These No-Bake Afghan Cookies are a soft, egg-free, dairy-free, gluten-free, and refined sugar-free version of classic Afghan cookies, but so full of taste!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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No-Bake Afghan Cookies
These No-Bake Afghan Cookies are an egg-free, dairy-free, gluten-free, and refined sugar-free version of classic Afghan cookies but so full of taste!
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Servings: 9 cookies
Calories: 133.6 kcal
Ingredients
- 1 cup Medjool Dates - pitted (note 1) 5 ounces / 150g
- 2 tablespoons Almond Butter - (note 2)
- 2 tablespoons Unsweetened Cocoa Powder
- 1 ½ cups Cornflakes - (note 3)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Maple Syrup - (note 4)
Topping
- ⅓ cup Dairy-Free Dark Chocolate Chips
- ¼ teaspoon Mild-Flavor Olive Oil - (note 5)
- 9 Walnuts Halves - (note 6)
Instructions
- In a large glass bowl, add pitted Medjool dates. Cover with boiled water, set it aside for 5 minutes until the dates are soft.
- Drain, discard the water, and place the soaked dates in the bowl of a food processor.
- In the food processor add: almond butter, cocoa powder, cornflakes, vanilla, and maple syrup.
- Blend on medium-high speed until it forms a batter that you can squeeze into your hand to form a ball. It will be sticky, but it shouldn't be too wet. If too wet, blend in a bit more cornflakes. If it's too dry, add a tablespoon of water. Blend again until it forms a soft dough that you can easily roll.
- Lightly oil your hands with cooking oil spray, roll 9 balls of about 1 tablespoon each, and press them between your hands to form a flat cookie. Place each ball on a plate covered with parchment paper. Set aside in the fridge.
- In a microwave-safe bowl, add chocolate chips and oil, and microwave in 30-second bursts, stirring between each, until fully melted.
- Bring back the cookies from the fridge, drizzle a little melted chocolate on top of each, and press a walnut in the center.
- Repeat until all cookies are decorated. Pop the plate in the freezer 10 minutes to harden the chocolate layer.
Notes
Note 1: Or any varieties of dates you like but depending on the varieties, you will have to add some water to bring the dough together. Medjool dates are rich and moist, and usually you don’t need extra water.
Note 2: Or peanut butter, cashew butter. Nut-free option is sunflower seed butter or tahini.
Note 3: Make sure you use gluten-free cornflakes if needed. Cornflakes are the key ingredient of an Afghan cookie. That said, you can use oats, wheat flakes, oat bran wheat flakes, or puffed rice if you prefer a corn-free option.
Note 4: Or any liquid sweetener you like: coconut nectar, agave syrup.
Note 5: Optional, but it helps melt the chocolate chips nicely.
Note 6: Or an almond, a cashew. If nut-free, sprinkle pumpkin seeds or sunflower seeds.
Storage: Store in the fridge in an airtight container for up to 1 month.
Nutrition
Serving: 1cookie | Calories: 133.6kcal | Carbohydrates: 21g | Protein: 2.1g | Fat: 5.5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.6g | Sodium: 27.9mg | Potassium: 202.5mg | Fiber: 2.1g | Sugar: 14.7g | Vitamin A: 72.9IU | Vitamin B12: 0.2µg | Vitamin C: 0.6mg | Vitamin D: 0.1µg | Calcium: 46.5mg | Iron: 1.3mg | Magnesium: 29.2mg | Phosphorus: 50.1mg | Zinc: 0.6mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Medjool Dates – These act as the primary sticky binder and natural sweetener. Medjool dates are naturally soft, but other date varieties work well if you soak them longer or add a splash of water.
- Almond Butter – This adds healthy fats and helps hold the dough together. Peanut butter or cashew butter are great swaps, and sunflower seed butter or tahini work perfectly for a nut-free version.
- Unsweetened Cocoa Powder – This provides the rich chocolate flavor essential to an Afghan cookie.
- Cornflakes – These bring the classic crunch and texture associated with this traditional cookie. You must use certified gluten-free cornflakes if you need the recipe to be gluten-free, or you can use puffed rice or oats for a different texture.
- Vanilla Extract – This enhances the chocolate notes in the dough.
- Maple Syrup – This adds a touch of extra sweetness and moisture to the batter. Agave syrup or coconut nectar are suitable liquid sweetener alternatives.
- Dark Chocolate Chips – This creates the signature glossy icing on top of the cookie.
- Mild-Flavor Olive Oil – This helps the chocolate melt smoothly and gives the icing a nice shine.
- Walnut Halves – This is the traditional decoration for an Afghan biscuit. Pecans, almonds, or pumpkin seeds are good alternatives for the topping.
How to Make No-Bake Afghan Cookies (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for a perfect Afghan cookie.
- Adjust moisture slowly – The texture of your batter depends on the moisture content of your dates. If the dough is too dry, add water one teaspoon at a time until you get a sticky chocolate batter that rolls easily.
- Add crunch inside – For an extra nutty flavor and texture, pulse 1/3 cup of walnuts into the food processor mixture.
A must try!!! So delicious and a keeper for a healthier treat!! Thank you
My pleasure!
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