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.
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.
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…
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:
Hearty
Slightly chewy
Wholesome
Not overly sweet
Studded with chocolate (if you dare)
& Highly shareable
Or not. Or just eat them all yourself. I won’t tell.
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.
5-Ingredient Vegan Gluten-Free Cookies
Ingredients
- 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
Instructions
- 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.
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!
ry says
can i double recipe and bake half and freeze the rest?
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.
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?
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!
Mary says
Do you have substitute for banana? Allergy issues.
Other readers have suggested a steamed or baked sweet potato would do the trick! Let us know if you give it a try.
Hattie says
These were great. I just need to use an ice scoop next time to get them all uniformed.
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.
Virginia Hass says
Love the jelly idea! I will try that next time. Thanks!
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?
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!
A blender, perhaps?
Carol says
A stick blender did the job nicely on the dates. Mixed the other ingredients with a spatula.
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! :)
Thanks for sharing your changes, Claire! We’re glad you enjoyed it!
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?
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.
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.
Yes! For every 1/2 cup of salted butter required, you can add ¼ teaspoon of salt.
Virginia Hass says
I made these with unsalted almond butter and no added salt. They were wonderful.
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.
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!)
Hi Ellen, thanks for the note. I have added your request to our recipe request list!
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?
Emma-Kate says
Can I use almond flour instead of meal?
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.
Emma-Kate Wilson says
Great! Can’t wait to try them! I have a bag of almond flour waiting to be used!
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
Whoop!
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
Jk says
Delicious, easy and naturally sweetend. My kind of recipe! I added a pinch of salt and a tsp of vanilla. Yum!
Glad to hear it! :D
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
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!
J. S. says
Thanks for the quick response.
Since banana sizes vary so much, can I assume 1 banana equals ½ cup measure? (I took ½ cup).
Yes, it should be ~1/2 cup!
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
Thank you for the review, Margaret! We are glad that you enjoyed these!
Lea says
These were magnificent! I topped them with fresh berries and chocolate chips. Thanks for a great recipe :)
Izzy says
Hi,
These sound great!!
Can I omit or find alternative for banana??
Thank you :o)
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
Skye Danziger says
Hi Dana, could I use tahini instead of nut butter?
Yes I think that should work, though we haven’t tried it! Report back if you give it a try!
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!
Julia says
Just wondering if there is a substitute for oats?
Hi! We haven’t tried a sub for oats, but perhaps another grain would work? Maybe quinoa flakes?
Mimi says
Made them over the weekend. So so good! Thank you so much Dana
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!
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??
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
nitza koplan says
Looks so delicious…wondering what can I substitute almond meal with please. Some family members are allergic to free but
Hi! You could try cashew meal instead of almonds or a sunflower meal? Let me know how it goes!
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!!
Darren Jacob says
Easy to make, not too sweet, nice and chewy
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!
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 :)
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?
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
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!
Sheri K says
These are simple to make and delicious! Thank you!!
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!
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.
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!
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!
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!
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!!!
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.
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!
KAT says
So easy and yet sooooooo delicious! Every bite is such a treat! <3 Thank you so much for sharing. LOVE. KAT
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.
Thanks Jasmin! xoxo
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.
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.
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.
Neha says
Hi
Anything else which can b added instead of banana.. M vegan, diabetic so .. No bananas no sugar for me ..
Natasha says
These are amazing!!! I have made numerous batches for my co-workers! Girl, You the bomb!
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!
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 :)
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.
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!
Tweet says
Hi, what can I substitute banana with ?
You can try using applesauce, but I haven’t tried it that way and can’t guarantee the results.
Nada says
Just made these for my gym friends and they were a hit!! Thanks Dana
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.
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!
Kerry says
My 4yr old says you are beautiful and that is why we should make your cookies. Good enough for me ?
Cheri says
What can you use in place of almond meal?
See our recipe FAQ here!
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!
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.
Yes! Roast them for 10-15 minutes at 350 F (176 C), then grind in a food processor until smooth!
Beth says
These are so good!! I added shredded coconut and dried cranberries and it was delicious. Definitely making them again!
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.
NinjaGirl says
Hi,
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 :)
Kristof says
How it can be gluten free when you put oats inside?
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.
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. :)
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!
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 :)
Dc says
Bake? What temp?
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.
Claire says
These are brilliant! Put raisins in mine and they’re very, very tasty. Thank you Dana
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? :)
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 :-)
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.
thanks,
denise
They should keep for 3-4 days.
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.
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!
Emma says
I really want to try these cookies but I do not have a food processor. How would I go about this?
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 :-)
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!!
Naomi C. says
Hello!
I love how simple this recipe is but I don’t have a food processor. Would I be able to use a blender instead?
That should work!
Naomi C. says
Thank you so much! They turned out great! This is by far my favorite recipe. I can’t wait to get a food processor, It’ll make it so much easier.
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!
Ah! Take heart. It sounds like you’re making some positive changes. Hope you enjoy these cookies!
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. :)
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.
Mi-Mi says
And I forgot to add for my oats I used quinoa hot cereal (next time I’ll try kamut cereal)
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!!
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:)
Theresa says
I’ve made these three times already. So good and guilt-free! Thank you!
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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!
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.
dalia says
i like the vegan item
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?
Thanks!
They’re so key to the recipe, I’m afraid not!
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
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)?
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
Mt says
You can soak the dates in warm water to soften them.
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.
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!!
You can usually try subbing oat flour or rolled oats!
Brittny says
Would coconut flour work ? (:
Not sure, but if you give it a try let me know!
Linda M says
i felt the banana taste was a little overpowering. could i use grated zucchini?
Mt says
Try canned butternut squash, sweet potato or pumpkin.