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.
No-Bake Chocolate Covered Snickerdoodle 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
i have been obsessed with mulberries as of late and loving their addition in this recipe!! have a great weekend. xo
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!
These look precious, plus everything's better with chocolate in my world! Nice choice!
Thank you, and I completely agree about the chocolate! :)
Woah! Looks like you've done it again with this recipe Ashley! I just bought a giant bag of dried mulberries too
Thanks so much, Emma! Perfect timing with the mulberries too!
Oh man I think I would LOVE these ogle-worthy with chocolate or without!
Well thanks, Natalie!
If I used buckwheat flour instead of groats how would quantity change? Thanks
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!