Vegan Oatmeal Cookies with Vanilla, Dates & Almond Butter

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5 from 3 reviews

These vegan oatmeal cookies are studded with flavors of vanilla, dates and almond butter. They’re kid-friendly and breakfast-worthy due to their stellar nutrition profile.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x
  • Category: Sweets, Snacks
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


  • 1 cup quick oats (or rolled oats, pulsed in a food processor until chopped)
  • 1/4 whole wheat pastry flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 6 medjool dates, pitted (soaked in warm water for 10 min)
  • 1 tsp vanilla paste
  • 1/4 cup almond butter
  • 2 Tbsp coconut oil


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. Whisk dry ingredients (oats through salt) in a medium bowl.
  3. Pulse dates, vanilla and 1 Tbsp of warm water in a food processor until it forms a thick paste. Transfer to a small mixing bowl and add almond butter and coconut oil, stirring until well-combined.
  4. Add date mixture to dry ingredients and use a spatula to mix until fully incorporated. You might also want to use your hands for this part as you’ll need to sort-of press everything together. Dough should be dense with no crumbles remaining.
  5. Use a cookie scoop to portion into 12 balls and drop on the lined baking sheet. Press each down slightly with the back of a measuring cup (they won’t spread).
  6. Bake for 12 minutes, or until bottoms are browned and crispy. Remove to a cooling rack.



  • Be sure to use large, medjool dates instead of the smaller, dryer ones. The moisture is key to making the paste!
  • If you don’t have the vanilla paste, sub vanilla extract.