Vegan Snickers Cookies! You won’t want to miss your favorite cravable candy bar in this delicious, healthy cookie form!

Tender, crunchy, and studded with chocolatey goodness, these wholesome, oil-free Vegan Snickers Cookies are a healthy treat that the entire family will enjoy.  Made with oats, almond flour, peanut butter, dates, chocolate chips, and peanuts, these simple and easy cookies are crazy delicious.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

When I think of a tasty treat, these cookies come to mind.  In my former life, I loved Snickers Bars!  I wanted to see if there was a way to transform a Snickers Bar into a healthy cookie form and that is exactly what Mom and I did.

We totally fell in love with them!  Dad ate them all up as you know, he has a thing for having his “treat” every evening while watching the news.  He gave these cookies a two thumbs up!

Tips for Success:

• Medjool Dates: You can use any type of dried date you wish with this recipe.  Soaking the dates allows then to become very soft.  The dates absorb some of the water making it easy to make a date puree. The dates to not need to be completely pureed. You should be able to see tiny chunks of dates. The date mixture should be similar to a thick applesauce.  Be sure to scrape out all the date puree from the food processor. Note:  If the dried dates you are using are incredibly dry, then soak them longer to ensure they are super soft before chopping in the food processor.
• Peanut Butter: Make sure you use an unsalted, unsweetened natural peanut butter where the only ingredient is peanuts. Bring the peanut butter to room temperature if it has been refrigerated.  You want “semi-runny” peanut butter.  Thick, stiff, clumpy peanut butter will not allow the peanut butter to be evenly distributed.
• Cookie Formation and Size: Roll the cookie into a tightly formed ball, then while still in your hands, flatten the cookie ball.   Shore up any edges to avoid the edges from over-browning.
• Peanut Butter Substitutions: This recipe was specifically created to use peanut butter.  You can substitute with other nut and seed butters with the understanding that the flavor will change accordingly.  We have not tested any substitutions.
• Almond Flour Substitutions: This recipe was specifically designed to use almond flour.
• Chopped Peanuts: Measure the peanuts after they have been given a rough chopped.  Use unsalted roasted peanuts.
• Almond Flour: Very slightly pack the almond flour to arrive at the 1 cup measurement.
• Vegan Chocolate Chips: If you use Enjoy Life Semi-Sweet Chocolate Megan Chunks, chop the larger chocolate chunks in half.

Leftovers and Freezing:

Leftover cookies will generally keep for 3 to 4 days.  Store in a covered container.

These cookies freeze well.  Wrap several cookies in plastic wrap, then place in a freezer bag.

Pantry Products Used:

• Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
• Vegan Chocolate: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks.  You can use your favorite dark or semi-sweet vegan chocolate.

Kitchen Products Used:

• Food Processor (to chop the oats)
• Baking Sheet
• Parchment paper or Silicone baking sheet

We certainly hope you give these cookies a try.

If you try this tasty treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Snickers Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 18 Minutes
• Cook Time: 12 Minutes
• Total Time: 30 Minutes
• Yield: 18-20 Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Tender, crunchy, and studded with chocolatey goodness, these wholesome, oil-free Vegan Snickers Cookies are a healthy treat that the entire family will enjoy.

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Ingredients

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Dry Ingredients:

• ½ cup rolled oats, processed
• 1 cup almond flour *
• 1 Tablespoon flax meal
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon sea salt *

 Wet Ingredients:

• 6 Medjool dates, pitted, soaked and processed *
• ¼ cup pure maple syrup
• 1 cup unsweetened peanut butter *
• 1 teaspoon vanilla

Other Ingredients:

• ½ cup vegan chocolate chips *
• ½ cup peanuts, rough chop *

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Instructions

1. Preheat the oven to 350 F. Place the oven rack in the upper-center
2. Place the pitted dates into a small bowl, cover with boiling water; soak for 5 minutes, then drain off the water completely, set aside.
3. Line a baking sheet with silicone baking pads or parchment paper. Set aside.
4. Place the rolled oats into the food processor, and pulse for 30 seconds to finely chop, then place into a large bowl.
5. Then add all the remaining Dry Ingredients into the large bowl with the finely chopped oats, whisk until well combined.
6. Place the soaked dated into the food processor, pulse several times to chop them up. They will pretty much become a date puree. Scrap the date puree out of the food processor into the bowl with the dry ingredients.
7. Then add all the remaining Wet Ingredients to the dry ingredients (and pureed dates), stir until everything is mixed well. Then stir in the chopped peanuts and chocolate chips; mix well to evenly distribute.
8. Scoop up a golf ball sized (2 cookie scoops/approx. 2 Tablespoons) amount of cookie dough, then roll into a ball and flatten into a disk, then set onto the cookie sheet. Continue until all the dough has been rolled and flattened.You may need to wash your hands in between every 5 or 6 cookies.
9. Place in a preheated oven and bake at 350 F for 11 to 12 minutes.
10. Remove from the oven, allow to cool for 1 minute on the cookie sheet, then transfer to a cooling rack.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 18 – 20 cookies

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