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
THESE ARE AMAZING!! seriously the best. while making them, it smelled horrible (the chickpeas probably) and i was a bit worried at first, but after they froze the scent was gone and they’re seriously incredible. we’ve made so many vegan desserts and this is my favourite right now! we made our own chocolate chunks (instead of chocolate chips) made from the same things as the chocolate layer on top (organic cacao powder, organic maple syrup and organic coconut oil.) worked perfectly! i can’t express how good they are. we’ll definitely be re-making them over and over again. THANK YOU! 🙂
Looks amazing I’m going to make them!
When your recipes call for coconut oil, do you use virgin or refined? Thank you!
I use virgin, never had any problems in Katie’s recipes.
i am allergic to chickpeas and white beans what can i sub???
allegic to white beans and chickpeas what can i sub?
Katie has many recipes that do not have beans. You may want to try one of these instead.
Hi Katie, these look awesome! Just a quick question; can these be kept in the refrigerator? Just wondering if they would hold up ok (not turn mushy) and then they wouldn’t need to thaw before eating? Thanks!
I honestly can’t stop making these and eating these. Is there a version with pumpkin that have similar texture for keeping in the freezer?? I think these are my my new go to cookie dough for the freezer!!!
I didn’t think I would like cookie dough. However, Yummm……. easy and quick to make. Sometimes I put jam(sugarless and sweetened with fruit juce).
I just made a batch of these and they are absolutely top notch! I used PB, subbed oats with buckwheat and added stevia to the coconut oil instead of honey and they almost taste like a Snicker’s bar!
I just love your blog by the way! Lots of love from Malta!
I fed these to my friends. One is a vegan and the other three want almost nothing to do with healthy eating. All of them loved these and even asked me if I could bring more sometime! I told them the secret ingredient after they ate them, and once they got over the fact that they just ate cookie dough bars with beans in them, they still wanted more! They say that this is one of their favorites.
Just made these. They are pretty good, but I think they need to be a little sweeter. I used maple syrup, so maybe next time I’ll use honey.
Try using some stevia 🙂 I never used any honey, they still turned out great!
Does it have to be coconut oil and can it be vegetable oil or canola oil for the topping?
Oh my gosh…these are delicious! I made them tonight and gave them to my husband and his friend. They knew the ingredients and were hesitant to try. But once they did they asked for seconds and thirds! I added extra chocolate chips and shredded coconut. Amazing!! I just kept chipping away at it. My new favorite recipe!!
YUM!!
Just made these – used half the agave (cause it is priceeeeey in Aus), replaced half the oats with chia seeds (only because I love chia seeds), and covered the top with frozen raspberries. Honestly such a moreish snack!! I’d really love to just eat the whole entire tray!
Thank you SO much for sharing this recipe – it’s such a winner!!
I love these bars. I made mine a little differently. I never included any chocolate chips, and for the topping I used 0% Greek Yogurt, then mixed some cocoa powder in with the yogurt. Spread the Chocolate Greek Yogurt on the mixture, then I refrigerate until the greek yogurt is thick again. then cut them into squares 🙂
Wow – another hit! I’m trying to go 100% sugar free (nothing ending in -ose, basically), so I reduced the maple syrup to 1 tbs., and added unsweetened almond-coconut milk until the consistency looked about right. Even with that teeny bit of sweetening, the “batter” is yummy and the consistency is great! I’m posting this while they’re still in the freezer. Will probably adapt the chocolate coating to more of a glaze (sauce?) using just cocoa powder, coconut milk and pure monk fruit powder. If the batter is that good, I bet the finished product will be amazing! Posting now, just because I’m so impressed by your website and all the recipes I’ve tried (or adapted) so far. Thanks!