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Today we made some vegan cookie dough bars, and this recipe didn’t disappoint! Made with only a few simple ingredients, they are quick to make and a perfect recipe for little helping hands. As well as being vegan, let’s not forget the fact that these cookie dough bars are dairy-free, gluten-free, soy-free, nut-free, plus they contain much lower levels of sugar than store-bought cookie dough treats! Ding, ding, ding!
What Are The Ingredients For No-Bake Cookie Dough Bars?
1. Pitted dates
Mejool are the ultimate for this recipe, but if you can only get standard chopped dates in the baking aisle, then soak them so they become nice and soft as your first step.
2. Gluten-free rolled oats
If you are not concerned about the oats being free of gluten, you can use standard rolled oats just the same. If you can get hold of oat flour, then that will work just as well, and you will be able to skip a step, making this cookie dough bar recipe even quicker and even easier!
3. Tahini
I like tahini in this recipe as it helps to add a nice savoury, balanced taste to the bars. However, you are able to substitute the tahini for any other nut or seed butter as you fancy. Think about almond butter, peanut butter, chocolate hazelnut butter (YUM!) or seed butter. This will obviously alter the taste, but still taste incredible.
4. Syrup
You can use any of your favourite syrups for this. We used Sweet Freedom fruit syrup, but maple syrup or agave nectar would be great. Even honey would be good if you don’t mind it being not strictly vegan.
5. Vanilla extract
Of course, the best vanilla extract you can afford would taste amazing, but we used our supermarket standard and the results were still delicious so you do you.
6. Sea salt
Sea salt is added to the dough to balance the sweetness, but you can also add some sea salt flakes to the chocolate for a salted caramel taste!
7. Chocolate chips
Of course, you can use any type of chocolate chip for this. I used vegan white chocolate chips to add to the dough, and vegan milk chocolate to melt for the topping. If you would prefer to keep the sugar down, you could use a very dark chocolate with less added sugar, or completely omit the chocolate from the recipe altogether. The cookie dough bars will still be very much devourable.
If you’re looking for more receipes, I saw several delicious cookie recipes at the Italian recipe site, Marcellina in Cucina whilst I was browing through it.
8. Coconut oil
You don’t have to use coconut oil if you don’t want to, but the addition of the oil makes the chocolate topping so silky smooth (and helps the chocolate spread further) it would be a shame not to experience the taste! 😉
9. Chocolate buttons
Colourful chocolate buttons look great on the top of the bars, and kids love them. You can use any toppings as you like, or even none at all. We used Doisy & Dams. Our next batch are going to have coconut flakes on top, and we’re going to use coconut flour instead of oats – we’re thinking healthy bounty bars!
How To Store Vegan Cookie Dough Bars
In the freezer is best. Then when you need a little pick-me-up you can scurry away to your freezer and grab a bar of cold, doughy delight. You can keep them in the freezer for a few months with no problems.
Vegan No-Bake Cookie Dough Bars Recipe
Vegan Cookie Dough Bars
Earthly Taste
Made with only a few simple ingredients, these cookie dough bars are quick to make and a perfect recipe for little helping hands. Let's not forget the fact that these cookie dough bars vegan, gluten-free, soy-free, nut-free, plus they contain much lower levels of sugar than store-bought cookie dough treats! Ding, ding, ding!
Print Recipe
Prep Time 20 mins
Freezer time 1 hr
Total Time 1 hr 20 mins
Equipment
Food processor
Freezer
Microwave
Ingredients
- 1 cup pitted dates
- 250 g gluten-free rolled oats
- 55 g smooth tahini
- 4 tbsp maple syrup, agave nectar or fruit syrup
- 1 tbsp pure vanilla extract
- 1 pinch sea salt
- 150 g vegan chocolate chips
- 2 tsp coconut oil
- 1 handful vegan chocolate buttons
Instructions
Soak your dates so that they are soft for about 10 minutes in hot water.
Meanwhile, add your oats to a food processor and pulse them until you have fine oat flour. If you like a slightly rougher texture, then pulse them for less time.
Drain the dates and squeeze out any excess water.
To the food processor, add the soaked dates, tahini, syrup, vanilla, and salt, along with the oat flour.
Blend until the mixture forms a dough.
Remove the dough and add it to a bowl where you will mix in half of the chocolate chips.
Put your cookie dough in the fridge for 10 – 20 minutes to firm it up.
Line a baking tin about 20cm square with baking paper. Use too much baking paper so that you can use the excess to lift the dough out of the tin later.
Spread the dough over the pan so that it is as even as you can manage. Use another sheet of baking paper to press down firmly and smooth the dough.
Put the pan in the freezer for about an hour (or longer.)
About 10 minutes before you plan to take the cookie dough out of the freezer, melt the coconut oil and remaining chocolate chips in a microwave, or in a bowl over a saucepan of boiling water.
Take the cookie dough out of the freezer.
Spread or drizzle the chocolate over the frozen cookie dough.
Working quickly, press the chocolate buttons into the chocolate.
Cut into huge or tiny bars!
Eat them!
Notes
Storage in the freezer is best. Then when you need a little pick-me-up you can scurry away to your freezer and grab a bar of cold, doughy delight. You can keep them in the freezer for a few months with no problems.
Check out our vegan board on Pinterest for other amazing no-bake cookie dough recipes.
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