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Peanut Butter Chocolate Chip Cookie Dough Bars [Vegan]

Indulge in these no-bake peanut buttery cookie bars. With their rich flavor and chocolate chips, they are a perfect treat for all cookie dough lovers. And the best part? They’re super easy to make and entirely vegan!

Servings: 12


  • 1/2 cup (125 g) peanut butter
  • 5 tablespoons (75 ml) pure maple syrup
  • 1 3/4 cups (168 g) almond flour
  • 1/4 teaspoon sea salt
  • 1/4 cup (45 g) dairy-free mini chocolate chips, divided


  1. Prepare the Tin: Line a 9 x 5-inch (23 x 13-cm) baking tin with parchment paper or plastic wrap. Ensure the paper or wrap extends over the edges for easy removal later. Set aside.
  2. Mix Wet Ingredients: In a medium-sized mixing bowl, combine the peanut butter and maple syrup until smooth.
  3. Add Dry Ingredients: Gradually stir in the almond flour and sea salt. Mix until the dough comes together. Fold in half of the dairy-free mini chocolate chips, ensuring they are distributed evenly throughout the dough.
  4. Shape the Dough: Transfer the cookie dough mixture to the prepared baking tin. Press the dough down evenly, ensuring it fills the corners and sides of the tin.
  5. Add the Remaining Chocolate Chips: Sprinkle the remaining chocolate chips over the top of the dough, pressing them slightly into the surface.
  6. Cut into Bars: Use a sharp knife to slice the dough into 12 equal-sized bars or squares.
  7. Store: Keep the cookie dough bars stored in the refrigerator or at room temperature. They will remain fresh for up to 5 days.

Note: These bars are perfect for a quick snack or dessert. Being no-bake, they are super convenient and offer a delightful treat without much hassle. Enjoy your homemade vegan treat!

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