5 Ingredient Vegan Gluten Free Cookies

Healthy Vegan Cookies | 5 ingredients, 1 bowl, less than 30 minutes required | MINIMALISTBAKER.COM

Sometimes you want a cookie.
But sometimes you want that cookie to be healthy.
And  sometimes you don’t want that cookie to annihilate your kitchen with flour and dishes.

Guess what, these are those cookies! And they so tassssttttyyyyy.

5 Ingredient Vegan Cookies | butter and refined sugar free | 30 minutes, 1 bowl | MINIMALISTBAKER.COM

Yep, 5 ingredients. That’s all you need. Forget the eggs, the flax, the sugar, the flour, the butter. All you need is dates, a banana, oats, almond meal and almond butter. Chocolate chips? Those are extra and optional. But who are we kidding? YERR gonna want those.

5 Ingredient Vegan Cookie Dough | minimalistbaker.com

5 Ingredient Vegan Cookie Dough! minimalistbaker.com

Another perk of these gems? The batter comes together in a food processor!

Of course, if you don’t have a food processor you could still make these in a regular mixing bowl, but it’s way more fun to whirl it around with a blade until pulverized. It’s the baker’s equivelant of a punching bag for stress. Let it our girl, I feel your pain…

5 Ingredient Vegan Oatmeal Cookies | minimalistbaker.com

5 Ingredient Vegan Cookies | minimalistbaker.com

After about 15 minutes in the oven these babes are ready for your mouth. They taste similar in flavor to our Vegan Gluten Free Everything Breakfast Cookies but require one-third of the ingredients and far less time. That’s my kinda (healthy) cookie. These guys are:

Slightly chewy
Not overly sweet
Studded with chocolate (if you dare)
And highly shareable

Or not. Or just eat them all yourself. I won’t tell.

5 Ingredient Vegan Oatmeal Cookies! via MINIMALISTBAKER.COM

These cookies are so healthy they could actually be breakfast or a post-workout snack. I enjoyed mine during afternoon slumps and after dinner when I was craving something sweet (aka always). But, enjoy them as you wish. It’s your cookie, friend. Go wild.


EASY 5 Ingredient Vegan Oatmeal Cookies! One bowl and 30 minutes required | minimalistbaker.com

4.8 from 18 reviews

5 Ingredient Vegan Gluten Free Cookies
Prep time

Cook time

Total time


Simple, 5 ingredient V + GF cookies that are healthy, simple and delicious.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 2 dozen

  • 1 cup Dates, packed (soaked for 10 minutes in warm water and then drained)
  • 1 medium ripe banana
  • 2 Tbsp all natural, salted almond butter or peanut butter
  • 3/4 cup almond meal (ground from raw almonds)
  • 3/4 cup gluten free rolled oats
  • Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts

  1. Add dates to a food processor and pulse until small bits remain.
  2. Add banana and almond butter and mix again until combined, scraping down the sides as needed.
  3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.
  4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking to my hands.
  5. At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching).
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

*Nutrition information is an estimate for 1 of 24 cookies with chocolate chips.

Nutrition Information
Serving size: 1 cookie Calories: 75 Fat: 3.2 g Carbohydrates: 11.4 g Sugar: 6 g Fiber: 1.6 g Protein: 1.6 g

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  1. says

    I absolutely adore these cookies! I have made them myself, with a few minor additions. I basically searched the web this evening for an hour trying to find your recipe. I made them about three months ago for the first time, and although I thought I had bookmarked your site, I could not find it!

    Worth it!!

  2. Karen Monsén says

    I goggled “vegan oatmeal cookies” this morning since I wanted to make some for my boys and your recipe popped up. I love your blog and have now signed up :-) These cookies are SO GOOD!! And my non-vegan boys loved them too!!

  3. Daniela says

    Hi guys, I love all your recipes! I just tried this one and I replaced some of the ingredients for things that I already have here, the almond butter for coconut oil, and the datils for dried prums, it was good! but not crunchy… I was wondering if I had followed your recipe the cookies could had been more crunchy?

    Thanks for sharing!!
    Regards from Brazil!!

    • Dana Shultz says

      Cook them a little longer? Also, the coconut oil may have made them a little tender. Thanks for reading from Brazil! We hear it’s a beautiful country!

  4. Daniela says

    Hi Dana, I cooked them until they were a little bit golden brown, so probably is the coconut oil as you said, Thanks! I will try again!
    Yes, Brazil is beautiful! You should include it in your vacation destination list! :)

  5. Jess says

    I love how easy this recipe is, I made them this morning with a couple adjustments and they were amazing! I replaced the almond butter for a tbls of coconut oil and a 1/2 tbl if chia seeds soaked in a tbl of water, also I added a bit of organic vanilla and some cinnamon :) thanks for sharing with us.

  6. Steph says

    Made these tonight and they were so good! I added dried cranberries and choc chips. I also sprinkled a little salt on each one before I popped them in the oven. My husband and I were devouring them!

  7. Ashley says

    These sound delicious! Unfortunately, I’m allergic to bananas. Do you have any suggestions for a substitute/replacement?

  8. says

    I simply ADORE your blog! Started following your IG account and started then visiting your blog. You are my inspiration and I always look forward to having a look at your new recipes and pics. All gorgeous.
    Thank you for sharing all of it with us.

    • Dana Shultz says

      How kind! Thanks for saying hello, Larissa. Glad we can of some encouragement/inspiration to you! xo – Dana

  9. Brett says

    Okay, I really want to make these, but I have a problem. I’m an omnivore, but many of my friends are vegan and I’m always on the lookout for new ways of making things that everyone can eat. So, great, banana instead of eggs for the binder. The problem is that I am highly allergic to bananas. Can you suggest a work-around for the banana in the recipe?

    If it’s not too much trouble, perhaps you could also suggest how much honey I could use to substitute for the dates? I love them, but sometimes I just want my oats and nuts without any fruit fancying up the joint.

  10. Steph says

    I just got done making these for the third time because everybody in my family loved them – vegans and non-vegans. These cookies are so easy to make and the taste and texture is absolutely divine! I don’t eat added sugar and these are perfect as a little sweet, healthy and satisfying treat without packing a ton of sugar and dairy. Thanks for this awesome recipe!


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