Under 10 ingredients and 15 minutes of prep time stand between you and these vegan and gluten-free no-bake chocolate covered snickerdoodles. Simple, sweet, tender, cinnamon-packed, chocolate-drizzled delights.
Outta here, Ingredients. Scatter, Prep Time.
These treats originally came into my kitchen as plain no-bake snickerdoodles. Although their taste wowed, their presentation left a bit to be desired. Caramel-hued little heaps on a brown sheet of parchment paper. Eye-catching and ogle-worthy? Not at all.
I stared at them on our kitchen counter for a good 10 minutes and did a sort of back-and-forth tango between pantry and refrigerator in search of a cookie-appropriate garnish. Just as Dan looked up from his computer and shot me a puzzled/slightly-annoyed look, my eyes snagged a glimmer of cacao butter in the pantry.
And the rest is history.
A quick homemade chocolate was just what these cookies needed to make their looks and flavors pop. The snickerdoodle cookie base is made by processing raw buckwheat groats into a flour. Despite its confusing name, buckwheat is gluten-free and isn’t even a grain; it’s a seed. And it’s a nutritional powerhouse (checkout this post for a rundown of its goodness).
Once the buckwheat groats are ground into a flour, you’ll add in dates, mulberries, a dash of cinnamon, and a pinch of sea salt before processing the combination into a no-bake cookie dough. Then, use a cookie scoop or small ice cream scoop to scoop out the dough and drop each mound on a pan. Freeze for 15 minutes to set.
While the cookies are setting, you’ll make a quick homemade chocolate (or melt store-bought dark chocolate) by melting cacao butter in a double-boiler and whisking in cacao powder, pure maple syrup, and a splash of vanilla. Then, you’ll dip the bottom of each cookie into the chocolate. A splatter of chocolate across the top offers a final touch of decadence.
Store the cookies in the refrigerator to maintain a crisp chocolate bite with a tender snickerdoodle interior.
No-Bake Chocolate Covered Snickerdoodle Cookies
For the No-Bake Snickerdoodles
- 3/4 cup raw buckwheat groats
- 1/2 cup pitted and packed medjool dates
- 1/2 cup dried mulberries
- 1 teaspoon ground cinnamon
- pinch sea salt
- 1 to 2 tablespoons water
For the Chocolate*
- 1/3 cup cacao butter
- 3 tablespoons cacao powder
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- In a food processor, process the buckwheat groats for 3 to 4 minutes or until a fine flour develops. Add the dates, mulberries, ground cinnamon, and sea salt, pulse a few times and then process, while slowing adding the water as needed, until it 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. Place on pan and repeat. Freeze for 15 minutes to set.
- Meanwhile, heat the cacao butter in a heat-safe bowl over a double boiler until melted. Once melted, add the cacao powder, maple syrup, and vanilla and whisk until incorporated.
- Dip the bottom of each cookie into the chocolate and return to pan. Use a spoon to splatter the chocolate across the top of each cookie. Allow about 10 minutes for the chocolate to set, transfer to an airtight container, and store in refrigerator.