Yes, You Can Eat Cookie Dough – If It’s These Vegan Cookie Dough Bars

The ultimate treat

Photo: Ciarra Siller

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In general, eating raw cookie dough is frowned upon – it can make you sick (even if your dough is free of eggs, there’s still a chance) and, of course, you end up with fewer cookies in the end, so that’s a bummer. But what if you weren’t actually making cookies, but rather making a special type of treat intended to be consumed in dough form? Well, that would be a different matter entirely, as these vegan cookie dough bars prove.

“Cookie dough always reminds me of my mom. Chocolate chip cookies rarely got to the baking stage in my house when I was growing up, because Mom taught me at a young age that cookie dough will always be the ultimate treat,” Ciarra Siller writes in Vegan Chocolate Treats. “My recipe takes the extra step of heat-treating the flour, so the dough is 100 percent safe to eat.”


More Related Recipes to Try Next:
Chocolate Banana Bread
The Best Chocolate Chip Cookies
Kenzey’s Chocolate and Hazelnut Pretzels

Vegan Chocolate Cookie Dough Bars

Reprinted with permission from Vegan Chocolate Treats by Ciarra Siller, Page Street Publishing Co. 2020.



Cookie dough

  • ½ cup (113 g) vegan butter, at room temperature
  • ⅓ cup (68 g) granulated sugar
  • ⅓ cup (75 g) packed brown sugar
  • 3 tbsp (45 ml) almond milk
  • 1 tsp vanilla extract
  • 1 ¼ cups (150 g) all-purpose flour or gluten-free baking flour, heat-treated (see Note below)
  • ½ cup (90 g) mini vegan chocolate chips


  • 2 cups (360 g) vegan chocolate chips, for dipping


  1. Have ready two 9 x 5–inch (23 x 13–cm) silicone chocolate molds. If you don’t have molds, line a 9 x 5–inch (23 x 13–cm) baking pan with parchment paper, leaving an overhang so you can easily remove the bars.
  2. To make the cookie dough, in a large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar until smooth and creamy, about 1 minute. Add the almond milk and vanilla and beat until combined, about 1 minute. Stir in the flour and mini chocolate chips. Press half of the cookie dough evenly into the bottom of each mold or into the bottom of the pan.
  3. To make the topping, in a microwave-safe bowl, melt the chocolate chips on 50 percent power for 1 to 2 minutes, or until the chocolate is melted, stirring occasionally. Pour the chocolate over the cookie dough and chill in the freezer for 15 to 20 minutes. Pop the bars out of the molds or use the parchment-paper handles to remove the block of bars from the pan and cut into 12 pieces. Store the bars in the refrigerator.

Note: To heat-treat the flour, preheat the oven to 350°F (180°C, or gas mark 4) and spread the flour in an even layer on a baking sheet. Bake for 10 minutes. Let the flour cool and sift it before using.





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