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If you’ve ever secretly (or not so secretly) eaten cookie dough straight from the bowl, welcome – you’re in good company.
But what if I told you that you could enjoy that gooey, buttery cookie dough flavor without raw eggs, butter, or guilt? Say hello to Chocolate-Covered Vegan Cookie Dough Bars – the dessert that feels like a cheat day but fits right into your plant-based life.
These bars are no-bake, gluten-free, and coated in rich dark chocolate. They’re dangerously addictive and ridiculously easy to make.
If you’ve got 20 minutes and a sweet tooth, you’re about to meet your new favorite dessert.
Vegan No Bake Cookie Dough Bars Recipe
Ingredients:
Cookie Dough Base:
- 1 cup almond flour
- ½ cup oat flour (or blend oats into flour)
- ¼ cup coconut oil (melted)
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ½ cup dairy-free chocolate chips
Chocolate Coating:
- 1 cup dark chocolate (dairy-free)
- 1 tsp coconut oil
Instructions:
Step 1: Mix the Dough
- In a large bowl, combine almond flour, oat flour, melted coconut oil, maple syrup, and vanilla extract. Stir until a smooth dough forms.
- Fold in the chocolate chips (try not to eat half the dough – I know it’s tempting).
Step 2: Press and Chill
- Line an 8×8-inch dish with parchment paper.
- Press the cookie dough mixture evenly into the dish, smoothing the top with a spatula.
- Place in the freezer for 30 minutes to firm up.
Step 3: Melt the Chocolate
- In a microwave or over a double boiler, melt the dark chocolate with coconut oil, stirring until silky smooth.
Step 4: Coat the Bars
- Remove the cookie dough slab from the freezer and slice into bars.
- Dip each bar into the melted chocolate, ensuring full coverage. Let any excess drip off.
- Place the bars on a lined tray and return them to the freezer for another 15-20 minutes until the chocolate sets.
Step 5: Enjoy!
Slice and serve straight from the fridge or freezer. The hardest part is not eating them all at once.
Nutrition (Per Bar – 12 Bars Total):
- Calories: 240
- Protein: 5g
- Carbs: 22g
- Fat: 15g
Storage Tips:
- Refrigeration: Store bars in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze for up to 3 months and thaw for 10 minutes before eating.
- Layering: Use parchment between bars to prevent sticking.
These Chocolate-Covered Vegan Cookie Dough Bars bring all the indulgent flavors of raw cookie dough with none of the worries. Whether you’re prepping snacks for the week or need a quick dessert to impress, this recipe is guaranteed to become a staple.
Now, the real question – will you share, or keep them all to yourself? (I vote for the latter.)
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.