture from the air and maintains that just-baked softness. The dough smells extraordinary when mixing: warm ginger, cloves, cinnamon, and dark sugar. Rolled in granulated sugar before baking for a sugary crust on a soft, spiced interior.

Butter swap: Shortening (Crisco Original) — the neutral flavor lets the molasses and spices shine without competing fat flavors. The chill is non-negotiable — 1 hour minimum, overnight is better.

19

Dairy Free Cutout Sugar Cookies (Hold Their Shape)

HolidayDairy Free⏱ 10 min

🕐 Prep: 15 min❄️ Chill: 2 hours👥 Yield: 24 cookies

The cutout cookie requires a dough that holds its shape precisely — stars stay stars, snowflakes stay snowflakes, trees stay trees. Shortening is mandatory here, not vegan butter. The 2-hour chill (or overnight) is what makes the shapes hold. Roll to ¼-inch thickness on a floured surface and cut cleanly with sharp metal cutters, not plastic ones.

Butter swap: Crisco Original only — not vegan butter. This is the one recipe category where shortening is non-negotiable. Vegan butter spreads too much for precise cutout shapes.

20

Dairy Free Gingerbread Cookies

HolidayDairy Free⏱ 10 min

🕐 Prep: 15 min❄️ Chill: 2 hours👥 Yield: 28 cookies

Traditional gingerbread never required dairy in the first place — the recipe is molasses, spices, flour, and fat. Shortening keeps the edges crisp and clean for decorating. The royal icing uses aquafaba instead of egg whites — 3 tablespoons of aquafaba per cup of powdered sugar, whipped until stiff. It sets completely hard and pipes beautifully.

Butter swap: Crisco Original 1:1. Icing swap: Aquafaba royal icing — sets identically to egg white icing.

21

Dairy Free Snickerdoodles

HolidayDairy Free⏱ 12 min

🕐 Prep: 12 min❄️ Chill: 30 min👥 Yield: 24 cookies

The cream of tartar in snickerdoodles is what creates their characteristic tang and chewy texture — and it has nothing to do with dairy. Roll the chilled dough balls in cinnamon sugar before baking, and bake at 375°F for exactly 11 minutes. The centers will look underdone — they’re not. Rest on the pan and they’ll turn chewy-perfect.

Butter swap: Equal parts shortening and Miyoko’s vegan butter — the shortening maintains lift, the Miyoko’s adds flavor. This combination specifically produces the most authentic snickerdoodle texture without dairy.

22

Dairy Free Linzer Cookies With Raspberry Jam

HolidayDairy Free⏱ 12 min

🕐 Prep: 20 min❄️ Chill: 2 hours👥 Yield: 18 sandwich cookies

Ground almonds in the dough give these their characteristic sandy, melt-in-your-mouth texture. The dairy free version uses Miyoko’s butter — the almond flour and powdered sugar ratio is critical: too much almond flour and the dough crumbles, too little and the cookies lose their classic Linzer texture. Sandwiched with raspberry jam and dusted with powdered sugar.

Butter swap: Miyoko’s 1:1 — the European-style cultured flavor works well with almonds and raspberry.

23

Dairy Free Mexican Wedding Cookies (Polvorones)

HolidayDairy Free⏱ 14 min

🕐 Prep: 15 min❄️ Chill: 1 hour👥 Yield: 24 cookies

These should melt on your tongue, scatter powdered sugar down your shirt, and disappear from the plate faster than you expect. The fat content is entirely from shortening + pecans — the combination creates a crumbly, sandy texture that’s impossible to replicate with any other method. Roll in powdered sugar twice: once warm, once cooled.

Butter swap: Crisco Original only. The powdery, melt-away texture of polvorones requires a fat that has zero water content — shortening is the correct choice here, not vegan butter.

24

Dairy Free Matcha Shortbread Cookies

HolidayDairy Free⏱ 18 min

🕐 Prep: 12 min❄️ Chill: 2 hours👥 Yield: 24 cookies

Shortbread without butter is the ultimate dairy free baking challenge — butter is the entire point of shortbread. The solution: Miyoko’s Brown Butter Vegan Butter (frozen format), used cold and cubed, worked into the flour by hand until the mixture resembles damp sand. Matcha covers the slight vegan butter taste. Bake at 325°F for 18 minutes until barely colored at the edges.

