Name: Dubai Chocolate Bar Cookie Cake RECIPE
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Cuisine: Vegan
Ingredients: 1/2 cup shelled pistachios; 1 tablespoon tahini; 2 tablespoons plant-based milk; 1 tablespoon sugar; 1/2 cup kataifi; 2 tablespoons oil; 3/4 cup vegan butter; 3/4 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 teaspoons vanilla extract; 1 tablespoon tahini; 1 1/2 cups all-purpose flour (use regular all-purpose flour or an all-purpose gluten-free mix); 1/2 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cup semisweet chocolate chips; 1/4 cup roughly chopped pistachios for garnish

Dubai Chocolate Bar Cookie Cake is a decadent blend of chocolate and pistachios … a Middle Eastern treat. It’s rich and luscious, but deceptively simple to make.

Dubai Chocolate Bar Cookie Cake Piastachio Butter Knafeh Delicious Vegan Plant Based Dessert from Planted365 — *Rich, chocolaty, decadent!*

This Dubai Chocolate Bar-inspired Cookie Cake is a rich, indulgent treat that combines classic chocolate cookies’ comfort with the Middle East’s luxurious flavors. With easy homemade pistachio butter, toasted kataifi, and plenty of chocolate chips, this cake is an edible ode to Dubai’s opulent viral culinary culture. It was perfect for a recent gathering but is so say to make it’s great for everyday dessert making. What makes this treat so special?

The Allure of Pistachios and Kataifi

Dubai is synonymous with grandeur, and its cuisine is no exception. Pistachios, with their vibrant green color and subtle nutty flavor, are a staple in many Middle Eastern desserts. Pairing pistachios with kataifi — a crispy, buttery shredded version of phyllo dough often used in traditional sweets — makes this cookie cake something truly extraordinary.

The addition of chocolate chips bridges the gap between Middle Eastern flavors and Western comfort food, creating a dessert that feels both familiar and exotic and mimics the chocolate bar’s taste.

Why You’ll Love This Cookie Cake

Effortless Elegance: No need to roll out dough or pipe decorations. This cake is made with a rustic approach, as the cookie dough is loosely dropped into the pan.

Flavor Explosion: The nutty pistachio butter, gooey chocolate chips, and crispy kataifi create a symphony of textures and tastes.

Versatility: Serve it warm with a scoop of ice cream (pistachio ice cream or chocolate for me!) for a decadent dessert, or enjoy it with tea for a cozy afternoon treat.

You May Also Love These Desserts: Double Chocolate No Bake Brownies, or Lemon Lavender Blueberry Banana Bread

Ingredients You’ll Need for Dubai Chocolate Bar Cookie Cake

For the Cookie Dough Base:

3/4 cup vegan butter

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

2 teaspoons vanilla extract

1/2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

For the Pistachio Butter:

1/2 cup shelled pistachios

1 tablespoon tahini

1 tablespoon plant based mi;l

1 tablespoon sugar

For the Topping:

1/2 cup toasted kataifi pastry (available at Middle Eastern grocery stores)

1 cup semisweet chocolate chips

1/4 cup roughly chopped pistachios for garnish

Let’s Bake this Dubai Chocolate Bar Cookie Cake!

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Line the bottom with parchment paper for easy removal.

Step 2: Toast the Kataifi and Make the Pistachio Butter

Toast the kataifi by placing it in a skillet over medium heat with a couple tablespoons of oil. Stir the little shreds as they brown. This step will take about 5 minutes.

Make the pistachio butter by adding the pistachios, tahini, plant-based milk, and sugar to a bullet-type blender and puréeing until it’s mostly smooth and creamy. It’s OK if there are some tine pieces but make it as smooth as possible.

Step 3: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined. Then sift in the flour, cocoa powder, baking soda, baking powder, and salt.

Step 4: Assemble the Cake

Using a spoon or your hands, loosely drop chunks of cookie dough into the prepared pan, leaving some gaps for a rustic, uneven texture. Use about half the cookie dough in the first layer. Spread half of the pistachio butter over the top in small dollops. Sprinkle half the toasted kataifi generously over the top. Then repeat those steps for the second layer. Finally, add the chopped pistachios to the top as a garnish.

