11 Dairy Free Christmas Cookies Milk Alternatives

Almond Milk Gingerbread Cookies

Almond Milk Gingerbread Cookies are a delightful twist on the traditional holiday treat, perfect for those avoiding dairy. These cookies are spiced with warm ginger, cinnamon, and molasses, resulting in an aromatic, soft, and chewy texture that’s certain to please everyone during the festive season. Using almond milk instead of dairy makes them a suitable option for vegan diets and those with lactose intolerance.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly and have the right texture.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Whisk these ingredients together until well combined to evenly distribute the spices.
3. Combine Wet Ingredients: In another bowl, mix the brown sugar, molasses, almond milk, vegetable oil, and vanilla extract. Use a whisk or an electric mixer on a low setting to guarantee the mixture is smooth and creamy.
4. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky.
5. Chill the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. This step helps the flavors meld together and makes it easier to work with the dough.
6. Shape the Cookies: After chilling, remove the dough from the refrigerator. Use a tablespoon or cookie scoop to portion out the dough and roll it into balls. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart, as they will spread while baking.
7. Flatten the Cookies: Gently flatten each dough ball with your palm or the bottom of a glass to create a disk shape. You can sprinkle a bit of sugar on top if desired.
8. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the edges are lightly browned. The centers will appear soft — this is normal as they will continue to firm up while cooling.
9. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy: Once cooled, enjoy your Almond Milk Gingerbread Cookies as they are or decorate with dairy-free icing if you wish. They make for great holiday treats to share!

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Coconut Milk Snickerdoodles

Coconut Milk Snickerdoodles are a delicious and comforting twist on the classic snickerdoodle cookie. These cookies are soft and chewy, featuring the delightful flavors of cinnamon and sugar, with the creamy richness of coconut milk. Ideal for holiday baking or any occasion, they are dairy-free and bound to impress both those who require dairy alternatives and those who simply love a good cookie.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly and have a perfect texture.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, 2 teaspoons of ground cinnamon, and salt until well combined. This step guarantees that the leavening agents are evenly distributed throughout the flour.
3. Combine Wet Ingredients: In a separate bowl, mix together the coconut sugar (or brown sugar), coconut milk, vegetable oil, and vanilla extract. Use an electric mixer or whisk until the mixture is smooth and the sugar is slightly dissolved.
4. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry mixture. Stir using a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
5. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the flavors develop and makes it easier to handle.
6. Prepare Coating: In a small bowl, combine the remaining 3 tablespoons of ground cinnamon with a few tablespoons of coconut sugar or regular sugar. This will be used for coating the cookies.
7. Shape the Cookies: Once the dough has chilled, scoop tablespoon-sized portions of dough and roll them into balls. Keeping your hands wet can help prevent the dough from sticking.
8. Coat the Cookies: Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place the coated balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; that’s okay, as they will continue to firm up after cooling.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Coconut Milk Snickerdoodles with a glass of coconut milk or your favorite dairy-free beverage!

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Oat Milk Chocolate Chip Cookies

Oat Milk Chocolate Chip Cookies are a delightful dairy-free treat that combines the classic goodness of chocolate chip cookies with the creamy richness of oat milk. These cookies are soft, chewy, and packed with semi-sweet chocolate chips, making them the perfect addition to your holiday cookie platter or a sweet snack any time of the year.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly and achieve a perfect golden brown color.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This assists to evenly distribute the leavening agent and salt throughout the flour.
3. Combine Sugars and Wet Ingredients: In a separate bowl, combine the coconut sugar (or brown sugar), oat milk, vegetable oil, and vanilla extract. Use an electric mixer or a whisk to mix until the mixture is smooth and the sugar is mostly dissolved.
4. Incorporate Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir it together using a spatula or wooden spoon until just combined. Be cautious not to overmix; the cookie dough should be soft and slightly sticky.
5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the dough until they are evenly distributed.
6. Scoop and Shape Cookies: Use a tablespoon or cookie scoop to portion out the dough onto a parchment-lined baking sheet, about 2 inches apart to allow for spreading.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set. They will continue to cook slightly after being removed from the oven.
8. Cool the Cookies: Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious oat milk chocolate chip cookies!

