No-Bake Afghan Cookies

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www.theconsciousplantkitchen.com

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!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/no-bake-afghan-cookies/ or scan the QR code here ➡️

Prep Time10

Fridge10

Total Time20

Servings: cookies

Calories: 133.6kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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