Hi friends!
With Spring here and Summer just around the corner, I’m really feeling the no bake vibes! I love keeping these No Bake Vegan Cookie Dough Bars on hand in the fridge or freezer for a sweet treat when I’m craving that cookie dough flavour. This recipe is super easy to put together and very forgiving in terms of toppings and what size pan you use. I like using a loaf pan (8×4 or 9×5) and then cutting the bars vertically. Sometimes I cut them further into little squares for a quick sweet bite during the day.
The ingredients are simple! You’ll need:
- coconut oil
- maple syrup (if vegan) or honey
- nut butter (I used almond)
- milk (any kind)
- vanilla extract
- almond flour
- coconut flour
- chocolate chips (a little or a LOT!)
Note: If you don’t have coconut flour, you can use more almond flour until the dough isn’t sticky. Coconut flour isn’t a 1:1 ratio so you’ll need more almond flour to compensate for omitting coconut flour.
Don’t forget the toppings! I used some unsweetened shredded coconut, sea salt and extra chocolate chips because I cannot get enough!! The salt adds a nice flavour and balances the sweetness of the bars. Other toppings could be pecans, toasted almonds or even sprinkles.
Looking for more no-bake recipes? I got you covered! Try these:
- No Bake Matcha Oatmeal Bars
- No Bake Chocolate Macaroons
- Carrot Cake Energy Bites
- Lemon Coconut Energy Bombs
- Vegan Cookie Dough Protein Balls
I love creating no-bake recipes with you in mind! We are all so busy and turning the oven on isn’t always possible when you’re in a rush. These No Bake Vegan Cookie Dough Bars are sure to make you and your kids happy. Please tag me on socials @balancingandie when you try the recipe! I love seeing your creations.
Notes
Want to use an 8x8 pan? Double the recipe!
Don't have coconut flour? Almond flour can be substituted for coconut flour. HOWEVER, coconut flour is more dry than almond flour (not 1:1 ratio). Add a tbsp at a time until the base is no longer sticky.
Ingredients
Base
- 1/4 cup coconut oil, softened
- 2 tbsp maple syrup (or raw honey)
- 2 tbsp room temperature almond milk (or any)
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1 tbsp coconut flour (or extra almond flour) * see note
- 2 tbsp semisweet chocolate chips
Topping (optional)
- 1 tbsp semisweet chocolate chips
- 1/2 tbsp unsweetened coconut shreds
- Pinch of coarse sea salt
Instructions
- Line loaf pan (9x5 or 8x4) with parchment paper. You can use any size pan but it will affect the size of the bars.
- In a medium sized bowl, mix coconut oil, maple syrup and almond butter until well combined and no chunks remain.
- Add remaining base ingredients and mix well. The mixture should be sticky but not super wet. If it's too wet, add more almond flour. If too dry, add some extra almond butter.
- Press into prepared pan until completely smooth. I like to use my hands to get the bars nice and even across the pan.
- Add the extra toppings if using and gently press down to incorporate into the bars.
- Refrigerate for 2 hours to set. Cut into bars or squares and enjoy! Store any excess in the refrigerator at all times up to one week or in the freezer for up to 1 month. Lightly thaw before consuming.
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