• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » cookie

    Vegan Snickers Cookies Gluten-free

    Published: Oct 9, 2022 by Richa 8 Comments

    Jump to Recipe   Print Recipe

    Soft and chewy Vegan 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 and grain-free ! They are not too sweet but such a satisfying treat along with a cup of coffee. Peanut-free version included.

    a white plate with vegan snickers cookies covered with chocolate glaze

    Good news: You are only about 20 minutes away from having a plate of these addictive chocolate-covered Vegan Snickers Cookies on your kitchen counter! We all deserve a cookie or two, am I right? Let’s make it two! Did I mention these are gluten-free?

    These are studded with sticky sweet chopped dates and crunchy peanuts! That’s right, no caramel, no peanut butter needed here! If Snickers are your thing, you will adore these glutenfree almond flour cookies.

    We use a blend of almond flour and tapioca flour for these vegan snickers cookies! Almond flour gives these the perfect chew while tapioca starch helps bind and gives these the perfect crisp-outside texture.

    vegan glutenfree snickers cookies with chocolate glaze

    These have All of the amazing flavor of snickers bars in cookie form. Dates get baked into sweet caramelly bits. Peanuts in the cookie dough add a fabulous crunch. You can also add more peanuts on top of the chocolate topping. The baked cookies are dipped in melted chocolate that makes them the perfect snickers cookie bites!

    More snickers inspired recipes:

    Vegan Snickers Baked Oatmeal

    Vegan Snickers Peanut Butter Cups – must makr!

    Vegan Snickers Snack Bar Recipe

    Vegan Peanut Butter Chocolate Tart

    Peanut Butter Cup Chocolate Bark

    Print Recipe
    5 from 4 votes

    Vegan Snickers Cookies

    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. 
    Prep Time15 mins
    Cook Time12 mins
    Chill time15 mins
    Total Time42 mins
    Course: Dessert, Snack
    Cuisine: American
    Keyword: glutenfree snickers cookies, Snickers cookies almond flour, vegan snickers cookies
    Servings: 10
    Calories: 198kcal
    Author: Vegan Richa

    Ingredients

    • 1 cup (112 g) 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 (90 g) vegan semi sweet chocolate chips 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 these peanut free, you can use chopped up cashews or almonds instead.
    To make these Oilfree: omit the oil and use 2-3 teaspoons more maple syrup. If making them Oilfree, use blanched almond flour and not natural 
    Nutfree: make my other regular or gluten-free cookies and add dates, peanuts to the dough and dip baked cookies in melted chocolate

    Nutrition

    Nutrition Facts
    Vegan Snickers Cookies
    Amount Per Serving
    Calories 198 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 5g31%
    Sodium 86mg4%
    Potassium 124mg4%
    Carbohydrates 19g6%
    Fiber 3g13%
    Sugar 12g13%
    Protein 4g8%
    Vitamin A 7IU0%
    Vitamin C 0.02mg0%
    Calcium 42mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    a plate of vegan glutenfree almond flour snickers cookies covered with chocolate glaze

    Ingredients:

    • these gluten-free cookies are made with a blend of almond flour and tapioca starch
    • baking soda gives these a bit of a rise
    • salt brings out the sweetness
    • I like to add some cinnamon to these
    • the cookie dough is sweetened with sugar and maple syrup
    • coconut oil is added as a fat
    • that “snickers” feel is achieved by adding chopped dates instead of caramel and of course peanuts
    • the chocolate ganache is made with using a mix of coconut oil and chocolate

    Tips:

    • To make these peanut free, you can use chopped-up cashews or almonds instead.
    • baked goods with almond flour burn quickly so don’t leave these out of sight and don’t bake them at a higher temperature than recommended.
    • Almond flour can often usually be replaced successfully with raw cashew flour or sunflower seed flour but the latter has a bit of a greenish tint which might look a bit less pleasing. For Nutfree: make my other regular or gluten-free cookies and add dates, peanuts to the dough and dip in melted chocolate

    ingredients needed for making vegan glutenfree snickers cookies

    How to make Gluten-free Snickers Cookies

    a glass bowl with almond flour and tapioca starch

    In a bowl add all the dry ingredients. That’s almond flour, tapioca starch, baking soda, salt cinnamon, and powdered sugar. Mix really well and press to break all the almond flour lumps.

    dry ingredients for snickers cookies in a glass bowl

    Add the dates and peanuts and mix in.


    chopped dates and nuts being added to dry cookie ingredients in glass bowl

    dry mix for vegan snickers cookies in a glass mixing bowl

    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.

    maple sryrup being added to dry ingredients in glass bowl

    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.

    vegan snickers cookie dough in a glass bowl

    You want a really soft, 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), and line your baking sheet with parchment paper.

    unbaked vegan snickers cookies on a cookie sheet

    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 inch apart as the cookies do spread a lot.

    freshly baked vegan snickers cookies baking on a cookie tray

    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 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 whisk it 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 cookies and make designs of choice. Chill the cookies for 15 mins to set the chocolate and enjoy!

    a plate of vegan snickers cookies covered with chocolate glaze

    Storage:

    Store on the counter for the day. Refrigerate for upto a week.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Chickpea Kathi Rolls – Chickpea Chutney Wraps
    Vegan Stuffed Shells with Tofu Spinach Ricotta »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Leisa

      March 11, 2023 at 7:27 am

      These look SO delicious! I only have salted peanuts on hand. Do you think it would be ok to use these and just cut the salt out? Or would it be too salty… Thanks!

      Reply
      • Vegan Richa Support

        March 11, 2023 at 5:10 pm

        that would work!

        Reply
    2. Jess B

      January 09, 2023 at 11:24 am

      5 stars
      Crunchy and chewy.. very delicious! If your dates were dry like mine- soak them in hot water for five minutes before using..
      I used cashews instead of peanuts this time. Thank you for your recipe!

      Reply
      • Vegan Richa Support

        January 11, 2023 at 2:55 pm

        Wonderful!

        Reply
    3. Melissa

      October 15, 2022 at 9:50 am

      5 stars
      These cookies are incredible!!! I used almond meal (coarse) as it was all I had but they still turned out perfectly. My peanuts had gone rancid so I used sliced almonds. Tip: I always chill my dates in the freezer for a bit – before & after chopping them – it makes it easier to evenly distribute them throughout the dough without clumping. Thanks for the delicious recipe!

      Reply
      • Richa

        October 15, 2022 at 1:57 pm

        Awesome! Great tip !

        Reply
    4. Peggy Lane

      October 12, 2022 at 8:47 am

      5 stars
      I love your recipes. This was great!

      Reply
      • Vegan Richa Support

        October 15, 2022 at 5:40 pm

        Awesome !

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa