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Unbaked Cookie Dough Bars

Soft, unbaked chocolate chip cookie dough bars… like a warm & gooey chocolate chip cookie, but even better!

Unbaked Cookie Dough Bars - Ingredients: 1 1/2 cups rolled oats, 1/2 cup chocolate chips, 2 tsp vanilla, 2 1/2 cups... Full recipe: https://chocolatecoveredkatie.com @choccoveredkt

gluten free bars

 

In honor of reaching 200,000 followers on Instagram, I wanted to post one of my most popular Instagram recipes – these unbaked cookie dough bars!

My favorite part of Instagram is that it gives followers a chance to go behind the scenes and be first to see all of the not-yet-published recipes I’m currently making. Patience has never been one of my strengths, and when I make a recipe, I immediately want to share it with the world. Especially when said recipe is a giant batch of unbaked cookie dough, covered in melted chocolate and sliced into bars…

That’s pretty much something everyone needs in their lives, right?

@Chocolate Covered Katie – Instagram

 

chickpea cookie dough bars

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I was the child who would always sneak a considerable amount of the unbaked cookie dough every time I “helped” my mother and sister bake cookies. Long before I even knew what a vegan was, my mom came up with the idea of simply replacing the eggs in her traditional chocolate chip cookie recipe with plain water for an “egg free” cookie dough we could eat without baking.

Now, no matter what type of cookies I’m making, I rarely bother to bake any of them – I will form the dough into balls or spread it into a pan and freeze the leftovers for a rainy day. Or a sunny day.

Cookie dough is good on all days.

Unbaked Cookie Dough Bars - Ingredients: 1 1/2 cups rolled oats, 1/2 cup chocolate chips, 2 tsp vanilla, 2 1/2 cups... Full recipe: https://chocolatecoveredkatie.com @choccoveredkt

These cookie dough bars take just 3 easy steps:

STEP ONE – Throw everything into a food processor to make the cookie dough, and process until smooth.

STEP TWO – Spread the dough into an 8×8 pan, and freeze until firm.

STEP THREE – Cover with melted chocolate, slice, and enjoy!

chocolate chip cookie bars

If I’m being honest, I should probably add another step that says, “Go back to the kitchen and make a second batch after the first batch disappears much more quickly than expected.”

Unbaked Cookie Dough Bars - These are UNREAL!

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Adapted from the famous Chickpea Cookie Dough Dip

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Unbaked Cookie Dough Bars

These unbaked cookie dough bars are always a huge hit at parties!
4.87/5 (39)
Total Time 5 minutes
Yield 12 - 20 bars

Ingredients

  • 1 can chickpeas or white beans (250g after draining)
  • 2 tsp pure vanilla extract
  • scant 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp nut butter or allergy-friendly sub
  • 2 tbsp coconut oil or additional nut butter
  • 1/2 cup pure maple syrup, agave, or honey
  • 1 1/2 cups rolled or quick oats or flaxmeal
  • 1/4 cup chocolate chips, or more if desired
  • chocolate coating, listed below

Instructions

  • Line an 8x8 pan with parchment or wax paper. Drain and rinse beans very well. Add all ingredients except chocolate chips to a food processor, and blend until very smooth. (A blender will work if you must, but you should routinely stop the blender and stir to ensure all ingredients blend evenly.) Stir in the chocolate chips. Smooth into the prepared pan. Freeze.
    Chocolate Coating: Once pan is chilled (3-4 hours), either melt 1/2 cup chocolate chips with 2 tsp oil to form a thin sauce OR stir together 1/4 cup cacao or cocoa powder, 2 tbsp melted coconut oil, and 1/4 cup pure maple syrup or agave to form a sauce. Spread over the bars, then re-freeze to set the chocolate. Cut into bars. Store leftovers in the freezer, and thaw before eating.
    View Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

 

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More About The Cookbook

 

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4.87/5 (39)

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Published on May 23, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Reader Interactions

98 Comments

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  1. Liz says

    Can you use a mix of oats and flax or is best to stick with one or the other. Which do you prefer? Thanks

  2. Laura says

    Excellent recipe. We use variations of this recipe to make our weekly protein bars. Thank you for sharing!

  3. Sarah Adams says

    As a new addict of your cookie dough dip, I can’t wait to make these!

    I have a ton of strawberries I need to get rid of and was planning to do some baking with them this weekend — do you think mixing the chocolate coating with strawberries would make a good chocolate-covered-strawberry bar? Or maybe would that be out of place.

    If it wouldn’t work, do you have any of your recipe recommendations to use up some strawberries?

  4. Meyke says

    Made this for my friends Hen party. Nobody tasted the chickpeas. My friend thought they were a little dry (but I think she compared them to regular cookie dough). Maybe an extra spoonful of coconut oil would do the trick. We loved them though! My 4yo said they were scrummylicious!

  5. Gina of MN says

    Just mixed my first batch and used honey. I have a bit of a sweet tooth, but found this too sweet. I will try using half the sweetener on the next batch and will just use extra dark chocolate on top this batch to knock it back. I may add more vanilla, too.

    Love all you do, Katie!

  6. Sonia says

    Hi Katie, just a bit if a brain freeze for me, by freezing the bars do you mean putting in the fridge or the freezer? Thank you so much, these bars look delicious!

  7. Bob says

    I’m finding that there are spots of green forming with in a day or two of making them. This seem to be happening in the freezer as well. It doesn’t appear to be mold. I’m curious if anyone else has seen this?

    • Jason Sanford says

      Hi Fred, thanks so much for letting us know… I wasn’t able to see the original post because it says the poster deleted it, but we honestly are so appreciative to people like you (and the commenters on the thread who I noticed also posted the correct source of the recipe) for correcting things like that and sticking up for someone’s work. Thank you 🙂
      Jason (media relations)

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