Cinnamon-Date Almond Butter Cookies (grain-free, dairy-free, gluten-free)
Ali Segersten
Looking for a wholesome treat to bring on your summer road trip—or simply something sweet to tuck into your afternoon tea ritual? These soft, chewy almond butter cookies are naturally sweetened with Medjool dates and spiced with plenty of cinnamon, making them the perfect bite-sized indulgence you can feel good about sharing. They’re flourless, rich in protein and fiber, and easy to make with just a handful of nourishing pantry staples.
I first created this recipe when I needed a travel-friendly snack that didn’t involve refined sugar, flours, or preservatives—and that my children would actually enjoy. These cookies have been our go-to for long car rides, picnic baskets, and cozy weekend baking sessions ever since. They're nutrient-dense, satisfying, and infused with the warm grounding flavors that make you feel instantly at home—wherever you are.
Ingredient Notes & Substitutions
This recipe is made with simple whole food ingredients—almond butter, soft Medjool dates, a few tablespoons of pure maple syrup, a single egg, and plenty of cinnamon. I haven’t tested it with other nut or seed butters yet, but roasted cashew butter or roasted sunflower seed butter may work as alternatives—just note that the flavor and texture may shift slightly.
If you're avoiding eggs, you might try replacing the egg with a chia "egg." Mix 1 tablespoon of finely ground chia seeds with 3 tablespoons of warm water and let it sit for about 5 minutes to gel. While I haven’t tested this variation myself, it could work beautifully given the binding power of dates and the simplicity of the recipe.
Whether you're preparing for summer travels or just want something nourishing and sweet to keep in your kitchen, these cinnamon-date cookies are a delicious way to support your body with real ingredients—while still honoring the pleasure of a treat.
Cinnamon-Date Almond Butter Cookies
This recipe can also be used to make some amazing grain-free, dairy-free ice cream sandwiches! Just whip up a batch of my White Nectarine Ice Cream and add a few spoonfuls of it on top of a frozen cookie, then place another cookie on top. Freeze them on a cookie sheet, then serve after a few hours.
Use 2 tablespoons of maple syrup for a crunchier cookie or 3 tablespoons for a softer cooke. I use Zinke Orchards roasted almond butter for baking. For ice cream sandwiches, be sure to use the 3 tablespoons of maple syrup in the cookie dough so they are a little softer (best for freezing this way).
- Preheat oven to 350 degrees. Line a cookie sheet with unbleached parchment paper.
- Place all ingredients into a food processor fitted with the "s" blade.
- Process until combined and smooth (you should have small date pieces).
- Roll into balls and place onto the cookie sheet. The dough will be oily, but don't worry about it.
- Gently flatten each cookie with your hands. Bake for 10 to 12 minutes.
- Remove cookies and place onto a wire rack to cool.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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