Butter swap: Miyoko’s cultured vegan butter, cold from the fridge, worked in by hand — never creamed. The cold fat in the cold flour is what creates the shortbread snap.

25

Dairy Free No-Bake Chocolate Oatmeal Cookies

No-BakeDairy Free⏱ 15 min

🕐 Prep: 5 min❄️ Set: 15 min👥 Yield: 24 cookies

Boil sugar, cocoa, oat milk, and coconut oil for exactly 90 seconds — not 60, not 120, exactly 90 — then stir in oats and peanut butter and drop by spoonfuls. They set firm in 15 minutes at room temperature. The 90-second boil is the whole technique: too short and they stay gooey, too long and they set grainy. A candy thermometer to 234°F takes the guesswork out completely.

Butter swap: Coconut oil + oat milk replace butter and milk at exactly the same ratio. Natural peanut butter (no added oil) for best texture.

26

Dairy Free Peanut Butter Chocolate Truffles

No-BakeDairy FreeGluten Free⏱ 20 min

🕐 Prep: 10 min❄️ Set: 20 min👥 Yield: 20 truffles

Peanut butter, powdered sugar, and a pinch of salt rolled into balls and dipped in melted Enjoy Life dark chocolate chips. The secret: add 1 tablespoon of refined coconut oil to the melted chocolate — it creates a thinner coating that snaps when bitten, exactly like a professional chocolate shell. These keep in the fridge 2 weeks and freeze 3 months.

No butter swap needed — peanut butter provides all fat. Coconut oil in the chocolate shell replaces the dairy often used to thin chocolate for dipping.

27

Dairy Free Coconut Date Energy Balls

No-BakeDairy FreeGluten Free⏱ 10 min

🕐 Prep: 10 min👥 Yield: 18 balls

Medjool dates, rolled oats, shredded coconut, almond butter, and dairy free chocolate chips blended until the mixture clumps when pressed. Roll into balls, roll in more shredded coconut, refrigerate 20 minutes. Naturally sweet from the dates, naturally bound from the almond butter, naturally dairy free from start to finish. These have a 2-week fridge life.

No butter swap needed — almond butter and dates provide both binding and fat. Zero dairy ingredients at any stage.

Making cookies both gluten free and dairy free is the hardest baking challenge in this collection — not because it’s complicated, but because gluten and butter both contribute to structure and binding, and you’re removing both simultaneously. The key: use a 1:1 GF flour blend (Bob’s Red Mill or King Arthur Measure for Measure), add 1 extra tablespoon of oat milk, and increase baking time by 1–2 minutes.

28

Gluten Free & Dairy Free Chocolate Chip Cookies

GF+DFChewy⏱ 13 min

🕐 Prep: 15 min❄️ Chill: 45 min👥 Yield: 22 cookies

The signature recipe adapted for gluten free: King Arthur Measure for Measure flour replaces all-purpose 1:1, chill time extends to 45 minutes (GF flours absorb moisture more slowly), and 1 extra tablespoon of oat milk keeps the dough from becoming too dry. The result is genuinely chewy — not the gummy or sandy texture that most GF+DF cookies produce.

Flour swap: King Arthur Measure for Measure or Bob’s Red Mill 1:1 GF. Butter swap: Miyoko’s 1:1 + 1 extra tbsp oat milk. Chill 45 minutes minimum.

29

GF+DF Almond Flour Chocolate Chip Cookies

GF+DFDairy FreeGluten Free⏱ 12 min

🕐 Prep: 10 min❄️ Chill: 30 min👥 Yield: 18 cookies

Almond flour doesn’t behave like all-purpose flour — it has no gluten and high fat content. These cookies are denser, moister, and more fudgy than wheat-based cookies. They’re also naturally paleo. The key ratio: 2 cups almond flour + 1 egg + 3 tbsp coconut oil + ¼ cup maple syrup. No leavening needed — almond flour cookies don’t rise, they set.

No butter swap needed — coconut oil replaces all butter in almond flour cookies. No dairy milk required at any stage.

