These no-bake vegan gluten free brownie cookies are dense, fudgy, and oh-so-chocolaty. They’re naturally sweetened, made with all whole, plant-based ingredients, and come together in a pinch. Which, in my book, makes them perfect for random chocolate cravings, especially the ones that strike at non-dessert times. You know, like breakfast.
These brownie cookies are actually quite similar to the no-bake snickerdoodle cookies I shared a couple years ago. Only this time, I upped the chocolate game to a thicker, fudgier version because… why not?
The brownie cookie base is made by processing raw buckwheat groats into a flour. Despite its misleading name, buckwheat is gluten-free and isn’t even a grain but a seed. Talk about confusing, right?
Once the buckwheat groats are ground into a flour, add in lots of sticky Medjool dates, dried mulberries, cacao powder, and a pinch of sea salt. Then, process the mixture into a gloriously chocolaty, no-bake brownie cookie dough.
Once the dough is ready, use a cookie scoop or small ice cream scoop to scoop out mounds of it and drop on to a lined pan.
While the cookies chill in the freezer for a brief 10 minutes, you’ll get to work on the homemade chocolate (or simplify and melt store-bought dark chocolate). To make it, melt a bit of cacao butter in a double boiler. Then, whisk in cacao powder and pure maple syrup until smooth and glossy.
Remove the chilled cookies from the freezer and, one at a time, dip their bottoms into the chocolate. Then, splatter thick drizzles of chocolate across the top of each.
Return the cookies to the freezer for another brief chill. Then, savor, savor, savor.
These no-bake vegan gluten free brownie cookies unite two baked goods into one, nearly bite-size, delectably chocolaty package.
The fudge-like chocolate drizzle gives way to a dense, ultra rich and brownie-like interior. These chocolaty treats are surprisingly packed with dietary fiber thanks to the buckwheat groats, dates, and mulberries. They also offer a nice punch of magnesium thanks to cacao powder.
You know what they say: Have your vegan brownie cookies and feel good, too.
No-Bake Vegan Gluten Free Brownie Cookies
Ingredients
No-Bake Brownie Cookies
- 3/4 cup raw buckwheat groats*
- 3/4 cup packed and pitted Medjool dates
- 1/2 cup dried mulberries**
- 1/4 cup plus 2 tablespoons cacao powder
- Generous pinch sea salt
- 2 tablespoons water, plus more as needed
Homemade Dark Chocolate***
- 1/4 cup chopped cacao butter
- 1/4 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 1/2 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
Hi Lovely, recipe is so so good. just made it today.
I have put it on My Fitness Pal for those who are interested in cals, macros etc.
really good recipe.
thanks
Katie x
http://www.myfitnesspal.com/recipe/view/243547756203261
here is the link! forgot to include with comment x
What can we use if we don’t have a double boiler to melt the chocolate?
Hi, Lauren! Great question. Create a Bain Marie or simply place a heat-safe glass mixing bowl over a saucepan filled with water and heat over the stove. Works just the same. You just don’t want to heat the cacao directly because it’s sensitive to heat and can seize just like chocolate.
These look and sound amazing! Can’t wait to try them. Can I completely omit the mulberries (I don’t have them on hand) or will doing so alter the outcome?
Hi, Lindsay! The mulberries really create the proper cookie-like texture in these raw cookies. Although you can use more dates in their place, the texture will considerably different (much denser like energy balls).
Could i substitute the mullberries with something?
Hi, Grace! Unfortunately, no, the mulberries really create the proper cookie-like texture in these raw cookies. Although you can use more dates in their place, the texture will considerably different (much denser like energy balls).
I LOVE buckwheat groats (I have celiac and can’t tolerate even gf oats) so these cookies are calling my name!
These look so yummy! Where do you find your mulberries? I’ve looked but haven’t had any luck.
Hi, Robyn! Whole Foods carries them, but I typically buy them in bulk online (Terrasoul Superfoods brand via Amazon), because they’re significantly cheaper that way.
These look amazing!
Oh man these are so delish. :) Perfect combo of light from the mulberries but simultaneously delightfully fudgy. And ultra-chocolatey. I can’t get enough of your no bake cookies (I’ve tried and loved the pb&j energy cookies, the almost raw oatmeal raisin cookies and these so far). Thanks so much for the recipe.
Hi. Can I substitute raisins or craisins for the mulberries?
Hi, Leah! You can certainly try substituting raisins but the texture and flavor will be quite different. Hope this helps and enjoy!