Leave a Comment and Rating!

If you liked this recipe, please give it a star rating along with a comment! If you altered the recipe in any way, let us know. Star ratings really helps others discover our website and readers who are thinking of making this recipe. Thanks for your support!

Your email address will not be published. Required fields are marked with *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. I am an experienced baker and followed the recipe exactly. Everything was room temp as per the instructions. They were still a little bit crumbly. Perhaps my natural nut butter wasn’t as oily as the recipe creators’? But, I made 5 enormous cookies as the recipe suggests. It was a hit with my twenty-something kid. She said, “Having a cookie for breakfast is pretty cool.” She had it with her coffee…so there’s that! But, overall, we’ll make these again, and try some variations. Thanks for the recipe!

  2. Excellent! I didn’t have any cranberries so I made them with raisins. I also made regular size cookies and got 11. Perfect! Thanks!

    1. Hi Christine, I’m so sorry I missed this! Glad you enjoyed them with the raisins. Thanks for the review x

  3. Hi Masa, Thank you for your website with great tips and recipes! They all look so delicious and I cannot wait to try them all. My husband and I decided to become vegan yesterday (yay!). I am having a hard time with many of the the recipes with coconut, coconut milk, coconut oil, almond butter, etc., since my husband is allergic to tree nuts, sesame seeds, and coconuts. I would really appreciate it if you could advise the substitutes for coconut, pecan, and almond butter for this mouthwatering cookie. Thank you!

    1. Hi Gigi, thank you for your question, your kind words and congratulations! A massive step for you both 🙂
      I can completely understand how that can be tricky! We do have a section dedicated to nut-free recipes on our website, however that doesn’t exclude coconut-based ingredients.
      To substitute those elements in this recipe, I would switch out coconut oil for either vegan butter or other neutral-tasting oil like grapeseed oil. For desiccated coconut, I’m honestly not too certain as I haven’t tried it myself without it to know what the texture would turn out like and my suggestion would be to swap it for almond meal, however, since that’s not an option, try another ¼ – ⅓ cup of oat flour. For the almond butter, you can swap it for seed butter like sunflower seed butter if he’s okay with that. For the pecans, you could just leave them out or add more dried fruit.

      Let me know how you go, I’m sorry I can’t give you certainty with how these will turn out.

  4. I loooove these but wanted to try and make them without oil as I follow a low-fat diet. I had great success with applesauce. I ended up using 1/4 cup + 1 Tbsp. I can’t wait to try them with tahini next time. Thank you so much for a great base recipe.

  5. Recipe made 11 cookies. Liked that they were healthy, easy to mix up moist and very tasty. Used dried, diced, fruit sweetened cranberries and walnuts. Everyone said, “it’s a keeper!”

    1. I haven’t tried any other myself but if you can’t find oat flour, you can make your own at home by simply processing oats in your food processor until you get a flour. Easy peasy 🙂 If you do try with any other flour, let me know how you go! I would be more inclined to use rice flour or the buckwheat. Coconut and almond won’t work as direct swaps, unfortunately.