HEALTHY, DELICIOUS FRUIT & OAT COOKIES (no sugar, no gluten + vegan… it’s possible!)

I am forever grateful to have tried making these cookies as part of Project Pinterest, week 5. They’re deliciously more-ish, wholesome and 100% refined sugar-free… great for little ones, and fabulous as a tasty treat or breakfast on-the-go! I really didn’t know if it would be possible for a cookie to be free of all the things one would normally associate with cookies (butter, flour, eggs, sugar, etc.), and still taste amazing, but it is! This recipe is the proof! And, what’s more, it contains no specialised/hard-to-find/unusual “replacement” ingredients; just healthy wholesome everyday ones that you may already have on hand. YAY!

What little one would say no to a yummy star-shaped cookie?

A delicious way to start the day, perfect with a lovely cup of herbal tea

3.75 dl organic rolled oats
2.5 dl desiccated coconut
1/2 tsp salt
1/2 tsp 100% vanilla powder (organic)
1 tsp cinnamon
1/2 tsp allspice
.65 dl organic almond meal
1.25 dl organic pecan nuts, finely chopped
1.25 dl chopped organic dried dates
1.25 dl organic raisins
3 ripe organic bananas, mashed
65 ml melted coconut oil
  1. Preheat oven to 175C. Line baking sheet with non-stick baking paper.
  2. Combine rolled oats, almond meal, mixed nuts and coconut flakes in a large mixing bowl. Stir in allspice, vanilla and cinnamon. Add dried fruit and stir well until all dry ingredients are evenly mixed.
  3. In another bowl, combine oil and mashed banana. Pour wet ingredients over dry ingredients and stir until well combined.
  4. Press spoonfuls of the cookie batter into a cookie cutter (simple shapes* work). Remove cookie cutter. Bake for about 20 minutes (if cookies are large) or until edges are golden brown.

*I used a star-shaped cutter and a regular round cookie cutter and both worked wonderfully 🙂
*These cookies freeze well when individually wrapped… that’s if you have some left over to freeze 😉

27 thoughts on “HEALTHY, DELICIOUS FRUIT & OAT COOKIES (no sugar, no gluten + vegan… it’s possible!)

    • Wonderful :)! I promise you’ll be surprised at how yummy they are 🙂 My little boy loves them too (which is great as they’re packed full of healthy stuff that I am happy for him to munch on 😉 ) x

  1. Thanks for sharing. I am going to try them. I might just add some dark chocolate morsels. I always get that “gotta-bake” feeling ’bout this time of year. Talk about nesting syndrome….

    • Hi! Yes, I get those nesting feelings too! It’s hard for me to determine how much of it’s coming from the weather and how much is being affected by pregnancy hormones right now! lol
      Oh, and dark chocolate would work really well I am sure! x

    • Yes, into oats right now! Actually this recipe is so vastly different to the other one in both taste and texture, I wasn’t worried about “doubling up” ;). I did, however, also make another batch of the chewy oat cookies but with M&M’s this time (shame on me) for a friend 🙂

    • I hope you like them as much as we did! Great that you have a mostly sugar/gluten free household! We are quite a long way off that, but I aspire to provide the most nutritious healthy food I can for our family… it’s a journey of discovery 🙂

    • Hi! Not an odd question at all! They are definitely chewy, not crunchy (which I personally like)… but chewy in a soft kind of way, rather than a toffee-ish kind of way, if you kwim 😉

      • Ah, dl = deciliters. 1 deciliter is 100ml (one tenth of a liter). It is the standard metric cup measurement we use here. US cups are equivalent to *almost* 250 mls (or 2.5 dl) and Aussie cups are 2.5 dl. Wouldn’t it be easier if the whole world used the same measuring system? 😉

  2. So yummy– I’m forwarding these to a friend who is actually on a vegan and gluten free diet due to health problems– she’s going to be so excited!!!! Thank you! Love your blog!

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