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Let’s take a break from sugar cookies and red and green sprinkles.

And indulge in something that never goes out of season: raw cookie dough.

I love the pre-Christmas season, but there’s so much fudge, cutout cookies, mint this, eggnog that. Conversely, raw cookie dough is a year round, timeless indulgence. For you too? Oh, good.

This dough is egg-free, vegan, safe-to-eat raw, and tastes just like the real thing made with eggs and butter.

I have a recipe from 2009 for Raw Vegan Chocolate Chip Cookie Dough Balls (GF) that’s been one of my top 3 most viewed recipes, every year, since 2009. And I have many other no-bake cookie dough balls, bites, and truffles (see Related Recipes below).

These no-bake bars are an even faster, easier interpretation on raw cookie dough. Rather than using a food proc or Vita-Mix, and rolling out little balls (a PITA), the bars are made in one bowl in less than 5 minutes, and pressed into a pan.

I’ve been enjoying them straight from the freezer because I’m at my home in Aruba, where it’s currently 89F. Everything stays very soft or melts here, so the freezer is almost mandatory. You can store them in the fridge for a softer, gooier cookie dough eating experience.

Or don’t even bother pressing the dough into a pan and just eat it right from the mixing bowl. No shame there.

Chilling the bars, however, reduces the shovel-ability factor. You know, eating 6 huge spoonfuls of warm dough in 32 seconds because it’s just so easy to shovel in when it’s warm.

To make the dough, whisk together softened (vegan) butter with brown sugar, vanilla, and stir in flour. I used a combo of semi-sweet chocolate chips and chunks, but use what you have. Mini chips would be a nice touch, but the island has never heard of such a thing. Or use peanut butter, butterscotch or white chocolate chips.

The combination of the chilled cookie dough, flooded with warm 10-Minute Homemade Hot Fudge, is decadence at it’s finest. Homemade Salted Caramel Sauce, butterscotch sauce, or a favorite ice cream sundae topping would also be great.

This cookie dough tastes just like cookie dough made with eggs that I probably shouldn’t eat raw, but do anyway. I’m sure I’m not the only one.

Because they’ll keep for months in the freezer, it’s a great make-ahead dessert, and you can nibble at it like you would a carton of ice cream.

Having safe-to-eat raw cookie dough around is a dangerous proposition.

Good thing I’m getting plenty of exercise on this trip.

Print Yield: one 8-by-8-inch pan, 9 to 12 squares Raw Chocolate Chip Cookie Dough Bars with Hot Fudge Prep Time 5 minutes Total Time 5 minutes I love raw cookie dough and these bars are made with safe-to-eat raw dough. It’s egg-free, vegan, and tastes just like the real thing made with eggs and butter. I prefer to store the bars in the freezer, where they’ll keep for months. I serve them chilled with warm, (homemade) hot fudge poured over the top, or try salted caramel, butterscotch sauce, or your fave ice cream topping. They’re loaded with chocolate chips and chunks, very rich, buttery tasting and sweet, and everything raw cookie dough is. Ingredients 1/2 cup unsalted butter or vegan butter (like Earth Balance, softened

3/4 cup light brown sugar, packed

1 tablespoon vanilla extract

1 1/4 cups all-purpose flour

pinch salt, optional and to taste

1 1/2 cups semi-sweet chocolate chips or chunks, reserve 2 tablespoons (I used 1 cup chips, 1/2 cup chunks; peanut butter/butterscotch/white chocolate chips may be substituted)

10-Minute Homemade Hot Fudge, optional for drizzling (vegan hot fudge,chocolate syrup, Salted Caramel Sauce Instructions Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. In a large mixing bowl, whisk together (or beat with an electric mixer) butter, brown sugar, and vanilla until soft and fluffy, about 3 minutes. Stir in the flour and optional salt. Stir in the chocolate chips and peanut butter chips, reserving about 2 tablespoons chocolate chips to push into dough once in pan for a nice visual effect. Turn dough out into prepared pan, pressing it down firmly with a spatula. Evenly press in reserved chocolate chips. Place pan in refrigerator or freezer for at least 2 hours to set up, or overnight. Bars slice easily from the freezer, but allow to come to room temp for about 10 minutes if it’s easier. Optionally, drizzle with hot fudge or your favorite topping. Bars will keep airtight in the refrigerator for at least 3 weeks and in the freezer for up to 4 months. Nutrition Information: Yield: 12 Serving Size: 1

Amount Per Serving: Calories: 411 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 23mg Sodium: 151mg Carbohydrates: 62g Fiber: 3g Sugar: 39g Protein: 4g

Related Recipes

Raw Vegan Chocolate Chip Cookie Dough Balls (GF) – A reader favorite every year since 2009

Chocolate Chip and Chunk Cookies – My favorite CCC recipe, turns out perfectly every time

Peanut Butter Chocolate Chunk Cookies – (GF) No Flour, Butter, or White Sugar Used

White Chocolate-Dipped Oreo Cookie Balls (no-bake)

Chocolate Peanut Butter Mocha Powerballs – With a shot of espresso rolled in

Pretzel Peanut Caramel Peanut Butter Cookie Dough Truffles (no-bake, with vegan & GF options) – Salty ‘n sweet pretzels and peanuts with peanut butter cookie dough filling, coated in chocolate

Healthy Fudgy Brownie Bites (vegan, gluten-free, grain-free, soy-free) – NO added white or brown sugar, NO butter or dairy, and NO flour used

No-Bake Vanilla Cake Batter Chocolate Truffles – A holiday season reader favorite

10-Minute Homemade Hot Fudge (GF) – Never buy storebought again

Nutella-Swirled Peanut Butter Chip Blondies – Made these the last time I was in Aruba and they turned into a Pinterest hit

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

What’s your favorite kind of raw cookie dough?

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