THEY DO EXIST! A healthy edible cookie dough bar recipe – Just six main ingredients is all you need, ready in about 30 minutes! Gluten free, vegan and paleo friendly.
I think I’ve just made Mr. FMK’s dreams come true with this healthy edible cookie dough recipe in bar form.
As I was in the middle of photographing these, he is literally gasping with excitement over my shoulder.
Cue me yelling at him, “NO, you cannot eat them yet. I will let you know when you can.”
He is THE cookie monster, I swear.
When I make real cookies, he is sneaking bits of dough out of the bowl. And by *bits* I really mean full-sized pieces of cookie dough balls.
He does it just to spite me, I am sure of it.
Anyways, if these healthy cookie dough bars are Mr. FMK approved, then you know everyone will love them!
The Best Cookie Dough Bars
Just 6 Main Ingredients
- cashew butter – I used homemade (recipe linked) but you can use a creamy store-bought version. You can also use almond butter or even a blend if you’d like. Note: if using tahini or sunbutter the flavor will be quite strong.
- maple syrup – the natural liquid sweetener to help bring these bars together. You can also use honey if not strictly vegan.
- vanilla extract – definitely need the vanilla extract here to give this edible cookie dough its flavor
- almond flour – I tested this recipe with both almond flour AND oat flour. Either one works and gives you similar results!
- chocolate chips – mini for the cookie dough base and then you can use regular sized morsels or a chopped chocolate bar for the topping. Make sure to use dairy free chocolate (vegan and/or paleo friendly) as needed.
- coconut sugar – I found adding coconut sugar to the cookie dough base gives these more flavor but you can omit as well.
- sea salt – if using unsalted nut butter, you may want to add just a pinch to the dough. And/or top the chocolate with flaked sea salt.
How to Make No-Bake Cookie Dough Bars
As I’ve already mentioned, this unbaked cookie dough bar recipe is easy. I’m confident ANYONE with any type of skill level can make these.
Make the Cookie Dough
You’ll first start by mixing the cashew butter with maple syrup and vanilla. Then add the almond flour (or other flour you’re using) and chocolate chips. This will create your dough.
Freeze in Loaf Pan
Then you press the cookie dough into a medium loaf pan. Make sure you use parchment paper to line or a silicone loaf pan for easy removal.
Add Melted Chocolate Topping
After the cookie dough base has been chilled in the freezer for about 20 minutes, it’s time to add the top chocolate layer.
The chocolate topping is a mix of chocolate chips with cashew butter. This helps create a more fudge-like topping.
If you keep these in the fridge, the chocolate topping is less likely to crack into a separate layer when biting into the bar.
Chill to Set, Slice & Enjoy!
Now you’ve got yourself a healthy edible cookie dough (no raw eggs!) in bar form for easy consumption.
Notes About the Recipe
FLOUR – As mentioned above, you can use almond flour or oat flour here. I haven’t quite tested with coconut flour yet, but my guess is about 5-6 TSBP would work.
SUGAR – Make sure to use a liquid sweetener here. You can use honey or maple syrup. I’m sure agave or date syrup would work too.
CHOCOLATE TOPPING – I love mixing the chocolate chips with the cashew butter for more of a fudgy topping. But you can also just do a melted chocolate topping as well. Feel free to leave out the chocolate topping altogether if you’re looking to lighten this recipe up.
- You can keep in the fridge or at room temperature, as long as “room temperature” isn’t super hot and humid, these keep fine.
- To freeze, make sure to the bars are stored in an airtight container. Best to let them thaw a little bit before enjoying straight from the freezer.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 3/4 cup roasted cashew butter (I used homemade)
- 1/4 cup pure maple syrup (or sub honey)
- 1 TBSP coconut sugar (optional)
- ½ tsp vanilla extract
- 1 cup almond flour (see notes for subs)
- 1/8 tsp salt (if using unsalted nut butter)
- 1/4 cup mini dairy free chocolate chips
- 1/2 cup dairy-free chocolate chips (regular sized morsels), or about 3 oz chopped chocolate
- 3 TBSP roasted cashew butter
- Line medium loaf pan with parchment paper; set aside.
- 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.
- Press cookie dough into pan, evenly pressing into all four corners (I also love this pastry roller tool.) Place in freezer for about 10 minutes.
- Meanwhile, melt the chocolate chips and cashew butter in small saucepan over low heat, stirring until melted and mixture is smooth.
- 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. 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!)
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.)
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.
- Serving Size: 1/12
- Calories: 270
- Sugar: 14g
- Fat: 20g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g