Vegan Almond Date Cookies
These vegan almond date cookies 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! Enjoy these delicious cookies anytime for a snack or dessert.
- Vegan (dairy-free, egg-free) and gluten-free.
- Easy to make with just a few simple, wholesome ingredients.
- Soft and chewy with a slightly crisp exterior and delicious caramel flavour.
- No added sugar! These are sweetened naturally with dates.
- No flour needed. These cookies are made with blended raw almonds and oats.
- 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. The recipe has not been tested with almond flour. You should be able to use almond flour but may need to adjust the amount of coconut milk.
- 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. You can use rolled oats, old-fashioned oats, large flake oats or quick oats.
- Coconut milk. You’ll need full-fat, canned coconut milk for this recipe. Make sure you shake the can well before opening so it’s smooth and fully combined.
- Coconut oil. Coconut oil adds wonderful, buttery texture to this cookies. I’ve tested them without oil and they’re not the same. You may be able to use butter or vegan butter to replace the oil if you prefer.
Step 1: Add the almonds to a food processor and blend into a grainy, coarse flour/meal. Add the oats and blend again until you have a mixture of almond and oat flour.
It does’t have to be super fine. It’s ok if there are some larger pieces left behind.
Step 2: Add the dates to the food processor and blend into a crumbly but sticky dough.
Transfer the mixture to a bowl and add the rest of the ingredients. Mix well to combine and then place the bowl in the fridge for 20 minutes to firm the dough.
Step 3: Shape the dough into 12 cookie shapes and bake for 15 minutes. Let them cool completely on the pan before handling.
Tips for Success
- Dates: It’s important to use soft, moist dates. If your dates are overly dry or you’re not sure, soak the pitted dates in hot water for 15 minutes then drain well before using in the recipe.
- Coconut Milk: Be sure to use full-fat coconut milk. If you’re using a fresh can, shake it really well before opening.
- Coconut Oil: I do not recommend omitting the oil. It’s needed for moisture, binding and texture. I have lots of oil-free cookies if needed, try my 3-ingredient oatmeal cookies, sweet potato cookies, zucchini chocolate chip cookies or breakfast cookies.
- Flavour: These cookies work well with flavours like cinnamon, ginger, all-spice or nutmeg.
- I have not tested this recipe with almond flour vs. ground almonds. I suspect it would work but you may need additional coconut milk and/or coconut oil for extra moisture. If you’re looking for almond flour recipes, try my chocolate chip almond flour cookies, sesame tahini cookies or blueberry crumble bars.
- 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.
- Flourless Peanut Butter Oatmeal Cookies
- Tahini Date Cookies
- Chocolate Chip Quinoa Cookies
- Healthy Pumpkin Oat Cookies
- 3-Ingredient Oatmeal Cookies
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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 but sticky 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: almond date cookies, vegan date cookies
Originally published August 19, 2013.