Cinnamon can never do wrong in our hearts, and we’ve got a wholesome cookie featuring all that cinnamon goodness. These Healthy Vegan Cinnamon Crinkle Cookies are tender, chewy, and bursting with aromatic cinnamon flavor. Bonus points for this quick and easy recipe when you need a sweet treat asap. Consisting of simple ingredients and only Medjool dates for the perfect sweet touch, these healthy cookies are sure to blow you away. This week’s Whip It Up Wednesday recipe can be made in less than 20 minutes and freezes well, perfect for those days when you need a healthy cookie or two to satisfy your sweet tooth.
Whole Food Plant Based, vegan, plant based, oil free, sugar free, no highly processed ingredients, and gluten free.
- 6 Medjool dates, pitted *
- ½ cup oats
- ½ cup + 3 tablespoons almond flour (lightly packed) *
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 ½ teaspoons cinnamon (plus extra for sprinkling)
- ¼ teaspoon sea salt *
- ¼ cup unsweetened plain plant milk
- 1 teaspoon vanilla
- Preheat the oven to 350 F. Place oven rack in the center position.
- Place the pitted Medjool dates in a small bowl and cover with boiling water, allow to sit for 15 minutes. If the dates are fresh and soft, no need to cover them in boiling water and soaking; they can go directly into the food processor.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Place the Medjool dates in a food processor and process to break them up, about one minute. Then add all the other ingredients (except for the plant milk and vanilla), and process for approx. 1 minute or until everything is well combined. The mixture will look like sawdust. Then add the plant milk and vanilla, process for about 20 seconds.
- Next take about a golf ball size of dough (2 small cookie scoops) and roll it in your hands to form a ball, then flatten into ½ inch thickness, then place onto the parchment paper/silicone baking mat lined cookie sheet. Try to keep the cookie size uniform.
- After all the cookies have been rolled into balls and flattened, then sprinkle a tiny sprinkling of cinnamon on the top of each cookie using a very fine mesh sieve. (We used a tea strainer).
- Bake for 12 minutes.
- After 12 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 5 minutes to firm up, then transfer to a wire cooling rack.
*Medjool dates: If using Medjool dates vs another dried date, there is no need to soak the dates as Medjool dates are typically very soft. However, if you are using a different date, test the date by pinching it. If the date is very soft, gooey, and pliable, then you can just add them to the food processor to break them up. If the dates are drier and stiff, then you will need to cover them with boiling water for about 20 minutes to soften them up before adding the dates to the food processor.
*Almond Flour: Lightly pack the almond flour into the measuring cup. Additionally, largely dependent upon the “juiciness” of the dates, you may or may not need to add additional almond flour. We found that ½ cup plus 3 tablespoons worked perfectly in all of our test batches; however, we traditionally use Medjool dates. You can totally use other dried dates, but you may need to use slightly less or slightly more almond flour. The dough should be sticky, but you should be able to easily roll into a ball. If too sticky, add a teaspoon or so of almond flour at a time until the dough can form a sticky ball.
*Serving: Makes approximately 9 cookies.
*Storage: Use within 5 days. Freezes well.