No-Bake Chocolate Chip Cookie Dough Bars (Vegan)
Make these no-bake chocolate chip cookie dough bars with simple, vegan-friendly ingredients and minimal prep time!
Prep Time10 minutes mins
Cook Time2 minutes mins
Chill Time30 minutes mins
Total Time42 minutes mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie dough bars, cookie dough bars, no bake cookie dough bars
Servings: 12 servings
For the Vegan Brookies:
- 1/2 cup creamy peanut butter
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 1/4 cups almond flour
- 1 cup mini chocolate chips
For the Chocolate Peanut Butter Topping:
- 1 cup dark chocolate chips
- 1/4 cup peanut butter
For the Vegan Brookies:
In a large mixing bowl, combine the creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until the mixture is well combined.
1/2 cup creamy peanut butter, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 2 teaspoons vanilla extract, 1/2 teaspoon sea salt
Gradually add the almond flour to the wet ingredients, mixing until a dough forms. Use two hands to incorporate the almond flour, if needed.
2 1/4 cups almond flour
Once the dough is well mixed, fold in the mini chocolate chips.
1 cup mini chocolate chips
Line a square baking dish (8x8 inches) with parchment paper, leaving some overhang on the sides for easy removal later.
Press the dough evenly into the bottom of the lined baking dish. Use fingers or a spatula to smooth it out.
Place the baking dish in the freezer, and let it set for at least 30 minutes to firm up.
For the Chocolate Peanut Butter Topping:
In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips and peanut butter together until smooth. Do this in 20 to 30-second increments in the microwave, stirring between each increment. Or, melt it over low heat in a double boiler on the stovetop.
1 cup dark chocolate chips, 1/4 cup peanut butter
Once the chocolate and peanut butter are melted and combined, remove them from the heat, and let them cool slightly.
Assembly:
Remove the baking dish with the firm cookie dough layer from the freezer.
Pour the melted chocolate peanut butter topping over the almond mixture into the baking dish. Use a spatula to spread it evenly.
Return the baking dish to the refrigerator, and let it set for at least 1-2 hours or until the topping is firm.
Once the cookie dough bars are fully set, use the parchment paper overhang to lift them out of the dish. Place them on a cutting board, and cut them into squares or bars.
Serve, and enjoy the vegan cookie dough bars with a delicious chocolate peanut butter topping!
Serving: 1serving | Calories: 429kcal | Carbohydrates: 31g | Protein: 10g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 193mg | Potassium: 202mg | Fiber: 4g | Sugar: 21g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg