Vegan Almond Date Cookies
These vegan almond date cookies are made with dates, almonds, oats and coconut milk. They’re naturally gluten-free, have no added sugar, have a soft, buttery texture and taste like caramel.
These sweet treats call for just a few simple ingredients that combine to make a beautifully soft and comforting cookie with hints of caramel and almond.
They’re rich, buttery, soft, warming and totally satisfying! The recipe has no added sugar and is naturally sweetened with dates and is also gluten-free and rich in fiber. Enjoy them anytime for a snack or dessert.
- Dates. You’ll need soft, fresh dates for this recipe. If you only have dry dates, soak them in hot water for 15 minutes then drain before using.
- Almonds. Raw almonds are blended into a course meal to act as the “flour” in this recipe.
- Oats. Some of the rolled oats will be blended up as oat flour and some will remain whole to help add some texture to the cookies.
- Coconut milk. You’ll need full-fat, canned coconut milk for this recipe.
- Coconut oil. Coconut oil adds wonderful, buttery texture to this cookies. I’ve tested them without oil and they’re not the same.
Add the almonds to a food processor and blend into a grainy flour. Add the oats and continue mixing until you have a mixture of almond and oat flour. It doesn’t have to be super fine, if there are some larger pieces of almond left behind, that’s ok.
Add the dates to the food processor and blend into a crumbly dough, then transfer to mixture to a bowl and stir in the rest of the ingredients. Place the entire bowl in the fridge for 20 minutes to allow the dough to firm up a bit.
Finally, shape the dough into 12 cookies and bake for 15 minutes. Let cool on the pan then enjoy!
- Let cool completely before storing.
- Room Temperature: Sealed container for up to 3 days.
- Fridge: Sealed container for up to 1 weeks.
- Freezer: Sealed container or freezer-safe bag for up to 3 months.
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- Add the almonds to a food processor and blend into a grainy flour. Add the oats and continue mixing until you have a mixture of almond and oat flour. It doesn’t have to be super fine, if there are some larger pieces of almond left behind, that’s ok.
- Add the dates to the food processor and blend into a crumbly dough.
- Dump the food processor mixture into a mixing bowl and add the baking powder, cinnamon and sea salt. Mix to combine.
- Add the coconut milk, vanilla and coconut oil. Mix to combine.
- Refrigerate the dough for 20 minutes. This will help it firm up a bit as the coconut oil starts to solidify.
- Pre-heat the oven to 350 degrees.
- Press the dough into 12 cookie shapes and place on a baking tray. The cookies will not flatten or change shape as they bake, so press them into the shape you want before baking.
- Bake for 15 minutes.
- Let cool completely before handling. Store in a sealed container in the fridge.
- Serving Size: 1
- Calories: 155
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 9 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 4 g
Keywords: flourless, no added sugar, sugar-free, almond cookies, date cookies, plant-based
Originally published August 19, 2013. Updated September 2019 with new photos and text.