[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their amazing almond flour for these Chocolate-Covered Vegan Cookie Dough Bars.]
Today we’re eating cookie dough…in bar form.
Haaaaappy Monday, friends!
So, cookie dough is pretty fantastic, isn’t it? When I make cookies (like once a week), I’m always tempted to just sit down with the mixing bowl and a spoon and go.to.town.
But I had a crazy idea. What if I intentionally make cookie dough to consume without baking? What if. Just…what if.
Ha. Obviously it was the best idea ever.
Oh wait, I drenched them in chocolate. That was the best idea ever.
I’d say this is the perfect “First Dessert of 2017 on Fooduzzi” dessert.
I mean…
???
Let’s chat ingredients, shall we?
It’s the normal cast of characters from my other vegan & gluten free cookie recipes (seriously, I have a ton). nut butter, maple syrup, coconut oil, vanilla, baking soda, coconut flour, and my all-time favorite gluten free flour, almond flour. Bob’s Red Mill almond flour is…amazing. It’s finely ground, it tastes rich and slightly nutty, and it yields consistent [and delicious!] results every.single.time. I love!
And cookie dough should always come with chocolate chips, right? I desperately tried to find vegan mini chocolate chips (so cute), but I came up short. IF you can find them, I highly suggest you use them! If not, normal-sized chips will work just fine. It’s all chocolate in the end.
And then! Melted chocolate goes on top. We’ll mix in some coconut oil and some nut butter (aka. peanut butter) so that the chocolate topping isn’t too hard and doesn’t shatter when you cut into it. Plus, there really isn’t anything better than chocolate + pb.
So, can I vote for you making this for your bae on Valentine’s Day? Or like, you and your friends if you’re riding solo this year?
I’m convinced that nothing says “love” like cookie dough.
Chocolate-Covered Vegan Cookie Dough Bars
https://www.fooduzzi.com/wp-content/uploads/2017/02/vegan-cookie-dough-bars-45.jpg
| Prep: | Cook: | Yield: serves 12 people | Total: |
The ULTIMATE no-bake dessert! The best thing since baked cookie dough.
You'll Need...
- For the bars:
- 1 and 1/4 cup Bob's Red Mill Almond Flour
- 5 Tbsp. coconut flour
- salt
- 1/2 cup + 2 Tbsp. maple syrup
- 2 and 1/2 Tbsp. coconut oil, melted
- 5 Tbsp. nut butter
- vanilla extract
- 3/4 cup vegan dark chocolate chips
- For the topping:
- 1 cup vegan dark chocolate chips
- 2 Tbsp. nut butter
- 1/2 Tbsp. coconut oil
Directions
- Mix almond flour, coconut flour, and salt in a large mixing bowl. Set aside.
- Mix maple syrup, melted coconut oil, nut butter, and vanilla in a medium bowl.
- Pour your wet ingredients into your dry ingredients, and mix to combine. Add your chocolate chips, and mix.
- Line a 8" square pan with parchment paper. Press your dough into the pan, and flatten with your hands or with the back of a measuring cup. Place in the freezer to chill for 20 minutes.
- Meanwhile, make the topping. Melt your chocolate chips, nut butter, and coconut oil in a microwave-safe bowl in 30-second intervals or over a double boiler on the stove. Mix to combine.
- Pour your chocolate topping over your cookie dough, and place in the fridge to set, 1-2 hours.
- Cut into squares, and store in an air-tight container in the fridge.
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
I am 100% making these for myself on Valentine’s Day and probably eating the entire dish!!
DO IT! No judgement here ;)
Nummay! Get in my tummay!
:) My thoughts exactly.
Lol. ?
That ganache topping though! Damn! I can almost taste the cookie dough- these look like heaven.
Seriously – that topping is THE best. :) Thanks so much, Meredith!
Oh, HELLO BEAUTIFUL. I’m 100% in agreement with Diana on these!
Thanks, Marina!! <3
What are the nutritional facts?
