Quick and easy eggless peanut butter cookie dough bars recipe, homemade with 5 simple ingredients! Safe to eat raw with no all-purpose flour. This edible cookie dough is loaded with chocolate chips. It's a rich, fudgy and healthy no bake dessert.
*Thank you Vital Proteins for sponsoring today's post so that I can share this recipe with all of you. As always, all opinions are mine.*
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These bars didn't even last half a day in our house. Hubby doesn't even like peanut butter and he asked me to make another batch. Actually, who am I kidding? I am dying to make another batch too.
These also happen to be healthy since they are made with no butter, no granulated sugar, no cream cheese, no eggs, no condensed milk and no all-purpose flour. There is no baking, no chilling and no mixer is needed. They are just as delicious as these Chocolate Chip Cookie Dough Truffles and these Chocolate Chip Bars.
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Key ingredients for peanut butter chocolate chip cookie dough
- Peanut butter- Used as a base for this flavor profile.
- Honey- Raw honey is best.
- Almond flour- Use for best results in texture and flavor.
- Protein powder- This is optional, but adds nutrition.
- Chocolate- You need both mini chocolate chips and other chocolate for melting.
Variations
- Turn this into a dip- Thin out this mixture by adding a little milk until it has a thinner "dip-like" consistency.
- Stuff them in cupcakes- Bake my Vegan Chocolate Cupcakes. Once the cupcakes cool to room temperature, use an apple corer to make hole in the center and fill it with a ball of this cookie dough mixture. Here is a tutorial on How to Make Filled Cupcakes (Stuffed Cupcakes), if you have never made them before.
- Stir in roughly chopped Reese's Cups- Or mix in Reese's pieces. About ⅓ cup should be enough.
- Use this as a topping on brownies- Bake a batch of my Vegan Eggless Brownies. Once they cool completely, spread the mixture on top and let it chill and set. Then, cut slices and dig in.
- Use it as a filling in cakes- To add fun to this Best Vanilla Cake or make a perfect combination with this Cookie Monster Cake.
- Try other add-ins- Instead of or in addition to the chocolate chips such as roughly chopped pretzels, candy bars, dried fruits, shredded coconut, sprinkles, m&m candies.
- To make a vegan version- Use vegan chocolate and maple syrup instead of honey and replace the collagen peptides with a plant-based protein powder or additional almond flour.
How to make eggless peanut butter cookie dough bars recipe from scratch?
- Mix dry ingredients- Of flour and collagen (Image 1).
- Add in wet ingredients- Of peanut butter and honey (Image 2).
- Combine these ingredients- Until a thick mixture forms (Image 3).
- Add in- The chocolate chips and mix (Image 4).
- Brush mold- With melted chocolate and chill (Image 5).
- Fill chilled mold- with peanut butter mixture (Image 6).
- Cover the top- With more melted chocolate and chill (Image 7).
- Remove from mold- Gently and then dig in (Image 8).
Tips and techniques
- Don't chill bars in the freezer- Because that can create white streaks due to the sudden drop in temperature.
- Candy molds- Are very affordable and can be bought online or at Walmart.
- Use raw honey- Because it's thicker in consistency and also tastes fantastic.
- Use mini chocolate chips- Because the regular sized ones are too big for these treats.
- The number of bars- You get from this recipe will vary, based on the size of your mold. Mine were cute and small molds.
- Almond flour- Is different than cake flour or bread flour. It is important you use the right kind for this recipe in order to get the right texture and best flavor. The only other flour I would recommend for use in this recipe is coconut flour.
- Protein powder is optional- Although I feel it adds to the recipe, it can be omitted or simply replaced with more almond flour.
I tried a few different flours in this recipe and noticed that coconut flour and almond flour gave the best results. I also added a packet of Vital Proteins collagen peptides since it's such an awesome way to add a NUTRITIONAL boost to any recipe. It's flavorless and odorless. It's truly a win-win situation!
Recipe FAQs
Your ingredients were perhaps not measured out properly and there is too much liquid in your dough. You can mix in some more flour or protein powder to thicken it to your liking.
Be sure you let everything chill in the fridge at least 5 minutes to become firm. These will not set if the chocolate is too warm.
Your mixture was either not mixed properly OR you need to add some additional liquid (milk or water) to bring all the ingredients together smoothly.
Storage
- Room temperature- I don't recommend leaving these out more than 1-2 hours, and less if it is hot outside.
- Refrigerate- These will last 5 days in the fridge in a sealed container.
- Freeze- You can't freeze them when they are coated in chocolate since they won't thaw well and can crack. However, you can freeze the dough in a sealed container for up to 1 month. Then coat them per instructions below.
- Make ahead- Make this up to 5 days in advance and store in an airtight container in the fridge. You can also freeze the dough for up to a month, thaw, and cover in chocolate when you are ready.
More peanut butter desserts
- No Bake Energy Balls (Chocolate Peanut Butter)
- Peanut Butter Chocolate Bark
- Classic No Bake Cookies
- Homemade Granola Bars (Chocolate Peanut Butter)
- No Bake Peanut Butter Bars (Oats)
Recipe
Peanut Butter Cookie Dough Bars (Eggless)
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Ingredients
- 1¾ cup Peanut butter Creamy
- ⅓ cup Honey I like to use raw honey
- ¾ cup Almond flour
- 1.5 tablespoon Protein powder I used Vital Proteins Collagen Peptides, Optional
- ⅓ cup Chocolate chips Semisweet, Mini size
- 1 cup Melted chocolate Semisweet, milk, dark or white
Instructions
- In a mixing bowl, add warm peanut butter, honey, flour and collagen peptides. Mix everything together.
- Stir in chocolate chips.
- Brush melted chocolate in a candy mold. Chill for 5 minutes in the refrigerator until the chocolate sets.
- Fill it with the peanut butter mixture.
- Brush more melted chocolate on top of the cookie dough. Chill again until the chocolate sets.
- Remove bar from the mold and place on a sheet of wax paper.
- Drizzle melted chocolate on top of each bar. Let it set and enjoy!
Video
Notes
- Protein powder is optional and can be omitted or be replaced with additional almond flour.
- If dough is too thick, mix in some milk or water. If it's too thin and sticky, mix in more flour.
- Don't chill in the freezer because that can create white streaks on the chocolate.
- I highly recommend using raw honey.
- Other add-in options include chopped nuts, pretzels, candies, Reese's pieces.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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