- 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! Indulge your cravings with these irresistible Cookie Dough Bars that are nothing short of divine. 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.
NOTE: While cashew butter provides the most cookie-dough-like flavor, don’t hesitate to swap in peanut butter which works perfectly, too, and tends to be less expensive and more accessible. In the end, not a single crumb will be left behind.
- Prep time
- Total Time
- • 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
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.
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!