{"id":"1364d8b2-3f18-4280-a981-d21d74453127","url":"https://recipestripper.com/recipes/1364d8b2-3f18-4280-a981-d21d74453127","source_url":"https://minimalistbaker.com/5-ingredient-vegan-gluten-free-cookies/","title":"5-Ingredient Vegan Gluten-Free Cookies","description":"Simple, 5-ingredient V + GF cookies that are healthy, easy, and delicious.","servings":24,"servings_text":"24","prep_time":"PT15M","cook_time":"PT15M","total_time":"PT30M","image_url":"https://minimalistbaker.com/wp-content/uploads/2014/01/5-ingredient-cookie-SQUARE.jpg","ingredients":[{"text":"1 cup packed dates ((soaked for 10 minutes in warm water and then drained))","item":"packed dates ((soaked for 10 minutes in warm water and then drained))","quantity":1,"unit":"cup"},{"text":"1 medium ripe banana","item":"medium ripe banana","quantity":1},{"text":"2 Tbsp all natural, salted almond butter or peanut butter","item":"all natural, salted almond butter or peanut butter","quantity":2,"unit":"tbsp"},{"text":"3/4 cup almond meal  ((ground from raw almonds))","item":"almond meal ((ground from raw almonds))","quantity":0.75,"unit":"cup"},{"text":"3/4 cup gluten-free rolled oats","item":"gluten-free rolled oats","quantity":0.75,"unit":"cup"},{"text":"Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts","item":"Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts"}],"instructions":[{"number":1,"text":"Add dates to a food processor and pulse until small bits remain."},{"number":2,"text":"Add banana and almond butter and mix again until combined, scraping down the sides as needed."},{"number":3,"text":"Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track."},{"number":4,"text":"Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking to my hands."},{"number":5,"text":"At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F (176 C)."},{"number":6,"text":"Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching)."},{"number":7,"text":"Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist."},{"number":8,"text":"Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately."},{"number":9,"text":"Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage."}],"date_published":"2026-10-29T23:53:02.946897+00:00","date_modified":"2026-10-29T23:53:02.946897+00:00"}