Quarantine has given me the chance to try some new things, and concentrating on vegan treats is one of them. I’m not sure that I would go so far as to say that these Vegan Cookie Dough Bars are *healthy*, but they do offer an alternative if you’re trying to avoid animal products, gluten, or simply experimenting with new textures. They’re no-bake, which makes them delightful for small NYC kitchens, especially as many of us are working from home. It’s hot enough, even before turning the oven on!
Take my word for it, these decadent treats are a must-try this summer. Pair on with your morning coffee for a guilt-free energy boost.
What’s your dessert weakness: ooey gooey chocolatey, or refreshingly fruity? Let me know what you’d like to see more of in the comments!
- 2 ¼ cups Bob’s Red Mill 1 to 1 gluten free flour
- ¼ cup maple syrup (substitute honey for non-vegan bars)
- ¼ cup coconut oil, melted
- ¾ cup vegan chocolate chips (for the bars)
- 1 tsp vanilla
- ½ cup vegan chocolate chips (for the chocolate layer)
- ¼ cup unsalted almond butter or peanut butter
- Maldon sea salt, to garnish
- Line a square, 8 inch baking pan with wax paper. Make sure that the pan fits in your freezer!
- Mix together flour, maple syrup, coconut oil, vanilla, and ¾ cup vegan chocolate chips in a medium bowl until combined.
- Pack dough into the bottom of your baking pan. Set aside.
- Melt ½ cup vegan chocolate chips in a microwave until pourable, checking and stirring them every 20-30 seconds.
- Mix in your nut butter and stir until smooth.
- Pour your chocolate mixture on top of your cookie dough, and spread evenly with a spoon if it doesn’t settle right away.
- Place in your freezer for two hours.
- Cut into desired pieces, and enjoy! I like to top my bars with a bit of Maldon sea salt flakes.