5-Ingredient Vegan Gluten-Free Cookies

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Stack of Healthy Vegan Cookies made with oats and peanut butter

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.

Almond meal, dates, banana, almond butter, and oats for making Healthy Vegan Cookies

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.

Food processor containing ingredients for simple Vegan Cookie Dough
Food processor filled with freshly blended Vegan Cookie Dough

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 equivalent of a punching bag for stress. Let it out, girl. I feel your pain…

Baking sheet with Vegan Oatmeal Cookies ready to go in the oven
Freshly baked Vegan Cookies on a parchment-lined baking sheet

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)
& Highly shareable

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

Cutting board filled with Vegan Oatmeal Cookies with dark chocolate on top

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.

Cutting board with a stack and scattering of delicious Vegan Cookies
Stack of Vegan Oatmeal Cookies made with oats, peanut butter, and chocolate

5-Ingredient Vegan Gluten-Free Cookies

Simple, 5-ingredient V + GF cookies that are healthy, easy, and delicious.
Author Minimalist Baker
Parchment-lined baking sheet filled with freshly baked Healthy Vegan Cookies
4.83 from 116 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 (cookies)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 cup packed dates (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


  • Add dates to a food processor and pulse until small bits remain.
  • Add banana and almond butter and mix again until combined, scraping down the sides as needed.
  • 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.
  • 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.
  • 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 (176 C).
  • 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).
  • 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.
  • Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  • Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.



*Nutrition information is a rough estimate calculated with chocolate chips.

Nutrition (1 of 24 servings)

Serving: 1 cookies Calories: 75 Carbohydrates: 11.4 g Protein: 1.6 g Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 1.6 g Sugar: 6 g

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My Rating:

    • Support @ Minimalist Baker says

      Yes! Either one would be fine. For the almond meal, you could try cashew flour. Hope that helps!

  1. Ksenia says

    Great recipe to find. I found way too sweet, so next time I’ll cut the amount of dates used. Other than that, this recipe will stay in my repertoire. Merci!

  2. Mia says

    Great recipe! I did not have any almond butter so I used nonfat Greek yogurt instead (3Tbls) and they turned out delicious. Thank you.

    • Support @ Minimalist Baker says

      Hi Elsa, We haven’t tried it with almond flour, but it should work! Let us know if you try it!

  3. Christina says

    I made these this afternoon and they are delicious! I followed the recipe exactly (using peanutbutter) but doubled the cookie size so that I had 12 larger cookies. I let them bake for an extra 5 minutes and they turned out great! I think they’d make a good on-the-go breakfast at this size, perhaps with some yoghurt of choice!

  4. Shelley Haefner says

    Hi! I only have unsalted almond butter. Should I just use that or add salt or sea salt to the recipe?



  5. Daniele Bravo Chang says

    These cookies are delicious! Even my 2 year old loves it. I’ve made with coconut flakes and cranberries as toppings.
    Thank you for sharing this delicious and health recipe!!

  6. Illistine says

    Oh, MY! These cookies are so deliciously scrumptious! Whew! I mixed in raw almonds and vegan dark chocolate chips! Love THIS recipe. It is definitely going on my “Favorites” list! Thank you so much for sharing your baking expertise. I really like recipes with minimal ingredients.😊

    • Support @ Minimalist Baker says

      We’re so glad you enjoy these cookies, Illistine! Thank you so much for your kind words and lovely review! xo

  7. Sofia says

    These cookies are amazing without being too sweet. For my mix-in I added Trader Joe’s unsulfured unsweetened dried cherries, which I cut in fourths and liked better than the chocolate chips. I’ve made the recipe about five times since coming across it last month. I will be trying some of the other suggestions from the people that commented here. Thank you for the recipe. Besides using a food processor, could a KitchenAid Mixer also be used to mix all the ingredients?

    • Support @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Sofia. And love that add-in idea- thanks for sharing! We aren’t sure a mixer would work well for the dates, but for the remainder of the recipe, it should work.

    • Betty says

      I’m glad I went with my gut and halved the amount of dates. These are still very sweet to me, someone who likes to make healthier and not slap-you-in-the-face sweet desserts. Also.. I think a necessary ingredient any cookie needs is SALT! I cracked some over the cookie pan before baking. I think this is a great recipe to experiment with and help clean out your pantry!

  8. Eva Brenner says

    Thank you so much!!! These are so delicious, although I did change the recipe a fair bit, lucky it’s so forgiving. I made two flavours, one I left the almond meal and peanut butter out of completely and instead used more oats, an extra banana and added cocoa powder and macadamia nuts. The second I left out the almond meal, peanut butter and dates but added tahini, cinnamon, extra banana and extra oats instead. I can’t wait to keep playing with this recipe depending on what I have on hand and what I feel like. Such a great pre or post workout snack, or work nibble!!

  9. Teo says

    This was a really lovely cookie! I rarely comment on recipe pages but this was really nice, I’ll definitely be making it again. Instead of almond meal, I added tiger nut flour and quick oats instead of rolled.

    I also added in some desiccated coconut as the add-in and it helped make the dough a bit less sticky.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Teo! Thanks so much for the lovely review and for sharing your modifications! xo

  10. Sherri Neil says

    Omgosh, delish. I made two batches. First batch as is then after reading reviews I subbed peacan meal for almond meal, 1/3 cup pumpkin for banana 1/4 cup of cruising for chocolate and added some of your pumpkin spice blend . I am now I. Cookie heaven. Thanks Dana for yet another great easy recipe.

  11. Michelle says

    So yummy 😋 My 9 year old baby approved and when I said there’s no sugar, she said they tasted like they were full of them! Hahaha That’s a total win! Thanks again, Dana! ❤️
    Worth noting that I used PB instead of almond.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed them! Thanks so much for sharing, Michelle! xo

      • Michelle says

        I just made this again replacing the bananas with a whole single serve container of applesauce to avoid the banana taste that I didn’t care for. I’m happy to report that it’s just as good but a little less sweet which I am perfectly fine with! Thanks again, Dana! ❤️

  12. Samara Cohen says

    Can I use quinoa flour in this recipe? I have never used quinoa flour and I am wondering about the ratio.

    • Support @ Minimalist Baker says

      Hi Samara, we haven’t tried it and aren’t sure! Let us know if you give it a try!

  13. Olivia says

    I am not vegan and just stumbled across this recipe, I love these SOOO much! I’ve made them several times now and I am obsessed.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Olivia! Thanks so much for the lovely review!

  14. Trupti says

    Can I use quick oats instead of rolled oats? Will the baking time need to be adjusted in that case?

