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You are here Home » No-Bake Chocolate Covered Snickerdoodles (vegan, gf)

10 Comments · May 29, 2015

No-Bake Chocolate Covered Snickerdoodles (vegan, gf)

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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.

Vegan No-Bake Chocolate Covered Snickerdoodles
Vegan No-Bake Chocolate Covered Snickerdoodles

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.

Vegan No-Bake Chocolate Covered Snickerdoodles

 

Vegan No-Bake Chocolate Covered Snickerdoodles

 

Vegan No-Bake Chocolate Covered Snickerdoodles

No-Bake Chocolate Covered Snickerdoodle Cookies
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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

  • ¾ cup raw buckwheat groats
  • ½ cup pitted and packed medjool dates
  • ½ cup dried mulberries
  • 1 teaspoon ground cinnamon
  • pinch sea salt
  • 1 to 2 tablespoons water

For the Chocolate*

  • ⅓ 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 ½ 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 ½ cup of dark chocolate with ½ to 1 teaspoon of coconut oil to thin.

 

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Comments

  1. lynsey | lynseylovesfood says

    May 29, 2015 at 4:32 pm

    i have been obsessed with mulberries as of late and loving their addition in this recipe!! have a great weekend. xo

    Reply
    • Ashley says

      June 03, 2015 at 12:50 pm

      I hear you on the mulberry obsession, Lynsey! They're such a delicious snack on their own, and I love how caramel-y/buttery they taste. Hope you had a great weekend!

      Reply
  2. Celeste says

    May 29, 2015 at 4:55 pm

    These look precious, plus everything's better with chocolate in my world! Nice choice!

    Reply
    • Ashley says

      June 03, 2015 at 12:49 pm

      Thank you, and I completely agree about the chocolate! :)

      Reply
  3. Emma says

    May 30, 2015 at 5:37 am

    Woah! Looks like you've done it again with this recipe Ashley! I just bought a giant bag of dried mulberries too

    Reply
    • Ashley says

      June 03, 2015 at 12:48 pm

      Thanks so much, Emma! Perfect timing with the mulberries too!

      Reply
  4. Natalie @ Feasting on Fruit says

    June 02, 2015 at 10:32 am

    Oh man I think I would LOVE these ogle-worthy with chocolate or without!

    Reply
    • Ashley says

      June 03, 2015 at 12:46 pm

      Well thanks, Natalie!

      Reply
  5. Jane says

    June 07, 2015 at 12:26 pm

    If I used buckwheat flour instead of groats how would quantity change? Thanks

    Reply
    • Ashley says

      June 16, 2015 at 11:09 am

      Hi, Jane! You're using raw buckwheat flour, correct? Just want to make sure because toasted buckwheat flour will alter the flavor quite drastically. If it's raw buckwheat flour, then you will want to use 1 cup + 1 to 2 tablespoons. I'd start with 1 cup and add more if needed. I hope this helps!

      Reply

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