No-Bake Cookie Dough Bars (Vegan & Gluten-Free)
User Reviews
5
No-Bake Cookie Dough Bars (Vegan & Gluten-Free)
Description
This recipe starts by softening pitted dates, which are processed into a sticky base along with oat flour made either from rolled oats or purchased oat flour. Tahini and maple syrup bring richness and sweetness while vanilla and salt enhance flavor depth. The combined dough is blended until it forms a sticky ball, which firms up after resting in the fridge if necessary to make handling easier. Vegan chocolate chips are folded in to add texture and chocolate notes throughout the bars.
Pressed into a loaf pan lined with parchment, the dough sets into bars without baking, making it convenient and quick to prepare. The bars have a soft crumb with chewy chocolate pieces, making them a wholesome treat free from gluten and animal products.
This recipe includes practical notes on measuring the date quantity by volume and suggested alternatives for nut butters. It also recommends Enjoy Life mini chocolate chips for best results.
Ingredients
- 1 Medjool dates pitted, packed cup, soft
- 2 3/4 cups rolled oats (~260-275g), certified gluten-free if needed**
- 1/4 cup tahini 56g) (or almond butter or cashew butter, smooth
- 4 1/2 tablespoons pure maple syrup
- 1 tablespoon vanilla extract pure
- 1/2 teaspoon salt fine sea salt
- 1 cup vegan chocolate chips 180g, divided
- 2 teaspoons refined coconut oil melted (optional; omit to keep oil-free
Instructions
- If the dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry.
- Place the oats in the bowl of the food processor and pulverize them until you have a fine oat flour. Alternatively, you can use store-bought oat flour. See note below.
- Add the pitted dates, tahini, maple syrup, vanilla, and salt to the oat flour. Blend until the mixture forms into a sticky dough (it should turn into a ball). If it feels dry, add a spoon of plant-based milk a teaspoon at a time until the dough just sticks together when pressed.
- Transfer the dough to a large bowl. Fold in 1/2 cup of the chocolate chips into the dough using a silicone spatula.Note: If the dough is too sticky to handle with your hands (this is more likely if your kitchen is warm), place the dough in the fridge for 20 minutes to firm it up a bit.
- Line a 8x4-inch (20x10 cm) or 9x5-inch loaf pan (23x13 cm) with parchment paper, letting the excess hang over the long sides to form a sling. Spread the dough out into the prepared pan and smooth the top out evenly, pressing all the way into corners using your fingers or a flat-bottomed steel cup to get the mixture even on top. Place the pan in the freezer for 30 minutes (or longer) to set. Once chilled, remove from the freezer and using the parchment paper as handles, lift the cookie dough out of the pan.
- Before removing from the freezer, melt the chocolate.1. Double boiler method: Add a few inches of water to a saucepan and bring to a simmer. Nestle a large heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Once the water is simmering, add the vegan chocolate chips and coconut oil to the bowl. Whisk frequently with a spatula until the mixture is just melted.2. Microwave method: Add the chocolate and coconut oil to a microwave-safe bowl and microwave on high in 25 to 30-second intervals until the chocolate is almost melted (about 3 intervals). Use a spoon to stir the chocolate until it is melted.
- Drizzle the melted chocolate over the cold cookie dough and lightly sprinkle with flaky sea salt, if desired. If the chocolate doesn’t immediately harden, return it to the freezer for 5-10 minutes to set, then slice into 8 thick bars or into smaller squares. Store leftovers in the freezer (they’ll stay good for several weeks).
Notes
- After pitting and packing, use about 7 ounces (200g) of Medjool dates for the recipe.
- If using store-bought oat flour, reduce the amount to approximately 2 1/4 cups for correct texture.
- Enjoy Life mini chocolate chips are recommended for the best chocolate distribution and melting behavior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 75mg | 3% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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