    • Support @ Minimalist Baker says

      Coconut flour is more dense and absorbent and typically benefits from the addition of egg, so we aren’t sure it would work. Let us know if you give it a try!

  15. Rebecca says

    I made this today.
    The flavour is perfect- Not to sweet but sweet enough.
    Next time, I might try adding cinnamon to change it up.
    I like the texture and flavour.
    I feel like these would also be good as raw bliss balls??

    • Support @ Minimalist Baker says

      Thanks for sharing, Rebecca. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Rebecca says

        I rate 4 stars…… but I did not add the chocolate chips or raisins as an extra. I will make again using the chocolate chips and then review. I believe with the chocolate chips it will be 5 stars.

  16. Virginia Hass says

    It makes me sad that it is now necessary to remind users of this website to be inclusive and polite. That said, I made this recipe with minor modifications:
    1) I didn’t have dates, so I used dried Calimyrna figs (1 cup, packed) softened the same way as recommended in the recipe.
    2) I wanted them a bit fluffier, so added one “flax egg”.
    3) I love vanilla, so I added three (yes, three) TABLESPOONS of double strength vanilla – just kept adding to taste, and that was the amount that I liked.
    4) Adding all that liquid made more dry ingredients necessary, so I used almond meal and flax meal to get the less sticky texture that Dana describes in the original recipe.
    5) When shaping, I flattened the cookies using the cross-hatch technique we all remember from making peanut butter cookies. Then I decorated them by pushing three dark chocolate chips into each cookie (rather than stirring into the mix).
    6) Baked for 12 minutes as they are rather small. They came out nicely moist and chewy.
    They are AMAZING! The seeds from the figs give them a lovely crunch. And if you love fig “newtons” you will like this variation.

    • Support @ Minimalist Baker says

      Hmm, maybe 2 flax eggs? We haven’t tried it! But the banana gives it a sweetness and slight banana flavor, so that will be missing if you sub for flax. Let us know if you try it!

  17. Niko says

    I’ve literally made this recipe like 5 weeks in a row. Instead of just almond meal, I use a mixture of almond, walnut, and pecan meal. I also use unsalted peanut butter, flax seed meal, and vegan dark chocolate chips. My non-vegan friends rave over this and I love how easily it satisfies my sweet tooth without me having to feel guilty about it. 5 stars!

  18. Emily says

    These are great cookies!! However, I want to suggest adding a bit of sea salt to the recipe. It makes a huge difference. I made a variation with chia seeds, unsweetened coconut flakes, and chopped cashews. Fantastic! Thanks for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Juliette Payer says

    Wow! Just made these and they are so good. I replaced the almond meal with homemade pecan meal and I think it was a tiny bit more buttery, but turned out great! Added some cranberries and it was fantastic. I planned on freezing some of them, but I’m not sure I’ll have any leftovers :) Thank you for sharing the recipe!

    • Support @ Minimalist Baker says

      Hi, we haven’t tried that and aren’t sure whether it would work. Perhaps start with slightly less than a 1:1 ratio and work up as needed. Let us know if you give it a try!

  20. Flora says

    These delicious cookies are the perfect snack and they’re so easy! I love this recipe so much. I like to put chocolate chips and walnut pieces in it and it’s amazing!

  21. Shawn says

    These are delicious and take no time at all. I added in some dried cranberries and they’re in that perfect sweet spot between dessert cookie and breakfast cookie. Thanks as always for the delicious vegan treats :)

  22. Nidhi says

    My cookies turned out quite dry. Any tips.. I didn’t use any chocolate, rest everything was as per your recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It sounds like either your dates weren’t very moist, your nut butter wasn’t runny/drippy, and/or they were slightly over-baked!

  23. Peggy says

    I added an egg. They turned out well, but tasted very strongly of dates. Do I need the dates? How would they be without sweetener?


    • Support @ Minimalist Baker says

      Hi Peggy, if you are using an egg, they may turn out okay with fewer dates, but we think you would still need some for taste & texture. Let us know if you give it a try!

  24. Yvette Reisinger says

    I am making these for the vegan/gluten free people my wedding and i was wondering if I could freeze them? And was also thinking about adding raisins or cranberries?
    Thank you have a awesome day!!!

    • Support @ Minimalist Baker says

      Hi Yvette, we haven’t tried freezing or adding dried raisins or cranberries, but they should freeze well up to 1 month! The dates and banana already provide a fruit taste, so you may want to try some without additional dried fruit first. If you do some experimenting, let us know how it goes!

  25. Lauren says

    Is it important that the almond meal be made from grinding raw almonds? They sell almond meal ready to use. Also….just a note; I think I will try this but add some kind of protein supplement. Maybe protein powder, so I can use a cookie as breakast. I aim for 10 g protein for bfast.

  26. Lucia says

    Super tasty cookies! Easy to make. I used coconut flour and shreded coconut, because i didnt have any other gluten free flour! It went super well. Also pinch of cinamon and spoon of tahihi, as coconut is dry. Enjoy!

  27. Fran Marshall says

    Just made these. So easy to make and so nice straight out of the oven.
    Definitely keeping this recipe on file to make again. Delicious thank you.

  28. Karlie says

    What could you substitute for the almond butter or peanut butter? I would prefer them to not have a peanut butter taste. If it’s used for binding, then maybe an egg?

    • Support @ Minimalist Baker says

      It might be worth a try to use an egg- though we haven’t tried it. Otherwise, we would recommend using another mild nut or seed butter that you like such as cashew butter. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Other readers have suggested a steamed or baked sweet potato would do the trick! Let us know if you give it a try.

  29. Kathy says

    These are so good! They are not too sweet and are perfect for a treat. We put a scoop on parchment, made a thumbprint and added a couple of vegan chocolate chunks to mine and a small scoop of blackberry jelly for my husband’s. So good! Thank you for the recipe.

  30. Debbie says

    Some Cookies & energy bars call for oatmeal. People going gluten free can be innodated with grains possibly causing some health issues.
    How can this be recipe & others made with oatmeal be made Grain free? What would a good substitute for oatmeal?

  31. Jessica says

    I’ve made these cookies before (following the recipe exactly and sometimes omitting the almond butter because I ran out) and they were great.

    I’m currently living without a good processor and am wondering what an alternative method to using the food processor (other than chopping with a knife) would be? Thanks!

  32. Claire says

    Delicious! Thank you very much – made these this afternoon. I didn’t have any chocolate in, but added cacao nibs and a teeny bit of agave syrup, and worked well – have already eaten too many! Lovely recipe and so nice for the simplicity – much appreciated! :)

  33. Ashley says

    I just love these cookies! We like this other vegan cookie we get at a bakery and this is the closest we have been able to get to that cookie. I think we actually like these ones more!

