Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, cookies, sweet · December 1, 2015

Vegan Gluten-Free Gingerbread Men

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Vegan Gluten-Free Gingerbread Men - FeastingonFruit.com

Sweet-spicy cookie men are ready to invade your kitchen! Are you ready for them?

Vegan Gluten-Free Gingerbread Men - FeastingonFruit.comVegan Gluten-Free Gingerbread Men - FeastingonFruit.comVegan Gluten-Free Gingerbread Men - FeastingonFruit.com

Gingerbread. Just the word sounds like a synonym to Christmas in my head. I would happily eat gingerbread year round, but saving it for the cozy days of Christmas time makes the distinct flavor extra special.

And these flavorful little fellows have a lot of goodness going on inside…
– Two types of spice and three types of sweet.
– A pop of lemon to balance all that
– Oat flour to make them easily gluten-free
– An incredibly soft and moist cookie texture after baking despite their oil-free dough origins

When you make these Vegan Gluten-Free Gingerbread Men, be ready for a bold cookie!

Vegan Gluten-Free Gingerbread Men - FeastingonFruit.comVegan Gluten-Free Gingerbread Men - FeastingonFruit.com

A reader requested a roll-out gingerbread cookie months ago, and I’m so happy to finally share. This one took a bit of experimentation, but I think you will love it! The dough had to be firm enough to roll and cut, but still moist and light after their excursion into the oven. Because dryness is like the Grinch of holiday baking, stealing all the cookie joy.

So here are my gingerbread cut-out cookie secrets…

Dates! They bind. They sweeten. They add moisture. And it seems I can’t make a recipe without them.

Applesauce. Instead of using a liquid (like almond milk), applesauce adds moisture but doesn’t make for a runny batter. Sticky dough?..check!

Chilling. The cookie dough has to chill overnight (or at least 8 hours). This is probably the most important step, I apologize in advance to your patience.

(P.S. Cut out cookies inevitably lead to leftover ragged dough edges. These little morsels are delicious, don’t you dare throw them out. Another bonus of vegan baking!)

Vegan Gluten-Free Gingerbread Men - FeastingonFruit.com

Coconut cream instead of buttercream to paint on their personalities. And pomegranate arils to accent because they remind me of red twinkly lights…Vegan Gluten-Free Gingerbread Men - FeastingonFruit.com

And a video…

I would venture as far as to say these are the best gingerbread cookie I've ever had. But try them yourself and let me know what you think!

I would venture as far as to say these are my favorite gingerbread cookies to date. But try them for yourself and let me know what you think!

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Vegan Gluten-Free Gingerbread Men

★★★★★ 5 from 5 reviews
  • Prep Time: 480 minutes
  • Cook Time: 13 minutes
  • Total Time: 493 minutes
  • Yield: 8 cookies 1x
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Ingredients

Scale
  • 10–12 pitted Medjool dates
  • 1/4 cup coconut sugar
  • 1 1/4 cup oat flour
  • 2 tsps lemon juice
  • 2 tsps fresh grated ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup molasses
  • 1/2 tsp cinnamon
  • 1–2 tbsps unsweetened applesauce* (see note)
  • TO DECORATE
  • Cream from one can of full fat coconut milk (whipped)
  • Pomegranate arils.

Instructions

  1. Put all the ingredients in a food processor. Process until it forms a sticky moist dough.
  2. Shape into a ball, wrap with plastic wrap, and refrigerate overnight (or at least 6-8 hours).
  3. The following day, preheat the oven to 350F.
  4. Roll out the dough until about 1/4 inch thick. Flour your rolling surface very well to avoid sticking.
  5. Cut out with a cookie cutter. If you have a lot of excess dough, you can re-roll it one more time to cut out more cookies.
  6. Bake for 12-14 minutes at 350F.
  7. Let them cool before removing from the pan and decorating.

Did you make this recipe?

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Vegan Gluten-Free Gingerbread Men - FeastingonFruit.com

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In: vegan, gluten-free, cookies, sweet · Tagged: christmas, cinnamon, coconut, dates, ginger, holiday

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Comments

  1. Leah M @ love me, feed me says

    December 1, 2015 at 4:51 pm

    These are just so cute! It’s funny you mentioned you seem to not be able to make a recipe without dates because when I saw that you posted these I thought to myself “I bet they’re sweetened with dates, that’s such a good idea” heheh.

