Vegan Snickers Cookies
User Reviews
5
Vegan Snickers Cookies
Description
The cookie dough combines blanched almond flour, tapioca starch, baking soda, salt, cinnamon, powdered sugar, chopped dates, and peanuts. Coconut oil and maple syrup bind the mixture into a soft, slightly sticky dough that firms slightly after resting for 5 minutes. Spoonfuls are shaped into flat disks spaced apart on a parchment-lined baking sheet and baked at 335°F, allowing for spreading.
After baking, a topping of semi-sweet vegan chocolate melted with coconut oil or peanut butter is added, giving a smooth, glossy finish and enhancing the nutty and sweet layers reminiscent of Snickers. The natural sweetness of dates and syrup blends with cinnamon's warmth for complexity.
These cookies are plant-based and can be adapted for peanut-free or oil-free variations by substituting nuts or adjusting syrup and oil quantities. They make for a satisfying sweet treat with a balance of chewy and rich components.
Ingredients
- 1 cup almond flour (blanched superfine preferable. Natural also works)
- 3 tablespoons tapioca starch
- 1/2 teaspoon baking soda
- 1/8 teaspoons salt
- 1/2 teaspoon cinnamon
- 1 tablespoon powdered sugar
- 6 date chopped in small pieces, use 7-8 if smaller dates, soft
- 2 tablespoons peanut roasted, unsalted, chopped
- 1 tablespoon coconut oil semi solid, refined
- 3-4 tablespoons maple syrup
To top
- ½ cup semi sweet chocolate chips vegan; or chopped vegan chocolate bar
- 1 teaspoon coconut oil or use 1 Tablespoon peanut butter
Instructions
- In a bowl add all the dry ingredients. That’s almond flour, tapioca starch, baking soda, salt cinnamon, powdered sugar. Mix really well. Press to break all the almond flour lumps. Add the dates and peanuts and mix in.
- Melt your coconut oil and add that and 3 tablespoons of maple syrup to the bowl. If you like you can also add a few drops of vanilla extract. Then mix everything really well. If the mixture isn’t coming together as a soft dough, add in maple syrup one teaspoon at a time to bring the dough together.
- You want a really soft slightly sticky, and not dry dough. so a little extra maple syrup is okay.
- Let the mix sit for 5 minutes. Meanwhile, preheat the oven to 335F( 170 c), line your baking sheet with parchment paper.
- Using a scoop or your hands, take about 2 to 2 ½ tablespoons of the mixture and make into a flat disk, press onto the baking sheet.
- Repeat for all the cookies, you’ll get 9-10 cookies. Keep them at least 1.5 inch apart as the cookies do spread a lot.
- Put the baking sheet in the oven and bake for 10-12 minutes or until the edges are golden brown. Remove the baking sheet from the oven; let the cookies cool on the baking sheet for 10 to 15 minutes.
- Meanwhile, melt your chocolate and coconut oil in a double boiler or the microwave. (Microwave it for 30 seconds then microwave again in 15-second batches until the chocolate starts to melt a little bit then start whisking it and whisk for 30 seconds or until is evenly melted.)
- Once the cookies are cool to touch, pick a cookie and dip the tops in the melted chocolate and set aside for the chocolate to set. (Or you can also just drizzle the chocolate on the tops of the cookies and make designs of choice. You can also add more chopped peanuts on top of the chocolate).
- Chill the cookies for 15 mins in the fridge to set the chocolate and enjoy!Store on the counter for the day. Refrigerate for upto a week.
Notes
- To make peanut-free versions, replace peanuts with chopped cashews or almonds.
- For oil-free cookies, omit coconut oil and add 2-3 teaspoons more maple syrup; use blanched almond flour for best results.
- These cookies can be nut-free by using a standard or gluten-free cookie base and dipping the baked cookies in melted chocolate separate from this dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Sodium | 86mg | 4% |
| Potassium | 124mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
