Name: Vegan Chocolate Chip Cookie Dough Bars Recipe
Prep time: 15 min
Total time: 15 min
Yield: 9
Cuisine: European
Ingredients: Canned Chickpeas (15oz can, drained & rinsed VERY well): Our sneaky base for creaminess and binding. Rinsing is key to avoid beaniness!; Creamy Natural Peanut Butter (or Almond Butter, 1/2 cup): Provides richness, fat, and that essential doughy texture. Must be drippy, no-stir kind!; Pure Maple Syrup (1/3 cup): Our natural liquid sweetener, adding depth and moisture.; Pure Vanilla Extract (1 tsp): The classic flavor enhancer.; Salt (1/4 tsp): Balances the sweetness and enhances all the flavors.; Oat Flour (1/2 cup, certified gluten-free if needed): Gives structure and that authentic cookie dough feel. You can make your own by blending rolled oats!; Dairy-Free Mini Chocolate Chips (1/2 cup): The essential melty pockets of joy. Ensure they’re vegan!; Dairy-Free Chocolate Chunks or Chips (for topping, 1/4 cup): Because more chocolate is always better.

Craving that nostalgic spoonful of cookie dough but want it safe, vegan, and ready to devour by the bowlful? Friend, you’ve hit the jackpot. These Vegan Chocolate Chip Cookie Dough Bars are pure, unadulterated bliss – no eggs, no dairy, just creamy, dreamy, chocolate-studded dough you can eat straight from the pan. Remember that slightly guilty feeling sneaking raw dough as a kid? Well, banish it! This version is designed for guilt-free indulgence. Whether you need a quick dessert fix, a party pleaser, or just something to satisfy that 3 pm sweet tooth monster, these bars are your dough-lightful answer. They whip up in a flash, require zero baking (yes, you read that right!), and taste like childhood dreams wrapped in a plant-based hug. Get ready to fall in love.

Table of Contents

How to make Vegan Chocolate Chip Cookie Dough Bars

Think making edible cookie dough bars is complicated? Think again! This recipe is surprisingly simple, relying on clever plant-based swaps to achieve that classic cookie dough texture and flavor we all adore. The magic lies in creamy nut butter and a secret ingredient that binds it all together without a single egg. Forget preheating the oven – your freezer is the hero here. In less time than it takes to watch your favorite sitcom, you’ll have a pan of rich, decadent bars ready to slice and share (or not share, we totally get it). Let’s dive into creating these irresistible Vegan Chocolate Chip Cookie Dough Bars!

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Ingredients:

Canned Chickpeas (15oz can, drained & rinsed VERY well): Our sneaky base for creaminess and binding. Rinsing is key to avoid beaniness!
Creamy Natural Peanut Butter (or Almond Butter, 1/2 cup): Provides richness, fat, and that essential doughy texture. Must be drippy, no-stir kind!
Pure Maple Syrup (1/3 cup): Our natural liquid sweetener, adding depth and moisture.
Pure Vanilla Extract (1 tsp): The classic flavor enhancer.
Salt (1/4 tsp): Balances the sweetness and enhances all the flavors.
Oat Flour (1/2 cup, certified gluten-free if needed): Gives structure and that authentic cookie dough feel. You can make your own by blending rolled oats!
Dairy-Free Mini Chocolate Chips (1/2 cup): The essential melty pockets of joy. Ensure they’re vegan!
Dairy-Free Chocolate Chunks or Chips (for topping, 1/4 cup): Because more chocolate is always better.

Instructions:

Prep the Pan: Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy lifting later. Set aside.
Blend the Base: In a food processor, combine the VERY well-rinsed chickpeas, peanut butter, maple syrup, vanilla extract, and salt. Process until completely smooth and creamy, scraping down the sides as needed. This might take 2-4 minutes – be patient!
Incorporate Dry Ingredients: Add the oat flour to the food processor. Pulse until just combined and a thick dough forms. Avoid over-processing.
Fold in the Chips: Transfer the dough to a medium bowl. Gently fold in the 1/2 cup of mini chocolate chips using a spatula until evenly distributed.
Press and Top: Scoop the dough into the prepared pan. Use slightly wet hands or the back of a spoon to press it down firmly and evenly into one smooth layer. Sprinkle the remaining 1/4 cup chocolate chunks/chips evenly over the top, pressing them down lightly.
Chill to Set: Place the pan in the freezer for at least 2 hours, or until the bars are very firm.
Slice and Serve: Using the parchment overhang, lift the entire slab of dough out of the pan. Place it on a cutting board. Use a sharp knife to cut into bars (16 small or 9 larger ones). Enjoy immediately for a firmer, ice-cream-like texture, or let sit at room temperature for 5-10 minutes for a softer bite. Store leftovers in an airtight container in the freezer.