    Reply
    • [email protected] says

      December 1, 2015 at 4:55 pm

      Lol so you noticed the obsession too! Yes I have a serious love affair going on with dates right now 🙂 Putting them in everything!

      Reply
  2. Rebecca @ Strength and Sunshine says

    December 1, 2015 at 5:41 pm

    O they are so terribly fruity!! (Terribly in a good way…it’s a describing word….don’t take offense!)
    I love them…gingerbread men are my childhood favorite….FAVORITE!!!! Now I think we should build them a house 😉 A bachelor pad for the G-Men!
    And I love that pop of lemon and well…I love it all…but that’s because gingerbread men are the one type of male that will never leave a girl feeling sad 😉

    Reply
    • [email protected] says

      December 1, 2015 at 6:58 pm

      Of course they’re fruity, what did you expect!? And no worries, I use the word terribly that way too 🙂 My mom and sister are anti gingerbread, so I always had to protest hard to make a gingerbread house instead of a sugar cookie house. I have made some epic gingerbread houses in my years, but men are much easier and quicker to snacking time 😉 That last sentence is marketing gold, If I were a gingerbread business I would buy that from you and trademark it! Thanks dear <3

      Reply
      • Rebecca @ Strength and Sunshine says

        December 1, 2015 at 8:02 pm

        I think I only made a gingerbread house…ONCE!!!!! And it was at a family friends house and I said “O My God” for the first time about something and the lady yelled at me! (And told my mom) I’ve been traumatized of house building ever since! Hahahahahahah!

        Reply
        • [email protected] says

          December 1, 2015 at 8:28 pm

          Aww that makes me a little sad. Usually by the end of cooke house day I probably cried and yelled at least once too…house decorating is hard and frustrating when you’re 7 ha! But you need to give it another go 🙂

          Reply
  3. [email protected] says

    December 1, 2015 at 8:04 pm

    MAKING MAKING MAKING!!! That is all. 🙂

    Reply
    • [email protected] says

      December 2, 2015 at 1:27 am

      Hehe…enough said 🙂

      Reply
  4. Mandy says

    December 2, 2015 at 5:03 am

    It’s been foreverrrr since I’ve made gingerbread men cookies! They were one of my favorites to decorate and eat. I love that you used coconut cream in place of the sugary icing! And I’m also loving the sweeteners used. I need to try making these with Willow, I know she would love this! ❤️

    Reply
    • [email protected] says

      December 2, 2015 at 2:47 pm

      Oh I know, I had to dig for a long time to even find that cookie cutter ha! Cookie decorating has been a tradition in my house since forever, Willow would love it! There might be coconut cream everywhere, but it would be so fun and she’s such an artist already 🙂

      Reply
  5. The Vegan 8 says

    December 2, 2015 at 10:22 am

    These are just beautiful and I could easily eat 10 of them Natalie! I love your bright pics and how the red is just popping off the page with these cute little guys! I absolutely LOVE ginger, almost as much as I love cinnamon and these are just perfect and so healthy. I love that you added coconut sugar too, I can handle dates more when there is another sweetener combined. Beautiful recipe!

    Reply
    • [email protected] says

      December 2, 2015 at 2:53 pm

      I usually find red a hard color to work into pics, but this month I’m making use of all the red dishes and dish towels I have ha! I think I’d still have to choose cinnamon, but ginger and cinnamon together are the best. I know 3 different sweeteners sounds like a bit crazy, but the molasses and coconut sugar and dates altogether just make them SO good. I don’t know what I’d do without dates, the fact that you can do so many oil-free desserts without them just baffles me! Can’t wait to see all your cookies 🙂

      Reply
  6. Harriet Emily says

    December 2, 2015 at 11:32 am

    Gingerbread men are definitely one of my favourite things to make at Christmas. I need to make some of these this year, they look amazing Natalie! I love ginger so much, especially in cookies. I love how you used coconut cream and pomegranate to decorate them. That’s such a great idea!!!

    ★★★★★

    Reply
    • [email protected] says

      December 2, 2015 at 3:04 pm

      Christmas definitely has the best cookie flavors, I love ginger in sweets too. I put so much haha! I love them extra spiced 🙂 It’s really a fun challenge to find natural decorations, I usually use dried fruit and nuts but pomegranate is the perfect color. Thanks Harriet!

