Vegan Chocolate Chip Freezer Cookies

These vegan chocolate chip freezer cookies make the perfect summer treat, because you don’t have to turn on your oven! Instead, you’ll just pop them in the freezer to set for 45 minutes. Since they’re also stored chilled, they serve as a cool and satisfying summer dessert. They’re both allergy- and lifestyle-friendly (i.e., vegan, gluten-free, nut-free, grain-free), but everyone will find a soft spot in their heart for these delectable vegan cookies. 

For those of you in the U.S., happy 4th of July! For those elsewhere, happy Friday! Both are reasons to celebrate, and is there any better celebration treat than cookies (or a colorful tart)?

These cookies are particularly wonderful  because you don’t have to turn on your oven. Instead, you’ll just pop them in the freezer to set for 45 minutes. Since they’re also stored in your refrigerator or freezer, they serve as a cool and satisfying summer dessert. They’re allergy- and lifestyle-friendly (i.e., vegan, gluten-free, nut-free, grain-free) but everyone will find these cookies crave-worthy.

They’re made with just five main ingredients: raw buckwheat groats, tahini, medjool dates, vanilla extract, and dark chocolate chips. You’ll add the first four ingredients to your food processor with a pinch of salt, give it a good whirl, and gently fold in the chocolate chips. Then, you’ll form the mixture into balls and use a fork to press the dough into cookies. Enjoying hearty bites of the dough as you work is strongly encouraged if not mandatory, especially because it’s filled with good-for-you ingredients.

I’ve talked about the health benefits of raw buckwheat groats before, but I haven’t talked much about tahini. Rather than using a nut butter as the fat source within this recipe, I opted for tahini because of its milder flavor. It also packs a nutritional punch, especially if you can get your hands on unhulled tahini which has the most potent nutrient content (no worries if you can’t, I used hulled). Hulled or unhulled, tahini boasts the following benefits: 1| it’s rich in magnesium, potassium, and iron 2| it has 20% complete protein, making it a higher protein source than most nuts 3| it’s an excellent source of calcium 4| it’s an alkaline food that supports bone and skin health (natural glow: check!) 5| it’s rich in fibers called lignans that can lower cholesterol and improve heart health.

My point: I think cookies just made the breakfast-approved list.

Today’s Sound Bite is “Stolen Dance” by Milky Chance. I originally had another song picked out for today, but Dan put out a new playlist yesterday and this gem was on it. One listen and I was completely hooked, which is a rare occurrence. It’s a hypnotic folk-pop anthem if I’ve ever heard one. If you can listen to this song twice through without tapping your foot or nodding your head, you’re a more controlled person than I.

Print Pin

Vegan Chocolate Chip Freezer Cookies | Nut-Free, Gluten-Free, No-Bake

These vegan chocolate chip freezer cookies make the perfect summer treat, because you don't have to turn on your oven! Instead, you'll just pop them in the freezer to set for 45 minutes. Since they're also stored chilled, they serve as a cool and satisfying summer dessert. They're both allergy- and lifestyle-friendly (i.e., vegan, gluten-free, nut-free, grain-free), but everyone will find a soft spot in their heart for these delectable vegan cookies. 

Course Cookies, Dessert, No Bake

Cuisine Gluten-Free, Grain-Free, plant-based, Vegan

Prep Time 1 hour

Total Time 1 hour

Servings 14 -16 cookies

Ingredients

• 3/4 cup raw buckwheat groats
• 3/4 cup tahini
• 1 cup pitted medjool dates
• 2 teaspoons vanilla extract
• Pinch fine grain sea salt
• 1-2 tablespoons filtered water, as needed
• 1/2 cup vegan chocolate chips

Instructions

• Add the buckwheat groats to a food processor and process for 2-3 minutes into a fine flour.
• Add in the tahini, dates, vanilla extract, and sea salt. Pulse 5-10 times, and then process for 2-3 minutes.
• If your dates weren't very wet, add in 1-2 tablespoons of water (1 tablespoon at a time), and continue to process until the mixture rolls into a ball in your food processor.
• Transfer the dough to a bowl and stir in chocolate chips.
• Roll the cookie dough into 14-16 balls and drop onto a cookie sheet lined with parchment paper. Using a fork, press the balls into cookies while making a crisscross pattern.
• Pop the cookie sheet in the freezer for 45 minutes to set the cookies.
• Remove the cookie sheet from the freezer and store the cookies in an airtight plastic container.
• You can store the cookies in either the freezer or refrigerator. The freezer will add a snap when biting in and the refrigerator will keep the cookies firm but tender.