Soft and chewy Snickers Cookies studded with dates and peanuts and smothered with chocolate ganache! These are made with almond flour and tapioca flour and therefore gluten-free! They are not too sweet but such a satisfying treat along with a cup of coffee! Peanut-free version included.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 12 minutes
  • Total time: 42 minutes
  • Yield: 10
  • Category: Dessert, Snack
  • Cuisine: American

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 soft dates (chopped in small pieces, use 7-8 if smaller dates)
  • 2 tablespoons chopped roasted unsalted peanuts
  • 1 tablespoon semi solid refined coconut oil
  • 3-4 tablespoons maple syrup

To top

  • ½ cup vegan semi sweet chocolate chips or chopped vegan chocolate bar
  • 1 teaspoon coconut oil (or use 1 Tablespoon peanut butter)

Method

  1. 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.
  2. 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.
  3. You want a really soft slightly sticky, and not dry dough. so a little extra maple syrup is okay.
  4. Let the mix sit for 5 minutes. Meanwhile, preheat the oven to 335F(170 c), line your baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.)
  9. 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).
  10. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.