      Reply
  7. Bethany @ Athletic Avocado says

    December 2, 2015 at 5:45 pm

    Who knew gingerbread cookies could be healthy? I am impressed with all the ingredients you used in place of unhealthy ones like dates, applesauce and coconut sugar for added sweetness without the use of white sugar! Coconut cream is the perfect icing for these cuties!! LOve it!

    Reply
    • [email protected] says

      December 2, 2015 at 8:50 pm

      Thank you Bethany! It was so much fun healthifying these, I honestly think that these alternative sweeteners make for a much more delicious cookie than white sugar ever could 🙂

      Reply
  8. Bianca @ ElephantasticVegan says

    December 3, 2015 at 8:41 am

    These are so adorable! Love the video (I know… I always say the same stuff…but it’s true). And the pomegranate buttons are so cute and a wonderful idea. I totally agree, pomegranates are so festive! These are healthiest gingerbread men I’ve ever seen… I have to stock up on some molasses!

    Reply
    • [email protected] says

      December 3, 2015 at 3:24 pm

      Thank you dear! I love the pomegranates, if only there were green pomegranates too 😀

      Reply
  9. Anjali @ Vegetarian Gastronomy says

    December 4, 2015 at 7:42 pm

    How absolutely adorable!!! And they sound so delicious! These are on the menu for the weekend, especially since I already have all the ingredients on hand!!! I’m so excited to make them! And I love the use of coconut whip instead of frosting. Quick question…I’m assuming I can use blackstrap molasses int his recipe? It’s all i have so just checking. Can’t wait!!

    Reply
    • [email protected] says

      December 4, 2015 at 8:24 pm

      Weekend cookie man making, how perfect! Yes blackstrap is fine, I actually prefer it since it has more minerals and stuff but I was at my moms house and she didn’t have any. I can’t wait to hear how they turn out!

      Reply
  10. meredith says

    December 9, 2015 at 11:25 pm

    This recipe is fabulous. My dough was really sticky though. I admit I don’t make cookies often and was having trouble with the cookie cutter sticking. I just added a lot of flour to make it work. I didn’t roll out with wax paper on top either, I will try next time. Any other suggestions to help with stickiness (dough was in fridge overnight)? thanks!

    Reply
    • [email protected] says

      December 10, 2015 at 2:32 am

      I’m so sorry for the stickiness issue. Dates are a tricky ingredient in a recipe like this because they can vary so much in size and moisture level. Your 12 dates could be very different than mine. The wax paper helps, but next time maybe leave out the applesauce completely. If your dough already has enough moisture than it might not be necessary. More flour always works too.

      Reply
  11. Marie says

    December 13, 2015 at 12:05 am

    What can I use to replace the cream from the coconut. My son is allergic. And to peanut, corn, soy gluten,egg, dairy

    Reply
    • [email protected] says

      December 13, 2015 at 12:08 am

      The coconut cream is not essential for the recipe, it’s just for decoration. I would suggest decorating them with something else like dried fruit or seeds or sprinkles.

      Reply
  12. Dvorah says

    December 15, 2015 at 1:28 pm

    Hi…I’m so glad to have found your gluten-free recipe for gingerbread cookies. Thank you for posting it :).

    Instead of dates, I have a pack of date sugar and a jar of date syrup in my pantry. May I use those for this recipe? If so, what would the substitute measurements be?

    Thanks a ton and I can’t wait to sink my pearlies into this treat!

    Reply
    • [email protected] says

      December 15, 2015 at 3:42 pm

      I’m so happy you found the recipe too and want to try them! However the actual whole dates are a really important ingredient in here and I wouldn’t suggest substituting them with date sugar or syrup. The whole dates add a lot of moisture and really bind the cookies together since there is no gluten or oil. I’m sorry, I know that’s probably not the answer you wanted to hear 🙁 I actually just ordered some date syrup myself, so hopefully there will be a recipe coming soon that will use that ingredient! Let me know if you give the gingerbread men a try though. -Natalie

      Reply
  13. Tiffany says

    December 17, 2015 at 12:36 am

    Your videos are really well done! And your food is always is so very mouth-watering! ☺

    Reply
    • [email protected] says

      December 17, 2015 at 4:02 am

      Thank you very much Tiffany, such a sweet comment <3

      Reply
  14. cL says

    December 20, 2015 at 5:07 am

    Another recipe keeper!! I tagged you on Instagram 😉

    I did not use the applesauce and found it alright and I used 10 dates. However, I did find it a bit on the sweet side so I think I will use 1/8 cup of coconut sugar next time. But yum!! I made 9 Christmas trees and ate 7 of them *blush*

    Reply
    • [email protected] says

      December 20, 2015 at 4:03 pm

      I saw them this morning, they looked fantastic! Love the trees instead of men, I actually have a tree shaped recipe coming up tomorrow too 🙂 Thanks for the feedback on, it really helps. Happy holidays!