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Soy Milk Peppermint Bark Cookies

Soy Milk Peppermint Bark Cookies are a festive dairy-free treat that combines the creamy texture of soy milk with the revitalizing flavor of peppermint. This delightful cookie features crushed peppermint candies and a rich chocolate base, making them a perfect sweet addition to your holiday celebrations or a cozy afternoon snack.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to guarantee that the leavening agent and salt are well-distributed throughout the flour.
3. Combine Sugars and Wet Ingredients: In another bowl, combine the coconut sugar (or brown sugar), soy milk, vegetable oil, and vanilla extract. Use an electric mixer or a whisk to mix until smooth and the sugar is mostly dissolved.
4. Incorporate Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir using a spatula or wooden spoon until just combined. Avoid overmixing; the dough should be soft and slightly sticky.
5. Add Chocolate Chips and Peppermint: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies into the dough until evenly distributed.
6. Scoop and Shape Cookies: Use a tablespoon or cookie scoop to portion out the dough onto a parchment-lined baking sheet, placing them about 2 inches apart to allow room for spreading.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers look set. The cookies will continue to firm up after being removed from the oven.
8. Cool the Cookies: After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive soy milk peppermint bark cookies!

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Cashew Milk Sugar Cookies

Cashew Milk Sugar Cookies are a delightful dairy-free treat that brings a classic sweetness to your holiday celebrations. With the creamy richness of cashew milk, these sugar cookies are soft, chewy, and perfect for decorating or enjoying plain. They’re great for sharing at parties or simply enjoying with a cup of hot cocoa.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly and become perfectly golden.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour.
3. Combine Sugars and Wet Ingredients: In another bowl, whisk together the coconut sugar (or granulated sugar), cashew milk, vegetable oil, and vanilla extract until the mixture is smooth and the sugar has dissolved.
4. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients. Stir with a spatula or wooden spoon until the mixture is combined and forms a soft dough.
5. Chill the Dough: Cover the dough with plastic wrap or a kitchen towel and let it chill in the refrigerator for about 30 minutes. Chilling will help the cookies hold their shape during baking.
6. Scoop and Shape Cookies: After chilling, use a tablespoon or cookie scoop to portion out the dough onto a lined baking sheet. Place the dough balls about 2 inches apart, as they will spread.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
8. Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Enjoy your delicious Cashew Milk Sugar Cookies as a festive treat or a delightful snack any time of the year!

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Rice Milk Cranberry Nut Cookies

Rice Milk Cranberry Nut Cookies are a chewy and flavorful dairy-free treat that combines the tartness of dried cranberries with the crunch of nuts. These cookies are not only perfect for holiday gatherings but also make for a delightful snack any time of the year. Enjoy the unique flavor and texture that rice milk brings to this classic cookie recipe.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together to ensure they are well combined.
4. Mix Sugars and Wet Ingredients: In a separate bowl, mix the brown sugar, granulated sugar, rice milk, vegetable oil, and vanilla extract. Whisk these ingredients together until the mixture is smooth and the sugars are dissolved.
5. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon until everything is combined and a cookie dough forms.
6. Fold in Add-ins: Gently fold in the dried cranberries and chopped nuts to the cookie dough, distributing them evenly throughout.
7. Scoop the Dough: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets. Space the dough balls about 2 inches apart, as they will spread while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges. The centers may appear slightly soft; they will firm up as they cool.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely.

Enjoy your delicious Rice Milk Cranberry Nut Cookies fresh out of the oven or store them in an airtight container for later enjoyment!

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Hemp Milk Double Chocolate Cookies

Hemp Milk Double Chocolate Cookies are a rich and decadent treat that satisfy any chocolate lover’s cravings without the use of dairy. The combination of cocoa powder and chocolate chips creates a luscious chocolate flavor, while hemp milk provides a nutty undertone and keeps the cookies moist and chewy. These cookies are perfect for holiday celebrations or as an indulgent snack any day of the year.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee that the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps to evenly distribute all the dry ingredients.
4. Mix Sugars and Wet Ingredients: In a separate bowl, combine the brown sugar, granulated sugar, hemp milk, vegetable oil, and vanilla extract. Whisk together until the mixture is smooth and the sugars are fully dissolved.
5. Combine the Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon until everything is well combined and a thick cookie dough forms.
6. Add Chocolate Chips: Gently fold in the dairy-free chocolate chips until they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop as the cookies will spread during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are firm but the centers still look slightly soft.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely and set.

Enjoy your delicious Hemp Milk Double Chocolate Cookies!

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Flax Milk Pumpkin Spice Cookies

Flax Milk Pumpkin Spice Cookies are a delightful and aromatic treat that perfectly captures the essence of fall and the holiday season. These cookies are soft, chewy, and packed with warm spices like cinnamon, nutmeg, and clove, complemented by the subtle nuttiness of flax milk. Perfect for holiday gatherings or a cozy afternoon snack, these cookies will bring joy and festive flavors to your table.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly and achieve the right texture.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to make clean-up easier and to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined.
4. Mix Sugars and Wet Ingredients: In a separate bowl, combine the brown sugar, granulated sugar, pumpkin puree, flax milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well blended.
5. Combine the Mixtures: Gradually add the wet mixture to the bowl of dry ingredients. Stir with a spatula or wooden spoon until just combined and a thick cookie dough forms.
6. Add Chocolate Chips: If desired, fold in the dairy-free chocolate chips to the cookie dough until they are evenly distributed.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop as the cookies will spread during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious Flax Milk Pumpkin Spice Cookies during the holiday season or anytime you crave a tasty, vegan-friendly treat!

