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No Bake Cookie Dough Bars Recipe

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4.2 from 9 reviews

Delicious and healthy no-bake cookie dough bars made with simple ingredients like cashew butter, almond flour, and dairy-free chocolate chips. These vegan, gluten-free, and paleo-friendly bars are ready in about 20 minutes and make a perfect guilt-free dessert or snack.

Ingredients

Cookie Dough

  • ¾ cup roasted cashew butter (homemade preferred)
  • ¼ cup pure maple syrup (or substitute honey)
  • 1 tablespoon coconut sugar (optional)
  • ½ teaspoon vanilla extract
  • 1 cup almond flour (see notes for oat flour substitution)
  • ⅛ teaspoon fine sea salt (if using unsalted nut butter)
  • ¼ cup mini dairy-free chocolate chips

Chocolate Topping

  • ½ cup dairy-free chocolate chips (regular sized morsels or about 3 oz chopped chocolate)
  • 3 tablespoons roasted cashew butter

Instructions

  1. Prepare Pan: Line a medium loaf pan with parchment paper and set aside to make removing bars easier later.
  2. Make Dough: In a medium bowl, combine roasted cashew butter, maple syrup, and vanilla extract until smooth. Add almond flour and fine sea salt, stirring until nearly combined, then fold in mini dairy-free chocolate chips evenly.
  3. Chill Dough: Press the cookie dough mixture firmly and evenly into the prepared loaf pan, making sure to fill all corners. Place the pan in the freezer for about 10 minutes to firm up.
  4. Melt Topping: While the dough chills, melt the dairy-free chocolate chips and cashew butter together in a small saucepan over low heat. Stir continuously until smooth and fully melted.
  5. Add Topping and Chill Again: Remove the cookie dough from the freezer and pour the melted chocolate mixture evenly over the top. Return the pan to the freezer for 5 to 10 minutes until the chocolate topping is set.
  6. Cut Bars: Using the parchment paper, lift the chilled cookie dough bars onto a cutting board. For best results, allow bars to sit at room temperature for about 10 minutes before cutting to prevent cracking of the chocolate topping. Use a large sharp knife to cut into 10 to 12 bars (smaller if preferred).

Notes

  • Flour Substitution: Oat flour can be used instead of almond flour. Make by processing a heaping cup of rolled oats into flour using a blender or food processor.
  • Cutting Tips: Let the bars thaw slightly before cutting to avoid cracking the chocolate topping. If too frozen, waiting longer at room temperature helps.
  • Storage: Store bars in the refrigerator for up to 2 weeks or at room temperature for 4-5 days. For longer storage, freeze bars and enjoy within 2-3 months.

Find it online: https://bitezly.com/no-bake-cookie-dough-bars-recipe/