When I make cookies I usually end up with 5-6 less than the stated recipe yield, why? I am a HUGE cookie dough fan. I love cookie dough ice cream, cookie dough truffles, and just straight up homemade cookie dough. This recipe was inspired by a recipe from Averie Cooks. We tweaked it a little to accommodate all of our food allergies, and my new favorite dessert – no bake cookie dough bars – were born! These no bake cookie dough bars can easily be made to accommodate a wide variety of food allergies depending on your needs. These are best if you let them sit in the fridge overnight, but a couple hours will do as well.
Gluten Free Vegan No Bake Cookie Dough Bars
Ingredients
- 1/2 cup Earth Balance Butter
- 3/4 cup light brown sugar, packed
- 2 tsp vanilla extract
- 1 1/4 cup Bob's Red Mill 1:1 Gluten Free Flour
- 1 cup Enjoy Life Mini Chocolate Chips
Instructions
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Line an 8x8 baking dish with parchment paper and set aside.
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In a large bowl beat together the softened butter and brown sugar until fluffy and all ingredients and thoroughly combined.
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Add the vanilla extract and mix until incorporated.
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Add the flour in segments and thoroughly mix until thoroughly combined. Fold in the chocolate chips.
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Place the dough in the center of the baking dish and press down until dough completely covers the bottom of the dish. Cover and place in the fridge for 2 hours or overnight.
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Slice into 9 squares and store in an airtight container in the fridge for up to 4 days. Enjoy!
Did you try this recipes? Make any substitutions? Let us know how they turned out in the comments below!
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