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.
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.