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!

Servings: 12 cookies

Author:

Prep Time
15 minutes

Cook Time
5 minutes

Total Time
20 minutes

Course:

Dessert Cookies

Cuisine:

Vegan plant-based gluten-free Grain-Free

🧂 Ingredients

¾ cup raw buckwheat groats*
¾ cup packed and pitted Medjool dates
½ cup dried mulberries**
¼ cup plus 2 tablespoons cacao powder
Generous pinch sea salt
2 tablespoons water, plus more as needed
¼ cup chopped cacao butter
¼ cup cacao powder
3 tablespoons pure maple syrup

Instructions

1 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.
2 Line a small baking pan with parchment paper. Use a cookie scoop or small ice
cream scoop to scoop out 1 ½ tablespoon mounds. Drop on the pan and repeat. You
should have about 10 to 12 cookies. Freeze for 10 minutes to set.
3 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.
4 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.

No-Bake Vegan Gluten Free Brownie Cookies

Course:

Cuisine:

🧂 Ingredients

Instructions

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