Layered Treats From Heaven
If you love your sweet treats to be nice and chunky, look no further than these easy-to-assemble vegan cookie dough bars which have a brownie base and they are also topped with a smooth layer of chocolate.
My vegan chocolate peanut butter almond bars are also layered with delicious flavours. Peanut butter fanatics need to check these out!
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Ingredients For This Recipe
- Vegan butter
- Granulated sugar
- Pinch of salt
- Cocoa powder - use good quality cocoa powder.
- Dairy-free yogurt
- Vanilla extract
- All-purpose flour - make sure that you that you heat treat the flour that you will use in the cookie dough.
- Vegan butter block
- Brown sugar
- Tahini - adds a slight nutty taste to the bars.
- Vegan double cream
- Vegan chocolate chips - to be mixed into the cookie dough.
Why You Will Love These Cookie Dough Brownie Bars
- They have THREE chunky and delicious layers.
- This recipe requires hardly any baking.
- The three layers taste like heaven when you take a bite.
- It is a recipe that is easy to prepare.
- These bars are completely vegan and dairy free.
What Are Cookie Dough Bars?
These bars basically consist of creamy cookie dough surrounded by different forms of chocolate with those being the chocolate topping, chocolate brownie and chocolate chips.
How To Make Vegan Cookie Dough Bars
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Line a square baking tin with parchment paper
2: Make the brownie base batter.
3: Spoon the brownie batter into the base of the prepared tin and bake.
4: Let the brownie base cool.
5: Heat treat the flour before adding it to the cookie dough batter.
6: Mix together the cookie dough ingredients.
7: Spread the cookie dough over the base.
8: Melt some vegan chocolate and pour it over the cookie dough layer.
9: Slice the bars and serve.
Tips For Making Brownie Cookie Dough Bars
Don't Forget To Heat Treat The Flour
This is by far the most important tip for this recipe. When making the cookie dough filling, you MUST heat treat your flour inside the oven, or else you are putting yourself at risk of becoming seriously unwell.
Uncooked flour must always be heated at a high temperature before being consumed.
Use A Nut Butter
If you aren't the biggest tahini fan but you love nut butters such as almond or cashew butter, they can be substituted, 1:1.
Frequently Asked Questions
Yes you can! Place them into a storage container for up to 1 month. Let them thaw at room temperature and enjoy.
Just add 1-2 teaspoons of you chosen protein powder to the cookie dough batter when you add the flour. Fold it in. If you find that the powder has dried the cookie dough out a little, pour in a drop (half a teaspoon at a time) of plant milk.
You can use a neutral tasting nut butter such as almond or cashew butter. Peanut butter is too strong in flavour.
How To Store These Treats
These tasty bars can be stored both in the fridge or the freezer.
They can stay fresh in the fridge for 5-7 days inside an airtight container. I continue to eat mine days after making them.
For the freezer, I recommend ziplock bags or storage containers. Store the bars inside them and freeze for up to 1 month.
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Vegan Cookie Dough Brownie Bars
- Total Time: 1 hour 20 minutes
- Yield: 16 Bars 1x
- Diet: Vegan
These easy vegan cookie dough bars sit on a brownie base and are topped with a layer of smooth chocolate. You need to try some!
For the brownie base:
- 120g vegan butter (melted)
- 175g granulated sugar
- Pinch of salt
- 115g cocoa powder (sifted)
- 125g dairy-free yogurt
- 0.5 teaspoon vanilla extract
- 65g all-purpose flour (sifted)
For the cookie dough layer:
- 250g all-purpose flour (heat treated)
- 300g vegan butter block (softened, room temperature)
- 180g granulated sugar
- 180g brown sugar
- 1.5 Tablespoons tahini
- 100ml vegan double cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 125g vegan chocolate chips
For the chocolate topping:
- 330g vegan dark baking chocolate (chopped)
- 200ml vegan double cream
- Preheat your oven to 163 Celsius (325F).
- Line an 8-inch baking tin with parchment paper then set aside.
Make the brownie base:
- Firstly, mix together your melted vegan butter and sugar. Next, add the salt, cocoa powder, yogurt and vanilla. Stir again. Lastly, fold in the flour so that it is fully combined.
- Spoon your brownie batter into the lined tin. Spread it out nice and evenly with a palette knife. Bake the base in the preheated oven for 15 minutes. Keep the oven on after taking the brownie layer out from the oven. Let the brownie base cool fully.
Make the cookie dough filling:
- Turn the oven up to 177 Celsius (350F) and place the flour into a heatproof dish. Cook the flour in the oven on a baking tray for 5 minutes the take it out so that it can cool.
- Once again, cream together the butter with the sugar. This time it is both granulated and brown sugars. Keep creaming until fluffy.
- Now mix in the tahini, cream and vanilla, followed by the heat-treated flour and salt. Once the mixture is almost fully combined, fold in the chocolate chips.
- Spread the cookie dough over the cooled brownie base.
Make the chocolate topping:
- In a large, heatproof bowl, melt the chocolate using the double-boiling (bain-marie) method. When the chocolate is smooth, stir in the vegan double cream.
- Pour the melted chocolate over the cookie dough. Refrigerate for 45 minutes then slice and serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dough
- Method: Chilling
- Cuisine: Cookie Dough Bars
- Serving Size: 1 Bar
- Calories: 421
- Sugar: 39.4 g
- Sodium: 6149.3 mg
- Fat: 19.9 g
- Carbohydrates: 61.1 g
- Protein: 5.1 g
- Cholesterol: 10.7 mg
Keywords: cookie dough, vegan cookie dough, cookie dough bars, vegan treats, no bake, no bake dessert
Really enjoyed these bars.