No-Bake Keto Vegan Cookie Dough Bars
By Carine Claudepierre
Published on 05/25/2018 - Last updated on 11/21/2022
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Cookie Dough Bars are delicious no-bake cookie bars with chocolate chips made with only 5 wholesome ingredients.
It is a very easy keto vegan dessert that is sure to keep the whole family happy!
A healthy 100% keto, low-carb, sugar-free, gluten-free, and vegan bar ready in just 20 minutes to fix a sweet craving with no guilt.
What’s A Keto Vegan Dessert?
Quick no-bake recipes are the best when it comes to fixing our sweet cravings quickly.
This keto vegan dessert recipe is no exception, with less than 30 minutes to prepare 16 generous portions, this is a true quick keto recipe.
Since it’s a no-bake recipe, it doesn’t require any baking skills. No-bake keto cookies are great, but there’s one way to make them absolutely perfect, adding a layer of delicious chocolate on top.
This is how the idea of a no-bake cookie bar came about, taking a truly delicious classic and adding a delicious twist.
And all you need to make this quick keto dessert is only 5 ingredients so let’s see how you can make them now.
How To Make This Vegan Keto No-Bake Dessert
These cookie dough bars are not only delicious but also dairy-free, egg-free, and sweetened with sugar-free sweeteners.
Therefore they are a perfect quick keto snack for anyone following a keto diet, vegan or not.
Ingredients
All you need to make these no-bake treats are 5 simple low-carb ingredients:
- Almond meal – or the finer almond flour, both work in this recipe. I used blanched almond meal to keep the light color but an unblanched almond meal is a great healthy option to add some extra fiber to this quick keto snack.
- Coconut flour – you don’t need much of this one but it adds the crumbly cookie dough texture to the bar so don’t skip it! It should be noted that coconut flour is edible raw. It is essentially raw coconut ground into flour and it doesn’t need to be cooked to be edible.
- Sugar-free liquid sweetener – I am using a natural liquid sweetener made of Monk fruit also called maple-flavored sugar-free syrup. Monk fruit is a powerful sweetener that adds sweetness to food with no carbs, no sugar, and barely any calories. It is working the same as regular maple syrup without the sugar, no carbs and it is good for you! For alternative sweeteners, make sure to check out my list of the best keto-friendly sweeteners!
- Peanut Butter – I used unsalted peanut butter. Any other nut butter would work well too, just from a new jar. If your peanut butter is hard or dry, the bars will be too and, the dough won’t come together. So use fresh peanut butter, runny and no sugar added!
- Sugar-free dark chocolate chips – there are plenty of options here, choose the level of cocoa you like. I used sugar-free chocolate chips sweetened with stevia.
Making The Bars
No-bake recipes are so easy to make, they don’t require baking, just freezing. This is the trick to making beautiful no-bake recipes, easy to slice.
You must freeze your no-bake recipe for at least 15 minutes. The freezing process quickly sets the dough and makes the result easier to slice without falling apart.
Another useful tip is to warm your knife blade under warm water. It will slice through the bar much more easily.
The Perfect Quick Keto Dessert
These no-bake cookie dough bars are the quickest, tastiest cookie dough bars, perfect for a quick keto vegan dessert.
It can be tough on a keto diet to find snacks and desserts that are both yummy and quick to make.
These bars have a peanut butter chocolate chip layer that is high in protein and fiber thanks to coconut flour, making them very keto-friendly.
Next, the chocolate peanut butter layer on top is completely sugar-free, with a delicious melt-in-your-mouth texture.
Finally, the blend of both texture and taste provides the best no-bake cookie bars with 7.2 grams of protein and only 6 grams of net carbs.
That makes for a very fulfilling treat that will fix your sweet cravings in a quick and healthy way!
More Keto Vegan Desserts
If you like no-bake keto snacks, have a look at my other no-bake recipes below.
I hope you will enjoy this recipe too. As always, share a pic with me on Instagram if you try them. I will love to see your creation.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Cookie Dough Bars
Ingredients
- ¾ cup Almond Flour
- 2 tablespoons Coconut Flour
- ½ cup Natural Peanut Butter unsalted, fresh, runny
- 2 tablespoons Sugar-Free Maple Syrup
- ⅓ cup Sugar-Free Chocolate Chips
Chocolate nut butter layer
- 3 oz Sugar-Free Dark Chocolate
- 2 tablespoons Natural Peanut Butter unsalted, fresh, runny
Instructions
- In a medium bowl combine the liquid sweetener and peanut butter.
- Microwave 30 seconds – it will be slightly warm, stir to combine. Set aside.
- Add the almond flour, coconut flour, and chocolate chips.