Tips for the Perfect Dish:

Chickpea Rinse is Non-Negotiable: Seriously, rinse those chickpeas under cold water for a good minute, rubbing them gently between your fingers. This removes the starchy liquid and any potential “bean” taste, leaving you with pure creamy goodness.
Pat Those Chickpeas Dry: After rinsing, spread the chickpeas on a clean kitchen towel or paper towels and gently pat them dry. Removing excess water helps prevent a soggy dough and ensures the perfect texture.
Nut Butter Consistency Matters: Use natural, runny peanut butter or almond butter straight from the jar. If yours is super thick or oily on top, give it a really good stir first. Avoid commercial brands with added sugars or hydrogenated oils for best results.
Oat Flour Power: Using store-bought oat flour is easiest, but making your own is simple! Just blend rolled oats (old-fashioned or quick oats, not steel-cut) in a high-speed blender or food processor until they form a fine, flour-like powder. Measure after blending.
Scrape, Scrape, Scrape: When blending the chickpea mixture, stop the food processor several times to scrape down the sides and bottom thoroughly. This ensures every bit gets blended smooth and avoids hidden lumps.
Chill Time is Crucial: Don’t skimp on the freezer time! At least 2 hours is essential for the bars to firm up enough to slice cleanly. They need to be very firm.
Sharp Knife for Clean Cuts: When slicing the frozen slab, use a large, sharp knife. You might need to wipe it clean between cuts if chocolate chips stick. For super clean lines, run the knife under hot water and dry it quickly before each cut.
Texture Preference: Love a firmer, almost ice-cream-bar texture? Eat them straight from the freezer. Prefer a softer, more traditional cookie dough feel? Let them sit at room temperature for 5-10 minutes before indulging.
Chocolate Chip Choices: Mini chips distribute beautifully throughout the dough. Using chunks on top gives nice visual appeal and bigger chocolate hits. Feel free to use all mini chips or all chunks based on your preference!
Add-Ins Galore: Get creative! After folding in the chocolate chips, you could also gently stir in a couple of tablespoons of crushed vegan cookies, chopped nuts (like walnuts or pecans), or even a sprinkle of flaky sea salt on top before freezing.
Storage Savvy: Keep these bars stored in an airtight container in the freezer. They won’t freeze solid like ice; they stay sliceable but firm. They’ll keep well for 1-2 months (if they last that long!).
Avoid the Fridge: Storing them in the refrigerator instead of the freezer will make them too soft and difficult to handle. The freezer is their happy place!
Serving Suggestion: For an extra decadent treat, drizzle melted vegan chocolate over the top of the whole slab before slicing, or dip one end of each bar in melted chocolate after slicing. Pure heaven!
Taste as You Go: Before pressing the dough into the pan, taste a tiny spoonful (it’s safe!). Adjust if needed – maybe a tiny pinch more salt or a splash more vanilla? Your palate is the boss.

What to serve with:

These Vegan Chocolate Chip Cookie Dough Bars are stars on their own, but pairing them can elevate your dessert game to legendary status. Think about textures and temperatures! The cool, creamy richness of the bars loves companions that offer contrast – something warm, something crunchy, or something light and fresh. Here are some dough-lightful pairings:
- Classic Scoop: Plop a bar (slightly softened) right on top of a generous scoop of your favorite vegan vanilla ice cream. The warm-cold combo is unbeatable.
- Fruit Fusion: Serve alongside fresh berries like raspberries, strawberries, or blueberries. The tartness cuts through the sweetness beautifully. Sliced bananas work wonders too!
- Warm Sauce Drizzle: Gently warm up some vegan caramel sauce or chocolate fudge sauce and drizzle it lavishly over a bar. Pure indulgence.
- Coffee Companion: These bars are a match made in heaven with a hot cup of coffee (dairy-free milk optional) or a cold glass of almond milk. Perfect for an afternoon pick-me-up.
- Crunch Factor: Add texture with a sprinkle of chopped toasted pecans, walnuts, or almonds on top of the bar or alongside it. Toasted coconut flakes are another great option.
- Whipped Cream Dream: Top with a dollop of homemade or store-bought vegan coconut whipped cream for an extra layer of creamy luxury.
- Dessert Charcuterie: Include these bars as the star player on a vegan dessert board alongside fresh fruit, nuts, vegan marshmallows, and small cookies.
- Milkshake Magic: Crumble a bar and blend it into a thick vegan vanilla or chocolate milkshake. Cookie dough chunks in every sip!
- Salty Balance: For the ultimate sweet-salty experience, serve with a small handful of lightly salted roasted peanuts or pretzel sticks.
- Warm Beverage Bliss: Pair with a mug of hot cocoa (made with plant milk, of course) or spiced chai tea on a cozy evening.
- As a Sundae Base: Crumble a bar into the bottom of a dish, top with vegan ice cream, sauce, nuts, and a cherry for an epic cookie dough sundae.
- With a Cookie: Okay, hear me out… sometimes more is more. Enjoy a bar with a classic vegan baked chocolate chip cookie. Go big or go home!
- Frozen Yogurt Parfait: Layer crumbled bars with dairy-free vanilla yogurt and granola for a delicious parfait.
- Celebration Topper: Crumble them over a vegan birthday cake or cupcakes for a fun and tasty decoration with extra texture.
- The Solo Act: Honestly, they are perfectly, utterly delicious all by their lonesome. No shame in the solo bar game!

