Peanut Butter Cookie Dough Bars (Eggless)

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.*

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.

Jump to:

• Key ingredients for peanut butter chocolate chip cookie dough
• Variations
• How to make eggless peanut butter cookie dough bars recipe from scratch?
• Tips and techniques
• Recipe FAQs
• Storage
• More peanut butter desserts
• Recipe

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?

1. Mix dry ingredients- Of flour and collagen (Image 1).
2. Add in wet ingredients- Of peanut butter and honey (Image 2).
3. Combine these ingredients- Until a thick mixture forms (Image 3).
4. Add in- The chocolate chips and mix (Image 4).
5. Brush mold- With melted chocolate and chill (Image 5).
6. Fill chilled mold- with peanut butter mixture (Image 6).
7. Cover the top- With more melted chocolate and chill (Image 7).
8. 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

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