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
Sorry about the Monkey pic! I thought it would change my profile pic, not post in the comment. 😐
Hi! I really like your recipes! I tried this recipe the other day and loved it! It also made me think that it could be a nice recipe for pie crust, so I had to try! I removed the chocolate and syrup, and replaced the nut butter with coconut oil. I had to add some more oil (I used olive) and some water for consistency. I baked it for 10 minures before I filled it with nice veggies amd mashed tofu, and baked it again, and it turned out to be a really yummy pie!
OMG! Really amazing taste. Thank you for sharing this recipe. Hands down best cookie dough bars ever!!! I can recall eating a lot of dough growing up but this tastes better than all of it.
These turned out very interesting and not at all what I expected. I do not have a food processor so I used a blender (I use a blender for all of Katie recipes, works great), and I blended the chickpeas with the liquid ingredients (honey, melted coconut oil, vanilla extract) to make sure everything blended properly. That step went great. The problem arose when I realized I did not have quick oats, so I used flax-meal like the recipe suggests. I believe this substitution changed the flavor A LOT. My final product had a very flax seed like flavor which was pleasant but not at all like cookie dough. I ended up loving these as protein bars when I had to grab something on-the-go. Basically if you want these bars to taste like cookie dough DO NOT substitute flax-meal for quick oats, you’ll end up with a very different product. Still delicious, but more like a protein bar with the addition of flax-meal.
I ran into the same problem. The flax definitely made a difference.
Made this with soaked cashews today instead of the beans and it worked well. I’ve tried it before with the chickpeas too and it was good, but I’m not a huge fan of bean based desserts.
Cookie dough bars, healthy cookie dough, dip, raw cookie dough…… they are all similar… Which is the best?????
OMG! I am so making these! Do you think I could mix up PB@ to replace the nut butter or does it need the fat of the butter?
You can always experiment! Be sure to report back if you do.
OOOPES! That should have read PB2
i subbed PB for Tahini and it worked great!
Mine came out tasting very “bean” like and not cookie dough at all. Any recommendations for next time?
my granddaughter has peanut allergies, what can I use instead of the nut butter? These look so delicious & good for you!!!
Your Cranberry Orange Bread a favorite in our home.
I’ve made them with almond butter or cashew butter, and I know other readers have used Sunbutter.
Hi Katie! I really want to try this but can I use regular white granulated sugar instead of the maple syrup? I feel like using maple syrup is too expensive so do you think white sugar would work? Please let me know and thanks!! ?
You might have to add liquid some other way, but sweetness wise is should work!
Can you use a mix of oats and flax or is best to stick with one or the other. Which do you prefer? Thanks
I’m sure you could!
Excellent recipe. We use variations of this recipe to make our weekly protein bars. Thank you for sharing!
As a new addict of your cookie dough dip, I can’t wait to make these!
I have a ton of strawberries I need to get rid of and was planning to do some baking with them this weekend — do you think mixing the chocolate coating with strawberries would make a good chocolate-covered-strawberry bar? Or maybe would that be out of place.
If it wouldn’t work, do you have any of your recipe recommendations to use up some strawberries?
How big of a food processor is needed for this? Mine is pretty small ???
7 cup cuisinart is plenty big!