    Anyway, we are doing a huge cookie bake tomorrow. How much almond meal do you think I’d get out of the large bag of almonds?

    • Support @ Minimalist Baker says

      We’re glad you enjoyed these cookies, Ashley! Its hard to say how much you’d get out of a large bag as we don’t know the exact size. For reference, you get 1 ¼ cups (approximately) of almond flour using 1 cup blanched almonds.

  34. Kristin says

    Hi. My daughter and I have tried a few of your recipes recently (muffins (awesome), banana bread (awesome)), and please forgive me for not writing sooner and letting you know.

    But I have a question… I am just about to make these cookies and only have unsalted almond butter. Can I just add some salt? I will let you know how they turn out :-)

    Thank you.

  35. Carol says

    I really like these. I have a family of 8 so I wanted to increase the size of the recipe so, I added one extra banana, 3 tb each of of pb fit, shredded coconut, pumpkin seeds, old fashioned oats, and 2 tbs of powdered flaxseed. 375 for 12 minutes.

  36. Ellen McGuffie says

    Sorry, but this is a complaint born of utter frustration. I am a celiac who is allergic to eggs. So I am looking for a cookie recipe made with almond meal without egg. I love dairy butter, so I do not want to skip the butter. Nor do I want to skip the sugar. I just want to skip the EGG and the WHEAT. But this is nearly impossible to find. You either have almond cookies made with wheat flour and with a flax egg, which is no good for me, or you have a complete other cookie, made with coconut flour and/or coconut sugar and/or coconut oil (all of which I hate) and a flax egg. Why is it so hard to find recipes for GF cookies without eggs without going all the way to the other kind of cookie, a complete vegan type cookie with some fake butter? I have lots of food allergies, and I have no desire to give up any of the things that I love that I can still eat, such as dairy butter.

    I want a recipe for almond cookies made from almond meal, butter, sugar, an egg replacer, and vanilla. I guess I’ll have to figure it out on my own, because with all the thousands of recipes on line, they are all either to one extreme or the other.

    Expense is also an issue for me, and I cannot go out and buy the dates and the coconut sugar and all the other alternative ingredients, even if I did want to, which, as I said, I do not. I’m just a celiac with an egg allergy. Period. That’s all. Oh, and corn, and all things corn, except apparently corn starch, which seems to be okay.

    So I apologize, really, for complaining, but I am just so frustrated I am pulling my hair out. No Earth Balance for me, thank you very much, and no coconut anything, ever. (I so despise the smell of coconut! I cannot bear shampoos that are scented with coconut, or anything that smells like coconut, much less tastes anything like it!)

  37. Tisha Millerr says

    Wow! Thank you! I constantly wanted to write on my site something like that. Can I implement a fragment of your post to my blog?

    • Support @ Minimalist Baker says

      Yes, that should work! The two can typically be used interchangeably in quick breads and cookies and is a great gluten-free alternative to traditional flours.

  38. Rachel Holmes says

    I’ve just made my first batch of these, & they taste delicious (as does the dough….). I know they will open some colleagues’ eyes to how tasty vegan, gluten-free stuff can be at the ‘bake & bring’ tomorrow. The recipe was easy to follow, I didn’t make any changes (other than to convert to metric) and each step turned out as you described. Only more delicious! Thanks

  39. Bambi Good says

    I love your recipes and have never less than raved about them. I promise a review next time, but in the meantime… I have a big bag of organic dried figs sitting in my cupboard. Might they work as well as dates and what adjustments would you suggest? MANY thanks always, Bambi

  40. Jk says

    Delicious, easy and naturally sweetend. My kind of recipe! I added a pinch of salt and a tsp of vanilla. Yum!

  41. J. S. says

    Hi, just made these cookies. They taste awesome. But they were soft not chewy or crunchy. Is that how its supposed to be or have I done anything wrong

    • Support @ Minimalist Baker says

      Hi! I am thinking that either the oven temperature is too low or they were taken out too soon. When baking always keep an eye on your cookies and take them out when they’re golden. Hope this helps!

  42. Margaret Prat says

    This recipe is fabulous for healthy snacking, but nothing is lost to taste. The combination of banana and dates works well to sweeten the dough. I did not add in extra almond meal or oats but scooped a sligthly wet mix onto the parchment sheet, and it gave a moist cookie that was delicious. Highly recommended for ease and taste. I used the food processor as recommended and would do so again. I will be making this for the sports enthusiasts in my social circle

  43. Lea says

    These were magnificent! I topped them with fresh berries and chocolate chips. Thanks for a great recipe :)

    • Support @ Minimalist Baker says

      Hi Izzy! I would think a grated apple or perhaps even pumpkin puree would work? Although, with each change, taste and adjust the flavor as needed since banana is so naturally sweet :D

    • Support @ Minimalist Baker says

      Yes I think that should work, though we haven’t tried it! Report back if you give it a try!

  44. Maria L says

    I just made these cookies this afternoon and they turned out so yummy!!!! It was very hard to not eat them all in one sitting. Thank you, Dana!

    • Support @ Minimalist Baker says

      Hi! We haven’t tried a sub for oats, but perhaps another grain would work? Maybe quinoa flakes?

  45. Dana says

    I love a good textured cookie and these offer just that! I opted for black mission figs because my grocery did not have dates or prunes. The cookies didn’t turn out so lovely like the picture so definitely stick to the recipe! But they were good once I added an extra helping of dark chocolate chip – yum!

  46. Tessa says

    I loved these! I’ve already made them three times now…a favourite with my gluten free friends! And perfect for me as a vegan…and guilt free! What more could you ask for??

  47. whitney says

    These are sooo good! I added 2 tablespoons of ground flax seeds but other than that stuck to the recipe and they turned out delish. Perfect amount of sweetness (love dates) but no stomach ache from processed sugar, butter and flour. Definite 5 star.

    And Dana, I think this is my first comment but I’ve made quite a few of your recipes and love them all. Thank you! xx

  48. nitza koplan says

    Looks so delicious…wondering what can I substitute almond meal with please. Some family members are allergic to free but

    • Support @ Minimalist Baker says

      Hi! You could try cashew meal instead of almonds or a sunflower meal? Let me know how it goes!

  49. Courtney Noble says

    I’ve made so many vegan & gluten free cookies but these are hands down my fav! Really hit the sugar-craving spot! Thank you Dana you legend!!

  50. Mendez says

    thank you Dana for such an easy and DELICIOUS recipe. I made a batch of them and between my husband and I they only lasted two days.

    Definitely will remake and even give them out as gifts!

