Go Back

Vegan Cookie Roll with Dates and Nuts

Servings 3 cookie rolls, about 50-60 cookies
Author Natalie


For the dough:

  • 200 grams (1/2 can) coconut cream
  • 100 ml. (1/2 cup) vegetable oil
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 50 grams (1/4 cup) sugar
  • 350 grams (2 ½ cups) spelt flour
  • 1 tsp. baking powder

For the date filling:

  • 1 package 450 grams date spread
  • 100-150 grams chopped nuts
  • 1 tbsp. cinnamon

For decoration:

  • sugar powder


  1. In a large bowl, combine coconut cream, oil, vanilla extract, salt and sugar into a uniform mixture.
  2. Add flour and baking powder and gently knead with your hands, until soft uniform dough is obtained.
  3. Cool the dough for about 1/2 hour in the refrigerator.
  4. Divide the dough into 3 pieces and roll each part into a rectangle of about 3 mm thick.
  5. Spread about 1/3 of the date spread on each rectangle in a thin layer. Sprinkle with chopped nuts and cinnamon.
  6. Roll into tight roll and place on top of a baking pan lined with baking paper.
  7. Repeat with the 2 pieces of dough and the remaining filling.
  8. Preheat oven to 170 degrees.
  9. Bake the cookie rolls for about 30-35 minutes, or until golden brown.
  10. Cool completely and slice into cookies with a serrated knife.
  11. Decorate with powdered sugar and serve.

Recipe Notes

  • Keep the cookies in a sealed container for up to a week at room temperature.
  • You can make the cookie rolls and freeze them, as they are, before baking. When you want to enjoy fresh cookies simply remove from the freezer and bake (no need to thaw).
  • It is important to let the rolls cool completely before slicing them into cookies.
  • You can use any type on nuts you like.