These 2-ingredient healthy cookies are one of the easiest refined sugar-free cookies you’ll ever make—chewy, sweet, and so satisfying. They’re gluten-free, nut-free, dairy-free, and completely plant-based, making them the perfect healthy sweet treat for just about everyone.
All you need is shredded coconut and soft Medjool dates—no flour, no eggs, and definitely no added sugars. It’s an easy healthy cookie recipe that comes together in minutes using a food processor. Just shape, bake, and let them cool into the most deliciously chewy texture.
Whether you’re after a simple snack recipe, a lunchbox addition, or something naturally sweet to curb a craving, these no flour cookies hit the spot. They’re part of my Accidentally Vegan series—wholesome, fuss-free recipes that just happen to be 100% plant-based.
Tips
- Use soft Medjool dates: These are larger and much softer than regular dates, which makes them much easier to blend into a smooth, sticky mixture. If you’re using firmer dried dates (like Deglet Noor), soak them in warm water for 30 minutes first, then drain well before blending. This helps the mixture come together and adds moisture naturally—no need for added sweeteners or oil.
- Weigh dates after removing the stone: For all my recipes, I always remove the pits before weighing. So when I say 120g of dates, I mean 120g of pitted dates.
- Shape gently: The dough will feel sticky—wet your fingers slightly if needed to help you shape the cookies into rounds. You can also use a spoon or a small ice cream scoop to portion them out evenly.
- Line your baking tray: Always line the tray with baking paper to prevent sticking. These cookies are soft and delicate when warm, so the paper makes them much easier to lift off once baked.
- Don’t skip the cooling time: When they come out of the oven, they’ll feel very soft. Resist the urge to move or eat them right away! Let them cool down completely on the tray—they’ll firm up as they cool, giving you that perfect chewy texture.
- Add a pinch of salt: It’s optional, but I love adding a tiny pinch of sea salt to the mix. It balances the sweetness of the dates and brings out the coconut flavour beautifully.
- Want a twist? Add cinnamon, vanilla extract, or roll the cookies in sesame seeds or crushed nuts (if not nut-free). You can even dip one side in melted dark chocolate for a more indulgent treat.
Swaps
Dates: Use soft Medjool dates for best results. If using regular dried dates, soak them in warm water for 30 minutes, then drain well. You could also try prunes or dried figs, but they’ll change the flavour slightly.
Shredded coconut: I have used unsweetened shredded coconut. I don’t recommend swapping this as it is a main ingredient.
Flavour boost: Add cinnamon, vanilla extract, or orange zest for extra flavour.
Storage
Fridge: Store in an airtight container for up to 5 days. The cookies will stay soft and chewy.
Freezer: Freeze in a sealed container or reusable bag for up to 2 months. Let them defrost at room temperature for 15–20 minutes before eating.
More 2-Ingredients Recipes
- 2-Ingredient Chocolate Spread
- 2-Ingredient Bagels
- 2-Ingredient Gut-Friendly Fudge
- 2-Ingredient Gluten-Free Bagels
2-Ingredient Healthy Cookies (No Added Sugar, GF, Vegan)
Ingredients
- 120 g shredded coconut
- 120 g soft medjool dates stone removed
Optional
- pinch of salt
Instructions
- Add the ingredients to a food processor and blitz until well combined.
- Take a tablespoon of the mixture and shape it into a cookie. Repeat with the remaining dough.
- Arrange the cookies on a baking tray lined with baking paper.
- Bake at 160°C for 12 minutes.
- Once out of the oven, the cookies will be very soft. Let them cool completely before enjoying.
Video
Notes
- This recipe is naturally vegan, gluten-free (if using certified GF coconut), dairy-free, nut-free, and contains no added sugars—perfect for a wide range of dietary needs.
- I always weigh the dates after removing the stones, so the quantity listed refers to pitted dates.
- Because this recipe uses only two ingredients, the quality matters—make sure your dates are soft and sweet, and your coconut is fresh for the best flavour and texture.
- These cookies are part of my Accidentally Vegan series—wholesome, simple recipes that just happen to be plant-based and fuss-free.