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Naturally sweet with a great texture, these vegan cookie dough bars are delicious, wholesome, and super simple with only 5 ingredients and 10 minutes!
Sometimes I just want a simple snack that I can enjoy whenever I want, and that’s what these vegan cookie dough bars are. They are made with delicious, wholesome ingredients that I have all the time, aka one of my pantry recipes.
I became a little lazy these few weeks. But I still have an unquestionable sweet tooth. So I think I need a simple, easy to put together snack. That’s how I decided to make these cookie dough bars.
This recipe is inspired by and adapted from Rainbow Plant Life. I have tried to minimalize the ingredients and also the steps required.
Ingredients You Need
- Dates: They are the sweetener of these cookie bars, and they are my favourite dried fruits.
- Oat flour: Oat flour will give these bars a firm, and slightly chewy texture.
- Tahini: Tahini is a great alternative to nut butter in many recipes. It has an earthy flavour that I adore very much as well. You can use nut butter for sure if you like.
- Dark chocolate chips: Chocolate chips is a must in cookie dough for me. Use vegan or vegan-friendly ones. And I usually prefer the ones with 70% cacao content.
- Coconut Oil: I add some coconut oil to the melted chocolate topping to make it easier to cut and runnier when pouring over the cookie dough.
One optional ingredient is salt. I usually always add a tiny pinch of salt to my food to bring out more flavour.
How to Make Vegan Cookie Dough Bars
It’s quite easy to put it all together. You just need to:
Chop the dates in a food processor. Add oat flour, tahini, and salt (optional). Blitz again to mix evenly.
Add water and blend again to bring the mixture together. It should be able to stick together when pressed between your fingers. Add the chocolate chips and pulse a few times to bring them into the mixture.
Transfer the mixture into a lined pan. Press it down to form a rectangle (about 2/3 of an 8″ loaf pan). Put the pan into the freezer.
Melt the chocolate and coconut oil together. Then pour it on top of the cookie dough bar.
Refrigerate it until it’s set. Slice and enjoy!
How to Store Cookie Dough Bars
These vegan cookie dough bars are pretty freezer-friendly. (ok, I don’t know I want to add the “pretty” there, but yeah.)
You can store these cookie dough bars in a freezer-safe bag or container. Store it in the freezer, and it can last for 2–3 weeks, though I usually finish them within the amount of time I could count.
If you know you will finish them sooner, you can just put them in the fridge. They should be fine for 5–7 days.
These cookie dough bars are sweet but not so sweet, and they have a great, slightly chewy texture that makes me so satisfied. The chocolate on top definitely adds an extra richness to these bars.
If you’re busy or lazy as I am right now, I think these vegan cookie dough bars will help. And I hope you will like them too!
If you want more simple vegan snack ideas, check out:
Simple Vegan Cookie Dough Bars (nut-free)
Ingredients
- 100 g dates, pitted
- 90 g (1 cup) oat flour, use gluten-free is necessary
- 30 g tahini, or other nut butter
- A pinch of salt, optional
- 2 Tbsp water, plus more if needed
- 30 g vegan dark chocolate chips
Topping
- 50 g vegan dark chocolate chips
- 1/2 Tbsp coconut oil
Instructions
- Line an 8-inch loaf pan with parchment paper. Set it aside.
- In a food processor, add the pitted dates. Chop the dates into small pieces.
- Then add the oat flour, tahini, a pinch of salt. Blitz again to bring them together. Add 2 tablespoons of water to help to bind. Add more if needed, one tablespoon at a time. The mixture should be able to stick together when you press it between your fingers.
- Add the chocolate chips and pulse a few times to blend the chocolate chips into the mixture.
- Transfer the mixture into the prepared pan. Fill about 2/3 of the pan and press the mixture down with a spatula and the help of your hand to shape it into a rectangle.*
- Place the pan into the freezer while we make the topping.
To make the topping
- Melt the chocolate with coconut oil over simmering water or in a microwave.
- Take out the pan from the freezer. Pour the melted chocolate on top of the cookie dough. Gently wiggle the pan to let the chocolate cover the cookie dough.
- Place the pan in the fridge and let it sit for 20 minutes.
- Take out the pan and remove it from the pan by grabbing the parchment paper on the sides.
- Use a sharp knife to cut it into 6 bars. Bite in!
Video
Notes
- *Since I usually make food only for myself and I test a lot of recipes, so I usually make a small portion at a time. If you want to fill the 8″ loaf pan, just multiply this recipe by 1.5.
- Storage: Store the bars in an airtight container in the fridge for 5 days or 2 weeks in the freezer.
- This recipe is inspired by and adapted from Rainbow Plant Life.
