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!
Servings: 12 cookies
Ingredients
No-Bake Brownie Cookies
- ¾ cup raw buckwheat groats*
- ¾ cup packed and pitted Medjool dates
- ½ cup dried mulberries**
- ¼ cup plus 2 tablespoons cacao powder
- Generous pinch sea salt
- 2 tablespoons water, plus more as needed
Homemade Dark Chocolate***
- ¼ cup chopped cacao butter
- ¼ cup cacao powder
- 3 tablespoons pure maple syrup
Instructions
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 ½ 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.
To Assemble
- 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.
Notes
*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 ¾ 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.