5-Ingredient Vegan Gluten-Free Cookies

I made these, but substituted coconut flour for the almond meal. This was the first time using coconut flour and while the package says it is a great baking substitute, I later read that it absorbs more moisture than other flours and therefore you don’t need as much of it, which would explain why it did not turn out the best. My partner liked them and they were fine… But I am learning that baking is more of a precise science than regular cooking, and some things don’t trade out well (or need more research first)! The chocolate was the saving grace. The picture of these chewy-looking cookies is drool-worthy and makes me want to try again, though!

I used the measurements in Metrics and halved the dates (around 100g, soaked). I think it’s still a bit too sweet to my liking but overall tasty. I can see it go well with milk or yogurt as a sub for granolas or cereals.

These are very tasty feel-good-about-eating cookies. I made a few modifications based upon reviews. I substituted a half cup of unsweetened applesauce for the banana (I did not want banana flavor in my cookies, and the applesauce was a perfect neutral option). Also, based upon comments about sweetness, I reduced the amount of dates to 3/4 cup. Personally, I think 1 cup is the right amount and I will use this amount the next time I make them. I opted to use natural peanut butter, but followed the rest of the recipe as written. For mix ins, I chose chopped pecans and cranberries. A great treat when you want something sweet!

These hit the spot. I just had to start an anti-inflammatory diet cutting out dairy, gluten, and I am sensitive to eggs, so I wasn’t excited about the holidays coming up. Thank you for these cookies. They are versatile and will help my sweet tooth be satisfied.

Good food is the key to healthy life.
Great recipe, thanks for sharing.
Mane Kancor

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!

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

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!

Followed exactly and added chocolate chips and a little flax seed. They came out perfectly!

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!!

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.😊

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!!

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.

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.

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.

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.

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??

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.

so delicious! I added dark chocolate and topped with sea salt. will absolutely make again!

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!

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!

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!

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!

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 :)