Because everybody on Instagram voted for this recipe, I decided to spend the afternoon whipping up another back and measuring each step so that I could share an easy, simple doable recipe with you all. These peanut butter coconut dough bars are vegan, gluten-free, soy-free, corn-free and just d-e-l-i-c-i-o-u-s!
The dough is made up of garbanzo beans, almond flour, almond or peanut butter, coconut oil, brown sugar and maple syrup. Pretty healthy for cookie dough. And best of all, you don't have to bake them! Just pop them in the freezer and they are ready to devour just an hour later.
No-Bake Peanut Butter Cookie Dough Bars Recipe
yields 16 bars
COOKIE DOUGH INGREDIENTS
- 2 Tbsp garbanzo beans (cooked or canned)
- 2 Tbsp garbanzo bean liquid from the can (aka aquafabab)
- 5 Tbsp warm coconut oil (plus extra for greasing the pan)
- 1 tsp vanilla extract
- 1/3 cup maple syrup (or save money & use agave)
- 1 cup + 2 Tbsp Creamy Peanut Butter
- 1 cup brown sugar (or sub coconut palm sugar)
- 2 cups + 2 Tbsp paleo flour (Bob's Red Mill) or 2 c almond flour + 2 Tbsp coconut flour
- 1 1/2 cups (or 10oz) chocolate chips
- 1 pinch flakey sea salt
COOKIE DOUGH BAR DIRECTIONS
- In a food processor or standing mixer, whip up the wet ingredients: garbanzo beans, garbanzo bean liquid, 4 Tbsp coconut oil, vanilla, maple syrup and peanut butter.
- Mix well until super smooth and creamy.
- Add the brown sugar and the flour. Blend again until well mixed. Don't over mix.
- By hand add 1/3-1/2 cup chocolate chips. Fold them into the dough.
- Grease a square pan and spread the cookie dough mixture evenly.
- Set in the freezer.
- Fill a sauce pan 1/3 of the way full of water. Heat on stove. Set a ceramic mixing bowl on top of the sauce pan. Add the rest of the chocolate chips and the 1/2 Tbsp of coconut oil.
- With a wooden spoon keep blending the chocolate chips until they start to melt. Let them melt completely. Then you will spread the melted chocolate over the cookie dough mixture that is setting in the fridge.
- Sprinkle evenly with flakey sea salt.
- Place the chocolate covered cookie dough pan into the freezer again until it cools and sets completely. About an hour.
- Store in the freezer until ready to eat. Enjoy!
If you love this recipe, please let me know via the comments. Or better yet, show me some love on Instagram: @purekitchenblog I would love to see your creations and photos.