Looking for a delicious and indulgent dessert that’s also vegan? Look no further than these cookie dough bars! With a chewy, chocolatey cookie dough base and a rich chocolate ganache topping, these bars are sure to satisfy your sweet tooth.
To make the cookie dough, start by mixing together vegan butter, brown sugar, vanilla extract, and non-dairy milk in a medium bowl. Then, add both rice flour and cornflour, stirring until well combined. Finally, fold in the chocolate chips to add a delicious chocolatey flavor.
Next, line a baking pan with baking paper and pour the batter in, pressing it down with your fingers until it covers the entire surface of the pan.
To make the chocolate ganache, melt the chocolate chips using the microwave or stovetop method described in the recipe. Once the chocolate is melted and smooth, add the coconut oil and whisk until combined. Pour the ganache over the cookie dough and refrigerate for a few hours, or until the ganache is firm enough to be sliced.
Cookie Dough Square Bars Ingredients
Cookie Dough:
¾ cup vegan butter
1 cup brown sugar
1 tsp vanilla extract
1 tbsp non-dairy milk
¾ cup rice flour
¾ cup cornflour
½ tsp salt
½ cup dark chocolate chips
Ganache:
1 cup vegan chocolate chips
1 tbsp coconut oil
How to make Cookie Dough Bars
In a medium bowl, add vegan butter (it should be at room temperature), sugar, vanilla extract and non-dairy milk. Stir to combine.
Add both flours and stir again.
Finally, fold in the chocolate chips.
Line a baking pan (6’’x 6’’) with baking paper. Pour the batter in the pan and press with fingers until all the surface is well covered.
For the chocolate ganache, melt the chocolate chips:
Microwave option: Place the chocolate chips in a microwave-safe bowl. Put the bowl of chocolate chips into the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back for another 30 seconds on high power. After this, keep microwaving the chocolate chips on high power for 10-second increments, stirring in between every time until the chocolate is smooth and fully melted.
Stove option (the one I’ve used): To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.
Add the melted coconut oil and whisk until combined.
Pour the chocolate ganache over the cookie dough and refrigerate for a few hours (2-4), or until the ganache is hard enough to be sliced.
Cut it in bars of the size you enjoy the most.
Serve immediately.
Once the ganache has hardened, cut the cookie dough bars into the size of your choice and serve immediately. These bars are the perfect sweet treat for any occasion, and they’re sure to be a hit with vegans and non-vegans alike. Enjoy!
Vegan Cookie Dough Bars
Ingredients
Cookie Dough:
- ¾ cup vegan butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 tbsp non-dairy milk
- ¾ cup rice flour
- ¾ cup cornflour
- ½ tsp salt
- ½ cup dark chocolate chips
Ganache:
- 1 cup vegan chocolate chips
- 1 tbsp coconut oil
Instructions
- 1. In a medium bowl, add vegan butter (it should be at room temperature), sugar, vanilla extract and non-dairy milk. Stir to combine.
- 2. Add both flours and stir again.
- 3. Finally, fold in the chocolate chips.
- 4. Line a baking pan (6’’x 6’’) with baking paper. Pour the batter in the pan and press with fingers until all the surface is well covered.
5. For the chocolate ganache, melt the chocolate chips:
- Microwave option: Place the chocolate chips in a microwave-safe bowl. Put the bowl of chocolate chips into the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back for another 30 seconds on high power. After this, keep microwaving the chocolate chips on high power for 10-second increments, stirring in between every time until the chocolate is smooth and fully melted.
- Stove option (the one I’ve used): To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.
- 6. Add the melted coconut oil and whisk until combined.
- 7. Pour the chocolate ganache over the cookie dough and refrigerate for a few hours (2-4), or until the ganache is hard enough to be sliced.
- 8. Cut it in bars of the size you enjoy the most.
- 9. Serve immediately.
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