5 from 1 vote
Super Addictive ‘Can’t Stop Eating’ Little Vegan Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
A vegan, plant-based, egg-free, dairy-free, gluten-free cookie recipe that uses no refined sugar (white or brown sugar). Perfect for a snack, a treat or even breakfast!
Course: Breakfast, Dessert, Snack
Cuisine: All Cuisines, Vegan
Servings: 24 mini cookies (1.5 inches in diameter each) or 12 larger cookies
Calories: 66 kcal
Author: @dietitian_mom
  • 1/3 cup pitted Medjool dates, soaked and drained [42 g] (about 11 pieces)
  • ½ cup rolled oats [57 g] (quick oats is fine to use in this recipe too)
  • ¾ cup oat flour [79 g] (see notes section below)
  • 1 teaspoon baking powder
  • 2 tablespoons dairy free mini chocolate chips (or cocoa nibs)
  • 1 tablespoon dry unsweetened coconut shreds or flakes (optional)
  • 2 tablespoons dried cranberries, diced (sweetened or unsweetened)
  • 1/8 teaspoon salt
  • 3 tablespoons seed or nut butter of choice (I used cashew nut butter)
  • 1 tablespoon coconut oil (or other vegetable oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce [120 mL]
  1. Preheat oven to 350F or 180C.
  2. Meanwhile, soak dates in very hot water (just boiled) for 5 minutes. Then drain the water and dice up the dates.

  3. Combine the dry ingredients together in a large bowl and mix thoroughly, then set aside.

  4. Combine the wet ingredients (including the diced dates) together.

  5. Add the wet ingredients to the dry ingredients and mix until a smooth cookie batter is obtained.

  6. Portion out the cookie batter in one tablespoon amounts (using a measuring spoon) onto a baking sheet lined with parchment or wax paper. Use the back of your spoon to flatten each mound slightly.

  7. Bake in the oven for about 15 -20 minutes, then remove and let cool 5-10 minutes on the baking tray before consuming. (If you can wait that long!)

Recipe Notes

It is best to let the cookies cool at least 5-10 minutes on the baking tray, as the cookies will harden up slightly upon cooling. If you have more of a sweet tooth, add in a teaspoon or two of maple syrup, agave nectar or honey (for non-vegans). If you don’t have any unsweetened or sweetened dry coconut flakes or shredded coconut on hand, you can omit this from the recipe. 


If you don't have pitted dates on hand, you can substitute the amount of dates in this recipe for 2 tablespoons of well mashed ripe bananas.


For best results, use oat flour in this recipe. However, if you don't have oat flour available, you can use white all purpose flour as a substitute. To make your own oat flour, blend up rolled or old-fashioned oats or quick oats in a food processor or blender until fine. For those who are gluten-free, choose gluten-free certified oats. 

Nutrition Facts
Super Addictive ‘Can’t Stop Eating’ Little Vegan Cookies
Amount Per Serving
Calories 66 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 68mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.