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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: @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


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: @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!


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!
4.88/5 (40)
Total Time 5 minutes
Yield 12 - 20 bars


  • 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


  • 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?

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4.88/5 (40)

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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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  1. Rene says

    Two very enthusiastic thumbs up! My 7-year-old middle child didn’t like these, but my oldest and youngest and I gobbled them up – these are FANTASTIC! The only drawback is waiting for them to thaw to eat!



  2. Kathryn says

    I made these bars tonight, and they’re so good! They’re not quite what I was expecting, but that worked out in this case! I made the bars and froze them for three hours, then I topped them with melted chocolate and frozen for another ten minutes. Then I thawed for ten minutes. When I finally bit into one of the bars, it was like eating an ice cream bar, the kind with the thin, crisp coat of chocolate encasing a creamy ice cream middle. The mouth-feel of the chocolate layer cracking beneath my teeth followed by the creamy, slightly frosty chickpea layer…so delightful! I use CCK for nearly all of my baking (and no-bake) needs, but this has to be one of my favorite recipes. Simple process with wonderful results.

    By the way, I made the recipe as-written, except that I somehow forgot to add the baking soda–didn’t seem to matter too much. I also used peanut butter as my nut butter, and the flavor was more mildly nutty than peanut-buttery, so if you’re looking for a strong peanut butter (or whatever nut butter) taste, then you might want to add two extra Tbsp nut butter instead of the coconut oil. However, I personally would probably not go this route because I like the consistency that the coconut oil gives the bars.



  3. Nicole says

    THESE ARE AMAZING!! seriously the best. while making them, it smelled horrible (the chickpeas probably) and i was a bit worried at first, but after they froze the scent was gone and they’re seriously incredible. we’ve made so many vegan desserts and this is my favourite right now! we made our own chocolate chunks (instead of chocolate chips) made from the same things as the chocolate layer on top (organic cacao powder, organic maple syrup and organic coconut oil.) worked perfectly! i can’t express how good they are. we’ll definitely be re-making them over and over again. THANK YOU! 🙂

  4. Jackie says

    Hi Katie, these look awesome! Just a quick question; can these be kept in the refrigerator? Just wondering if they would hold up ok (not turn mushy) and then they wouldn’t need to thaw before eating? Thanks!

  5. Martha says

    I honestly can’t stop making these and eating these. Is there a version with pumpkin that have similar texture for keeping in the freezer?? I think these are my my new go to cookie dough for the freezer!!!

  6. Karen says

    I didn’t think I would like cookie dough. However, Yummm……. easy and quick to make. Sometimes I put jam(sugarless and sweetened with fruit juce).

  7. Geraldine says

    I just made a batch of these and they are absolutely top notch! I used PB, subbed oats with buckwheat and added stevia to the coconut oil instead of honey and they almost taste like a Snicker’s bar!

    I just love your blog by the way! Lots of love from Malta!

  8. Ellie says

    I fed these to my friends. One is a vegan and the other three want almost nothing to do with healthy eating. All of them loved these and even asked me if I could bring more sometime! I told them the secret ingredient after they ate them, and once they got over the fact that they just ate cookie dough bars with beans in them, they still wanted more! They say that this is one of their favorites.

  9. Melissa says

    Just made these. They are pretty good, but I think they need to be a little sweeter. I used maple syrup, so maybe next time I’ll use honey.

  10. Amanda says

    Oh my gosh…these are delicious! I made them tonight and gave them to my husband and his friend. They knew the ingredients and were hesitant to try. But once they did they asked for seconds and thirds! I added extra chocolate chips and shredded coconut. Amazing!! I just kept chipping away at it. My new favorite recipe!!

  11. Elise says

    Just made these – used half the agave (cause it is priceeeeey in Aus), replaced half the oats with chia seeds (only because I love chia seeds), and covered the top with frozen raspberries. Honestly such a moreish snack!! I’d really love to just eat the whole entire tray!
    Thank you SO much for sharing this recipe – it’s such a winner!!

  12. Kayla Taylor says

    I love these bars. I made mine a little differently. I never included any chocolate chips, and for the topping I used 0% Greek Yogurt, then mixed some cocoa powder in with the yogurt. Spread the Chocolate Greek Yogurt on the mixture, then I refrigerate until the greek yogurt is thick again. then cut them into squares 🙂

  13. Mari says

    Wow – another hit! I’m trying to go 100% sugar free (nothing ending in -ose, basically), so I reduced the maple syrup to 1 tbs., and added unsweetened almond-coconut milk until the consistency looked about right. Even with that teeny bit of sweetening, the “batter” is yummy and the consistency is great! I’m posting this while they’re still in the freezer. Will probably adapt the chocolate coating to more of a glaze (sauce?) using just cocoa powder, coconut milk and pure monk fruit powder. If the batter is that good, I bet the finished product will be amazing! Posting now, just because I’m so impressed by your website and all the recipes I’ve tried (or adapted) so far. Thanks!

  14. Johanna says

    Hi! I really like your recipes! I tried this recipe the other day and loved it! It also made me think that it could be a nice recipe for pie crust, so I had to try! I removed the chocolate and syrup, and replaced the nut butter with coconut oil. I had to add some more oil (I used olive) and some water for consistency. I baked it for 10 minures before I filled it with nice veggies amd mashed tofu, and baked it again, and it turned out to be a really yummy pie!

  15. Ann says

    OMG! Really amazing taste. Thank you for sharing this recipe. Hands down best cookie dough bars ever!!! I can recall eating a lot of dough growing up but this tastes better than all of it.

  16. Megan says

    These turned out very interesting and not at all what I expected. I do not have a food processor so I used a blender (I use a blender for all of Katie recipes, works great), and I blended the chickpeas with the liquid ingredients (honey, melted coconut oil, vanilla extract) to make sure everything blended properly. That step went great. The problem arose when I realized I did not have quick oats, so I used flax-meal like the recipe suggests. I believe this substitution changed the flavor A LOT. My final product had a very flax seed like flavor which was pleasant but not at all like cookie dough. I ended up loving these as protein bars when I had to grab something on-the-go. Basically if you want these bars to taste like cookie dough DO NOT substitute flax-meal for quick oats, you’ll end up with a very different product. Still delicious, but more like a protein bar with the addition of flax-meal.

  17. Crystal says

    Made this with soaked cashews today instead of the beans and it worked well. I’ve tried it before with the chickpeas too and it was good, but I’m not a huge fan of bean based desserts.

  18. Karen says

    Cookie dough bars, healthy cookie dough, dip, raw cookie dough…… they are all similar… Which is the best?????

  19. Michele says

    my granddaughter has peanut allergies, what can I use instead of the nut butter? These look so delicious & good for you!!!
    Your Cranberry Orange Bread a favorite in our home.

  20. Ashley says

    Hi Katie! I really want to try this but can I use regular white granulated sugar instead of the maple syrup? I feel like using maple syrup is too expensive so do you think white sugar would work? Please let me know and thanks!! ?

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