- Stir until fully incorporated. It will form a dough that you can easily shape as a cookie dough ball.
- Transfer the dough into a rectangle loaf baking pan covered with a piece of parchment paper. (my loaf pan is a 9-inch x 5-inch x 1.8-inch pan)
- Press the dough with your hands to cover all the bottom of the pan. Use a spatula to make the surface flat and smooth. Freeze while you prepare the chocolate layer.
- In a bowl combine the sugar-free dark chocolate and nut butter. Melt by 30 seconds bursts in the microwave stirring between to prevent the chocolate from burning. It should not require more than 90 seconds. Stir well to combine and form a shiny melted chocolate mixture.
- Remove the loaf pan from the freezer, pour the melted chocolate onto the bar. Use a spatula to spread the layer evenly. Freeze again for 10-15 minutes or until the chocolate layer is set.
- Cut into bars using a sharp knife. You can warm the knife blade slightly to make the cutting even easier. This recipe makes 8 square bars.
- Store the bars in the fridge in an airtight plastic container or plastic bag for up to 10 days!
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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the chocolate chips you have linked are not vegan. they contain milk 🙁 any other suggestions?
You can use the dark chocolate version of Choc zero chocolate chips, they are vegan
Hi. Thank you for the recipe. Is it in any way possible to replace the maple syrup with an eryhtritol or stevia option?
Instead you can use my peanut butter bars made with powdered erythritol and add stevia chocolate chips
Thank you for the response. Peanut butter bars it is then.
Awesome ! Enjoy
Seriously delicious! I didn’t have the coconut flour so I substituted with 2 tbsp. buckwheat. Also when melting the topping I didn’t use a microwave so I just added a little earth vegan butter and it did the trick. For the chocolate sauce I used Lily’s Keto White Chocolate (the white isn’t vegan but the dark is). For extra flavor I added nutmeg and cinnamon and used keto friendly Nutella (Pyure Organic Hazelnut spread)as an added layer to the topping. It was a perfect, moist and fresher alternative to the chocolate protein bars I eat. Definitely delivered!!!
I’d give this recipe 10 stars – for its astounding simplicity/yumminess!! I’ve made a gazillion keto-type baked goods recipes and this is top of my list. I use NuNaturals caramel syrup (stevia sweetened) for the maple syrup and my daughter can’t get enough of it. I’m trying to interest her in learning to make it herself. This recipe is much tastier than it seems on paper.
These are so good! I already made the no bake peanut butter bars which are really good and I put stevia in those but I wanted to make these also but I didn’t have any liquid sweetener at the time. I find the stevia a bit bitter so I used Agave syrup for this recipe but it worked great. In fact I needed about 35g Instead of 35g to get it to form into a dough texture. But they’re delicious! I didn’t have chocolate chips so I cut up some sugar free chocolate into small squares instead. So easy to make and I really like the texture. Thanks so much for the recipe! This is definitely my go-to page now for low carb, dairy-free, sugar-free treats!
Thank you so much for trying my recipes and for this lovely comment! XOXO Carine
I make these all the time! We never get tired of them. Great recipe 💜
Oh no! The chocolate chips completely melted within the dough by the time I formed it. I think it’s be better to form the dough and knead in the chips after it’s cooled a bit. It was also a bit dry so had to add some water and more syrup. It would be better to have the recipe in grams for accuracy rather than capacity. Oh well, hopefully it still tastes ok! The crumbled remnants tasted good. I just fear trying to cut it tomorrow.
This can happen if your peanut butter maple mixture is too warm, you can pop it in the fridge 2 minutes before stirring chocolate chips. Also, the recipe is provided in grams, simply click the ‘metric’ link before the ingredients to convert the recipe automatically into grams/ml. Enjoy, XOXO Carine
Worked really well.I used almond butter instead of peanut butter. I also don’t have liquid Sweetener so instead I added a small amount of stevia with oat milk to the almond butter before putting in the microwave. I mixed that in and added another small drop of plant milk until it was like cookie dough consistency and it turned out really well ☺
Thank you!
Always looking for something that works for both keto and vegan diets – thanks for ticking both boxes! Tasty, but the chocolate topping didn’t adhere very well to the base. Any thoughts on why that might occur?
Did you freeze the first layer before pouring the melted chocolate on top? It usually set hard very fast since the bottom layer has been in the freezer. Otherwise return the entire bar to the freezer and they should both stick well together. I am sorry I can’t help more, this never happened to me. Take care and enjoy the recipes on the blog, XOXO Carine
What could I sub the liquid sweetener with? I use mostly powered monk/stevia ect. They dont have it in stores here and Im not a fan ordering off amazon.
