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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, Gluten-Free, and Refined Sugar-Free Coconut Cookies
Gluten-free, vegan, sugar-free
4 from 4 votes

Vegan and Gluten-Free Coconut Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 cookies


  • 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


  1. Soak dates in 1 cup of water for 30 minutes.
  2. Discard the water and with your hands, mash the dates into a paste.
  3. Preheat oven to 375 degrees.
  4. Combine oats, flour, coconut, cinnamon and nutmeg in a bowl. Add oil, date paste, and syrup and mix until all ingredients are moist.
  5. Form little balls and place on a lightly greased cookie sheet.  Press cookies lightly so they do not roll off the cookie sheet.
  6. Bake for 10 minutes. Take out the cookie sheet and flip cookies. Bake an additional 10 minutes.

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This Post Has 22 Comments

  1. Ari

    Do you know if there’s anything I can replace the dates with? I can’t have them, and I have several other food allergies.

    1. Lu

      Hello Ari!
      Can you have prunes? The dates add sweetness and bind the cookies, so I’m sure prunes would be a good substitute. I will be making these cookies again, so I’ll try with prunes (or bananas) and will update the post.

  2. Chandra Secor

    Do you blend the dates with the cup of water and add to the other ingredients? Or do you drain them and mash them in?

    1. Lu

      Hello Chandra! The dates are just soaked, the water is discarded. I will update the recipe so it has clearer instructions. Thank you!

      1. RaeAnna

        Still unsure of how to put the dates in the mix!!

        1. Lu

          Hello RaeAnna! I just updated the recipe. I totally missed the dates! Sorry about that, and thank you for your question. You add the dates to the mix and combine.

  3. Lian Peet

    How do you make the filling, please?

    1. Lu

      Hello Lian! You can use any vegan ice cream you like. In this recipe, I made my own ice cream by blending frozen bananas with some maple syrup.

  4. Danielle Holmberg

    5 stars
    I’ve made these cookies three times in less than two weeks since the first batch. In LOVE!!! I did go half and half with almond flour and regular flour to make a chewier cookie, and swapped nutmeg for vanilla extract and added some salt. Blown away by the original recipe, tho!! Tastes amazing without adjusting it to my specific tastes and it’s a flexible recipe. I think I’m going to add some type of nut in the next batch, like walnut or pecan.

    1. Lu

      I’m so glad you tried and liked them! They are my favorite! So easy to make, so good, and healthy! And you are right, the recipe is very flexible. Please let me know what you think of you nut batch! Oh, also try adding other dried fruit like prunes or apricots! (^_^)

  5. Natalie

    4 stars
    Im so glad for this recipe. Have been trying to come up with ideas for healthy snacks that I can eat for a while since I was diagnosed with cancer. Its really great to finally get options. Tried it and it was really nice.

    1. Lu

      I am so glad you like it! Love and health to you!

  6. Chelle

    2 stars
    This recipe did not work for me. I went over all the gradients like seven times to make sure I did it right I can’t get it to ball up it’s like crumble I even added flaxseed egg because the dates weren’t enough to get it to bind. I’ve tried so many baking recipes only to have wasted expensive ingredients. Not sure what the problem could be.

    1. Lu

      I am so sorry Chelle that the recipe didn’t work for you! I never had any problem with it. The only thing I can think of is the dates. I always use the largest and softest Medjool dates. Maybe grinding part of the oats would help.

  7. Carl

    5 stars
    Excellent receipe I was diagnosed with stage 4 cancer and heality foods are now a must. Finding those that taste good are hard. So thank you again

  8. Gina of MN

    I haven’t made these yet, so I will return to add a score, but your photo shows a lovely filling between 2 cookies. My assumption is this is whipped coconut cream? But if I am making these for just one or two people and want to add a filling, can you please suggest a. more stable but healthy filling that won’t just soak into the cookies if refrigerated?

    1. Lu

      Hello Gina! The filling I used for this post was a banana ice cream sweetened with maple syrup. In the past, I tried a vegan cream cheese whipped with confectioner’s sugar and vanilla (far from healthy!), a chocolate pudding made with dates and yams, and even a nut cheesecake. But it didn’t hold in the fridge and after a few hours it was all mushy, so I had to keep them in the freezer. I don’t know any healthy filling that has a firm consistency, unfortunately. The best filling was the vegan cream cheese and it didn’t soak the cookies. If I come up with a recipe that works I’ll let you know!

  9. Abs

    What can I replace the maple syrup with? I’m sensitive to Honey. Would love to try your recipe

    1. Lu

      Hey Abs! I would use brown rice syrup instead. It has a great consistency and mild flavor. Otherwise you can add a teaspoon of coconut sugar, or even stevia in the raw if you want to keep the calories low. I hope you enjoy it!

Comments are closed.