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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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Cookies, Dessert
Servings: 8 cookies

Ingredients

For the No-Bake Snickerdoodles

  • 3/4 cup raw buckwheat groats
  • 1/2 cup pitted and packed medjool dates
  • 1/2 cup dried mulberries
  • 1 teaspoon ground cinnamon
  • pinch sea salt
  • 1 to 2 tablespoons water

For the Chocolate*

  • 1/3 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 1/2 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 1/2 cup of dark chocolate with 1/2 to 1 teaspoon of coconut oil to thin.