  51. Alexis McGivern says

    You’ve done it again, Dana! A fantastic, simple, easy to follow recipe. My colleagues adored them. You’re making vegan eating fun and easy! Absolutely love your blog :)

  52. H. S Kalsi says

    Hi. Dana. Lovely site..lovely recipes. Just tried this one.
    Any substitute for bananas. We don’t like its taste. Secondly I was expecting a crunchy cookies, instead I got the soft cookies. What might have went wrong?
    Can I expect measurements in metric system?

  53. Leanna says

    Came across this recipe and HAD to try it! I did half with chocolate chips and half with blueberry jam in the center like a thumbprint style and they were delicious!!!!! I’ll have to make another batch for my kids tomorrow bc I already ate this one…. oops

  54. Emma says

    I have loved making so many of your delicious recipes! Do you know if it would be possible to swap the almond flour in this recipe for flax meal? Thanks so much!

  55. kate | tasty seasons says

    i made a half batch of these the other night and promptly ate half of them straight out of the oven! so good! i liked them best warm from the oven so next time i will just bake a few at a time when the cookie craving hits so that i can enjoy fresh, warm (relatively healthy) cookies. thanks for a simple and delicious recipe!

  56. Sophie says

    I made these, and the taste is pretty good- but they’re quite dry. I fixed that by serving them dipped them in a little unsweetened applesauce- perhaps I’ll try again next time with some extra banana. Good overall, though.

  57. Monica says

    I made these tonight as I had all the ingredients on hand. I mixed in some currants and they came out soooo yummy! My husband loved them, too! Will definitely be making these again! Thank you!

  58. Chiemi says

    I don’t know if anyone has mentioned it before, but they taste even better FROZEN! I guess the dates helps the cookies to stay soft. I add chocolate chips for crunchy texture.
    Thank you for the great recipe!

  59. Max says

    I subbed almond meal for desiccated coconut because thats what i had on hand and it worked out well. I also added ginger nutmeg and allspice
    Thank you!

  60. Maggie says

    Thanks for sharing this! This is such a cool method of making cookies — very forgiving of substitutions. I think of it more as a method than a recipe because it seems like you can sub different nut or seed meal and dry ingredients pretty easily.

    I was out of almonds, but I had raw pumpkin seeds and walnuts, so I whizzed 3/4 c. of a mixture of them into a meal in the blender — the taste was great! I was out of rolled oats, so I whizzed some (dry) quick-cook steel cut in the blender to make a course flour–again, the results were good. I added about 1/4 c. of flax seeds to take up some of the moisture (I had to add about 1/4 c. of water to the soaked dates to get them to blend smoothly). They’re absolutely delicious with dark chocolate and dried cranberries!!!

  61. Malita says

    I made these with banana and I made a batch with 1/4 can pumpkin – both good. The pumpkin wasn’t as chewy and obviously didn’t have the banana flavor, more dense as well. I used Enjoy Life chocolate chips. I think they’d also be good with dried cranberry’s and orange zest.

  62. Nikolas Németh says

    Hi! I’ve just put it into the oven and I’m super excited now. This will be my first cookie ever, but it already looked and tasted superb! ^^ Thanks for the recipe!

  63. Jasmin says

    I made these tonight. They are wonderful. No oil, no added sugar, GF, and delicious. Soaking the dates is a brilliant idea. I’ve written off some recipes in the past because using dates gave me too much grief. This will be a regular go to I’m sure of it.

  64. Cherry says

    I tried making them and they are quite nice, not too sweet and they’re soft and slightly chewy. I used dark chocolate peanut butter instead of almond butter and cos the rolled oats I could find was too big a package I used oat bran instead. Made little thumb sized coins and they turned out fine, dusted with the leftover ground almond I had and look great. But banana smell slightly stronger than expected.
    Go for 18 minutes if you want a crunchier crust

    Good if you’re finding a healthy cookie that is not only vegan friendly, but suitable for older generations too.

    I was finding a vegetarian cookie as I was making them for my classmates, cos some are vegetarian, bringing it tomorrow for them to try.

  65. Char says

    Very nice. I added an extra banana as I had two turning. So added a handful more mixed oats and ground almonds. Also used a bar of dark chocolate. Really delicious! Sprinkled some sesame seeds on too before baking.

  66. Vanessa says

    I used used a roasted sweet potato in place of the banana, and a combination of ground walnuts, pumpkin seeds, and roasted flax seeds in place of the almond meal. I added some dried cherries and pumpkin spice. They’re perfect.

  67. Joe says

    I don’t think I have I’ve ever left a comment on this blog, but I will say that I’ve made so many recipes from this website, the recipes are more times than not really good, and I always come back! Making these cookies for the second time!

  68. Emilie says

    These are awesome! Added in another ½ cup of oats and the texture worked really well. Thanks for the great recipe as always :)

  69. Dalia says

    I tried these cookies from a friend and decided to make my own since the ingredients are things I usually have in my kitchen. They were delicious the first time and even more so when I made them myself :). I just want to include a brief comment to the folks who are having a hard time with dates without a food processor. There is such thing as pureed dates, which you can certainly find at Middle Eastern stores. I used half a cup with the puree and the taste is good enough for me. Since pureed dates come packaged, you will have some left over for more cookies. Thanks for the recipe and I look forward o trying more from this blog.

  70. Carolyn says

    These are awesome! I used gluten free oat flour in place of the almond meal to keep the fat down (following 80/10/10 rule) and added a handful of raisins and a teaspoon of cinnamon. I love that they are sugar, salt, and baking soda free. Will be using this as my go to base recipe for cookies all the time!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can try using applesauce, but I haven’t tried it that way and can’t guarantee the results.

  71. Kyle says

    Amazing !!! Loved it!

    I have a ninja blender and that replaced the food processor just fine (used “pulse” mode)

    I also added a spoonful of peanut butter
    Dark chocolate chunks
    And organic blue berries.
    Oven for 15 minutes.
    I ate all of them. Instantly.
    Going to make more.
    Not going to share.

    This is my first time baking on my own haha
    I definitely won .
    Many thanks to you.

  72. Micayla says

    These are delicious! I might have used to many dates since I just eyed what 1 cup might look like :) but either way, absolutely delicious!

  73. Alicia says

    hello! I just made these with sunflower seeds instead of almond flour mainly because the price of Almonds/almondflour is super expensive in Europe. I also added 3 tablespoons of Beef gelatine (because I am trying to add more of gelatine in my diet to help correct some digestion issues) THE Point being they turned out really really well and are very satisfying. I added a pumpkin spice mix so they have great flavour. Thanks again for this super flexible cookie! even better I threw them together before work no stress!

