Description
These no-bake cookie dough bars are soft, chewy, and completely safe to eat—with no eggs and heat-treated flour! Dipped in rich melted chocolate, they’re the perfect sweet treat for cookie dough lovers.
Ingredients
Scale
For the Cookie Dough Base:
- 1 1/2 cups (190g) all-purpose flour (heat-treated, see notes)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 tbsp milk (or heavy cream)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup (90g) mini chocolate chips
For the Chocolate Coating:
- 1 1/2 cups (270g) semi-sweet or dark chocolate chips
- 1 tbsp coconut oil (or vegetable oil) (for a smooth coating)
Instructions
1. Heat-Treat the Flour (Important for safety)
- Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes or microwave in a bowl for 60 seconds, stirring halfway.
- Let cool completely before using.
2. Make the Cookie Dough
- In a bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy.
- Mix in milk, vanilla extract, and salt.
- Gradually add heat-treated flour, mixing until combined.
- Stir in mini chocolate chips.
3. Shape & Chill
- Press the dough into a 9×5-inch loaf pan lined with parchment paper.
- Smooth the top and chill in the refrigerator for 30 minutes.
4. Coat with Chocolate
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Slice the chilled cookie dough into bars.
- Dip each bar halfway (or fully) into the melted chocolate and place on a parchment-lined tray.
- Return to the fridge until set, about 10 minutes.
5. Serve & Enjoy
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months!
Notes
- Make it gluten-free: Use almond flour instead of all-purpose flour.
- Try different flavors: Add chopped nuts, peanut butter chips, or a pinch of cinnamon.
- No chocolate coating? Just drizzle melted chocolate on top instead!