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Gluten-Free Cookies Recipe

Gluten-Free Cookies

Creamy Miso Mushroom Pasta

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These delicious gluten-free oatmeal cookies are easy to make and only require a few simple ingredients that you probably already have in your pantry! You’ll love how quickly gluten-free cookies come together and how yummy they are – they’ll be gone in no time! 

Prep time- 5 minutes 

Cook time- 20 minutes 

Servings- 2 people 


  • Raw Cashews- ½ cup 
  • Pitted Wetdates- ½ cup
  • Rolled Oats- ½ cup 
  • Virgin Coconut Oil- ¼ cup 
  • Maple Syrup- 1 tbsp 
  • Vanilla Extract (optional)- 1 tsp
  • Pink Salt/ Sea Salt- pinch 
  • Chopped Dark Chocolate/ Cocoa Powder- ¼ cup 


  • In a food processor, coarsely grind the cashews and dates. 
  • Add the rolled oats, maple syrup, vanilla extract, pink salt, and chocolate/cocoa to the food processor and pulse until the mixture comes together when pressed.
  • Add the virgin coconut oil to the mixture. Stir until well combined.
  • Use a tablespoon or small cookie scoop to press the mixture into flattened shapes on the cookie sheet. 
  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and don’t forget to grease your cookie sheets! Once you have the dough rolled into balls, place them 2 inches apart on the cookie sheets. 
  • Flatten each cookie dough ball slightly before baking. Bake in a preheated oven for 8 to 10 minutes. Once done, cookies should be left to cool on the baking sheet for a minute or two before serving. Enjoy!


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