Feel free to plug the ingredients into your favorite calorie counter!
Ohhh girl I’m drooling right now!! Love these SO much!
:) Thanks so much, Liz!
LOOK AT THESE STUNNAS!!
Thanks, Gigi! They’re pretty wonderful if I do say so myself ;)
Hi, Alexa
Love your site – so fun. These bars look tasty, but I’m concerned that the cookie dough is not baked.
It’s not the eggs that are issues for e-coli; it’s the flour that is the issue. I wonder if baking
for about 10 min before adding the ganache would alleviate my concerns with it being uncooked dough.
Here’s a link to an article (drill down to find the info) about it. http://www.techtimes.com/articles/167929/20160701/is-eating-raw-cookie-dough-bad-for-you-why-the-fda-warns-against-it.htm.
General Mills had a recall on their flour after people got sick w/e-Coli a couple years ago.
I think I’ll bake the dough first. Thank you for sharing this and your other wonderful posts!
Thanks for telling that Red Mill sells Almond Flour – I’ve wondered where to get it!
Lisa in Indianapolis
Hey, Lisa!
Thanks for the info & for linking that article! If you’re concerned at all about the flour, I’d suggest trying out my peanut butter cup blondies: http://www.fooduzzi.com/2016/10/vegan-peanut-butter-cup-blondies/ With this recipe, you can totally swap the peanut butter cups for chocolate chips + put a chocolate coating on top. Best part? It’s 100% baked! Let me know if you give it a try!
Lisa – The concern about raw cookie dough flour having e. coli is with wheat flour. Almonds and almond flour, as used in this recipe, is not a concern.
I will be making a batch for our church’s next potluck. But one question: there is no amount stated for the vanilla.
Hi, Janet! That’s awesome! You could use about 1/2 tsp. vanilla in this recipe :) Let me know how you guys like them!
OMG Alexa, I made these, they are FANTASTIC!!! I love having them as that “treat snack”, I love reading all your GREAT Recipes… please keep them coming – Claudia
Oh, Claudia you made my night :) So happy you liked these cookie dough bars!! I can’t get over how simple they are to make – almost too simple (if you know what I mean ;) ). Thanks for reporting back!
Thank you for the recipe ~ it was yummy! BUT ~ it completely fell apart. I followed it precisely but my “batter” definitely did not look as moist as yours :(
Trying to figure out what I did wrong. Any suggestions welcomed :)
Hey, Martine! I’m sorry it didn’t come together :| Was your nut butter rather thick? It’s possible that a thick nut butter was the culprit! Also, did you spoon and level your almond flour/coconut flour? If you packed your flour into the measuring cups, it’s possible that the flour was over-measured. Check out this resource about measuring: http://sallysbakingaddiction.com/2015/07/29/baking-basics-measuring-is-everything/ (under the Flour section :) ). Last, I’d suggest making sure you totally pack down the dough into the pan. I like using the back of a measuring cup to make sure it’s really in there :)
If you want to make it again and the dough still too dry, I’d suggest adding more nut butter or coconut oil. Because this recipe is no-bake, it’s very forgiving. Adding a bit more liquid won’t hurt :)
Thank you so much for your fast reply. I bet I DID use too much flour. Definitely will try again :)
Hi! Trying to make this as we speak! How much salt is needed? I didn’t see that listed. Thanks! Excited to see how this turns out!
Hi! Just a pinch :) Let me know how it goes!
Yeah, I myself could do just a pinch of salt and be OK but how much vanilla????
I just did a splash – probably 1 tsp!
Hi ,
Is there is anyway to have the recipe in grams or millimeter?
Thanks
I’ve already made this recipe two times this week. It’s so good. I made bars like you did and I also put it in nicecream. Thanks for sharing <3 Love from Sweden
What what WHATTTTT. Nice cream is the perfect addition here! You are a genius!
