These Vegan Cookie Dough Bars are made with real ingredients and are naturally sweetened!
If I know one thing about you it’s that you are in love with cookie dough.
The Vegan Cookie Dough for One that I shared with you a few weeks ago quickly skyrocketed to become one of my most popular posts ever. Apparently the world has been waiting for some safe, perfectly portioned cookie dough to get in their faces.
I wanted to take things one step further and create more of a classic dessert or party snack. These vegan cookie dough bars will last for a week well wrapped in the refrigerator, so even if you’re not sharing you’ll have your sweet tooth covered all week.
These vegan cookie dough bars are just sweet enough to satisfy your cravings and healthy enough to be a substantial snack that will give you lasting energy.
You know how sometimes you eat junk food and it just leaves you wanting more? These bars are legitimately satisfying.
While I found myself wanting to eat more because they were delicious, it wasn’t in that scientific brain-tongue-craving kind of way. Aaand now I’ve told you that you won’t want to eat a bajillion of these, which simultaneously makes me a liar and the worst food blogger ever.
Anywaaays… This treat is vegan! The cookie dough is basically the aforementioned cookie dough for one, sweetened with maple syrup (no, it does not taste like pancakes), and the bottom is basically a larabar, sweetened with dates.
These vegan cookie dough bars are perfect as a little after dinner bite and would be a lovely addition to a healthier party spread.
What other kinds of desserts would you like to see vegan-ized or health-ified? Let me know in the comments below!
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Vegan Cookie Dough Bars
- 1/2 cup raw, unsalted almonds
- 1 1/2 cups pitted dates
- Coarse kosher salt
- 1 teaspoon pure vanilla extract,, divided
- 3 tablespoons coconut oil,, melted
- 3 tablespoons pure maple syrup
- 1/2 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 tablespoon vegan mini chocolate chips, (plus another tablespoon mini chocolate chips for topping, optional)
- Line a 7" x 5 1/2" 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 1/4 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 and set aside.
- In a medium sized bowl, combine the coconut oil, maple syrup, and 3/4 teaspoon vanilla with a fork until thick and well combined. Add the flour 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. I left the parchment in a pyrex baking dish with a tight fitting lid to keep things from sticking while still being airtight.