Vegan, Gluten-Free, and Refined Sugar-Free Coconut Cookies

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
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Vegan and Gluten-Free Coconut Cookies

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

  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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