No-Bake Chocolate Covered Snickerdoodles (vegan, gf)

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.

Helloooo, Cookies.

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.

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No-Bake Chocolate Covered Snickerdoodle Cookies

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.

Course Cookies, Dessert

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 8 cookies

Ingredients

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

Instructions

• 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.

Notes

*To simplify, skip the homemade chocolate and melt 1/2 cup of dark chocolate with 1/2 to 1 teaspoon of coconut oil to thin.