10 Minute Cookie Dough Freezer Bars (Gluten Free, Vegan)

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Yield: 6 barsCategory: Desserts
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These cookie dough bars are so delicious and really quick and easy to make! They have such a great fudgey texture and the perfect balance between salty and sweet because of the dairy free chocolate and sea salt used!

I based this recipe on my 5 Minute Chocolate Chip Chickpea Cookie Dough recipe which means, you guessed it, that these freezer bars also contain chickpeas! If you are yet to try any of my dessert recipes using chickpeas then I promise you that you cannot tell! They lend a lovely moist and fudgey texture to bakes and no bake desserts alike and I would definitely encourage experimenting with them!

Chickpeas have a great nutrient profile meaning that these cookie dough freezer bars do too! If you are trying to make more ‘healthy’ desserts and are looking to incorporate snacks with higher protein servings then these bars are for you!

You can make these in ten minutes or less as I have noted, however, you will need to take into consideration the time needed for these bars to set. I usually pop them in the freezer, (hence the name), and store them in there to increase their shelf life. However, if you want a softer texure you could just keep these in the refrigerator but they will need eating within a day or two.

I use individual silicone brownie moulds to make these cookie dough bars, however, if you don’t have any you can just press the dough into an 8″ x 8″ brownie tray and cut into six pieces once set.

If you fancy trying some other chickpea desserts why not give my Chickpea Cookies, Brownies or Blondies a go!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 1 can chickpeas
  • 200g 1 cup + 2 tbsp dairy free chocolate
  • 3 tbsp peanut butter
  • 3 tbsp almond flour
  • 2 tbsp maple syrup
  • splash vanilla essence
  • pinch sea salt

Method

  1. Drain the chickpeas and rinse
  2. Place them in a food processor along with the peanut butter, maple syrup, almond flour and vanilla essence
  3. Blitz well until a smooth batter forms, you may need to stop the processor and scrape the sides down once or twice to ensure everything is blitzed evenly
  4. Scrape the batter out into a bowl
  5. Chop roughly 1/4 of the chocolate into chunks and stir through the dough, ensuring they are evenly distributed
  6. Separate the dough into 6 evenly sized chunks and press down into lined individual brownie trays, ensuring they are tightly packed in and smooth on top. Alternatively use one 8" x 8" brownie pan and slice into bars later
  7. Melt the remaining chocolate using a Bain- Marie and spoon evenly over the top of the bars, using the back of a spoon to ensure the top is smooth
  8. Add a sprinkle of sea salt to the top if desired and place in the freezer to set for a minimum of one hour

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