These Cookie Dough Bars are incredibly simple but totally WOW! A delicious grain free and egg free treat for cookie dough lovers!

Welcome to my husband’s very favorite dessert. There’s just no contest. I first made these indulgent bars after creating my recipe for Cookie Dough Bites. I wanted to use the basics of that recipe to make a version that’s even more chocolatey. And here we are!

There’s zero baking involved. (Ahem. The word dough is in the title so there’s your big clue.) The cookie dough just requires stirring together five simple ingredients. Then pour on that melted chocolate and let it all chill.

Instead of the white flour often used in cookie dough we’re using almond flour. I swear you won’t notice the difference! The dough tastes like an amazing cookie dough!

I’m telling you this dessert will blow your mind.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Almond flour
  • Nut butter
  • Honey or maple syrup
  • Vanilla extract
  • Chocolate chips or chunks
  • Coconut oil

To make these bars, stir together the almond flour, nut butter, honey or maple syrup, vanilla, and chocolate chips or chunks. Spread in a single layer in a parchment paper lined 8 x 8 baking dish.

Melt chocolate chips and coconut oil until smooth in a bowl in the microwave or in a small pot on the stovetop. Pour over the cookie dough. Place in the freezer until chocolate is firm. Top with sea salt flakes and slice!

What nut butter is best to use?

You can use any nut butter you like. Peanut, almond, and cashew butters all work especially well!

Can you use a seed butter like SunButter?

Yes! Just use it the exact same way you’d use the nut butter in this recipe.

Can you use coconut flour?

Please don’t. Whenever I share a recipe with almond flour I receive questions about using coconut flour instead. While I do enjoy coconut flour, it absolutely cannot be subbed for almond flour (or any flour) at a 1:1 ratio. It is incredibly absorbent so it can make your food dry and crumbly when not used correctly. I recommend sticking with the almond flour in this recipe.

Are these bars paleo?

Yes, these are paleo if you use a paleo nut butter and chocolate chips.

Are these bars vegan and dairy free?

Yes, these are vegan and dairy free if you use maple syrup and vegan chocolate chips.

Can you omit the salt?

You definitely can skip the salt flakes if you like. But I’m telling you that salt really adds something! If you’re not topping your chocolate treats with a bit of salt you don’t know what you’re missing!

Can you use a 9 x 13 baking dish?

I personally wouldn’t because your dough and chocolate will be spread really thin. I love the thickness of these bars when using the 8 x 8 baking dish!

How to store these Cookie Dough Bars

Store in an airtight container in the refrigerator for up to 2 weeks.

More quick no bake desserts like this:

No Bake Chocolate Coconut Cookies

Easy Chocolate Almond Butter and Jelly Cups

3-Ingredient Dark Chocolate Coconut Cups

Easy 4-Ingredient Almond Butter Cups

Grain Free Cookie Dough Bites

Cookie Dough Bars (Grain + Egg Free)

These Cookie Dough Bars are incredibly simple but totally WOW! A delicious grain free and egg free treat for cookie dough lovers!

Ingredients

Cookie Dough

  • 1 1/2 cups almond flour
  • 3/4 cup nut butter, I use almond butter
  • 1/3 cup honey or maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/2 cup chocolate chips or chunks, can use dark chocolate, semi-sweet, or milk chocolate

Chocolate Topping

  • 1 1/2 cup dark chocolate chips, can use semi-sweet or milk chocolate if preferred
  • 1 tbsp + 1 tsp coconut oil

Optional (but REALLY recommended): salt flakes

    Instructions

    • In a large bowl stir together the almond flour, nut butter, honey or maple syrup, vanilla, and chocolate chips or chunks. Spread in a single layer in a parchment paper lined 8 x 8 baking dish.
    • Melt chocolate chips and coconut oil until smooth in a bowl in the microwave or in a small pot on the stovetop. (If doing on the stovetop use low heat and stir frequently. Remove from heat as soon as it's smooth so you don't burn the chocolate.)
    • Pour melted chocolate over the cookie dough. Use a spatula to spread it out so it's in an even layer. Place in the refrigerator or freezer until chocolate is firm, 15 to 25 minutes.
    • Remove from the refrigerator and sprinkle with sea salt flakes. (Can omit but it adds so much flavor so I recommend not skipping this step!)
    • Let it sit out for just a few minutes if it's very firm before slicing, warm your knife under warm water, and slice carefully to avoid cracks in your chocolate layer! Store uneaten bars in an airtight container in the refrigerator for up to 2 weeks.
    Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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