Vegan No-Bake Chocolate Chip Cookie Dough Bars
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These vegan no-bake chocolate chip cookie dough bars pair a soft brown sugar cookie dough base with an optional chocolate ganache topping. The bars need about 10 minutes of hands-on prep, then the refrigerator or freezer firms them enough to slice.
The dough contains no eggs, but the flour still matters. Use flour that is commercially heat-treated and labeled ready to eat. For more chilled desserts, try the chocolate peanut butter crunch bars, classic vegan no-bake cookies, or fudgy no-bake cosmic brownies.
Why These Vegan Cookie Dough Bars Work
Brown sugar keeps the cookie dough soft and gives it a deeper caramel flavor. Vegan butter supplies structure, while non-dairy milk is added gradually so the dough holds together without becoming sticky. Mini chocolate chips spread more evenly through the base than standard chips.
The ganache is optional, but it adds a thin chocolate layer that firms when chilled. A loaf pan produces thicker bars; an 8-inch square pan makes thinner bars that set more quickly.
Ingredients for Vegan No-Bake Cookie Dough Bars
- 1/2 cup vegan butter: Bring it to room temperature before mixing.
- 1 cup organic brown sugar: This sweetens the dough and keeps it soft.
- 1 teaspoon vanilla extract and 1/2 teaspoon salt: Both round out the chocolate chip cookie flavor.
- 1 1/4 cups commercially heat-treated flour: Choose a product labeled ready to eat.
- Up to 1/4 cup non-dairy milk: Add it slowly because different flours absorb different amounts.
- 1/2 cup mini vegan chocolate chips: Check the label to confirm they are dairy-free.
- Optional ganache: 3/4 cup vegan chocolate chips and 1/4 cup plus 2 tablespoons coconut or almond milk.
Use Ready-to-Eat Flour
Most all-purpose flour is a raw food. For a dessert that will not be baked, use flour that was commercially heat-treated and is labeled ready to eat. The FDA advises against relying on home heat-treatment methods because they may not eliminate all harmful bacteria.
How to Make Vegan No-Bake Chocolate Chip Cookie Dough Bars
- Line an 8-by-4-inch or 9-by-5-inch loaf pan, or an 8-inch square pan, with parchment paper.
- Beat 1/2 cup room-temperature vegan butter with 1 cup organic brown sugar until evenly combined.
- Mix in 1 teaspoon vanilla extract and 1/2 teaspoon salt.
- Add 1 1/4 cups commercially heat-treated, ready-to-eat flour. Mix until crumbly.
- Add up to 1/4 cup non-dairy milk a little at a time, stopping when the dough holds together.
- Fold in 1/2 cup mini vegan chocolate chips, then press the dough evenly into the lined pan. Place it in the freezer while making the ganache.
- For the optional ganache, microwave 3/4 cup vegan chocolate chips with 1/4 cup plus 2 tablespoons coconut or almond milk in 30-second intervals. Stir after each interval until smooth.
- Spread the ganache over the cookie dough. Refrigerate or freeze until firm, then lift the slab from the pan and slice it into 10 bars.
Tips and Variations for Cookie Dough Bars
- Add the non-dairy milk gradually. Too much will make the bars difficult to slice.
- Mix 1 to 2 tablespoons of peanut, almond, cashew, or sunflower seed butter into the dough for a nutty variation.
- Sprinkle flaky salt or chopped pecans, walnuts, or cashews over the ganache before it sets.
- For gluten-free bars, use a 1-to-1 gluten-free flour blend that is specifically labeled heat-treated and ready to eat.
- The ganache can be omitted when you want plain vegan edible cookie dough bars.
Storing and Freezing Vegan Cookie Dough Bars
Keep the sliced bars in an airtight container in the refrigerator so the dough and ganache remain firm. For longer storage, freeze them in a sealed container with parchment between layers. Thaw the amount you need overnight in the refrigerator.
Vegan Cookie Dough Bars FAQs
Can I use regular raw flour?
No. These bars are not baked, so use flour that is commercially heat-treated and labeled ready to eat.
Is the chocolate ganache required?
No. The ganache is optional. The cookie dough base will still firm in the refrigerator or freezer without it.
Why is my cookie dough crumbly?
The dough is expected to look dry before the milk is added. Mix in the non-dairy milk gradually until the crumbs hold together when pressed.
These vegan no-bake chocolate chip cookie dough bars are easy to portion and keep chilled for a ready-made dessert. If chocolate chip cookies are more your speed, the vegan chocolate chip cookies use a traditional baked dough.
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No-Bake Chocolate Chip Cookie Dough Bars
Ingredients
Edible Cookie Dough Bars
- 1/2 cup vegan butter
- 1 cup organic brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup non-dairy milk
- 1 1/4 cups commercially heat-treated all-purpose flour use flour labeled ready to eat
- 1/2 teaspoon salt
- 1/2 cup mini vegan chocolate chips like 'enjoy life'
Chocolate Ganache
- 3/4 cup chocolate chips like 'enjoy life'
- 1/4 + 2 tablespoons coconut milk or almond milk
Instructions
Flour Safety
- Use commercially heat-treated all-purpose flour that is labeled ready to eat. Do not use raw flour.
Edible Cookie Dough Bars Recipe
- Line an 8x4", 9x5" loaf pan or 8x8 baking dish with parchment paper.
- Using a mixer, cream butter and sugar. Butter should be room temperature.
- Add in salt and vanilla
- Add in flour and mix.
- Slowly add in non-dairy milk until desired consistency. It’s important to note that the mixture will be dry and crumbly before you add the milk at the end. Be sure to add it slowly, just until the dough reaches your desired consistency.
- Add in chocolate chips and combine
- Make the cookie dough recipe above, press into the pan and make some delicious ganache for delicious No-Bake Chocolate Chip Cookie Dough Bars!
- Press the cookie dough evenly into the bottom of the pan lined with parchment paper for easy removal. Place in the freezer while you make the ganache.
Chocolate Ganache - Optional
- Place the chocolate chips and coconut milk/almond milk into a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the ganache is melted and smooth.
- Pour the ganache over the top of the cookie dough, spreading so that it covers the dough evenly. Refrigerate or freeze until the chocolate is firm.
- Cut into bars and store in an airtight container in the fridge or freezer.
I made these last night and they were so good! I used oatmilk and that worked really well. Thanks for sharing!
So glad it worked out for you Sonya! Thank you so much for trying it!