The easiest vegan cookie dough bars are here to cater to all of your cookie dough needs! Because let’s be real, the unbaked dough is the best part. Except these are made from a few non-traditional cookie ingredients to make them dairy-free, gluten-free, and 100% delicious.
These bars have been a fan favorite for a long time on my Instagram, so I’m excited to have them live on the blog for you guys! They’re made from a few of my pantry staples, which you can find over on my shop page.
Let’s talk ingredients-
The base of the bars is made from cashew butter. Cashew butter has a very subtle flavor compared to other nut butters, and is a great base for anything cookie flavor. You can substitute other nut or seed butters here, but they will likely overpower the taste.
Almond flour is used in place of regular flour. It keeps things light, and also gluten-free for anyone who needs it.
LOTS of chocolate chips– duh.
And some maple syrup as a sweetener.
Top them off with some flakey sea salt, and you have the perfect sweet and salty combo!
I love the crunchy chocolate coating on top, but you can leave step out to keep these lower in sugar.
Looking for substitutes? I got you-
- cashew butter: peanut butter would be my next choice for nut butter, but instead of cookie dough flavor you’ll be left with a peanut butter cup flavor, which is definitely a win in my book
- almond flour: you can use oat flour in a lesser amount (noted in the recipe!) if you have almond allergies.
- maple syrup: any liquid sweetener, like honey or agave, will work here. Just note that with honey, they won’t be vegan
Lastly, if you wanted to make a nut-free version, you can use sunflower seed butter, and replace the almond flour with oat flour. I love to use these chocolate chips because they’re allergy friendly.
These bars are best stored in the freezer, otherwise they get too soft and messy. I know you guys are going to love them!
Tag me on instagram if you try them, and be sure to leave a comment + star rating if you enjoyed them 🙂