      Reply
      • cL says

        December 21, 2015 at 12:33 am

        Thank you!! I need to invest in a Gingerbread Man stencil or a Snowman one for the Christmas holidays next year!!

        Cannot wait to see your tree-shaped recipe. Waiting 😉

        Merry Christmas and Happy Holidays to you too, Natalie 😀

        Reply
  15. Melissa says

    December 23, 2015 at 3:41 pm

    This recipe looks great. You say the resulting cookies are soft and moist, but I just want to make sure — do they come out such that they hold together well and don’t flop or break easily? I’m hoping to make these and then dip parts of them in chocolate 🙂 So I want to make sure they’ll hold up when I do that.

    Thanks!

    Reply
  16. Melissa says

    December 23, 2015 at 9:28 pm

    I have another question 🙂 I just want to make sure. In the video, you say 1.5 tsp baking powder and 1 tsp baking soda. But that’s different from what’s listed in the written out recipe for both the baking powder and the baking soda… so which exactly is correct? The measurements from the video or in the recipe?

    Thanks!

    Reply
    • [email protected] says

      December 23, 2015 at 10:06 pm

      Sorry for the confusion, I often make minor tweaks when writing the recipe out and didn’t realize they didn’t match up. They were a little fluffier than I wanted, that’s why i decreased the amount of baking powder and soda from the video. And yes they are very soft so I’m not sure they are ideal for dipping in chocolate. For that I would usually opt for a crunchy cookie, which these aren’t at all since there is no oil in them. If you do want to go for it anyways, then I would definitely recommend leaving out the applesauce, you won’t need that added moisture.

      Reply
  17. Estee says

    February 24, 2016 at 9:00 pm

    Do you use blackstrap or regular molasses?

    Reply
    • [email protected] says

      February 24, 2016 at 10:27 pm

      I just use the regular stuff.

      Reply
  18. Wendy Mathieu says

    November 25, 2016 at 7:43 pm

    I just finished making the dough (and I must admit that I’ve probably eaten about 3 cookies worth of it! But that’s okay because I doubled the recipe :)) I don’t have a food processor so I made it in my blender which didn’t work all that well but I will do it differently next time and just blend the dates and applesauce and stir it all together after. I had to add more applesauce to get the dates to blend so I really have a gooey mess. I’m wondering if I should bake it like a cake or just add lots of flour…or just eat it raw? hehe

    Reply
    • Natalie says

      November 25, 2016 at 7:58 pm

      Hi Wendy! Well the eat it raw option always appeals to me, but for the sake of having some actual cookies too I would add flour until you have a more manageable dough (it can still be somewhat sticky) and then refrigerate it for a couple of hours so it will get even more firm. Then you may be better off going with drop cookies as opposed to trying to roll them out since it’s so gooey but just shape them into little cookies on the pan and bake! And yes, blending the wet ingredients and adding the dry by hand works a lot better if you don’t have a food processor 🙂

      Reply
  19. Candace says

    December 2, 2016 at 5:05 pm

    So excited to try this recipe today for a Christmas get-together this weekend! Do you think I could substitute regular date for the medjool? I have not had luck finding them in my rural area. If so, would I need to change the amount of dates?
    Thanks in advance for your help!!

    Reply
    • Natalie says

      December 2, 2016 at 5:09 pm

      Sure, regular dates will be fine! I can’t tell you an exact number, but you will need about 1 heaping cup. And pack them in tight, a few extra never hurt 🙂 I hope the cookies turn out perfect for your get together, Candace!

      Reply
      • Candace says

        December 3, 2016 at 6:34 pm

        Great! Thanks so much Natalie!! ☺️??

