Raw, vegan, gluten-free chocolate chip cookie dough bars made with just a handful of healthy ingredients. These are perfect for a simple, sweet treat! I mean, who doesn’t like cookie dough?

If you don’t sneak a spoonful or two of cookie dough straight from the bowl when making a batch of cookies, you must have some serious will-power because I can’t resist. Nor do I want to because it’s just too darn good!

Sometimes I consider just baking half the cookie dough and eating the rest. Raw. I mean, I’m not using eggs, so we’re all good on that front.

I’m on to something, right? Edible cookie dough, made into cute little bars. I promise you’ll make these once and never look at cookie dough the same!

Now, let’s talk about the ingredients of these bars. I used a vanilla plant-based protein powder, almond flour, almond butter, coconut nectar, vanilla, and dairy-free chocolate chips. The vanilla protein powder adds a naturally sweet flavor and a nice little protein boost, which is always a plus for healthy desserts!

And who doesn’t love a gooey chocolate topping? That seals the deal with these bars!

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Raw Vegan Chocolate Chip Cookie Dough Bars

Raw, vegan, gluten-free chocolate chip cookie dough bars made with just a handful of ingredients. These are perfect for a simple, sweet treat! I mean, who doesn't like cookie dough?

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Freezing Time 2 hours hrs

Servings: 12 bars

Course: Dessert

Ingredients Method

Ingredients

  

Base

• 1 ¼ cup Almond Flour
• 1 scoop Vanilla Plant-Based Protein Powder
• ½ cup Maple Syrup or Coconut Nectar
• 5 Tbs Almond Butter
• 1 tsp Vanilla Extract
• ¾ cup Dairy-Free Dark Chocolate Chips

Chocolate Layer

• 1 cup Dairy-Free Dark Chocolate Chips
• 1 Tbs Coconut OIl

Method

 

1. Mix almond flour and protein powder in a large mixing bowl. Set aside.
2. Mix coconut nectar, nut butter, and vanilla in a medium bowl.
3. Pour the wet ingredients into your dry ingredients, and mix to combine. Add the chocolate chips, and mix.
4. Line an 8" square pan with parchment paper. Press your dough into the pan, and flatten with your hands or with the back of a spoon.
5. Place in the freezer to chill for 20 minutes.
6. Meanwhile, make the topping. Melt your chocolate chips and coconut oil in a small pot on the stove. Mix to combine.
7. Pour your chocolate topping over your cookie dough, and place in the fridge to set, 1-2 hours. Cut into squares, and store in an air-tight container in the fridge.