  74. Meghana says

    I live in India and almond butter is next to impossible to source. Can I make it with almonds. If yes, how ? My daughter and I are allergic to peanut butter so we have to make it wit the almond butter only unless there is another alternate.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Roast them for 10-15 minutes at 350 F (176 C), then grind in a food processor until smooth!

  75. Beth says

    These are so good!! I added shredded coconut and dried cranberries and it was delicious. Definitely making them again!

  76. Nichole says

    I made these tonight and they were SOOOO good! Also very easy with only a handful of ingredients that I usually have in my kitchen anyways. Thank you for the recipe. I will definitely be making again.

  77. NinjaGirl says

    it sounds like the perfect recipe for my boyfriends parents.
    Since, that parcel has to go abroad I wanted to know how long they stay okay.
    Do they dry out?
    Thanks :)

    • Shaina says

      Oats are inherently gluten free, but they are often processed in facilities that also process grains that do contain gluten. You can buy gluten free oats that meet cross-contamination standards.

  78. Amy T says

    I found pre-chopped dates, dumped them in a large measuring cup with water, nuked it for a minute or two (water was already hot) and then added them. They had already been sitting in hot water for maybe 4 minutes but I was trying to expedite the soaking up of water. Worked. Then I used a cookie scoop (small size) for making little balls (made it much easier than forming with two spoons or hands) and pushed a few pieces of dark choc from trader joes into the top of the cookie to press it into a somewhat disk shape. Baked first ones for 15, turned out barely tan on edges but bottom perfectly tan, choc melted but didn’t run. The 2nd batch I’m trying 18 minutes. The last will correspond to the best of the two. I doubled the recipe, didn’t add more nuts or anything b/c it had so much almond in it already and banana and dates, etc etc. I did add a little cinnamon, maybe 1/2 tsp or less to give it a cinnamon edge and didn’t notice overpowering banana so maybe that’s the trick if ppl want to cut the banana taste.
    Funny part was going to two stores prior to making the recipe looking for almond flour/meal, dates and tried trader joes which I thought for sure would have almond meal and dates but not so much. Got chopped dates at the local higher end grocery store and the almond meal the same. I was shocked that TJ’s didn’t have them though. Next time I’ll use the regular dates that I bought for my regular oatmeal and see if there’s a difference. They look a LOT more moist than the chopped ones in a “Sunsweet” brand bag (not so organic I’m sure and not exactly what I had in mind but I sent my partner in to get them and that’s what she came out with -lol).They worked tho so whatever.I’ll do nice fat moist dates next time. Ok, 2nd batch with 18 min on a small cookie scoop amount worked best. I could have made them loads smaller but didn’t feel like scooping for ten years since I had double the batch so prob will end up with about 35plus cookies. They look pretty amazing like little gems. And they can’t be overdosed on or you’ll prob be running to the potty. lol Hope you try them. Not that hard since you can put them into the food processor. I’d recommend mini choc chips vs the bigger chunks of broken dark choc i did just b/c they are huge looking on top of tiny gem cookies even when broken small. THANKS for the recipe. I hope everyone tries it. Definitely a good “milk and cookies” or tea/coffee and cookies kinda cookie. With no choc it’s very mild in sweetness and yet very flavorful. I was contemplating adding vanilla extract or almond extract to change it too. A very versatile cookie! :) Thanks again from a former cookies from packages addict looking for healthier options. :)

  79. Toni says

    Can I substitute or leave out the oats for this recipe? I have everything else at hand! :) Thanks for continuing to make great food!

  80. dee says

    Great but the dates really overcome the taste of the cookies.. more like date cookies. If you’re not really a fan, better to find something with another sweetener :)

  81. LaShanna says

    I made these 1/2T size for bites with ghiradelli chocolate chips. They were simple to make and great tasting! Just what I was looking for, thank you.

  82. Marie says

    Hi there,
    First comment here! (For the first try from the blog, youhou!). I just made a batch and they turned out delicious! Thanks a lot for the recipe.
    I don’t have a food processor so I used my hand blender, totally worked out. Also I choose peanut butter.
    Just one question, I feel like the banana overtakes all other flavors, I can barely taste the peanut butter, and my banana was not even ripe. Same for everyone? :)

  83. Stephanie Jane says

    I made a batch of these cookies yesterday and they’re delicious! Great recipe, thank you!
    I don’t have a food processor so the date chopping did take a while, but was completely worth it, and I used peanut butter in place of almond butter.

    Only complaint? 24 cookies between 4 people don’t last very long at all – I think I will be baking another batch very soon :-)

  84. denise Wallace-Spriggs says

    these look yummy. Do you have an idea of how long they will keep? I would like to ship them as a gift.


  85. Kaprice says

    Loved them. My Family and I are on a 21 day Daniel fast and this helped so much with the cravings. Thanks for sharing.

  86. Nichelle says

    Am I missing it, or is there not an oven temperature in the recipe? I would love to try these but don’t want to guess about the temp. Thanks!

    • Stephanie Jane says

      I don’t have a food processor either so I just chopped the dates very small, mashed the banana with a fork, and then mixed everything together well in a large bowl. Turned out perfectly :-)

  87. Gillian says

    They were extremely easy to make and soooooo delicious. Even the toughest critic (my Dad) fell head over heels in dessert love! Thanks!!

  88. Naomi C. says

    I love how simple this recipe is but I don’t have a food processor. Would I be able to use a blender instead?

  89. Chris says

    I was diagnosed (2nd time) with a nasty cancer in October. I went from junk food, wine, sugar, pop & fast food to a very strict vegan (& no oil or refined sugar) lifestyle. Hoping to beat this bugger! Anyway the holidays were bleak with no yummy cookies & pies. These cookies are fabulous! And OK for me to eat! I’m so excited. Thanks & I hope to find more delicious goodies on your site!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah! Take heart. It sounds like you’re making some positive changes. Hope you enjoy these cookies!

  90. TBritt says

    I loved these cookies! My boyfriend dubbed them “Granola Clusters” to appeal to our friends and family who are wary when given a “healthy” cookie.

    They were excellent! The first batch I used choc chips. The second and third time around I’m trying dried cranberries.

    Thank you for your recipes and commitment to your blog/work. I just purchased your “31 meals” cookbook and looking forward to trying the recipes for the new year. Can’t wait till your next book hits shelves in April!

    Thank you, once again. :)

  91. Mi-Mi says

    My family lovessss these cookies. I’m unable to eat because I just had jaw surgery and still healing. I experimented with making my own almond butter. I accidentally burnt the almonds in the oven so I started over using a smaller amount just in case. So I made my awesome almond butter and for anyone who doesn’t know (just toast the almonds to release the oils and throw them in the food processor until its a consistency u like. BAM!) So because I literally had a small amount of almond butter I played around with the amounts of ingredients I’ll use…to be honest I rarely measure I usually always eye ball. So my dough actually came out prefect. I divided it into threes. 1 for coconut flakes, 1 for chocolate chips, and 1 for walnuts. While it baked I melted some milk Chocolate. Drizzled well iced half of the cookies. So as my small tester these cookies were amazing. My household keeps thanking me so I had to come thank you. I will be recreating these for sure.

  92. William says

    I just made these as a Christmas treat for a choose vegan friend and her family. The batter is quite sticky- and the author notes this. I added almond meal, but discovered a good trick to mitigate stickiness! Get a separate bowl and dump a bit of almond meal in the bowl, dunk your hands in, and then grab the balls of dough before setting on the baking sheet and roll them in almond meal. Then form the little disks. I also out a square of dark chocolate in the center of each one and mixed unsweetened coconut flakes in- delicious!! Thanks for the recipe!!

  93. Lisa says

    After 3 weeks of no meat or dairy and low sugar, cravings for something “sweet” has taken on a whole new meaning. These cookies are perfect! Chewy with crisp edges, savory, sweet and a chocolate fix. I had to make an effort to share them with my children or I would have eaten them all myself:)

  94. Trisha says

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  95. Ashlesha Shintre says

    I love your blog! The photos are enough to convince me to get up and make something delicious! Also, the positive and enthusiastic tone in your writing makes it a good read anytime – I have found myself going to your website and reading up recipes when I cant sleep :D

    I tried this particular recipe without the bananas and with some ground ginger and the biscuits were delicious!

  96. Michael says

    I made these for the guys at the fire station today. I subbed out almond meal for some walnuts I ground into a meal and used peanut butter instead of almond butter. Also we did not have dates but we had raisins so I soaked a cup of raisins instead. They came out awesome. Thank you.

  97. Jennifer says

    These cookies look delicious! Unfortunately my husband is allergic to bananas. Do you think they would be ok without the bananas or do you recommend a substitution for the bananas?

  98. Siobhan says

    Thank you so much for this recipe. I have been looking for substitute cookie recipe since changing diet to healthy eating…this ticks all the boxes..kids are thrilled..both asking for seconds. Perfect with glass of oat milk for supper. Thanks again

  99. Sehrish says

    I have tried the raw recipes from this blog and they turn out AMAZING even though I am newbie at dessert making! Trying the baking ones now but need assistance. Does anyone know how I should adjust the baking time if I am using a fan forced oven (temperature and time)?

  100. Kate says

    after seeing this recipe I decided to give it a shot, 5 ingredients “wow easy” realizing I only had 3/5 of what was called for I headed to the grocery store spending 7.99 a pound on almonds and 5.99 a pound on dates. DATES!!! Aka little cockroaches! I went home a tad mad. realizing I didn’t have a food processor so I and a friend decided “what the hey lets just use a blender” WRONG WORST IDEA EVER, unless you want to break your blender or as I like to call it my baby, my prize possession, my everything, my world, BROKEN! Haha great. While I was looking for a spoon I found a…. Drum roll please… FOOD PROCESSOR! So after we finished grating it up I preheated the oven, this is the best part. Up until this point it took me about an hour, and I heard this weird noise it sounded like the cookies sizzling, but then I remembered wait I didn’t put the cookies in yet. My flipping oven was on fire:) long story short after traveling to get my twelve dollar almonds and dates, after breaking my blender, after dirtying the dishes, after catching the oven on fire, after having the fire department come, after crying a little, I DIDNT GET MY COOKIES, which means I never tried them so I couldn’t say if they were good or not but if I were to guess they probably would taste like crap kind of like my experience

      • Sho says

        But it seems you do indeed still need a food processor. I left dates in warm water for 20 mins and still could not get them to the right consistency. They were still very hard.

  101. Jessica says

    Hi! recently came across your site and love your recipes. I’ve recently gone dairy-free on advice of my naturopath after some food intolerance testing. It turns out I am
    Really intolerant to almonds, and while switching from almond to rice milk has been easy, there are a lot of recipes that call for almond meal and almond flour – what are good substitutes for these? thanks!!

  102. Kylie says

    One of my go to’s now! I added chia seeds and raisins…sooo good! I’ve also added a chunk of organic dark chocolate on top of each cookie, yum. Love this easy recipe…perfect for after a work out or run.
    Thank you!

  103. Nikita Ingratta says

    Made a DOUBLE batch of these yesterday. There are 2 of us in the house. The cookies are nearly gone today. Needless to say these are addictive and divine. Dana, you leave me breathless….

  104. Tara says

    Hello! I sooo want to make these cookies they look so delicious. I cannot eat nuts though, is there something i could substitute the almond meal with? I was thinking substituting the almond butter with sunflower seed butter but I am not sure about the almond meal.

  105. Maya says

    Yum, these look amazing! I always have tons of almond okara from making almond milk… and so I was wondering if you thought this recipe would work with okara instead of regular dry almond meal?

  106. Vienna says

    Hi! I’ve made this before (using a food processor) and it was soooo delicious! I’m making this again. Do you think this would work with a Vitamix?

  107. janka says

    oh my god thank you!! these are SO good. even the batter is delicious! I’m keeping these ingredients on hand and this recipe memorized so I can make them whenever. perfection!

  108. Jess Carney says

    Do you think if I substituted with peanut butter, the flavor would be overpowering? Could I use coconut butter?

    Thanks for posting this, I am really excited to try it!

  109. Elisa foster says

    These look delicious, can’t wait to try! I have one question on the almond meal, do you buy that or make your own by blending up in a food processor or grinder? I will be spending a lot of time on your site…thank you!

  110. Lourdes says

    I just made these delicious cookies. I could not find dates at my local grocery store so I used pitted prunes instead. They are just amazing and taste sooooooo good. Thanks for this wonderful recipe.

  111. Katya says

    Hi Dana,

    I had great success with your banana bread the other weekend, however these cookies came out terribly for me, such a shame as I was craving a sweet treat this evening!

    I’m not sure what happened, but i fear the coconut flour is to blame!… as I didn’t have almond meal so subbed for Coconut flour , but reduced the quantity to 1/2 a cup as I know how dry coconut flour can be. To make up for the coconut and its dryness i added some extra mashed banana. The mix seemed ok, though a little on the dry side, and it didn’t taste that sweet though.. I think if i do it again i’d add nut milk perhaps, and use almond meal and perhaps more nut butter! Not sure if you have any other suggestions ?

    Love your site though, and i’m sure i’ll have better luck another time!

