Chocolate Chip Cookie Dough Raw Bars (Gluten-Free & Vegan)

Chocolate Chip Cookie Dough Raw Bars recipe || @thismessisours

I have been experimenting with more raw bar recipes in my kitchen lately. This one is a favorite in our house, and if you are one of those people that enjoys the flavor of chocolate chip cookie dough than this one is definitely for you.

Chocolate Chip Cookie Dough Raw Bars recipe || @thismessisours

Packed with almonds and pecans these bars are really good for you too! Both almonds and pecans are known to reduce cholesterol levels and improve heart function and they are both packed with so many vitamins and minerals that your body will be thanking you for indulging your cookie dough cravings. Best part of all, for me anyways, these snazzy little bars come together in about 10 minutes which is more than I can say for a batch of cookies!


Chocolate Chip Cookie Dough Raw Bars (Gluten-Free & Vegan)

  • Author: This Mess Is Ours
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6 large bars


  • 1 cup medjool dates, pits removed and quartered
  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 1/2 cup chocolate chips
  • 1 tablespoon pure vanilla extract


  1. In the bowl of your food processor, mix together the nuts and the dates. Process until the pieces are all uniform in size and a sticky dough has formed. Add the vanilla extract and process well until combined. Add the chocolate chips and pulse just until incorporated.Line a sheet pan with parchment paper and pour the dough out onto it. Shape the dough into one large rectangular brick and refrigerate until firm, about 5-10 minutes. Slice the bar into desired shapes.*You can also roll this dough into balls straight from the food processor. These raw bars should keep in the refrigerator, in an airtight container, for a few weeks or up to a month in the freezer.





  1. These sound awesome! I love raw desserts – they taste amazing but are actually super healthy and easily made gluten-free, vegan and sugar-free. I have a similar recipe on my site using peanut butter, but I love your combo of almonds and pecans. I’m definitely going to try these soon 🙂

  2. Meg, keep experimenting with your raw bars! I love the coconut cranberry one but this new one with chocolate is making my mouth water. I’m buying pecans tomorrow!

    • admin

      Thanks Dana, I am working on a few more flavors…just have a few more tweaks and I think they will be ready to be shared! Let me know what you think when you try these:)

      • Oh Meg – these are insane! My 14 month old son is inhaling the batter (w/o chips) and I am too! It may not even get cold enough to harden 🙂 This is a total winner!

        • admin

          Dana, I am so glad that you and your little one loved them! My 2 year old eats them like they are going out of style too.:) Thanks for letting me know how they turned out!

  3. Libby

    I have made these twice already and they are so easy! Even my oldest daughter who is a super picky eater loves them!!
    Thanks so much!

    • admin

      Libby, I am so glad that you and your family are enjoying the chocolate chip cookie dough raw bars. It is amazing how yummy healthy food can be when you make it at home. I hope that you continue to enjoy them and that you come back to B & B soon!

  4. kaitlyn


    I’m wondering if you can re-post the recipe for Coconut Cranberry Raw Bars? They look super yummy but the link at the bottom of this page doesn’t work.

    Thanks 🙂 I’m happy I found your page via Pinterest.

  5. Sue

    I tried this recipe a couple of months ago and then didn’t bookmark it, or save it and couldn’t make it again. These are so yummy and I’m so happy to have found the recipe again. It’s so simple and I can’t believe it didn’t remember the proportions. This one is a keeper.

    • Meg

      Oh no Sue!! I hate it when that happens to me. I am so glad that you found us and the bars again! I recently posted a few new raw bar recipes that you can find by clicking here…there is a Thin Mint one that will blow your mind if you are a Girl Scout Cookie lover!

    • Meg

      I have never tried another substitute other than dates, although I think dried figs might be what I tried first.:)

  6. Heather

    I made these for the first time the other day and we LOVE them!! Any guess as to the calorie count per bar (and I guess how many bars you get per batch?)

    • Meg

      I usually get 6-8 bars per batch. I don’t have calorie counts on the recipes, but there are loads of nutritional calculators online that could help you.

    • Meg

      I have never tried to use a Vitamix before to make these…b ut I don’t know why it wouldn’t work. Althoug you will need to stop and scrape the sides down quite a bit.

  7. Kate

    These taste great but my texture was off. Very liquidy. I used walnuts and pecans because that’s what we had, regular dates too. Would these changes make a big difference? Maybe I over chopped and it made too many nut oils?

    • Hmmm…I would say you may have over chopped. If you do that by accident you can put the dough in the fridge and it should firm back up and you could maybe roll it into bite sized balls instead of bars.

  8. Mike

    Can you provide the dimensions of the block you form with the dough on the sheet pan?

    Using various sources, including I’ve estimated the nutritional information. To estimate per bar, I considered the recipe would produce 8 bars.
    NUTRITIONAL INFO: Per Bar-220kcal, 12.9g Fat, 24.5g Carbs, 21.0g Sugars, 3.3g Protein, 2.9g Fiber

    • Mike, 8 bars sounds about right. You can make the bars thinner or thicker if you like. Sometimes I cut them into 2-inch squares and make bites out of them instead of bars.

      • Mr Michael Tompkins

        Meg-My question was about the size of the rectangle you form the dough into. Does 4″ x 8″ sound right? Cutting that block into 8 bars would make them each about 1″ x 4″ and maybe 1″ thick.

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.