by | Sep 19, 2017 | Trail Mix, Vegan Oatmeal cookies | 0 comments

These oatmeal cookies are a gem. I have recently been on a kick trying out vegan and gluten free recipes. One of my dear students: Dominika Paleta, a celebrity artist, influencer and health foodie shared the original version of this recipe on Instagram and you know that feeling: when you immediately see a recipe you like you NEED to go make it immediately? Well that happened and it was pretty late at night. I continued making several versions of this recipe and even bars which came out pretty amazing. Then I discovered Mammoth bars and fell head over heels with these paleo, gluten free, clean bars (with NO weird stuff).   Believe me I have tried a ton of health bars because I travel a lot and need a travel snack that is ideal for me (gluten free, paleo, low sugar, with added super foods) that gives me energy and fuels me to have the vitality to teach and be in the go. My favorite of these bars (I had the pleasure to try them all is: the Goji Berry Trail Mix (which actually inspired me to create this cookie recipe, please note the bars are NOT vegan).

What is great about this recipe?

1. It’s vegan (no dairy, no honey, no eggs).
2. It’s gluten free (no starches or complicated flours)
3. It has a great texture (almond flour + a surprise ingredient that is a perfect protein source for vegans)
4. It has umami: packed with memorable flavors.
5. It is full of nutrient dense super foods
6. It has a unique trail mix blend (which you can adapt)
7. You can make these immediately (so practical).
8. They are chewy and low in sugar!

Use code: chefvanessa to get 10 % discount on Mammoth Bar (it is an affiliate link). I HIGHLY recommend them!

Get the dates from and use code: ChefVanessa to get 15 % off


Prep time
Cook time
Total time
Gluten free, oatmeal vegan cookies. The perfect snack.
Recipe type: Dessert
Serves: 9 large
  • 10 tablespoons (150 gr) coconut oil, melted
  • 1 cup coconut sugar or Stir Sweetener
  • 1 teaspoon vanilla paste
  • ½ cup water
  • 1 cup oats (gluten free)
  • ½ -1 teaspoon baobab (this is an amazing superfood that adds an acidic element) or ½ a teaspoon cinnamon
  • 1 cup garbanzo bean flour I only like and use Naturelo (you can try with Cassava flour also)
  • 1 cup (110 gr) almond flour
  • 1 teaspoon baking powder (at high altitude use ½ teaspoon)
  • ½ teasooon fine sea salt or Maldon salt
  • ¼ cup goji berries
  • ¼ cup sunflower seeds
  • ¼ cup cocoa nibs
  • ¼ cup pistachios, chopped
  • ¼ cup almonds, chopped
  • ¼ cup dates (I use dates from The Date Lady), chopped
  1. Pre heat oven to 350 F.
  2. Sift flours, baking powder and salt in a large bowl.
  3. In a large bowl with a whisk: mix coconut oil, coconut sugar, water, vanilla. Add oats, baobab, and flours. Mix in seeds, almonds, pistachios, goji berries with a plastic spatula. Refrigerate the dough covered for a few hours so that the dough sets and the oats get softer.
  4. Prepare a perforated baking tray with Silpat. Shape cookies with a medium scoop and slightly shape with your hands to soften edges. Flatten cookies lightly and bake for about 15-20 mins until golden (they must be crisp on the edges and soft inside). Remove from oven and let cool on a cookie rack or on the perforated tray with no Silpat. Store in a plastic container (I use a recycled washed salad container). The cookies will keep well for 3-4 days.


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