Healthy Vegan Cookie Dough Bars


I think we all are a little guilty when it comes to eating the raw cookie dough every time you make a batch of cookies. I know myself is included in that. It’s just so good, and so hard to resist. Well, what if I told you that this recipe is edible raw cookie dough that you can eat, and isn’t bad for you! Yup, that’s right.

The amazing thing about these bars is that they taste just like cookie dough! They are eggless, dairy-free gluten-free, grain-free and vegan! You won’t even believe that they are made from chickpeas. Just trust me with this, you won’t even taste them.

Since they are made with chickpeas, another great thing about this edible cookie dough is that they are high in protein! What a win win!!

Ingredients needed to make vegan cookie dough bars

Chickpeas– yes, you read that right. Chickpeas are the based for this delicious dish. With just a little sweetener, you won’t even believe that is what these are made from.

Almond flour– a great grain-free alternative. Almond flour is used to made these treats gluten-free

Almond butter– almond butter is one of my favorite nut butters to use in recipes since it is such a great nut and wildly accepted by most. However, you can simple swap out the almonds and use your favorite nut butter instead.

Date syrup– if you are used to my baked treats you know that I usually bake with date syrup. Why? because it’s an all natural sweetener that is lower in calorie than most. It is also vegan and plant based. If you don’t have date syrup, you can use honey, agave, or maple syrup.

Chocolate chips– I like to use dairy-free. My favorite brand is Lily’s Sweets, they are sweetened with Stevia so it is a no sugar added chocolate. But you can use your favorite chocolate chip brand and it will work the same.

36Healthy Vegan Cookie Dough Bars

Recipe by Hannah KlingCourse: Desserts


Prep time


Cooking time




  • 1 can of chickpeas, drained and rinsed

  • 1/4 cup almond flour

  • 1/3 cup almond butter

  • 2 Tbsp date syrup

  • 1/3 cup non-dairy chocolate chips

  • 1 cup melted non-dairy dark chocolate


  • Drain and rinse chickpea and remove any skin.
  • Add chickpeas, almond flour, almond butter, and date syrup to your food processor and blend until smooth.
  • Allow mixture to cool for a few minutes, then add in chocolate chips. Either pulse for 1-2 times for fold in chocolate chips to mixture.
  • Press cookie dough into an 8×8 baking dish that is lined with parchment paper. Set aside.
  • In the meantime, melt dark chocolate chips with 1 Tbsp of coconut oil. Then pour over cookie dough.
  • Place in freezer for 10-20 minutes to harden. Cut into squares and enjoy!
  • Store in the fridge in and air tight container up to 1 week.


  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
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