These Vegan Cookie Dough Bars are safe to eat, made with real ingredients, and are naturally sweetened! The perfect edible cookie dough in one healthy treat.
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Who doesn't love a good edible cookie dough?
Vegan Cookie Dough for One is one of my most popular posts. Apparently the world has been waiting for some safe, perfectly portioned cookie dough to get in their faces.
Let's take that a step further, and have a delicious no bake cookie bar that is perfect for a treat, taking to a party, or girls night out.
Ingredients
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- Raw, unsalted almonds
- Pitted dates
- Salt
- Vanilla extract
- Coconut oil
- Maple syrup
- All purpose flour
- Vegan mini chocolate chips
How to make vegan cookie dough bars:
- Spread flour on a baking sheet and bake at 350ºF to kill any bacteria. Let cool.
- Prepare your loaf pan with parchment paper.
- Process almonds in food processor until coarse. Add the dates, a pinch of salt, and vanilla and process until a dough ball forms.
- Press the mixture into an even layer in the prepared pan and set aside.
- Combine liquid ingredients in a small bowl and mix well. Stir in flour and chocolate chips and mix until smooth.
- Spread cookie dough mixture over almond mixture.
- Refrigerate until set, then cut into squares.
Top questions
Is this cookie dough really safe to eat?
This cookie dough is 100% safe to eat thanks to toasting the flour in the oven and leaving out any eggs. Raw flour has been linked to food borne illness, so be sure to follow each step for safe to eat cookie dough.
How long will these no bake cookie dough bars keep?
These bars will keep in the fridge, in an air tight container for up to a week or in the freezer for up to three months.
Are these really healthy?
These are different from other cookie dough bars because it's a layer of cookie dough on top of a nut/date crust (essentially a larabar!).
The dates and almonds will help you stay full, and they are full of fiber nutrients your body needs. You know how sometimes you eat junk food and it just leaves you wanting more?
These bars are legitimately satisfying, and filling. You won't even want to overindulge. They make a great treat for the kids, too.
Tips for customizing your edible cookie dough bars
- Swap the cookie dough for a triple batch of peanut butter cookie dough or double chocolate chip cookie dough
- Sprinkle the top with additional sea salt
- Use whatever nut combination you'd like for the crust such as pecan or cashew
- Make them gluten-free by using your favorite 1:1 gluten-free flour
- Swap the chocolate chips for carob chips or cacao nibs
More cookies to enjoy
- Vegan Cookie Dough Dip For Two
- Vegan Cookie For One
- How To Make Edible Cookie Dough
- Vegan Peanut Butter Single Serving Cookie Dough
- Homemade Cashew Cookie Larabars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Cookie Dough Bars
Ingredients
- ½ cup raw, unsalted almonds
- 1 ½ cups pitted dates
- Coarse kosher salt
- 1 teaspoon pure vanilla extract, divided
- 3 tablespoons coconut oil, melted
- 3 tablespoons pure maple syrup
- ½ cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 tablespoon vegan mini chocolate chips, plus another tablespoon mini chocolate chips for topping (optional)
Instructions
- Preheat the oven to 350ºF. Spread the flour on a rimmed baking sheet and bake for 5 minutes to kill any bacteria. Let cool completely.
- Line a loaf pan with parchment paper. Set aside.
- Place almonds in the bowl of a food processor and process until coarse but not powdery.
- Add the dates, a pinch of salt, and ¼ teaspoon of the vanilla and process until a dough ball forms. If the dough seems too crumbly, add a few drops of water until you reach the desired consistency. Be careful because too much water will make the dough extremely sticky.
- Press the dough into an even layer in the prepared pan.
- In a medium sized bowl, combine the coconut oil, maple syrup, and ¾ teaspoon vanilla with a fork until thick and well combined.
- Add the flour and another pinch of salt and mix until smooth and shiny. Mix in 1 tablespoon of the mini chocolate chips.
- Pour the cookie dough over the almond mixture in the pan and smooth the top. Sprinkle with an additional tablespoon of chocolate chips, if desired, and use your hand to gently press them into the dough so they'll stick.
- Refrigerate until set, about 30 minutes. Use the parchment to lift the bars from the pan and cut into bars or bite sized portions.
- At this point you can transfer them to an airtight container and refrigerate until ready to serve, up to one week, or freeze up to 3 months.
Michele @ Two Raspberries says
I can not wait to try these! they look SO delicious 😉
Shannon says
These are delicious!! Thank you 🙂
Carmen says
Hello! This recpie is amazinnngg. I´ve been vegan for 4 months now and I want to try your recepie but I have one question: is it ok to use all purpose flour? I´am afraid that I will have problems with my stomach. Can I replace it with something else? Thanks a lot!
Lindsay Moe says
I used all-purpose flour for this, so I know it will turn out great. If you need to replace it, any other type of flour should work fine with varied results in flavor and texture.
Tjasa says
Looks delicious! Have to try the vegan cookie bars this weekend!
Did anyone made them with Spelt flour maybe? thoughts?