No-Bake Cookie Dough Bars
No-bake Cookie Dough Bars are soft, chewy and full of chocolate flavor. These bars have been my favorite dessert since summer started. They are naturally gluten-free and vegan and the recipe comes with a nut-free version.
No-Bake Cookie Dough Bars start off by blending dates, cashew butter, maple syrup, vanilla extract, salt, and almond flour in a food processor until smooth and creamy. Once processed, fold in chocolate chips.
Place the cookie dough mixture in a parchment paper lined 8x8 baking pan like this one from USA Pans and spread out into an even layer. Place the pan into the freezer for about 15 minutes while the chocolate layer is being melted.
Put a small bowl over a boiling pot of water and add the chocolate chips and coconut oil. Gently heat the chocolate until melted. Remove the coconut dough pan from the freezer and pour the melted chocolate on top. Once spread out in an even layer, place the cookie dough bars back into the freezer for another 15 minutes. Once chilled, remove from the freezer and cut. Enjoy!
In the recipe video I use coconut flour instead of almond flour since I don't eat almonds too much. If you are like me and don't eat almonds, use coconut flour instead as directed in the recipe. If you are completely nut-free, using sunflower butter or pumpkin seed butter is a good option in place of the cashew butter. And as I stated above, use coconut flour in place of the almond flour.
I prefer to store these bars in the freezer. The chocolate will be hard but the cookie dough part will stay fairly soft, just like cookie dough should be!
Looking for more no bake dessert recipes? Make sure to check out Chocolate Chia seed pudding, Raw Chocolate Brownies, and Edible Brownie Batter.
No-Bake Cookie Dough Bars
Recipe details
- 10 bars
- Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
Comments
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Just a quick comment…coconuts are considered tree nuts, although allergies to coconut are rare, so for those with an allergy to coconut, perhaps substituting with a different flour and using canola oil rather than coconut oil might be better. I only say this because my niece is one of those with severe allergy to coconut (anaphylactic reaction), but she is fine with any other nuts. The recipe does sound delicious, so I may be making these (NOT for my niece, though). Thanks for sharing!
QUESTION: Why use 1/2 cup if using almond flour but only 2 Tbsp if using coconut flour?