No Bake Cookie Dough Bars

Name: No Bake Cookie Dough Bars
Prep time: 20 min
Total time: 20 min
Yield: 12 bars
Ingredients: 3/4 cup roasted cashew butter; 1/4 cup pure maple syrup; 1 tablespoon coconut sugar; ½ teaspoon vanilla extract; 1 cup almond flour; 1/8 teaspoon fine sea salt; 1/4 cup mini dairy free chocolate chips; 1/2 cup dairy-free chocolate chips; 3 tablespoons roasted cashew butter

User Reviews

4.9

33 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
12 bars
Calories
270 kcal
Course
Dessert
Cuisine
American

No Bake Cookie Dough Bars

Iris Warren

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Easy and healthy edible cookie dough bars! Just six main ingredients is all you need, ready in about 30 minutes! Gluten free, vegan and paleo friendly. These are the perfect treat.

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Ingredients

Servings

3/4 cup roasted cashew butter I used homemade
1/4 cup pure maple syrup or sub honey
1 tablespoon coconut sugar optional
½ teaspoon vanilla extract
1 cup almond flour see notes for subs
1/8 teaspoon fine sea salt if using unsalted nut butter
1/4 cup mini dairy free chocolate chips

Chocolate Topping

1/2 cup dairy-free chocolate chips regular sized morsels, or about 3 oz chopped chocolate
3 tablespoons roasted cashew butter

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Instructions

Line medium loaf pan with parchment paper; set aside.
Make dough: In a medium bowl combine cashew butter with maple syrup and vanilla extract. Add in almond flour and salt, stir until almost combined then fold in chocolate chips.
Chill: Press cookie dough into pan, evenly pressing into all four corners (I love this tool.) Place in freezer for about 10 minutes.
Melt chocolate: Meanwhile, melt the chocolate chips and cashew butter in small saucepan over low heat, stirring until melted and mixture is smooth.
Add topping and chill again: Remove pan from freezer and pour melted chocolate mixture on chilled cookie dough. Place back in freezer for 5-10 minutes, until chocolate topping has set.
Cut: Lift parchment paper out and place on cutting board. Use a large sharp knife to cut into squares. Tip: If you allow the bars to *just* set, the chocolate topping won't crack as much as you cut into the bars.

Notes

FLOUR – You can also sub 1 cup of oat flour. To make oat flour, process a heaping cup of rolled oats into flour. (I use my NutriBullet.)
CUTTING TIPS – To prevent chocolate topping from cracking, allow frozen bars to sit out for about 10 minutes before cutting. If bars are completely frozen, you may need to wait longer. Use large sharp knife to cut bars into 10-12 servings (or smaller if you’d like!)
CUTTING TIPS – To prevent chocolate topping from cracking, allow frozen bars to sit out for about 10 minutes before cutting. If bars are completely frozen, you may need to wait longer. Use large sharp knife to cut bars into 10-12 servings (or smaller if you’d like!)
STORING – Bars can be stored in fridge, enjoyed in about 2 weeks. Bars will also keep at room temperature; best enjoyed within 4-5 days. If storing in freezer, enjoy within 2-3 months.
Nutrition approximate, based on 12 servings using almond flour. Fat and carb content will change when using oat flour.