These Double Chocolate Icebox Cookies are one of my all-time favourite sweet treats on the blog. Not only are they made with wholesome, plant based ingredients, they’re also absolutely delicious and make for the perfect satisfying snack. I adore the chewy chocolatey-ness when eaten straight from the fridge/freezer. They’re totally vegan, gluten free, and super quick and simple to make.
Double Chocolate Icebox Cookies – The Cookies You Didn’t Know You Needed…
These Double Chocolate Icebox Cookies are made with the simplest ingredients; nut butter, coconut oil, cocoa powder, oats.. the typical plant based staples! They’re a super filling and satisfying snack and will keep you full until your next meal. I highly recommend adding in cacao nibs, the bitter crunch of them go deliciously with the chewiness of the cookie!
I seriously love no-bake recipes, they’re uncomplicated and so much more fun to make! You can’t really go wrong with them. Fancy trying some more of my no-bake recipes? How about my Chocolate Chip Tahini Fudge or my Chocolate Popcorn Bars, or even my Frozen Chocolate Bars!
If you make these Double Chocolate Icebox Cookies, please make sure to either comment below or tag me in your recreations on Instagram at @ginabnutrition – I love to see them – it makes my day!
Double Chocolate Icebox Cookies
- Smooth Nut Butter (3/4 Cup): Nut butter adds flavor, richness, and healthy fats to the cookies. It also provides a creamy texture. The choice of nut butter will influence the overall taste. Common options include almond butter, peanut butter, or cashew butter.
- Maple Syrup (5 tbsp): Maple syrup is a natural sweetener that also contributes moisture to the cookies. It adds a distinct sweetness with a hint of caramel-like flavor.
- Melted Coconut Oil (2 tbsp): Coconut oil brings moisture and a subtle coconut flavor to the cookies. Using odorless coconut oil helps prevent the coconut aroma from overpowering the other flavors.
- Oat Flour (1/4 Cup): Ground rolled oats serve as the base flour in this recipe. Oat flour adds a hearty texture, some chewiness, and a slight nutty flavor. If using gluten-free rolled oats, this ingredient becomes suitable for those with gluten sensitivities.
- Cocoa/Cacao Powder (1/4 Cup): This is where the “double chocolate” part comes in. Cocoa or cacao powder provides the rich chocolate flavor and deep color to the cookies.
- Vanilla Extract (1 tsp): Vanilla extract enhances the overall flavor profile, complementing the chocolate and adding a subtle aromatic note.
- Salt (1 Pinch): Even a small pinch of salt enhances the flavors and balances the sweetness, making the cookies taste more complex and satisfying.
- Vegan Chocolate Chips (1/4 Cup): These provide bursts of chocolate throughout the cookies. They melt slightly during baking, creating pockets of gooey chocolate.
- Cacao Nibs (1 Handful, optional): Cacao nibs are small pieces of crushed cacao beans. They add crunch, texture, and intense chocolate flavor. If included, they offer a delightful contrast to the softer texture of the cookies.
Double Chocolate Icebox Cookies (Vegan)
- 3/4 Cup Smooth Nut Butter of choice
- 5 tbsp Maple Syrup
- 2 tbsp Melted Coconut Oil use odourless if possible
- 1/4 Cup Oat Flour rolled oats in a blender ground down – use gluten free if required
- 1/4 Cup Cocoa/Cacao Powder
- 1 tsp Vanilla Extract
- 1 Pinch Salt
- 1/4 Cup Vegan Chocolate Chips
- 1 Handful Cacao Nibs optional
- In a medium sized mixing bowl whisk the nut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined
- Stir in the cocoa powder and oat flour until a thick mixture forms
- Mix in the chocolate chips and cacao nibs (if using)
- With your hands form cookie shapes and place on a lined tray
- Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set
Why Are They Called Icebox Cookies?
Icebox cookies, also known as ‘refrigerator cookies’, are a type of cookie dough that is shaped into a log or a cylinder, then chilled or “stored in the icebox” until it’s firm. Once the dough is chilled, it can be sliced into rounds and baked. This method allows you to have cookie dough ready in the refrigerator or freezer, and you can simply cut off slices and bake them whenever you want fresh cookies.
The term “icebox” originates from older times when refrigerators were often referred to as “iceboxes” because they used to be cooled with blocks of ice. Icebox cookies gained popularity during the mid-20th century due to their convenience and the ability to have freshly baked cookies without preparing the dough from scratch every time.
I’ve created my double chocolate icebox cookies slightly differently here though!