Vegan Peanut Butter Cookie Dough Bars

These Vegan Peanut Butter Cookie Dough Bars are a decadent, no-bake treat that combines a chewy oat flour base with a luscious swirl of dark chocolate and smooth peanut butter. Crafted with wholesome ingredients, they’re perfect for satisfying sweet cravings while keeping things plant-based and gluten-free.

Why I Love This Recipe

I love how this recipe delivers indulgent flavor with minimal effort. The combination of crunchy and smooth peanut butter provides both texture and richness, while the dark chocolate swirl adds a touch of elegance. It’s a quick, no-bake dessert that’s both satisfying and nourishing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup oat flour

• 1/4 teaspoon pink salt (or any table salt)

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 2 tablespoons melted coconut oil

• 1/2 cup crunchy peanut butter

• 100 grams vegan dark chocolate (70% or 80%)

• 3 tablespoons smooth peanut butter

Directions

1. In a mixing bowl, combine oat flour and salt.

2. Add maple syrup, vanilla extract, melted coconut oil, and crunchy peanut butter to the bowl. Mix until the mixture resembles cookie dough.

3. Line a loaf tin with parchment paper and press the cookie dough mixture evenly into the tin. Refrigerate for 1 hour.

4. Melt the dark chocolate and 1 tablespoon of smooth peanut butter together over a bain-marie until smooth.

5. Separately, warm the remaining 2 tablespoons of smooth peanut butter until runny.

6. Pour the melted chocolate mixture over the chilled cookie dough base.

7. Dollop the warmed smooth peanut butter over the chocolate layer and use a toothpick to create swirls.

8. Refrigerate the bars for another hour, or until the chocolate has set.

9. Once set, slice into bars and enjoy!

Servings and Timing

This recipe yields 8 bars. Preparation time is approximately 10 minutes, with a total chill time of 2 hours, making the total time around 2 hours and 10 minutes.

Variations

• Nut-Free Option: I substitute peanut butter with sunflower seed butter for a nut-free version.

• Sweetener Swap: I use agave nectar or date syrup instead of maple syrup for a different flavor profile.

• Add-Ins: I mix in chopped nuts, dried fruits, or vegan chocolate chips into the cookie dough base for added texture.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 1 week. For longer storage, I freeze them for up to 3 months. To enjoy, I let them thaw at room temperature for about 15 minutes.

FAQs

Can I use store-bought oat flour?

Yes, I can use store-bought oat flour. Alternatively, I make my own by blending rolled oats until they reach a flour-like consistency.

Is it necessary to use both crunchy and smooth peanut butter?

Using both types adds texture and visual appeal, but if I only have one, I use it exclusively and adjust the texture by adding chopped peanuts if desired.

Can I use a microwave instead of a bain-marie?

Yes, I melt the chocolate and peanut butter in the microwave in short intervals, stirring frequently to prevent burning.

How do I prevent the bars from being too soft?

I ensure the bars are well-chilled before slicing and store them in the refrigerator to maintain firmness.

Can I double the recipe?

Absolutely, I double the ingredients and use a larger pan, adjusting the chilling time as needed to ensure the bars set properly.

Conclusion

These Vegan Peanut Butter Cookie Dough Bars are a delightful combination of simplicity and indulgence. With their rich flavor and satisfying texture, they make for a perfect treat that’s both easy to prepare and enjoyable to eat. Whether I’m sharing them with friends or savoring them solo, these bars are always a hit.