Step 4: Bake to Perfection

Bake the cake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set. Be careful not to overbake; you want the interior to remain slightly gooey.

Step 5: Garnish and Serve

Once out of the oven, let the cake cool and serve warm or at room temperature. This is fantastic with a scoop of ice cream!

Any plant-based ice cream would go with this delicious dessert! Check out this collection of Vegan Ice Cream Ninja Creami Recipes or this decadent Homemade Vegan Chocolate Ice Cream Recipe!

A Few Tips for Success

Don’t Overmix: Overworking the dough can lead to a tougher texture. Mix until the ingredients are just combined.

Choose Quality Ingredients: High-quality pistachio butter and chocolate chips will make a noticeable difference in flavor.

Customize: Feel free to add a touch of rosewater or orange blossom water to the dough for an extra Middle Eastern flair.

The Perfect Occasion

This Dubai Chocolate Bar Cookie Cake is versatile enough for both casual and special occasions. It’s a conversation starter at potlucks, a stunning centerpiece for dinner parties, and the ultimate comfort dessert for cozy nights at home. Its unique flavors make it perfect for holidays, especially when paired with other Middle Eastern-inspired dishes.

Storing and Reheating

If you have leftovers (though we doubt you will!), store them in an airtight container at room temperature for up to 3 days. Reheat individual slices in the microwave for about 10 seconds to restore their gooey goodness.

Yield: 16 servings

Dubai Chocolate Bar Cookie Cake RECIPE

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Indulge in the decadent flavors of a Dubai Chocolate Bar Cookie Cake! This rich, gooey dessert combines chewy cookie layers with melty chocolate bars, creating the ultimate treat that's perfect for celebrations or everyday indulgence.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Pistachio Butter:

1/2 cup shelled pistachios
1 tablespoon tahini
2 tablespoons plant-based milk
1 tablespoon sugar

For the Toasted Kataifi

1/2 cup kataifi
2 tablespoons oil

For the Cookie Dough Base:

3/4 cup vegan butter
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon tahini
1 1/2 cups all-purpose flour (use regular all-purpose flour or an all-purpose gluten-free mix)
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

For the Topping:

1 1/2 cup semisweet chocolate chips
1/4 cup roughly chopped pistachios for garnish

Instructions

Preheat the oven to 350 degrees F.
First make the pistachio butter and toast the kataifi.
For the pistachio butter, simply add all the ingredients to a bullet blender and purée until as smooth as possible.
For the kataifi, add the kataifi shreds to a skillet with 2 tablespoons of oil. Toast the kataifi over medium-high heat until it becomes toasty and lightly browned.. Set both aside.
Make the cookie dough base by first creaming together the butter, brown and white sugar, vanilla extract, and tahini. Place those ingredients in a large mixing bowl and mix by hand or with an electric mixer until creamy.
Sift the remaining ingredients into the bowl with the creamed ingredients. Stir together until well and evenly incorporated.
Assemble the cookie cake by dropping about half of the cookie dough in rustic blobs into the bottom of an 8x8 baking dish. Then add about half of the pistachio butter in dollops, sprinkle about half the toasted kataifi over everything, and then about half of the chocolate chips.
Repeat this step with the remaining dough, pistachio butter, toasted kataifi, and chocolate chips.
Sprinkle the top with the coarsely chopped pistachios.
Bake at 350 for about 20 to 25 minutes, until the edges just start to brown and crisp slightly.
Allow to cool completely and cut into 9 or 16 pieces. Serve at room temperature, chilled, or warmed. It goes really well with some vanilla or pistachio plant-based ice cream.
Store any leftovers in an airtight container for up to a few days in the refrigerator.
This can be frozen by wrapping it in plastic wrap, placing it in an airtight container, and storing in the freezer for up to a few months.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 5gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 0mgSodium: 176mgCarbohydrates: 43gFiber: 2gSugar: 27gProtein: 4g

This cake is more than just a dessert; it’s an experience. It’s a harmonious blend of cultures, textures, and flavors that’ll transport you to the vibrant streets of Dubai with every bite. Whether you’re making it for yourself or sharing it with loved ones, it’s sure to leave a lasting impression.

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.