chocolate chip cookie dough bars

If you’re a cookie dough lover but you want a grain-free version that you can snack on at your hearts content then these chocolate chip cookie dough bars are for you. All the fun of regular cookie dough but they’ll leave you feeling much better after eating big scoop!

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I reckon everyone has early childhood memories of sitting on the bench with one of your favourite adults eating cookie dough from the bowl. Its one of the simple pleasures of being a kid since time immoral and while I don’t believe that practice should ever be replaced I do think as adults we should have a more digestible option for us cookie-dough lovers to be enjoyed on the regular. 

chocolate chip cookie dough barsSince you’re here you clearly agree. 

Eat the dough straight from the bowl, roll it into balls or create these epic chocolate chip cookie dough bars- the choice is yours and the recipe is fully customisable. Don’t have choc chips? No worries, pop in your favourite nuts, some coconut or dried fruit and they’re just as good. 

cookie dough slice

 

 

chocolate chip cookie dough barsHere is what your need

  • Grass-fed butter. Salted or unsalted, you pick. I have teamed up with WESTGOLD butter to create this recipe, because their New Zealand Grass-fed butter is my all time favourite. Grass-fed butter gives the cookie dough the best flavour and texture and adds wonderful fat soluble vitamins to these healthier cookie dough bars. Butter is one of the worlds original superfoods and in my household we eat it as much as we can!
  • Roasted cashew butter– or swap for any nut or seed butter you like. I tested this recipe with hulled tahini and peanut butter too and while they were both great cashew butter was the winner for both taste and texture. 
  • Vanilla extract or paste. I would say this is an optional ingredient, but it is HIGHLY recommended. YOU JUST SHOULD NOT BAKE COOKIES WITHOUT VANILLA but hey, you do you. We use a whole tablespoon because vanilla in cookie dough is heaven. 
  • Pure maple syrup. Maple syrup is the only sweetener in the dough itself and works best for this recipe. You could use honey but I found the taste too overpowering. 
  • Blanched almond meal. Using almond meal instead of flour makes these chocolate chip cookie dough bars grain free but without affecting the texture. Personally I’ve never been a fan of eating raw flour or wheat (it just doesn’t sit well), and thus these digest a lot better for me. 
  • chocolate chip cookie dough bars
  • Coconut flour. Yo only need a tiny amount of coconut flour to go a long way- in this recipe it helps to create that cookie dough texture without having to use a lot more almond meal. 
  • Salt. Of course!
  • Optional ingredientsbaking soda and molasses. Both of these ingredients help to create a more traditional cookie dough taste, but if you don’t have them the recipe is wonderful without either. I have made many batches and added 1/2 cup of either roasted hazelnuts, free dried raspberries or roasted macadamia just to mix up the flavours. You can add these or anything else you like- or simply stick chocolate. 
  • Dark chocolate chips. I use 80% dark chocolate chips to keep these chocolate chip cookie dough bars low of refined sugar, but you can use whatever you have. If you  can’t find dark chocolate chips just buy your favourite bar of dark chocolate and chop it up very finely. 

chocolate chip cookie dough bars

chocolate chip cookie dough barsYou’ll love these chocolate chip cookie dough bars because they are;

  • Buttery, creamy and indulgent
  • Customisable– add in whatever flavours you like
  • Easy to whip up- this is a no-bake recipe
  • You can serve them at room temperature, from the fridge and also the freezer
  • They can be rolled into bliss balls or pressed into a mini cup moulds and dipped in chocolate (think Reece’s cups but BETTER)
  • They are easily made without refined sugar (swap chocolate to a refined sugar free one, or omit and swap for nuts). 
  • The cookie dough is grain free and easy on your digestion 

chocolate chip cookie dough barschocolate chip cookie dough bars ingredients

Tips for the best chocolate chip cookie dough bars

  • Use room temperature ingredients. Make sure everything is at room temperature- especially the butter- to quickly whip these bars up. 
  • Add molasses into the recipe IF you have it on hand. Molasses has such an intense flavour that the 1/2 tsp we add really does go a long way. Obviously there is no need to go buy a shoe jar if you don’t have it on hand. 
  • Use dark chocolate (70-90%) to avoid these being too sweet. Milk chocolate is too sweet for this recipe. 
  • Get creative with flavours. I love adding in things I need to use up in the pantry. My favourite additions have been chopped roast hazelnuts or macadamia or freeze dried raspberries. 
  • Keep them in the fridge. Sadly these bars are not shelf staple and they are at their best enjoyed straight from the fridge. 

