Description
These No-Bake Cookie Dough Bars combine nostalgic cookie dough flavors with wholesome ingredients, making them vegan and gluten-free.
Ingredients
Scale
- 1 packed cup of soft Medjool dates, pitted
- 2 3/4 cups rolled oats
- 1/4 cup smooth tahini (or almond butter or cashew butter)
- 4 1/2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup vegan chocolate chips, divided
- 2 teaspoons refined coconut oil, melted (optional)
Instructions
- If your Medjool dates aren’t super soft, cover them in hot water for 5 minutes. After soaking, drain and pat dry before using.
- In your food processor, blend the rolled oats until they reach a fine flour-like consistency.
- Add the pitted dates, tahini, maple syrup, vanilla, and sea salt to the oat flour in the processor. Blend until you achieve a sticky dough consistency, adding plant-based milk if too dry.
- Gently fold in half of your vegan chocolate chips into the dough.
- Line an 8×4-inch or 9×5-inch loaf pan with parchment paper and spread the dough evenly into the bottom of the pan.
- Freeze the bars for at least 30 minutes until they are set.
- Melt the remaining chocolate with optional coconut oil. Drizzle it over the set cookie dough and sprinkle a pinch of sea salt on top.
- Return the bars to the freezer for a few minutes if the chocolate hasn’t hardened yet, then lift from the pan, slice into bars, and enjoy!
Notes
Store in an airtight container in the fridge for up to a week or freeze for up to a month. Ensure nut butter is at room temperature for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: no-bake, cookie dough, vegan dessert, gluten-free, easy recipe, healthy snacks
