No-Bake Healthy Cookie Dough Bars (Vegan Recipe)
This amazing vegan cookie dough bar contains only 6 ingredients and it can be even eaten as breakfast because this recipe is much healthier than most cookie doughs. It’s naturally protein-rich, refined sugar-free, eggless, gluten free, and tastes like heaven!
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It’s perfect as a healthy snack or dessert, and a great idea to bring to a party or for when you host friends and family. It’s super nutritious; and you’d never guess it has dates instead of sugar!
Healthy Vegan Cookie Dough
I’m a big fan of cookie dough! When I was a child growing up in Chilean Patagonia, my mom and I would make cookies sometimes on the weekend and I always had to steal some raw cookie dough. But mom would always try to stop me because she was afraid I would get an upset stomach with some of the non-vegan ingredients. Fast forward, now you don’t have to worry about it with this vegan cookie dough. It’s totally safe to eat, no-bake (unless you want to), and it tastes just great. I love it because it’s:
Healthier than most cookie dough recipes I’ve seen.
Super quick and easy to make, with an option to have them ready in less than 10 minutes.
Ingredients are mostly whole foods, which means it’s refined sugar-free, and further down I give you an option to make it oil-free too.
It provides enough energy to use it as a pre-workout meal, which I do!
Only 6 Simple Ingredients with an Optional 7th
Chickpeas
Cashews
Dates
Tahini
GF Quick Oats (aka instant oats)
Coconut oil
Dark chocolate chips (optional)
Don’t worry, you don’t taste the chickpeas, you taste the dates, tahini, and cashews. You can also use drained cooked red lentils instead of cooked chickpeas. It will have a different color, but still super tasty.
Cashews: You can use cashew butter instead of cashews (or any nut butter or nut-free butter). This time I used cashews but I have also made the recipe with peanut butter. If you go that route, you will need only ½ cup + 2 tbsp nut butter.
Sweetener: While I use dates for this recipe you can use raisins instead, or any sweetener you have. You will need to adjust the amount based on the type of sweetener you use though.
Dark chocolate chips: I make this recipe with chips when I am going to share it, but I skip them when I make it for myself. Your call!
How to Make Vegan Cookie Dough?
You do you need a good food processor. I use a Ninja Blender for this type of recipe.
Better to process the dates with the chickpeas and the wet ingredients first.
Then add the oats and mix again.
Finally, you can add the chocolate chips and stir with a spoon.
You can eat this vegan cookie dough right away (for the less than 10-minute option) or put it in the freezer to settle.
You can store it in the fridge for 5-6 days, or freeze the leftovers!
This Vegan Cookie Dough Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most cookie dough recipes I’ve seen
Refined sugar-free
Easy to make
Fast to make
Amazing as dessert, breakfast, snack, or as a pre-workout meal
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!
No-Bake Healthy Cookie Dough Bars
This amazing vegan cookie dough bar contains only 6 ingredients and it can be even eaten as breakfast because this recipe is much healthier than most cookie doughs, it’s naturally protein-rich, refined sugar-free, eggless, gluten free, and it can be made oil-free!
Ingredients (US Customary)
- 1 cup chickpeas (drained)
- 1 cup pitted dates (or raisins)
- 1 cup gf quick oats
- 1 cup cashews
- 3 tbsp tahini
- 5 tbsp water
- 2 tbsp coconut oil
- 3/4 cup dark chocolate chips (optional)
Ingredients (Metric)
- 165 grs chickpeas (drained)
- 175 grs pitted dates (or raisins)
- 80 grs gf quick oats
- 150 grs cashews
- 3 tbsp tahini
- 5 tbsp water
- 2 tbsp coconut oil
- 130 grs dark chocolate chips (optional)
Instructions
- Throw all ingredients to the food processor but the chocolate chips and process till it’s in small pieces. I use a Ninja blender for this and I needed to scrape down the sides of the container and mix again since this mix is pretty thick.
- Add the chocolate chips and fold them in with a wooden spoon.
- Next, you can either eat it straight away (this is the option that is ready in less than 10 min.!) or pour this mix over a parchment paper covered baking pan (mine is 8.5x8.5 inch) and put it in the freezer for 30 minutes.
- Cut in squares and enjoy!!
Notes
Protein content: to increase protein content and reduce fat %, you can use chickpeas instead of oats and cashews.
Coconut oil: yes I know it’s 90% saturated fat (butter is 64%) and that’s why I only use it occasionally. You can skip it if you prefer and add extra tahini for example. Just keep in mind that if you go that route, this recipe won’t be as firm as it is with the coconut oil. Still super tasty though.
Nut free option: skip the cashews and add an extra cup of chickpeas.
No Food Processor?? You do need a good one to make this cookie dough. If you don’t have a food processor, and provided that you don’t mind eating this cookie dough with chunks, you could mash the chickpeas with a fork (or with any tool you have to make mashed potatoes), use cashew butter instead of cashews (or peanut butter or a nut free butter), and buy date paste or use any sweetener you have, you will need to adjust the amount based on the type of sweetener you use though. If you use a nut butter instead of cashews, you will need 1/2 cup + 2 tbspn.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 bar
Servings: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 178 | ||
| % Daily Value* | ||
| Total Fat 8g | 13% | |
| Saturated Fat 2g | 11% | |
| Total Carbohydrates 23g | 9% | |
| Fiber 4g | 14% | |
| Sugar 9g | 22% | |
| Protein 5g | 6% | |
*Values are based on a 2000 calorie diet.
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