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No-Bake Vegan Gluten Free Brownie Cookies
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5 from 3 votes

No-Bake Vegan Gluten Free Brownie Cookies

Just 6 ingredients (plus water and sea salt), and 15 minutes of active prep time stand between you and these no-bake vegan gluten free brownie cookies. They're rich, fudgy, dense, chewy, and packed with fiber and magnesium. Enjoy them for dessert or for an energizing afternoon snack. Your pick!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Cookies, Dessert
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 12 cookies


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


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.


*Although I haven't tested it yet myself, I have a feeling old-fashioned rolled oats will work as a substitute for the buckwheat groats. Just keep in mind that the cookies will likely be a bit softer/chewier with this swap.
**The mulberries really create the proper cookie-like texture in these raw brownie cookies. Although you can use dates in their place, the texture will considerably different (much denser like energy balls), and I don't recommend the switch.
***If you're not up to making homemade chocolate, simply melt about 3/4 cups non-dairy chocolate chips in a double boiler until smooth and glossy. If needed, stir in a tablespoon or two of coconut oil to thin the chocolate to dipping consistency.