Hi, love this recipe idea! Is it absolutely necessary to use coconut and almond flour, or can I substitute all-purpose flour for both of these? Also, if I am able to substitute do I need to make any measurement changes to the flour amount or any of the other ingredients?
Thank you :)
Hey, Jada! You can probably substitute AP flour here! Not sure of the quantities, but this recipe is really forgiving because it’s no-bake. :) I say start with 3/4 cup and add more until it resembles a thick cookie dough :)
Could I use all almond flour? Does the coconut flour leave a coconut flavor at all? Thanks!
In these, yep! You can absolutely leave the coconut flour out. Just add a bit more almond flour until the consistency is like cookie dough! Coconut flour doesn’t really add any coconut flavor…it’s just suuuuuper absorbent, and I love the texture!
This recipe looks fabulous and I plan to make for my vegan friend! Question…can it be left at room temperature for a while? Say, at a cookie exchange? I plan to keep in the refrigerator until I go to the party, but wanted to know if it could sit out for an hour or two without completely melting or falling apart. Thanks for sharing this recipe! Can’t wait to try it!
Hey, Morgan!
Yep, they should be fine at room temp for a few hours. They will get a bit soft, but they shouldn’t melt or anything. You might want to swap out the coconut oil for vegan butter if you’re nervous about them getting too oily. I hope your friend likes them!
Are they grainy? My experience no bake gluten-free is that it’s not a good texture. Thoughts??
With no bake?
A little grainy, but so is regular cookie dough! If you like the texture of regular cookie dough, I think you’ll really like these :)
Just made these! Suuuuper delicious!
Yay! So glad they turned out for ya!
These look delicious – all my questions have been answered! Thank you for posting this recipe.
I just made these, they are delish! Thanks for the recipe. I followed everything as written and i love the taste and texture so much! Definitely making these again and again..
Yayay! So glad you liked them :)
I was just wanting to know what nut butter you use. These look amazing!
Hey! Peanut butter, always. :) It also would work with almond butter if you’re interested!
Is the taste different with almond butter? I am making these for a group of friends and one of them is allergic to peanut butter so I just want to make sure they still taste the same with almond butter.
They turned out very good and tasty but had to leave them to cool overnight for it to set properly.
Thanks for the feedback! So glad you liked them :)
This recipe did NOT work out for me at all. Even after freezing over 5 hours, the chocolate broke in pieces when cut and the cookie dough bars did not cut – they were gloopy. Pretty disappointed about wasting my expensive almond butter and pure maple syrup.
Ugh I’m sorry Hayley! I’m not sure what might have gone wrong. Did you follow the ingredients exactly? If you ever try this recipe again, know that it’s really forgiving as it’s not baked. You can add more flour if it looks too gloopy.
I’m not a fan of coconut oil. Is there a substitute that I could use that is still vegan? I’m not sure if olive oil or almond oil will work the same.
Yeah! Vegan butter would probably work. :)
Hi,
Any substitute for maple syrup?
Try agave!
This looks so incredible! I’ve been on a real baking kick for a while now so I’ll try this out next :)
Julia // The Sunday Mode
Has anyone tried to substitute the coconut oil with vegan butter?
That should work just fine!
I’m allergic to coconut. Can I replace it in this recipe by using more almond flour?
Yep! Should work fine. You’re just looking for a cookie dough-like consistency :)
Can you post how many calories and fat and all that to see that I dont over
eat!
Sorry, I don’t post nutrition information for my recipes. Feel free to enter the ingredients into an app like MyFitnessPal!
I am also allergic to coconut and saw in the comments that I can use all almond flour but is there a sub for the coconut oil? I also cannot find a butter/margarine that is safe for me. Any ideas outside of those?
Hmm…you might be able to do olive oil or your favorite neutral oil!
Just made these! The chocolate/pb topping is drool worthy! They’re currently setting up in the fridge. Can’t wait to have them for dessert tonight. (Doubled the recipe as I could tell it wasn’t going to be enough for my chocolate/pb addiction). Thank for this one!