  112. Ida says

    These cookies were amazing!!!!!! I have recently been diagnosed with interstitial cystitis which has made my diet very limited. But these cookies for my diet and taste amazing!

  113. Artús Chávez says

    This is the third recipe of yours that I have tried. Today is my second time with these cookies. I love all of your recipes. I cannot wait to read the Detox Guide!

  114. Huimei says

    Good day.
    I am from Singapore .
    I always wanted to bake cookies for my mum as she has some health issues and Dr advised her to avoid egg and many others. Her diet must include lots of grain. I saw ur website and I simply love it. Will try the above.

    btW the recipe stated tat I have to use some unsalted butter or peanut butter. May I know when do u need to add them in as I don see it in your procedure. Appreciate your advise. Once again, thank u for sharing your recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say up to 3 days at room temp, 4 days in the fridge, and 3 weeks in the freezer!

  115. Tash says

    Hi Dana! What would you recommend to sub in for those of us coeliacs who can’t have oats? Thanks for your amazing site!

  116. Tasha says

    These look so yummy, and I can’t wait to try them.
    But, dates are really expensive where I live. I’m a university student on a tight budget, so I’m always looking to save. Is there something that I could easily replace them with?

  117. Jessika says

    I found these cookies today and bought all the ingredients tonight. Making them as we speak. This is my first try at vegan cookies. Hopefulky I do them correctly.

  118. Erin says

    I made three batches. One I sent as a thank you, one I brought to class, and the other I baked for my family. I absolutely love them. They are so yummy especially just a few minutes after they’re out of the oven. Might be because I used an entire vegan chocolate bar in the recipe. SO much chocolate but no regrets. I got 50/50 review back on them. All the college kids I gave them to said they were good. My family and my boyfriend were less impressed. I give this recipe a big thumbs up though. It’s going in my cookbook.

  119. Anna, Ruler of the Universe says

    I love your website! In my family, there are 2 vegans, 1 vegetarian, and 3 meat eaters (one GF). Sometimes it is hard to make cookies like that. Being a vegan, not many recipes are compatible. So thanks!

  120. Anya says

    These turned out great! I love the combination of dates, bananas and (I used) peanut butter. These will be great as energy bars as well. Definitely a keeper — thank you! =)

  121. Manisha says

    I made these today, and they turned out great! I’ve never done much baking, but this was easy. And rewarding. Thank you!

  122. Jessica says

    Never used/ate dates so I was unsure about where to find them so I used raisins. Didn’t have almond meal so I used some raw almonds! These came out amazing!!!!!!!! Added some dairy free chocolate chunks! Thanks so much!

  123. Kellie says

    I love this! My husband and I are researching healthy snacks to make for Christmas tomorrow. We’re going to enjoy a plant based Christmas and this recipe looks amazing….and your pictures are beautiful!
    Would you mind if I shared your blog on my own blog? I can share that address with you if you likel. Thanks again!

  124. Afi Ayanna says

    Late night munchies dictated creativity & as I didn’t have dates & only half a frozen banana…
    I added 1/3 cup frozen pineapple and 1/2 cup brown sugar, 1 tablespoon tapioca starch, 1 tablespoon molasses, threw in 2 pods of cardamon & I whirled it up in my magic bullet smoothie maker w/ splashes of coconut creamer as needed to moisten…..(taking out the bits of well blended batter as I added ingredients). I folded in cranberries, dark chocolate pieces and pecans & this is some heavenly nonsense!!! thanks for the inspiration…. When there is a will there is a way!!!

  125. Julia says

    These cookies are awesome! I have been eating them spread with Almond Joy butter and they are simply delish! I finished the last of my batch this morning so will have to make some more.

    Thanks so much for such a yummy vegan recipe! :D

  126. Zoe says

    The dates fused my blender! First and last time I’m blending dates together, but I persevered by hand instead making these cookies very expensive and a little less effortless, and they turned out pretty amazing. They were so cookie-like it was unreal and my gluten intolerant and vegan friends really enjoyed them too, thankyou!

    • Erin says

      I used my blender too, and I had issues with the dates on my first batch. But with the second and third batches, I blended the banana and the dates together instead of dates first then banana. So much smoother.

  127. sarah says

    On the second round of making these I substituted the ground almond for hemp seeds with the hulls on and coarsely ground oats (dry blender) because I didn’t have any flaked oats prepared. On the second time as well I just mashed everything in a bowl with a spoon Sooooo quick and good! Im always going to make a double batch now : )

  128. Nina Bielawski says

    just made these! i added toasted coconut on top of mine, and they were the most delicious cookies i’ve ever had! I’ve never baked anything vegan before, but the recipe turned out to be AWESOME! I’m already making more for my friends! Thanks for this decadent recipe!! c:

  129. 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!

  130. 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.

  131. Larissa 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  132. Ashley says

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

  133. 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!

    • Megan says

      Try coconut flour. I used it in the waffles from the Sift and Stir blog instead of oat flour, and they turned out fantastic!

  134. 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.

  135. 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! :)

  136. 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  137. 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!!

  138. Mikki 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!!

  139. Megan says

    wow this looks like such a great recipe! I’ve given up sugar for lent and i’ve been craving biscuits and cookies so much but I think I can allow myself to have these as the sugar is from the fruit which I’m having:) can’t wait to make these!!!

  140. Ginny says

    Is there a good alternative to almond meal, for those of us allergic to almonds? I’m thinking sun butter instead of almond butter….

  141. Veronika M. says

    Upon finding your website I immediately ran into my kitchen to promptly bake these cookies. Oh my they are DELICIOUS, I’ve already inhaled two! So happy I found you guys and that you have gluten-free options. THANK YOU you’ve made my life a whole lot sweeter without me having to break out of my healthier baking/cooking habits.

  142. Beth Hornback says

    These were dee-lish! To me, they are crying out for a bit of shredded coconut, so next time I’m adding that in and my guess is that will take them to healthy cookie nirvana.

  143. Michelle says

    I love simple recipes like this! I bet that cookie dough is delicious… :)

    Just wanted to let you know about a little typo here: “Let it our girl, I feel your pain…” I believe it should be out.

    Keep up the good work! Love your blog.

  144. Sharna says

    Made these today and they were beautiful. Didn’t look as pretty as yours lol and I couldn’t finally Almond butter so left that out. Also made them by hand as I don’t own a processer of any kind. They are now all gone as everyone loved them.

  145. Schann Mobley says

    I used chopped Mast Brothers Chocolate and a dash of cinnamon! These are now a regular part of my life! Eating as clean as possible, and….I LOVE YOUR BLOG!