chocolate chip cookie dough bars

chocolate chip cookie dough barsIf you loved these chocolate chip cookie dough bars you might also enjoy

We hope you love these chocolate chip cookie dough bars as much as we do! If you make them we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy baking x

chocolate chip cookie dough barschocolate chip cookie dough bars

chocolate chip cookie dough bars

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healthy Cookie dough bars

chocolate chip cookie dough bars

  • Author: Jade Woodd
  • Prep Time: 10-15 mins
  • Cook Time: 4 hours setting time
  • Total Time: 35 minute
  • Yield: 16 1x
  • Category: Desserts
  • Method: Unbaked
  • Cuisine: Australian
  • Diet: Gluten Free

Description

If you’re a cookie dough lover but you want a grain-free version that you can snack on at your hearts content then these chocolate chip cookie dough bars are for you. All the fun of regular cookie dough but they’ll leave you feeling much better after eating big scoop!


Ingredients

Scale

CHOCOLATE TOPPING (OPTIONAL)

  • 150g 80% dark chocolate, chopped
  • 93g (1/3 cup) roast cashew butter

 


Instructions

  1. For this recipe I recommend using kitchen scales to ensure all measurements are correct. If you do not have kitchen scales I have used Australian standard measurements and follow the spoon and scrape method of filling cups and spoons.
  2. Grease and line a 10x 20 rectangle tin (or a 15cm square tin) and set aside. You can use a smaller or larger sized tin, you will just have a thinner/thicker slice in the end.
  3. Into a large mixing bowl add cubed, room temperature butter, cashew butter, vanilla maple syrup and the optional molasses. Beat, using electric beaters, for around 4-5 minutes until the mixture has become pale and creamy and looks light and airy (or whipped). Note– if you have a stand mixer you can use this, of course.
  4. Add salt, almond meal, sifted coconut flour and the optional  bicarb. Use a wooden spoon to mix well- you don’t want to undcrmix the batter as it will to too light and airy and won’t hold its shape as well (*however its absolutely delicious to eat bu the spoon this way).
  5. Finally, add in chocolate chips or any of the optional extras you light like. Fold through then transfer the cookie dough into your prepared pan. Use a wet dessert spoon to flatten the dough into an even layer- if the spoon starts to stick and drag give it a clean, wet it, and continue. Alternatively just use damp fingers to do the same job. If adding the chocolate topping set aside or if not more onto step 7.
  6. To make the chocolate topping place the chocolate and cashew butter into a heat proof bowl. Add 2 cm water to a small saucepan and bring to the boil, then reduce to a simmer. Place the bowl of chocolate on top of the saucepan so that it sits on the rim (the bowl should not touch the water). Melt, stirring regularly, until completely liquid and smooth. Pour melted chocolate over the cookie dough base and use a clean spoon to spread evenly. NOTE: You can also use a microwave for this step. Add ingredients to a microwave-safe bowl and heat in 15second increments, mixing in-between, until smooth and liquid.
  7. Transfer your slice into the freezer for 4+ hours to set.
  8. Remove slice from the freezer and allow to defrost slightly ion the bench for 20 mins. Use a hot, sharp knife to cut into desired serving sizes, then place into an airtight container for storage. This slice is not shelf stable in warm temperatures and must be store in the fridge or freezer.

Serving and storage

Your chocolate chip cookie dough bars can be served at room temperature (in the colder months), straight from the fridge and also from the freezer (they are actually really good frozen- if your freezer is extra cold allow 5 mins to get a bit warmer/softer).

In cold weather your chocolate chip cookie dough bars can be stored at room temperature in an air-tight container for up to 5 days.

Store in an airtight container in the fridge (up to 2 weeks) or freezer (up to 3 months).


Notes

  • You can substitute cashew butter for hulled tahini, peanut butter or roast almond butter. I found the best flavour to be with cashew butter, but all work well.
  • You can substitute chocolate chips for anything you like, or add in 1/2 cup extra flavours too. Some of my favourites I’ve tried were roast hazelnuts (chopped), roast macadamia (chopped) or freeze dried raspberries.

Keywords: Palo, cookie dough, butter, grain free baking, healthy snacks

7 Comments
  1. super easy and delicious to make!!! I put some chopped macadamias in mine and they were divine! not too sweet either 🙂

  2. Made these today and they’re amazing, I love keeping easy, yummy and good for you treats in the freezer ready to snack on whenever you want and these for the bill 100%.

    Highly recommend

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