        Reply
  20. Madison says

    December 11, 2016 at 4:34 am

    I’m getting a large food processor for Christmas (YAY) and these are going to be one of the the first things I make in them. I cannot wait! A couple questions though. To make these just a tad more crisp, would adding a tablespoon or so of coconut oil help or not since they are made with dates? And do you think they’d still turn out moist if I substituted pumpkin puree for the applesauce? Or maybe just throw an extra date or so into the batter? Thanks for sharing all your amazing recipies ❤

    Reply
    • Natalie says

      December 11, 2016 at 4:04 pm

      A food processor–ahhh how exciting!!! So many new things to make with it 🙂 As for the cookies, a bit of coconut oil will probably make for slightly crispier edges, but they will still be basically a chewy cookie because of the large amount of dates. And yes, pumpkin will be absolute fine in place of the applesauce, possibly better even! No need for other changes with that substitution. Enjoy!!

      Reply
  21. Nessa says

    December 15, 2016 at 3:59 pm

    Do these freeze well?
    I want to make them for Christmas but am going to be in a time crunch! If I make them early though, I can share the delicious magic with the fam!

    Thanks!

    Reply
    • Natalie says

      December 15, 2016 at 4:10 pm

      Since they are oil-free, I’m afraid they will be quite dry if you freeze and then defrost them. Sorry. Ahh I know Christmas is coming so fast! I did just post a quicker/easier ginger cookie recipe today if that helps though!

      Reply
      • Nessa says

        December 15, 2016 at 4:30 pm

        Oh okay, awesome! Thanks for letting me know!!
        For these ones still, how many days would they last in the fridge in an airtight container?

        Reply
        • Natalie says

          December 15, 2016 at 8:22 pm

          3-4 days would be my recommendation in the fridge in an airtight container for the best texture/moisture. And frost them right before serving of course 🙂

          Reply
          • Nessa says

            December 15, 2016 at 9:07 pm

            Amazing, thank you SO much!! 🙂

    • Tali says

      August 13, 2018 at 1:48 am

      Just letting anyone know that sees this, I only make oil-free cookies and I have definitely frozen them in the past. I can’t recall them ever being too dry but I’m not too fussed on the texture so perhaps I didn’t notice! Worth a try in any case!

      Reply
  22. renae says

    December 23, 2016 at 12:22 am

    Hooray! I made these cookies last night but i used my homemade gluten free flour and i only needed to use 7 medjool dates.It turned out better than i thought it would! Love your recipes Natalie 🙂 Recipe Request Time! Hawaiian! Please,please make some tropical baked goods.Pineapple cupcakes,Mango bars I dont know,anything really! If anyone can do it,you can.Maybe banana free… i dont like bananas 😛

    Reply
    • Natalie says

      December 23, 2016 at 1:41 am

      YAY!!!! That is fantastic to hear, I am so glad they worked for you! And good to know they were sweet enough with less dates too 🙂 Oooh tropical treats–I love that idea!! I will definitely start brainstorming on those flavors, they are some of my favorites as well. And no bananas, I will keep that in mind too 🙂 Thank you so much for the feedback Renae!

      Reply
  23. Riley says

    September 23, 2017 at 2:56 pm

    I just made these and they are heavenly!! I’ve literally been on a binge these past few months- binging on your recipes, that is- and I love ’em. Every single one has been phenomenal, and I’m sucker for whole-food sweets. If anyone’s curious, I had to leave out the molasses despite it being a near-key ingredient, but maple syrup added its own flavor profile. Keep doing what you’re doing and I’m glad you’re so successful!

    Riley

    ★★★★★

    Reply
    • Natalie says

      September 23, 2017 at 8:22 pm

      YAY!! I am so happy to hear it Riley, and good to know they still taste good with maple syrup instead. Aww that means a lot to me that you are trying and enjoying the recipes, thank your for the the wonderful feedback and ongoing support 🙂

      Reply
      • Riley Coules says

        November 22, 2017 at 9:24 am

        You’re welcome Natalie! Sorry I’m just seeing this. I’m glad to help make you feel that way :). We all gotta support one another!
        I’m curious- have you ever considered using brown rice flour? I’ve used it spontaneously in some recipes and I really like the texture and taste. It might fit your gluten-free, whole-food sweet agenda 😉
        Riley

        Reply
        • Natalie says

          November 22, 2017 at 9:58 am

          I have used brown rice flour a few times, like in these cookies: https://www.feastingonfruit.com/chocolate-vanilla-marble-cookies/ In my experience it usually needs another flour or starch to work with it since it isn’t very binding on it’s own, but I really like the flavor and texture with it too!

          Reply
          • Riley says

            November 22, 2017 at 11:07 am

            Haha yes I see the dramatic lead up: no oat flour!
            Thanks 🙂
            Riley

            ★★★★★

  24. Wendy Whatley says

    November 20, 2017 at 12:23 am

    Very much like I was wanting in my head, just hadn’t gotten to it yet. Now I don’t have to! Too much time to do rolling out, I just dropped ’em. Deeeeelish! & easy. Thanks so much.

