Soft, unbaked chocolate chip cookie dough bars… like a warm & gooey chocolate chip cookie, but even better!
In honor of reaching 200,000 followers on Instagram, I wanted to post one of my most popular Instagram recipes – these unbaked cookie dough bars!
My favorite part of Instagram is that it gives followers a chance to go behind the scenes and be first to see all of the not-yet-published recipes I’m currently making. Patience has never been one of my strengths, and when I make a recipe, I immediately want to share it with the world. Especially when said recipe is a giant batch of unbaked cookie dough, covered in melted chocolate and sliced into bars…
That’s pretty much something everyone needs in their lives, right?
@Chocolate Covered Katie – Instagram
I was the child who would always sneak a considerable amount of the unbaked cookie dough every time I “helped” my mother and sister bake cookies. Long before I even knew what a vegan was, my mom came up with the idea of simply replacing the eggs in her traditional chocolate chip cookie recipe with plain water for an “egg free” cookie dough we could eat without baking.
Now, no matter what type of cookies I’m making, I rarely bother to bake any of them – I will form the dough into balls or spread it into a pan and freeze the leftovers for a rainy day. Or a sunny day.
Cookie dough is good on all days.
These cookie dough bars take just 3 easy steps:
STEP ONE – Throw everything into a food processor to make the cookie dough, and process until smooth.
STEP TWO – Spread the dough into an 8×8 pan, and freeze until firm.
STEP THREE – Cover with melted chocolate, slice, and enjoy!
If I’m being honest, I should probably add another step that says, “Go back to the kitchen and make a second batch after the first batch disappears much more quickly than expected.”
Adapted from the famous Chickpea Cookie Dough Dip
Unbaked Cookie Dough Bars
Ingredients
- 1 can chickpeas or white beans (250g after draining)
- 2 tsp pure vanilla extract
- scant 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tbsp nut butter or allergy-friendly sub
- 2 tbsp coconut oil or additional nut butter
- 1/2 cup pure maple syrup, agave, or honey
- 1 1/2 cups rolled or quick oats or flaxmeal
- 1/4 cup chocolate chips, or more if desired
- chocolate coating, listed below
Instructions
- Line an 8x8 pan with parchment or wax paper. Drain and rinse beans very well. Add all ingredients except chocolate chips to a food processor, and blend until very smooth. (A blender will work if you must, but you should routinely stop the blender and stir to ensure all ingredients blend evenly.) Stir in the chocolate chips. Smooth into the prepared pan. Freeze.Chocolate Coating: Once pan is chilled (3-4 hours), either melt 1/2 cup chocolate chips with 2 tsp oil to form a thin sauce OR stir together 1/4 cup cacao or cocoa powder, 2 tbsp melted coconut oil, and 1/4 cup pure maple syrup or agave to form a sauce. Spread over the bars, then re-freeze to set the chocolate. Cut into bars. Store leftovers in the freezer, and thaw before eating.View Nutrition Facts
Links Of The Day:
Nutella Frozen Yogurt – TWO Recipes
If these are no bake why is baking soda included in the ingredients?
I’m not Katie, but in her cookie dough dip recipe which is also no-bake she says it is added to enhance the cookie dough flavor.
bc u need it so the dough can rise u d u m b b each
It’s obvious that you didn’t read the recipe XD these are not going into the oven.
Wow they look awesome. Could I use yogurt instead of the pb?
I have not tried it and can’t vouch for it, but you are always free to experiment, and be sure to report back if you do!
Do you think it would work to sub coconut oil for all the nut butter?
I honestly don’t see why this wouldn’t work, and it sounds delicious… If you try it before I do, definitely be sure to report back 🙂
Then why 0 stars???
How many bars does this recipe make please?
20 bars
congrats on the number of instagram followers! That’s amazing, but not surprising since you make such delicious looking treats!
Hey Katie, what type of nut butter is best for this recipe?
It really depends on your personal preference. You can use peanut butter if you want a peanut butter taste, or you can use almond or coconut butter or even cashew butter.
A lot of chocolate chips are vegan, actually! I know for sure Enjoy Life is and there are others.
Yes, both Trader Joes and Kirkland (Costco) brands are vegan and delicious!
These look so good! I love chickpeas in baking!
Made these today and they are so good! I really like the crunchy chocolate topping 🙂
I’ve never baked with chickpeas before, but I have all the ingredients in my pantry to make this. Pinned!
OHMYGOSH. I eat a batch of your cookie dough dip a week but these are game-changers!! I’m totally making these Katie. 🙂 I’ll make two batches like you suggested because these will most DEFINITELY disappear as soon as they’re made. 😉
These sound so delicious! I love anything cookie dough so these are a winner for me!
Aleeha xXx
http://www.halesaaw.com/
When you say one can of chickpeas… Like how big was your can? 😛 I have a 15.5 oz can..is that going to work?
15 oz can. Honestly, yours should still be fine.
Hello Katie (or anyone else who tried this recipe),
Would it be possible to substitute dates for the liquid sweetener?
Thanks
I’ve never tried it, but be sure to report back if you experiment!
I made these, subbing Coconut Secret in for the sweetener in the bars (I used maple syrup in the topping). They are a family hit! Thanks so much for another great recipe.
Just awesome Katie!
They pass the 6-yr old child approval (he loves the dough of your blondes made with chickpeas, so no real surprise). Passing the rest to my book club tonight, I’m sure they will go down well. I used a mix of date syrup, honey and maple syrup as the sweetener, as I was running out of all three! Worked really well.
OMG thank you for finally posting this! I was one of the harassers on Instagram and FB begging for the recipe. I just put the batter in the freezer and based on the batter I have been scraping out of the processor, IT is AMAZING! I’ve never done a bean-based cookie dough recipe. I just knew it would be good based on that photo you teased. Yay!
Just ate some with my daughter (9 and 11). They love them and so do I!