These no-bake vegan gluten free brownie cookies are dense, fudgy, and oh-so-chocolaty. They’re naturally sweetened, made with all whole, plant-based ingredients, and come together in a pinch. Which, in my book, makes them perfect for random chocolate cravings, especially the ones that strike at non-dessert times. You know, like breakfast.
These brownie cookies are actually quite similar to the no-bake snickerdoodle cookies I shared a couple years ago. Only this time, I upped the chocolate game to a thicker, fudgier version because… why not?
The brownie cookie base is made by processing raw buckwheat groats into a flour. Despite its misleading name, buckwheat is gluten-free and isn’t even a grain but a seed. Talk about confusing, right?
Once the buckwheat groats are ground into a flour, add in lots of sticky Medjool dates, dried mulberries, cacao powder, and a pinch of sea salt. Then, process the mixture into a gloriously chocolaty, no-bake brownie cookie dough.
Once the dough is ready, use a cookie scoop or small ice cream scoop to scoop out mounds of it and drop on to a lined pan.
While the cookies chill in the freezer for a brief 10 minutes, you’ll get to work on the homemade chocolate (or simplify and melt store-bought dark chocolate). To make it, melt a bit of cacao butter in a double boiler. Then, whisk in cacao powder and pure maple syrup until smooth and glossy.
Remove the chilled cookies from the freezer and, one at a time, dip their bottoms into the chocolate. Then, splatter thick drizzles of chocolate across the top of each.
Return the cookies to the freezer for another brief chill. Then, savor, savor, savor.
These no-bake vegan gluten free brownie cookies unite two baked goods into one, nearly bite-size, delectably chocolaty package.
The fudge-like chocolate drizzle gives way to a dense, ultra rich and brownie-like interior. These chocolaty treats are surprisingly packed with dietary fiber thanks to the buckwheat groats, dates, and mulberries. They also offer a nice punch of magnesium thanks to cacao powder.
You know what they say: Have your vegan brownie cookies and feel good, too.
No-Bake Vegan Gluten Free Brownie Cookies
Just 6 ingredients (plus water and sea salt), and 15 minutes of active prep time stand between you and these no-bake vegan gluten free brownie cookies. They're rich, fudgy, dense, chewy, and packed with fiber and magnesium. Enjoy them for dessert or for an energizing afternoon snack. Your pick!
No-Bake Brownie Cookies
- 3/4 cup raw buckwheat groats*
- 3/4 cup packed and pitted Medjool dates
- 1/2 cup dried mulberries**
- 1/4 cup plus 2 tablespoons cacao powder
- Generous pinch sea salt
- 2 tablespoons water, plus more as needed
Homemade Dark Chocolate***
- 1/4 cup chopped cacao butter
- 1/4 cup cacao powder
- 3 tablespoons pure maple syrup
For the No-Bake Brownie Cookies
In a food processor, process the buckwheat groats for 2 to 3 minutes, or until ground into a flour. Add the dates, mulberries, cacao powder, and sea salt. Pulse a few times and then process, slowing adding the water as needed, until the mixture rolls into a ball within the food processor.
Line a small baking pan with parchment paper. Use a cookie scoop or small ice cream scoop to scoop out 1 1/2 tablespoon mounds. Drop on the pan and repeat. You should have about 10 to 12 cookies. Freeze for 10 minutes to set.
For the Homemade Dark Chocolate
Meanwhile, melt the cacao butter in a heat-safe bowl over a double boiler over low heat. Be careful not to overheat, or the cacao butter will seize and your chocolate will take on a gritty texture. Once melted, whisk in the cacao powder and pure maple syrup.
One at a time, dip the bottom of each cookie into the chocolate and return it to pan. Then, use a spoon to splatter/dollop a bit of the chocolate across the top of each cookie. Freeze for 10 minutes to set the chocolate. Transfer to an airtight container and store in freezer for up to 1 month or the refrigerator for up to 1 week.
*Although I haven't tested it yet myself, I have a feeling old-fashioned rolled oats will work as a substitute for the buckwheat groats. Just keep in mind that the cookies will likely be a bit softer/chewier with this swap.
**The mulberries really create the proper cookie-like texture in these raw brownie cookies. Although you can use dates in their place, the texture will considerably different (much denser like energy balls), and I don't recommend the switch.
***If you're not up to making homemade chocolate, simply melt about 3/4 cups non-dairy chocolate chips in a double boiler until smooth and glossy. If needed, stir in a tablespoon or two of coconut oil to thin the chocolate to dipping consistency.