    ★★★★★

    Reply
    • Natalie says

      November 20, 2017 at 10:34 am

      I am so happy you liked these Wendy! Now you have me craving gingerbread already and it’s not even thanksgiving yet 😀 I love making these as drop cookies too–the quicker we can get to the eating part, the better. Thanks for the feedback!

      Reply
  25. Pardita says

    November 30, 2017 at 6:20 am

    Hey Natalie,

    any substitute for molasses??

    Reply
    • Natalie says

      November 30, 2017 at 4:45 pm

      Maple syrup would work! It won’t have as deep and rich a flavor, but still yummy🙂

      Reply
  26. Alison Godlewski says

    December 11, 2017 at 11:16 am

    I know it says to add more flour to keep the dough from sticking, but i also found it helped to add some fat to the dough. Coconut oil worked well for me.

    Reply
    • Natalie says

      December 11, 2017 at 12:10 pm

      Yep that works too! This recipe is a bit older back when I tried to keep my recipes super low fat, but nowadays I’d do the same. So happy it worked, and enjoy!

      Reply
  27. Agnieszka says

    December 17, 2017 at 7:43 am

    i have tried them and loved it! first time used molasses and loved it, sooo xmassy:) i literally post this recipe everywhere where ppl ask for xmas cookies, hahaha! im your walking add in Europe:) brilliant job, love your blog and SOS free sweets are the best! There are many vegan blogs with sweets but most of them use in their recipes ridiculous amounts of oil or sugar and here i know i will always find a really healthy alternative. Thank you very very much!

    ★★★★★

    Reply
    • Natalie says

      December 17, 2017 at 9:07 am

      Hi Agnieszka!! Omg you are the best haha, thank you for being my cookie advocate across the ocean and I am so so happy you love them! First time trying molasses? Wow! Isn’t it so deep and delicious though? It really adds something else to baking that I need to remember the other 11 months of the year. I try to keep it oil free and too-much-sugar free around here, so thanks for the feedback. Enjoy the rest of these and whatever other yummy xmas baking you get up to 🙂

      Reply
  28. Tali says

    August 13, 2018 at 1:42 am

    Hi, I don’t like cookies too sweet and don’t use coconut sugar – do you think they would still be sweet enough without the sugar, and with just the dates and applesauce and molasses (that seems like a lot already and I usually just sub whole dates for any sugar in recipes!)
    Just don’t want them to taste like cardboard though! Been looking for an oil-free “shape-able”cookie recipe for a while so I hope these work out!

    Reply
    • Natalie says

      August 13, 2018 at 10:25 am

      Haven’t tried it personally, but yes I think they will be fine without the coconut sugar! Honestly this is an older recipe and I’m not really sure why I felt the need to use all three haha🤔 But 10-12 dates + 1/4 cup molasses sounds like plenty to me and definitely not at risk of turning into cardboard cookies😂 Happy baking!

      Reply
  29. Katie says

    December 4, 2019 at 12:25 pm

    Hi Natalie! Id really like to make these with my kids. Of course as always I have a few questions before I jump in! 😉
    First, can I substitute dried ginger? And second, once decorated, how do these store? Does the coconut cream harden up enough to stack, or do you have any recommendations in that area? Thanks Natalie! I’m not a baker or a crafty person so i so appreciate your tips!

    Reply
    • Natalie says

      December 4, 2019 at 5:08 pm

      Yes dried ginger will work, I recommend 1-2 tsps depending on how strong you like it. And if you refrigerate them the coconut cream will harden enough to stack (gently), yes. But at room temp I don’t recommend stacking them. Hope that helps and your cookies come out perfect🤗

      Reply
  30. Gabrielsmama says

    December 20, 2019 at 1:42 am

    Looks great! Can’t wait to bake this with my little one! Have you tried using maple syrup instead of molasses? Molasses is a byproduct of brown sugar, which is unfortunately not heathy for us. Pure Maple syrup (With no sneaky natural flavors, etc) is all goodness!

    Reply
    • Natalie says

      December 20, 2019 at 11:29 am

      Maple syrup will work too! I personally prefer the taste with a little molasses in there, but totally respect your desire to skip it😊 Hope you enjoy!

      Reply

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