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
Would it be possible to use black beans and add cocoa powder to make brownie fudge?
Now you know I’m going to have to try it and see… 😉
^^ sorry I meant brownie bars
These look great! I need to do more research into baking with chickpeas, what chickpeas are considered and their nutritional value. I have never personally used them but know some that have. Thanks for the recipe!
Can I use PB2 paste to lower the calories? Would that change the whole recipe?
Sorry, have never tried. But you can always experiment!
Sorry, I’ve never tried so I really can’t make any recommendations for it.
As beans make up the bulk of this recipe, I would not recommend subbing them here. But you can always use a different chocolate chip cookie bar recipe, such as the following: https://lett-trim.today/2015/03/18/chocolate-chip-peanut-butter-bars/%3C/a%3E%3C/p%3E
I just made these – I was pretty skeptical but they’re AMAZiNG! I didn’t use nut butter because of allergies, substituted it with more coconut oil. So, so good. Thank you!
Looks good I may try it.
I made these with sun butter to be nut-free for a school trip. They were a-mazing! My kids asked me to make them again, and they usually never like my gluten-free-vegan anythings.
Im amazed at the ingredients for this recipe. chickpeas?
Mind blown
http://www.yankified.com
Is it possible to sub a liquid oil (eg, olive, avocado) for both the nut butter and coconut oil? Thanks
You can always experiment! Be sure to report back for the rest of us if you do.
Never mind I figured it out and fixed it and oh my GOODNESS so wicked good!!!
You can leave at room temp if you use the melted chocolate chips instead of coconut oil for the topping. Hope that helps!
I (and all 3 of my girls!) love the cookie dough dip so I knew I’d love this too. But now that I’ve made these and tried them….they’re so Amazing! Totally addicted. I don’t make much for bars, but this recipe is definitely a keeper. Now to see if I can fool my husband into liking something ‘healthy’ (always my goal) 😛
Two very enthusiastic thumbs up! My 7-year-old middle child didn’t like these, but my oldest and youngest and I gobbled them up – these are FANTASTIC! The only drawback is waiting for them to thaw to eat!
I made these bars tonight, and they’re so good! They’re not quite what I was expecting, but that worked out in this case! I made the bars and froze them for three hours, then I topped them with melted chocolate and frozen for another ten minutes. Then I thawed for ten minutes. When I finally bit into one of the bars, it was like eating an ice cream bar, the kind with the thin, crisp coat of chocolate encasing a creamy ice cream middle. The mouth-feel of the chocolate layer cracking beneath my teeth followed by the creamy, slightly frosty chickpea layer…so delightful! I use CCK for nearly all of my baking (and no-bake) needs, but this has to be one of my favorite recipes. Simple process with wonderful results.
By the way, I made the recipe as-written, except that I somehow forgot to add the baking soda–didn’t seem to matter too much. I also used peanut butter as my nut butter, and the flavor was more mildly nutty than peanut-buttery, so if you’re looking for a strong peanut butter (or whatever nut butter) taste, then you might want to add two extra Tbsp nut butter instead of the coconut oil. However, I personally would probably not go this route because I like the consistency that the coconut oil gives the bars.