These vegan almond date cookies are made with dates, almonds, oats and coconut milk. They’re naturally gluten-free, have no added sugar and taste a bit like caramel thanks to the dates.
Cookies for Food Prep
Part of my food prep for this week was a batch of these cookies. These are fantastic to have on hand because they’re high in fibre and low in sugar. They work as a breakfast cookie, after-dinner treat or snack at anytime. You could even use them for a pre-workout fuel up!
My husband asked if these had butter in them (which they don’t!), so I think that can attest the rich, buttery taste of these little morsels. They’re moist and flavourful, warming and totally satisfying. Enjoy!
Vegan Almond Date Cookies
To make these cookies, you’ll need to grind up some almonds. You can do this in a food processor or blender. You’re looking for a grainy flour consistency. You’ll also want to make sure you use soft, fresh dates. If your dates are hard and dry, you’ll have to soak them in hot water for 15 minutes then drain before using.
Other than the dates and almonds, you’ll need your baking basics such as baking powder and baking soda, some canned coconut milk and a bit of coconut oil. The result is a beautifully soft and comforting cookie that tastes like caramel and almonds.Print
These cookies pack a ton of nutrition into one little delicious bite, plus with no added sugar they make a much healthier snack and treat option to be enjoyed anytime of day.
- 1/2 cup dates, finely chopped
- 1/4 cup raw almonds, finely chopped
- 1/2 cup ground raw almonds
- 1 1/2 cup ground quick oats
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/3 cup light canned coconut milk
- 3/4 tsp pure vanilla extract
- 2 tbsp coconut oil, melted
- Mix together all the dry ingredients and set aside.
- Mix together all the wet ingredients in a separate bowl.
- Add to the dry ingredients and mix.
- Refrigerate the dough for 20 minutes.
- Pre-heat the oven to 325 degrees.
- Place approximately 1-1 1/2 rolled balls onto a cookie sheet lightly oiled with coconut oil or lined with a silicon baking sheet. Press down lightly. My batch made 16 cookies.
- Bake for 15 minutes.
- Let cool completely and store in a container in the refrigerator.