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RecipeCookie Dough Bars

Nutrition Facts
Amount per Serving
  • Calories: 290
  • Protein: 7 g
  • Total Fat: 19 g
    • Unsaturated Fat: 14.5 g
    • Saturated Fat: 4.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 25 g
  • Dietary Fiber: 3 g
  • Total Sugar: 15 g
    • Natural Sugar: 2 g
    • Added Sugar: 13 g
  • Sodium: 90 mg

Dough my goodness, these Cookie Dough Bars are heavenly. If you’re like me and love to sneak spoonfuls of raw cookie dough while baking (#guilty!), this is the perfect dessert for you. It provides a similar addictive flavor and texture, plus the bars are gluten-free and easily made vegan with dairy-free chocolate chips. I’m telling you… every bite is 100% safe and 100% delish. A definite win-WIN. While cashews provide the most cookie-dough-like flavor, you can easily swap in peanut butter for a PB-forward experience (never a bad thing). No crumb will be left behind!

  • Prep time
  • Total Time
This recipe makes 16 squares
Ingredients:
  • • 2 ¼ cups almond flour (or blanched almond meal)
  • • 1/2 teaspoon kosher salt
  • • 1 cup cashew butter or almond butter*
  • • 1/3 cup maple syrup
  • • 1 teaspoon vanilla extract
  • • ½ cup semi-sweet or dark chocolate sweets

*If oil is separated on top of your nut butter jar, be sure to stir it back in before measuring. Cashew butter is mild and creates a more cookie dough flavor. However, you can swap in peanut butter.

Chocolate top

  • • 1 cup semi-sweet or dark chocolate chips
  • • 1 Tablespoon nut butter

 

Preparation:

Line 8×8 pan with parchment paper, with extra overhang for easy removal. Set aside.

In a mixing bowl, combine the almond flour and salt.

In a separate mixing bowl, combine the nut butter, maple syrup, and vanilla extract. Stir until it’s a thick smooth batter. Add the dry ingredients into the nut butter mixture and stir until it’s fully combined. It’ll be thick, moist, and crumbly. Mix in 2 teaspoons warm water if it feels too dry. Fold in 1/2 cup of chocolate chips.

Transfer mixture to prepared baking pan and press firmly to compress it evenly.

To make the chocolate topping, add 1 cup chips and 1 Tbsp nut butter to microwave-safe bowl and heat in 20-second intervals, stopping and stirring until it’s velvety smooth (alternatively, you can melt using a double boiler). Pour over the cookie dough base and spread evenly using the back of a spoon or spatula. Place in fridge to firm for at least 2 hours. Remove the parchment paper, place on a cutting board, and slice into 16 squares. Serve immediately or store in the fridge for up to a week. You can also freeze for up to 3 months.

Note: If your nut butter is stiff, you can soften it up in the microwave for 30 seconds before mixing in the vanilla and maple syrup.

Check this out!

 

Try this Oatmeal Chocolate Chip Cookie Dough!