I didn’t try this recipe with sugar-free powdered sweetener but what you can do is try my keto no bake peanut bars and add sugar-free chocolate chips in the batter. It will taste pretty similar to these cookie dough bars and at least you won’t have to use liquid sweetener. I hope it will help. Enjoy, XOXO Carine.
I couldn’t believe how quick and easy and delicious these were to make! I used date syrup instead of maple syrup, but everything else was the same. Thanks for the recipe!
Thank you !
Hi, is it UK or US cups please?
I am using US cups but the difference is small and won’t impact this recipe. Enjoy, XOXO Carine
I am doing keto and HATE maple syrup. Any suggestions for a keto friendly sub for the maple? This looks really good and I want to try but not with the maple syrup. Thanks!
ure, the recipe is not using maple syrup as this is not a keto sweetner. I am using sugar free FLAVORED maple syrup made of Monk fruit. I like Lakanto for this recipe, it has no sugar, no carbs , no GMO. You can find it on Amazon (affiliate links) here . Enjoy the recipe, XOXO Carine.
Made these today, very yummy! And easy! Thanks.
Thanks for trying my recipes ! I am so happy you love it, XOXO Carine
Artificial sweeteners are not allowed in Someone with Celiacs Disease. Please do your research. I’ll just say Corn and many others are not allowed, to give you a jump start…
Maybe do YOUR research by clicking the link she provided to read up on the syrup?
I am not using artificial sweetener in any of my recipes. I am using Monk fruit syrup, it is natural sugar-free sweetener. Enjoy , XOXO Carine
I found this recipe to be a bit dry. My “cookie dough” layer was still very much the consistency of almond flour- I couldn’t get it to stick to itself. Ended up just adding choc chips to the bowl and eating with a spoon. :/
Which liquid sweetener did you use? Sugar-free sweetener with artificial sugar-free sweetener dry up no-bake recipe that is why I am only using natural Monk fruit syrup. Otherwise you add a tiny more syrup, or water to bring the dough together. Usually adjusting with 2-3 tablespoons is enough if your sweetener is drying the dough. I hope it works better next time. Thanks for trying my recipes. XOXO Carine.
Is there a way to find out how much sodium is in one bar?
I updated the nutrition panel to show the sodium amount. Note that I am using peanut butter without salt added. The recipe serve 8 bars and nutrition panel is for one bar so 6.1 mg sodium per bar if you use the exact same ingredients. Enjoy the bars. XOXO, Carine.
Is sugar free maple syrup (like pancake syrup) the same ?
It will taste like pancake syrup indeed without the sugar and only natural sweetener! So if you are on low carb or keto diet, sugar free maple flavored sysup made of Monk fruit is the best! You can find some on Amazon. Enjoy the cookie dough bars. XOXO Carine.
Hi Corrine, I’m a bit confused because it says in your blog that these are 0.9g net carbs but the nutrition box would indicate 6 net carbs as 3.9g fiber and 9.9g carbs. Which is correct? Just I would love to make these ( if I can ever find monk fruit sweetener in the UK!) but 6 net carbs is a bit much for me as I have to keep my levels at 20g for a whole day! Thank you.
Hi ! I am sorry for the typo issue (it is 9.9g carbs, 3.9 net carbs). The nutrition panel is correct. There is 6 g net carb per bar BUT note that those are big squares. I cut them into 8 large sqaures but honestly you can easily cut the bars half to decrease the carbs per intake. They are highly fulfilling and you don’t need as much. This way you will get only 3 g net carbs per treat and still fix your sweet cravings! If you can’t find Monk fruit in US you can order online, that is how I source most of my product in NZ (we don’t have lots of choice here! ). Have a great day.
Carine.
Hi Carine,
I would LIVE to make these vegan cookie dough bars for my family . However, two of my beautiful children are deathly allergic to tree nuts and peanuts , as well as wheat, dairy, sesame, shellfish, bananas, peaches, melons and latex.
Can you tell me what I could substitute for the flours?
I can substitute the peanut butter for Wowbutter ( made with sunflower seeds).
I do have a gluten free flour ( we CANNOT use almond flour). I’m also not sure about Monk fruit.
I have ” safe” chocolate chips that I can use as well.
Thank-you for any help / tips !
It’s very difficult to cook for a family with food allergies.
But we love to eat delicious food, too !!!!
Hello! that must be so hard to deal with all those allergy at once! Sunflower seed butter will work as a nut butter replacement. I would recommend oat flour instead of almond meal/flour. Let me know how it goes! I did not try all those alternatives so it may change the recipe taste and texture a lot. You may have to play a bit around the quantity to get to the perfect consistency. Enjoy the recipe. Carine