These vegan cookies are soft and moist. The best part about them (other than how delicious they taste) is that they are egg-free, dairy-free, sugar-free, gluten-free, and are made with whole foods. These cookies are also high in fiber and they are easy to digest leaving you feeling energized instead of sluggish.

Date Square Cookies [Vegan, Gluten-Free]

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Ingredients

  • 25 big, fresh dates, pitted
  • 1 cup gluten-free oat flour (see notes)
  • 1/2 cup gluten-free rolled oats
  • 1/3 cup vegan butter or coconut oil or sunflower oil
  • 1 chia egg (see notes)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
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Preparation

  1. Preheat your oven to 350 degrees F.
  2. Remove the pits from 10 dates and soak in hot water leting the dates sit covered for 10 minutes.
  3. Using a food processor or a blender blend 1/4 cup of the soaking water and the dates.
  4. Make the Chia Egg by mixing together 1 TBSP whole or ground chia seeds and 3 TBSP water.
  5. Roughly chop the remaining 15 dates (approx 1 cup).
  6. Create one cup of oat flour by grinding rolled oats in your coffee grinder, or food processor.
  7. Mix the oat flour, oats, sea salt and cinnamon together in a medium sized bowl.
  8. In a small bowl mix the vegan butter, chia egg, and date paste, than add the chopped dates.
  9. Add the wet ingredients to the dry ingredients and stir well.
  10. Drop spoonfuls onto a parchment paper lined baking sheet and flatten slightly.
  11. Bake for 12 - 14 minutes.

Notes

Oat flour can be easily made by grinding rolled oats in a coffee grinder. Chia egg = 1 tablespoon chia seeds (whole or ground) and 3 tablespoons water in a small bowl. Mix and set aside for 10 minutes. Oats are gluten-free naturally but often they are contaminated by wheat when being processed. To avoid this potential look for gluten-free oats which are now widely available.

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Nutritional Information

Total Calories: 3052 | Total Carbs: 680 g | Total Fat: 28 g | Total Protein: 73 g | Total Sodium: 1066 g | Total Sugar: 400 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.