No-Bake Cookie Dough Bars With A Secret Ingredient!
If you love cookie dough AND chocolate then look no further. This is the right recipe for you as it combines cookie dough, a raw brownie base, and a rich chocolate layer. Oh, and I forgot the chocolate chips within the cookie dough layer. If you have a sweet tooth you gotta check out these no-bake cookie dough bars.
No-Bake Cookie Dough Bars Variations
This recipe can be made with or without the raw brownie base. I tried both versions and liked both. If you love chocolate then I would recommend adding the brownie layer. However, if you are in a hurry then simply leave it out. The bars will still satisfy your chocolate cravings because of the fudgy chocolate layer and the chocolate chips. They are, of course, easier to make if you leave out the brownie bottom.
Chickpea Cookie Dough Layer
For the cookie dough, I used chickpeas (white beans work as well), sunflower seed butter (any other nut/seed butter will be fine), coconut flour, Erythritol (you can use regular powdered sugar), vanilla extract, a pinch of salt, baking soda (for the cookie dough taste), and dairy-free chocolate chips.
Don’t worry, these vegan cookie dough bars won’t taste like chickpeas! They taste like delicious cookie dough which most people love!
Homemade Chocolate Fudge Layer
The rich chocolate layer is homemade with
Many vegan cookie dough bars are made with almond flour. However, since nut-allergies are a common problem I made these no-bake cookie dough bars nut-free. You can, of course, use almond flour instead of coconut flour or nut butter instead of seed butter if you aren’t allergic to nuts.
These No-Bake Cookie Dough Bars Are:
- Vegan (egg-free, dairy-free)
- Refined sugar-free
- Can be made keto
You can store leftovers in the fridge or in the freezer. Please leave a comment below if you make these delicious no-bake cookie dough bars. You can also make a photo of it and post it on Instagram (or send me a DM). If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan ! I will gladly check out your post and leave a comment.
No-bake Cookie Dough Bars
Cookie dough layer
- 2 15oz cans chickpeas drained and rinsed (*see notes)
- 1/2 cup (120 g) sunflower seed butter (*see notes)
- 1 cup (120 g) powdered Erythritol or powdered sugar (*see notes)
- Pinch of sea salt
- 1/4 tsp baking soda (for the cookie dough taste)
- 5 tbsp (40 g) coconut flour
- 2 tsp vanilla extract
- 1/3 cup (60 g) dairy-free chocolate chips (or more)
Chocolate fudge layer
- 4 tbsp (50 g) melted cacao butter
- 1/3 cup (80 g) sunflower seed butter (*see notes)
- 2 1/2 tbsp (50 g) maple syrup
- 1-2 tbsp cacao powder or cocoa powder
- Make the no-bake brownie base as per the instructions in the recipe and press the dough firmly into a baking pan (lined with foil or parchment paper). My pan measures 8 1/2 x 6 inches. If you use a bigger pan the bars will be less thick. You can also leave out the brownie base completely for this recipe and just make the cookie dough layer and chocolate layer.
- For the cookie dough layer, process chickpeas, sunflower seed butter and vanilla extract in a food processor or blender until smooth and creamy. Add all other ingredients (except the chocolate chips) and mix again. Stir in the chocolate chips with a spoon. Transfer the cookie dough mixture to the pan and put it in the freezer.
- For the chocolate fudge layer, carefully melt the cacao butter in a water bath, add all other ingredients, stir with a whisk, and pour it onto the cookie dough layer. Put the pan in the freezer for about 60 minutes to set.
- Cut into bars and enjoy thawed. Store leftovers in the fridge. Enjoy!
- You can use cooked white beans instead of cooked chickpeas.
- Any other nut/seed butter (e.g. almond butter, coconut butter, cashew butter, peanut butter etc) is fine.
- You can use Xylitol, coconut sugar, or regular sugar instead of Erythritol. To make powdered sugar, just process it in a blender or an electric coffee/spice grinder for a couple of seconds. I use an electric coffee/spice grinder which I love.
