Lets be honest with ourselves here, who doesn’t prefer uncooked cookie dough over baked cookies? I was craving something sweet last night and while ice cream is typically my vice, cookie dough was where my head was at. Over the last two years I have learned how to make a kick-butt cookie dough mix without all the white sugar and processed flour that in my opinion tastes better than the original, but unlike my usual tactic of eating the dough right out of the bowl I managed to get these into a baking tin and cover them in chocolate before digging in. Self control at it’s finest, my friends!
I do understand that not everyone will stock things like almond and coconut flour in their pantries, but you should!!! This stuff is delicious and such a great healthy substitute. Not to mention it is gluten free and vegan for those out there who may be either of the two. There are options to make this recipe 100% vegan as well by substituting maple syrup for honey or using another nut butter! These bars came out sweet, chewy, filling and a little bit sticky from the maple syrup but oh. So. Good! Especially chilled!
No-Bake Cookie Dough:
1 and 1/4 cup Almond Flour (I use Bob’s Red Mill!)
5 tablespoons of Bob’s Red Mill Coconut Flour
1 tsp salt
1/2 cup all natural Maple Syrup (or honey!)
2.5 tablespoons of melted Coconut Oil
5 tablespoons of all Natural Peanut Butter
1 tsp Vanilla Extract
Dark Chocolate Chips (to taste)
1 cup Dark Chocolate Chips
1/2 Tablespoon Melted Coconut Oil
- In a small bowl, combine almond flour, coconut flour and salt. Set aside.
- In a second bowl, combine maple syrup or honey, melted coconut oil, vanilla, and peanut butter.
- Pour dry ingredients into wet ingredients a little at a time to ensure it is mixed evenly. Add chocolate chips to taste.
- Line an 8″ x 8″ baking pan with a sheet of parchment paper or spray with non-stick spray before pouring the cookie dough mixture into the pan and pressing evenly with a spatula. The maple syrup will make it sticky and difficult to use your fingers!
- Place pan in the refrigerator for 20 mins to let the cookie dough chill.
- Place 1 cup of chocolate chips and 1/2 tbsp of coconut oil in a bowl and melt in 30 second intervals, stirring each time until the chocolate is creamy with no lumps. Remove the dough from the refrigerator after 20 minutes and pour the chocolate over top before placing the pan back in the fridge for another hour.
- Slice with a knife and enjoy!