Cookie Dough Bars
Dough my goodness! Indulge your cravings with these irresistible Cookie Dough Bars that are nothing short of divine.
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If you’re one to sneak spoonfuls of raw cookie dough while baking (no judgement, I’m guilty, too!), then this treat is an absolute must-try. It captures a similar addictive flavor to the raw stuff that we adore, but here’s the kicker – these bars are safe-to-eat, gluten-free and easily customizable for a vegan (and dairy-free) delight by using dairy-free chocolate chips. It’s a win-win situation.
Try this Oatmeal Chocolate Chip Cookie Dough!
Cookie Dough Bars
Ingredients
- 2 ¼ cups almond flour, or blanched almond meal
- ½ teaspoon kosher salt
- 1 cup cashew butter, peanut butter, or almond butter*
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup semi-sweet or dark chocolate chips
- *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
Instructions
- 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 ½ 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 tablespoon 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.