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No-Bake Afghan Cookies Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 9 cookies
  • Diet: Vegan

Description

These No-Bake Afghan Cookies are a quick and delicious treat made with Medjool dates, almond butter, cocoa powder, and crunchy cornflakes. Sweetened with maple syrup and topped with dairy-free dark chocolate and walnut halves, they are a perfect vegan and gluten-free dessert that requires no oven or stovetop cooking. Ready in just 20 minutes, these cookies combine rich flavors and a satisfying texture.

Ingredients

Base Ingredients

  • 1 cup Medjool Dates (pitted, 5 ounces / 150g)
  • 2 tablespoons Almond Butter
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 1/2 cups Cornflakes
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Maple Syrup

Chocolate Topping

  • 1/3 cup Dairy-Free Dark Chocolate Chips
  • 1/4 teaspoon Mild-Flavor Olive Oil

Garnish

  • 9 Walnuts Halves

Instructions

  1. Soften the Dates: Place the pitted Medjool dates in a large glass bowl and cover them with boiled water. Let them soak for 5 minutes until the dates become soft, which will make them easier to blend.
  2. Prepare the Dates for Blending: Drain and discard the soaking water. Transfer the softened dates into the food processor bowl.
  3. Add Remaining Ingredients: Add almond butter, unsweetened cocoa powder, cornflakes, vanilla extract, and maple syrup into the food processor with the dates.
  4. Blend into Dough: Blend the mixture on medium-high speed until it forms a sticky, squeezable batter. Adjust the texture by adding more cornflakes if too wet or a tablespoon of water if too dry. Continue blending until a soft dough forms that can be easily rolled.
  5. Shape the Cookies: Lightly oil your hands with cooking oil spray. Roll the dough into 9 balls, each about 1 tablespoon in size. Press each ball between your palms to flatten it into a cookie shape. Place each cookie on a parchment-lined plate and refrigerate to set.
  6. Melt the Chocolate: In a microwave-safe bowl, combine the dairy-free dark chocolate chips with olive oil. Microwave in 30-second intervals, stirring well between each burst until completely melted and smooth.
  7. Decorate the Cookies: Remove the cookies from the fridge. Drizzle melted chocolate over each cookie and top with a walnut half pressed into the center.
  8. Set the Chocolate: Repeat decorating all cookies. Place the tray in the freezer for 10 minutes to harden the chocolate layer, then serve or store.

Notes

  • Ensure the Medjool dates are properly pitted before soaking to avoid hard bits in the dough.
  • Almond butter can be substituted with other nut or seed butters but will alter the flavor slightly.
  • The cornflakes provide crunch; gluten-free cornflakes can be used for a gluten-free option.
  • Maple syrup adds natural sweetness, but honey or agave syrup could be alternatives depending on dietary choices.
  • The olive oil helps the chocolate melt smoothly and achieve a shiny finish.
  • Store cookies in an airtight container in the refrigerator; they taste best when chilled.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: No-Bake Cookies
  • Method: No-Cook
  • Cuisine: Afghan

Find it online: https://sarabaking.com/no-bake-afghan-cookies-recipe/