Ingredients Substitutes:

Life happens, and sometimes you don’t have exactly what the recipe calls for. Fear not! These Vegan Chocolate Chip Cookie Dough Bars are quite adaptable. Here are some common swaps to keep your dough dreams alive, ensuring you still get that crave-worthy result.

3.1 Substitutes for Canned Chickpeas: White Beans or Cannellini Beans
- White Beans/Cannellini Beans: These are the closest alternative. They have a similarly mild flavor and creamy texture when blended. Use a 15oz can, drained and rinsed extremely well, just like chickpeas. You might notice a slightly different aftertaste, but it’s usually very subtle. Ensure they are thoroughly pureed.
3.2 Substitutes for Maple Syrup: Agave Nectar or Brown Rice Syrup
- Agave Nectar: This is a great 1:1 substitute. It has a similar viscosity and sweetness level to maple syrup. It’s neutral in flavor, so it won’t overpower the other ingredients.
- Brown Rice Syrup: Also works 1:1. It’s slightly less sweet and has a mild, buttery flavor. It creates a chewier texture, which can be pleasant in the bars. It’s thicker, so ensure it incorporates well.
3.3 Substitutes for Oat Flour: Almond Flour or Gluten-Free Flour Blend
- Almond Flour: Use it 1:1 by weight (not volume, as it’s lighter). It adds a lovely nutty flavor and makes the bars richer and denser. The texture will be slightly more crumbly than with oat flour. Ensure it’s finely ground.
- Gluten-Free All-Purpose Flour Blend: Use a 1:1 blend meant to replace wheat flour. Check it contains a binder like xanthan gum. Start with the same amount (1/2 cup) but be prepared to add a tiny bit more if the dough seems too wet, as absorption varies. The texture will be closest to oat flour.
3.4 Substitutes for Dairy-Free Chocolate Chips: Chopped Dark Chocolate or Cacao Nibs
- Chopped Vegan Dark Chocolate Bar: Chop a high-quality vegan dark chocolate bar (70% or higher usually avoids dairy) into small chunks. This gives lovely irregular chocolate pockets and intense flavor. Use the same total amount (1/2 cup + 1/4 cup for topping).
- Cacao Nibs: For a less sweet, more intense chocolate crunch with antioxidants, use cacao nibs. They lack the meltiness of chips/chunks but offer a great bitter contrast. Use about 1/3 cup mixed in and sprinkle some on top.
3.5 Substitutes for Peanut Butter: Almond Butter, Sunflower Seed Butter, or Tahini
- Almond Butter: A seamless 1:1 swap with a slightly sweeter, milder flavor. Ensure it’s natural and drippy.
- Sunflower Seed Butter: Perfect for nut-free versions! It has a distinct, slightly earthy flavor and turns the dough greenish when exposed to air (harmless but surprising!). Use 1:1. Choose an unsweetened variety.
- Tahini (Light): For a more savory twist, use light tahini (not the bitter, dark kind). It makes the dough less sweet and gives a unique sesame flavor. You might want to add an extra tablespoon of maple syrup. Start with 1/2 cup.

Final Thoughts

Honestly, these Vegan Chocolate Chip Cookie Dough Bars are a game-changer. They prove that plant-based treats can be every bit as indulgent, nostalgic, and downright delicious as their traditional counterparts. No baking, no fuss, just pure, safe-to-eat cookie dough bliss ready in a flash. Whether you’re vegan, have egg allergies, or simply love a sneaky snack attack straight from the freezer, these bars deliver. They’re the ultimate crowd-pleaser, potluck hero, or secret stash for when only cookie dough will do. Give them a try – I dare you not to fall head over heels for that perfect, creamy, chocolatey bite. Your inner child (and your taste buds) will thank you profusely. Now go forth and conquer that dough craving!