Opening the recipe box…
Greatest plates · Dessert
Unbaked Cookie Dough Bars
Soft, no-bake chocolate chip cookie dough bars made from chickpeas or white beans, spread into a pan and topped with a thin chocolate coating. Like a warm gooey chocolate chip cookie, but even better.
Serves 16Prep 15 minCook 5 minDessertVegan
Containsgluten · nuts
Inspired by a recipe from Chocolate Covered Katie ↗
Protein 7%Carbs 49%Fat 44%
About 180 kcal a serve — 3 g protein, 22 g carbs, 9 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 16
Method
Prep the pan
Line panLine an 8x8 inch pan with parchment or wax paper so the bars lift out easily later.
Blend the dough
Blend allDrain and rinse the beans very well. Add the beans, vanilla, salt, baking soda, nut butter, coconut oil, maple syrup and oats to a food processor and blend until very smooth, scraping down as needed.
In the food processorBlend smooth →
Fold in chips
Fold inStir the chocolate chips through the smooth dough by hand.
In the food processorStir in →
Spread and freeze
FreezeSmooth the dough evenly into the prepared pan and freeze until firm, about 3–4 hours.
3–4 hrs
Make the coating
MeltOnce chilled, melt the chocolate chips with the coconut oil to form a thin sauce, stirring until smooth.
In the bowlMelt →
Coat and set
Re-freezeSpread the chocolate sauce over the bars, then re-freeze to set the chocolate.
Slice and serve
SliceCut into bars.
Cook's noteRinse the beans very well so there's no bean taste, and thaw the bars before eating for the softest cookie-dough texture.
Want it lighter?
about 40 kcal less a serve, all swaps taken
These no-bake bars are forgiving since there's no baking structure to worry about — the beans and oats hold everything together, so you can cut fat and sugar fairly freely. The main trade-off is a slightly less rich, less sweet, and a touch drier result. Rinsing the beans very well remains essential.
2 tbsp coconut oil (or additional nut butter) → 1 tbsp coconut oil plus 2 tbsp unsweetened applesauce or mashed banana
Cuts roughly half the added fat in the dough. The bars stay soft because of the fruit moisture, but they'll be a little less rich and slightly softer/wetter rather than fudgy-firm. Keep at least 1…
125 ml pure maple syrup (or agave or honey) → 90 ml maple syrup
Reduces sugar by about a third. Noticeably less sweet and very slightly less sticky/cohesive — add a splash of milk if the dough seems dry. Most people still find it sweet enough thanks to the…
90 g chocolate chips (for coating) → 55 g dark chocolate (70%) chips or chopped, plus the 2 tsp coconut oil
A thinner, darker coating cuts sugar and a little fat. Dark chocolate is less sweet and firmer, so the topping snaps more than it oozes — spread it thin for even coverage.
45 g chocolate chips → 30 g dark chocolate chips
Fewer, darker chips through the dough. Slightly less sweet with more chocolate intensity and fewer melty pockets.
Estimated per serve
180 kcal · 3 g protein · 22 g carbs · 9 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeKeto Chocolate Chip Cookie Cheesecake Bars
American · Dessert
American · Dessert
Chocolate Black Bean Brownie Bites
American · Dessert
American · Dessert