Chocolate Chip Cookie Dough Bars

date bar These bars are the new favorite dessert in my house!  When I was making them I was planning to call them chocolate chip bars, but they taste so much like cookie dough that I had to revise the name.  I saw it as a challenge to create something incredibly delicious without any white sugar or white flour and with only 1 tablespoon of oil.  Success!!!  I added 2 tablespoons extra chocolate chips because my family likes their desserts extra gooey and chocolatey, but they are just as wonderful without the extra chocolate.  I know I will be making these again soon because they’re already almost gone!  Yes, they are that good!

  • 1/2 c soft, pitted dates (about 6 medjools) – if the dates are not soft, microwave them with 1/2 c water in 30 second intervals until softened, and drain.
  • 1 t vanilla
  • 1/3 c brown rice syrup
  • 1 T maple syrup
  • 2 T ground flaxseed mixed with 5 T water (let sit for about 5 minutes before using)
  • 1 1/4 c whole wheat pastry flour
  • 3/4 t baking soda
  • 1/4 t salt
  • 1 T coconut oil, room temperature
  • 3/4 c (+ 2 T optional) vegan chocolate chips, divided

double date

Preheat oven to 375.  Lightly grease an 8×8” pan.  Puree the dates and the vanilla in a food processor.  Add the brown rice syrup and maple syrup.  Process until smooth.  Scrape into a large bowl.  It will be very sticky.

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Add the prepared flaxseed and mix well.

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Add the flour, baking soda and salt and mix well.  Stir in the coconut oil and mix well, making sure there are no lumps of oil.  Stir in 1/2 c (+ 2 T) chocolate chips.

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Scrape into prepared pan.  Smooth the top with the back of a spoon.  Sprinkle the remaining 1/4 c chocolate chips on top.

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Bake 18 – 20 minutes.  Let cool a bit to firm up.  Cut into 16 bars.

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