📋 How to Make Dairy Free Chocolate Chip Cookies — Step by Step

This is the signature recipe from this collection — the one tested across more batches than any other, the one that made non-dairy-free people ask for the recipe, the one that started with six months of failed experiments and ended with something genuinely worth serving to anyone.

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🔧 Why Your Dairy Free Cookies Don’t Work — Troubleshooting Guide

Here’s what nobody tells you when you first go dairy free: vegan butter is not butter. It looks like butter, it smells close enough to butter, it even comes in a wrapper that says “butter” on it. But it behaves completely differently the moment heat gets involved. Here’s why your first batches probably turned into sad, greasy puddles — and exactly how to fix each problem.

📦 How to Store Dairy Free Cookies and Keep Them Chewy for Days

Here’s something dairy free baking has going for it that regular baking doesn’t always: without the milk solids in dairy butter, many dairy free cookies actually stay fresher longer. The fat in vegan butter and coconut oil doesn’t oxidize at the same rate as dairy fat. But storage technique still matters — here’s exactly what to do.

★ Dairy Free Chocolate Chip Cookies — The Foolproof Method

Tested across 47 batches · Nobody will know they’re dairy free

🖨️ Print Recipe

Prep

15 min

Chill

30 min

Bake

11 min

Yield

24 cookies

Ingredients

• ¾ cup vegan butter, room temp (Miyoko’s or Earth Balance)
• 2 ¼ cups all-purpose flour
• ¾ cup granulated white sugar
• 1 tsp baking soda
• ¾ cup packed brown sugar
• 1 tsp fine sea salt
• 2 large eggs, room temp
• 1 tbsp cornstarch ★ chewiness key
• 2 tsp pure vanilla extract
• 2 cups dairy free chocolate chips (Enjoy Life)
• 1 tbsp oat milk (if dough seems dry)
• Flaky sea salt — for finishing

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. Position rack in the upper-middle slot.
2. Cream vegan butter and both sugars on medium-high speed for 3 full minutes until pale, fluffy, and no sugar granules remain when rubbed between fingers.
3. Add eggs one at a time on medium speed, 30 seconds each. Add vanilla with the second egg. Batter should ribbon when lifted.
4. Whisk flour, baking soda, salt, and cornstarch in a separate bowl. Add to wet ingredients in two additions, folding with a spatula until just no dry streaks remain. Do not use the mixer for this step.
5. Fold in dairy free chocolate chips. Cover and refrigerate at least 30 minutes. Shortcut: freeze shaped balls 15 minutes instead.
6. Scoop 1.5-tbsp balls 2 inches apart on prepared sheets. Bake one sheet at a time for 10–12 minutes until edges are golden and center looks slightly underdone.
7. Sprinkle flaky salt immediately. Rest on the hot pan exactly 5 minutes before transferring to a wire rack. Center finishes cooking from residual heat.

💡 Chef’s note: The cornstarch is not optional — it inhibits gluten development just enough to keep the center pull-apart soft. The chill step is non-negotiable with vegan butter. And the 5-minute pan rest is where the magic happens — the center looks underdone when you pull it and sets perfectly during the rest. Trust the process.

180 cal/cookie 24g carbs 9g fat 2g protein 95mg sodium

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🥛 What to Serve With Dairy Free Cookies

The obvious pairing — a cold glass of milk — gets a simple upgrade: unsweetened oat milk is the closest in texture and mouthfeel to whole milk, and a cold glass alongside warm dairy free chocolate chip cookies is genuinely identical to the original experience. Barista-edition oat milk (Oatly Barista is the standard) has a higher fat content that makes it even closer.

For a more elevated serving: warm the dairy free cookies for 8 seconds in the microwave before serving with dairy free ice cream between two cookies as a sandwich. Coconut milk vanilla ice cream creates the exact butter-melting-from-heat moment that makes a warm cookie sandwich such a textural experience.

For a holiday spread: arrange the holiday cookies from Section 4 on a board with dairy free chocolate for dipping, candied nuts, and dried fruit. Nobody at the table needs to know that the cookies are dairy free — they just taste like really good cookies.

Frequently Asked Questions — Dairy Free Cookie Recipes