  146. Ana Carol says

    I’m just in love with these cookies and your site! Thank you so much!
    I posted it on my blog too and forwarded for you =)


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would think a grated apple or perhaps even pumpkin puree would work? Although, with each change, taste and adjust the flavor as needed since banana is so naturally sweet :D

  147. Jen says

    I gave these a try at the weekend. Such an easy recipe. But I’m a rubbish baker and didn’t know what heat to bake them at so ended up burning them. Didn’t stop me eating them and just means I need to bake another batch! What temp should I try? Also what size roughly do you make them at. I only got 12 from the mix and they were 3_4 bite cookies…? Thanks.

  148. Celine says

    Hey !
    So since I’m french, (unfortunately we don’t use cups here :/) could you tell me how many grams does 1 cup of dates equals to ?
    NB : sorry if my english is a little “weird”

  149. Bettina Abascal says


    These cookies were spectacular. Just what we need for our exercise routines. Easy to make and with healthy, whole ingredients!


  150. Daniela Garcia de Carvalho says

    Hello! I’m Brazilian and I don’t know how to speak English yet, rsss, but I’ll try (if I make any mistake, please, correct me). I like a lot of your recipes, especially the cookies!
    Parabéns pelo site!!

  151. Shannon says

    I just made these with peanut butter and I added in some chocolate chips and dried cherries. They’re like a PB and J dreamboat cookie (official title). All aboard!

  152. Amanda @ Move Love Eat says

    Awesome recipe will have to give it a go, I tried a similar recipe last weekend that used protein powder :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, smart idea! I don’t use protein powder much anymore but it would make a nice addition to these.

  153. Alexe @ Keys to the Cucina says

    Yummy these look amazing, and so so simple. I’m really learning how versatile bananas can be in baking, so thanks for showing me yet another way to use ’em!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I would actually recommend freezing them past 2-3 days just to keep them fresh. They’d be delightful frozen, I think. Otherwise, just let them set out for 10-15 minutes and they’ll be good to go.

      • Angharad says

        Love these, but re: freezing them – do you freeze the cookie once baked (how do you reheat?) or the dough? Thanks from Australia

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You can freeze them after baking, I’d say. Then just let them set out for 5-10 minutes before eating (although they’d essentially be like a frozen cookie straight out of the cookie, which I kind of love). Hope that helps!

  154. Stefanie @ Sarcastic Cooking says

    I wanna kiss you for coming up with this recipe. After having a baby I have been craving tons of sweets and this will satiate my cravings and not make me feel like I am going to gain a bajillion lbs!

  155. Tereza says

    Looks absolutely delicious! Thank you for sharing the recipe!!! Would be extra yummy with some dark chocolate as well!

  156. Katy says

    I love cookies that come together in a food processor. So much easier, and I love all the healthy ingredients in these! Sometimes you just need a break from super sweet buttery cookies. Sometimes. ;) Pinned.

  157. Andrea says

    This look delicious, however I do not have any dates right now can I replace with maple syrup or something else ? Maybe adding more almond meal? :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Dates are kind of the glue that holds it all together. I wouldn’t recommend subbing 100% maple syrup. I would recommend using another dried fruit, such as raisins or prunes if you have them.

  158. Joanie S says

    Can’t wait to make them. Question- what’s the difference between meal and flour? I made cashew milk and dried the meal in the oven. Can this be used in baking as cashew meal? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Almond flour is made from almonds that have been blanched. Almond meal is simply raw almonds ground. Hope that helps! For this recipe, I would say your cashew meal would probably work! Hope that helps, Joanie!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Benji, it would affect the flavor and make them taste a bit more bland because they have a distinct taste that will come through in the final product. Therefore, I would still recommend using almond meal (which I just grind from raw almonds).

  159. Tricia says

    I just wanted to say that I absolutely love reading your blog. Recipes are always delicious and do-able, your sense of humor is wonderfully entertaining and you make eating healthy enjoyable. Thank you for taking your time to share your wonderful talents!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh, this made my day! Thanks for saying hello, Tricia! Be sure to let us know of any recipe suggestions or requests. We’re here to please!!

  160. Beth says

    You are my hero. I’m on day 4 of a 28-day challenge that doesn’t allow for sugar or oil. These cookies might help me make it to the end (and beyond!). THANK YOU.

  161. Hillary | Nutrition Nut on the Run says

    OMG, yes! These look incredible! I have some medjool dates, so I’m assuming I wouldn’t have to soak them because they’re so dang plump and juicy already?

  162. Lindsay @ The Live-In Kitchen says

    Yum! I’m always on the look-out for healthier cookies because, um, I might eat cookies too often. Is that even possible??

  163. Melissa @ Nourish By Melissa says

    These look awesome! I’m big for simple recipes with simple ingredients that make something incredible! Thanks for sharing :)

  164. Abbie @ Needs Salt says

    HEALTHY COOKIES! I knew they had to be around here somewhere. These look so good – I absolutely love how there is no refined sugar and chocolate involved. As soon as I get my kitchen back, I know the first thing I’m making…. :)

  165. Amy says

    I’ve just found this site via another blogger – and I’m drooling! One question, how do I convert things like cups of dates to grams?
    I can’t wait to get making these, thank you :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you found me, Amy. Thanksfully, you can usually google those types of conversion questions for a quick and pretty accurate answer. At a quick glance, I estimate that 1 cup of dates = ~ 8 ounces or 225 grams. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Carole, I’m not sure. I think so but if you try it, please let me know! It would be hugely helpful to other readers. The one concern would be that it wouldn’t add any additional sweetness. So taste your batter and it it needs a boost add a sweetener of choice (maple syrup, agave, honey if not vegan, brown sugar, etc.).

      • Christina Chambreau says

        the great thing about applesauce is it is locally available in the north. Bananas are tropical. 3 of us have tried to raise them in our homes (maryland and minnesota) with no success.

      • Mychal says

        I know this is an old post, but I just made this for the first time, and I subbed 1/4 cup of sugar free applesauce for the banana. I did add a splash of maple syrup, but I don’t think it was necessary.

        I’m sure it tastes a little different than the original recipe, but they worked great!

  166. Angela @ Happy Fit Mama says

    Honestly, I think most of the batter would be eaten with a spoon before it even made it to the oven. I love cookies that cross over to the healthy land. Yum yum!

  167. Maryea {happy healthy mama} says

    I have been experimenting with quick, minimal ingredients cookies, too. Who has time for traditional cookies? :) Not to mention the health factor! I love the ingredient list on this. Dates and almonds are so good together. I’ll have to give your version a try! Thank you. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Dates and almonds can be whirled into about anything: crust, cookies, pies, nut butters. It’s amazing! Hope you enjoy these, Maryea (beautiful name by the way).