Vegan, Gluten-Free, and Refined Sugar-Free Coconut Cookies
Today was such a beautiful sunny day in NYC! So I had to make my favorite ice cream sandwich with these vegan, gluten-free, and refined sugar-free coconut cookies. The perfect weather for Memorial Day weekend: hot and low humidity. As summer is so close and I am already testing many frozen desserts, popsicles, and smoothies. This cookie came out so good I will have to hide the recipe from myself! I can say this is the first recipe I adapted that was successful on the first try. I had this recipe for years, written down on a tiny piece of paper, and like all other recipes, I’ve been collecting since I was a teenager, and I never tried it.
The original recipe uses all-purpose flour, so I only had to substitute for almond flour to make the cookies gluten-free. But before trying the gluten-free version, I made the cookies with regular flour. They came out great, but a lot harder than the ones made with almond flour.
The best healthy vegan, gluten-free, and refined sugar-free cookies!
These vegan, gluten-free, refined sugar-free and DELICIOUS cookies are so delicious and soft I decided to use them as ice-cream sandwiches! Oh goodness, what a mistake! If the cookies on their own they were already addictive, with ice-cream they became impossible to resist!
They didn’t last two days. The good news is that they are sugar-free, dairy-free, gluten-free and low fat! How is it even possible for a healthy cookie to be so delicious AND so good for you at the same time? The ice-cream is my homemade banana vanilla. So do yourself a favor and make this delightful vegan and gluten-free treat all summer long!
Vegan, Gluten-Free, and Refined Sugar-Free Coconut Cookies
Vegan and Gluten-Free Coconut Cookies
Ingredients
- 6-7 pitted Medjool dates
- 1 cup rolled oats
- 2 cups gluten-free flour (I used almond flour)
- 1/2 cup shredded coconut
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil
- 1/2 cup maple syrup
Instructions
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Soak dates in 1 cup of water for 30 minutes.
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Discard the water and with your hands, mash the dates into a paste.
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Preheat oven to 375 degrees.
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Combine oats, flour, coconut, cinnamon and nutmeg in a bowl. Add oil, date paste, and syrup and mix until all ingredients are moist.
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Form little balls and place on a lightly greased cookie sheet. Press cookies lightly so they do not roll off the cookie sheet.
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Bake for 10 minutes. Take out the cookie sheet and flip cookies. Bake an additional 10 minutes.
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