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Macadamia Nut Milk White Chocolate Cookies

Macadamia Nut Milk White Chocolate Cookies are a deliciously soft and chewy dessert that combines the creamy richness of white chocolate with the nutty flavor of macadamia nut milk. These cookies are not only dairy-free but also have a delightful texture that will leave you wanting more. Perfect for holiday gatherings or as a sweet treat any time of year, these cookies are guaranteed to impress your family and friends.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees the cookies bake evenly.
2. Prepare Baking Sheets: Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make for easy cleanup.
3. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until well combined.
4. Mix Sugars and Wet Ingredients: In a separate bowl, blend the brown sugar, granulated sugar, macadamia nut milk, vegetable oil, and vanilla extract until smooth and creamy.
5. Combine the Mixtures: Gradually add the wet mixture to the bowl of dry ingredients. Use a spatula or wooden spoon to mix until a soft dough forms.
6. Add White Chocolate Chips: If desired, fold the dairy-free white chocolate chips into the cookie dough, making sure they are evenly distributed.
7. Scoop the Dough: Use a tablespoon or a cookie scoop to drop rounded balls of dough onto the lined baking sheets. Leave about 2 inches of space between each scoop for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Enjoy your Macadamia Nut Milk White Chocolate Cookies while they are fresh or store them in an airtight container for later!

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Pea Milk Holiday Biscotti

Pea Milk Holiday Biscotti are a delightful twist on the classic Italian cookie, perfect for dipping in your favorite dairy-free hot beverage or enjoying as a crunchy snack during the festive season. Made with pea milk, these biscotti are not only dairy-free but also packed with flavor and a satisfying crunch. The addition of spices and nuts brings a warm, cozy vibe, making them an ideal treat to share with friends and family during the holidays.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the granulated sugar, pea milk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
4. Combine Mixtures: Gradually add the wet ingredients to the bowl of dry ingredients. Stir with a spatula or wooden spoon until a sticky dough forms.
5. Fold in Nuts and Chocolate: If using, fold in the chopped nuts and dairy-free chocolate chips into the dough until evenly distributed.
6. Form the Dough Logs: Transfer the dough onto the prepared baking sheet, and shape it into a long, flat log about 12 inches long and 3 inches wide. Make sure it has an even thickness for consistent baking.
7. First Bake: Bake the cookie log in the preheated oven for 25-30 minutes, or until it is lightly golden and firm to the touch.
8. Cool and Slice: Remove the baking sheet from the oven and allow the log to cool slightly for about 10 minutes. Then, using a sharp knife, slice it diagonally into 1-inch thick biscotti pieces.
9. Second Bake: Arrange the sliced biscotti cut-side down back on the baking sheet. Bake for an additional 10-12 minutes, flipping them halfway through, until they are crisp and golden.
10. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack before serving.

Enjoy your Pea Milk Holiday Biscotti with your favorite dairy-free holiday beverage or as a crunchy snack anytime! Store any leftovers in an airtight container for freshness.

Hazelnut Milk Thumbprint Cookies

Hazelnut Milk Thumbprint Cookies are a delightful and festive treat perfect for the holiday season. With their rich hazelnut flavor and a sweet jam filling, these cookies are not only dairy-free but also provide a lovely texture that melts in your mouth. The thumbprint shape makes them unique and visually appealing, making them a great addition to any holiday cookie platter.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies don’t stick.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and ground hazelnuts until well combined. Set this mixture aside.
3. Combine Wet Ingredients: In a large mixing bowl, mix the granulated sugar, hazelnut milk, vegetable oil, and vanilla extract until the mixture is smooth and the sugar has mostly dissolved.
4. Combine Mixtures: Gradually add the dry ingredient mix into the wet ingredient mixture, stirring with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix.
5. Shape the Cookies: Using your hands, scoop small portions of dough about a tablespoon in size and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
6. Create Thumbprints: Using your thumb or the back of a spoon, gently press down into the center of each ball to form a small indentation. This will hold the jam filling later.
7. Fill with Jam: Spoon a small amount of jam into each thumbprint cavity, filling it just to the top without overflowing.
8. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges but still soft in the center.
9. Cool on Wire Rack: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
10. Serve and Enjoy: Once the cookies are cool, they are ready to be enjoyed! These Hazelnut Milk Thumbprint Cookies are perfect for sharing with family and friends during the holidays.