Ingredients Vegan Gluten-Free Cookie

Yep, five ingredients. You only need five ingredients. You can forget the eggs, flax, sugar, flour, and butter. You only need dates, bananas, oats, and almond meal. Chocolate chips? These are optional and extra. Who are we kidding, though? You’re going to want them.

What’s another benefit of these gems? The batter is made in a food processor!

If you don’t own a food processor, you can still make them in a mixing bowl. However, it is much more fun to use a blade and whirl the mixture around until it becomes pulverized. This is the baker’s version of a stress-relieving punching bag. Let it all out, girl. I feel your pain…

These babes will be ready to eat after 15 minutes. These cookies have a similar flavor as our Vegan gluten-free Everything Breakfast Cookies but only require one-third of the ingredients and much less time. This is my kind of (healthy!) cookie. These guys are:

HeartySlightly chewy


Sweet, but not too much

If you dare, try it!

Highly Shareable

These cookies are healthy enough to be a breakfast or post-workout snack. I ate mine after dinner and during afternoon slumps whenever I wanted something sweet. Enjoy them however you like. Your cookie, my friend. Go wild.


  • One cup of dates (soaked in warm water for 10 minutes and then drained).
  • One medium-ripe banana
  • All natural salted peanut or almond butter, 2 Tbsp
  • Almond meal (ground from raw almonds), 3/4 cup
  • 1/4 cup gluten-free rolled Oats
  • Add-ins include dried fruit, seeds, flaxseed, and dairy-free chocolate.


  • Add dates to the food processor and pulse until only small pieces remain.
  • Mix bananas and almond butter, scraping the sides of the bowl as necessary.
  • Add the almond meal, rolled oats, and pulse until you get a loose dough. The dough will be a bit wet and sticky. That’s OK! You’re on track.
  • Scrape the dough into a bowl. Add another couple of tablespoons of almond meal or oats if the dough feels too moist to shape into cookies. I added a few more tablespoons until I could form the cookies without my hands sticking.
  • You can now add 1/4 cup of the mix-ins of your choice, such as raisins, nuts, or dairy-free dark choc chips. Then, chill the dough for 10 mins and pre-heat oven to 350 degrees F.
  • Spread out your cookie dough into 1 Tbsp portions and shape them into discs. Arrange on a baking sheet lined with parchment paper. The cookies won’t spread, so you can pack them close together (but without touching).
  • Bake for 15-18 mins or until golden brown. These cookies are great because they can be slightly underbaked since there are no eggs. They’ll end up being a bit more moist.
  • Remove from the pan and allow to sit for a couple of minutes, then transfer carefully to a cooling rack or plate to cool. Serve immediately.
  • Keep leftovers in an airtight container for up to a week. For longer-term storage, move to the refrigerator or freezer.

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