Nutrition information is an estimate and has been calculated automatically
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These look so good! This is everything you want but can’t usually have when you have food sensativities!
Thanks for sharing! Do they keep long?
Yes, you can store them in the fridge for up to 5 days or freeze for a couple of weeks. 🙂
Sunday treat for my husband I. Still in the freezer. Can’t wait to try it already.
Awesome! I hope you’ll like them. 🙂
I’m finally getting around to making these but I don’t have a scale! How much powdered sugar in tablespoons or cups? And how about for the cocoa butter? Is that weight solid or when melted? And how much sunflower butter in the fudge layer? I tried using a gram to tablespoon converter but it was confusing. Thank you and I cannot wait to try these!
Hi Molly, it’s 1 cup powdered sugar, 4 tbsp melted cacao butter, 1/3 cup sunflower seed butter. Hope this helps.
PS: Thanks for pointing that out. I have updated the recipe with cup/tbsp measurements. 🙂
Is there nutritional information for this or am I just missing it?
Hi Amy, I have just updated the blog post and included the nutritional information! 🙂
Hi Ela, I made these once and it certainly wasn’t the last time! I’m usually wary of raw vegan cake recipes as they are often full of bad fats (e.g. coconut oil). However, this recipe intrigued me instantly and it tasted even better than I thought it would. I had no idea how delicious sweetened chickpeas taste! It was a true revelation to me. Thank you very much for this wonderful recipe!
Awesome! Yes, chickpeas can be used in so many recipes, I really love them. Thanks for your lovely feedback, Anna. 🙂
coconut oil is not a bad fat. stop being misinformed and misinforming others.
Some people don’t want oil in their diet. Because it’s not natural, it’s processed.
I don’t see a recipe for the base. It just says dough and chocolate top but there are three layers. How do I make the base?
Hello Amber! The base is linked in the recipe instructions: “Make the no-bake brownie base as per the instructions in the recipe and press the dough firmly into a baking pan (lined with foil or parchment paper).” 🙂
Dee | Green Smoothie Gourmet
I love how you used sunflower seed butter in these squares Ela. And the whole list of ingredients is incredibly healthy, well done!! Dee xx
Thanks so much, Dee! I am so glad you like the ingredients of my recipe. ❤️
Can I use Dates, agave or date sugar to sweeten. Im on a strict lifestyle diet and cant have many things.
Hi Lea, date sugar would be a great substitute. 🙂
Hi, would I be able to sub coconut flour with something else?
Hi! Yes, I would suggest almond flour. You will probably need a little bit more though since coconut flour is very absorbent. 🙂
Can I use oat flour?
You can give it a try but you will most likely need to use more oat flour than coconut flour since coconut flour absorbs way more liquid. Just use enough until the dough isn’t sticky anymore.
What’s the yield with the specified measures? Thanks!
Hello! I cut them into 9 bars and each was around 100-110 grams. Hope this helps. 🙂
I see that you have your sugar as “powdered”.
Would coconut sugar work or is too coarse?
Hi Nicole! Yes, you can use coconut sugar. To make powdered sugar, just process it in a blender or an electric coffee/spice grinder for a couple of seconds. Works like a charm. I use this small electric coffee/spice grinder which I love: https://amzn.to/2PrXv8r
Sarah | Well and Full
Oh my gosh these look SO GOOD. Is it just me or is vegan cookie dough the best cookie dough?? 😉
Yes, absolutely! 😀
This looks delicious!I will defiantly try making this for my daughters lunch box.The only thing I struggle with is some of the Ingredients in your recipes. I am not a vegan but I am into very healthy eating, I suppose its a learning path sourcing alternative ingredients for vegan recipes:)
Thank you and Have a good day !
Thank you, Anya! I hope they will turn out delicious. 🙂
Wow these bars look so delicious! ????
I wish I could grab them now!
Will definitely try the recipe ????
Lots of love,
Thank you, Bianca! I would love to share them with you. ❤️
These look delicious! How long can they be kept in the freezer for?
I guess a couple of weeks… But mine always disappear after a few days, haha. 🙂