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If you’re looking for an easy no-bake dessert recipe that is dairy-free, nut-free AND gluten-free*, these cookies are the perfect recipe! They are simple to make and guaranteed to be a crowd pleaser. You only need a few ingredients and a food processor. A lot of raw vegan recipes contain nuts, so I wanted to create a recipe that was acceptable for people who had nut allergies. Because these cookies don’t have dairy, nuts, or gluten, they are great to bring to a party or large gathering and are acceptable for people with different dietary needs.

*Please note, while oats are naturally gluten-free, you may want to get the bag that is specifically labeled gluten-free if you have a severe allergy. Oats that aren’t specifically labeled as gluten-free may be contaminated by gluten during processing, shipping or transportation.

Ingredient Notes

Dates – I recommend using medjool dates for this recipe. They are usually the juiciest ones. You can also try deglet dates if you can’t find medjool. If your dates are dry, soak them in warm water for 10-15 minutes before you use them to soften them up.

Oats – Oats are a great source of fiber and protein. You can use quick oats if that’s what you have on hand but the texture will be a little different. If you want to make sure this recipe is gluten-free, you’ll need to use gluten-free oats. See note above as to why.

Tahini – Tahini is made from sesame seeds and it keeps this recipe nut-free. If you’re not allergic to nuts, you can sub this with a drippy nut butter such as almond or cashew butter but I encourage you to try this with tahini. It gives it a nice nutty flavor without being too overpowering.

Cinnamon – I love adding cinnamon to desserts for not only the taste but also the added benefits. There are a ton of reasons why you should incorporate cinnamon into your diet including lowering inflammation, the abundance of antioxidants and it may have anticancer properties. If you dislike cinnamon, you can leave it out but I love the added flavor it gives these no-bake cookies.

Instructions

1. Add all ingredients to a food processor and blend until well combined.
2. Scoop out 12 balls of dough onto a cookie sheet lined with parchment paper.
3. Flatten the balls with your hand so that they are in the shape of a cookie.
4. Enjoy!

Notes

• One of the reasons I love this recipe, is that it’s super easy to make and it’s dairy-free, nut-free, gluten-free so you can make it for a large group of people who have different dietary needs.

Storing Instructions

Store cookies in an air tight container in the fridge for up to 5 days.