Healthy Peanut Butter Chocolate Chip Cookie Dough Bars (Vegan + Gluten Free!)
Hello! Happy FRIGID WINTER season!!! Just kidding, it’s not happy in the slightest, it’s just all that’s on my mind since it’s pretty much the arctic here in Toronto at the moment. I don’t know what happened, but we were definitely tricked into thinking we were going to have a mild winter, but all of a sudden, we were proved TERRIBLY wrong. -__-
Considering how deadly it is out there, I thought I might need something to cheer me up from these winter blues and these bars are just the thing. I actually first made them back in December and brought them to a Christmas party, then teased them to you on Instagram and never actually shared the recipe. Ha…typical me! Oops.
Well, I’m pleased to say that it’s finally here for you to sink your chattering teeth into (lol okay I’ll stop now). These bars are super rich, easy to make, and satisfy that COOKIE DOUGH craving that (I assume) we all have.
They also happen to be vegan, gluten + grain-free, and lower in sugar – sweetened only with dates and a touch of coconut sugar! So basically, they are for everyone 🙂 Hope you make these for a delicious treat soon, and if you do, send me a photo or tag me plz! My favourite thing is seeing people make my recipes!!!
- ½ c. raw almonds
- ½ c. raw peanuts
- ¼ c. unsweetened shredded coconut
- ½ tsp. sea salt
- 4-5 soft Medjool dates, pitted
- 2 tbsp. flax or hemp seeds
- 1 tbsp. unsweetened almond milk
- ½ c. + 2 tbsp. creamy natural peanut butter
- 3 tbsp. coconut sugar (can also sub pure maple syrup)
- ¼ tsp. sea salt
- 1/4 tsp. vanilla extract
- 6-8 tbsp coconut flour (depending on how thick/thin your PB is)
- 1 tbsp. coconut oil
- ⅓ c. chopped extra dark chocolate (I use 85%!)
- ¼ c. coconut oil
- ⅓ c. raw cacao powder
- 1 tbsp. maple syrup (or more to taste)
- 1 tbsp. peanut butter
- ¼ tsp. salt
- Line a standard loaf pan with parchment and set aside.
- In your food processor, place the almonds and peanuts and pulse until you have fine crumbs. Add in the coconut, salt, flax/hempseeds and pitted dates and keep pulsing until a more cohesive dough starts to form. Add in the almond milk and pulse again until you have a very thick, slightly sticky dough that can be pressed into your pan. If it feels too dry, add more almond milk 1 tbsp. at a time until the right consistency is reached.
- Press your dough evenly into the bottom of your loaf pan and place in the freezer while you make the other components.
- In a bowl (or your food processor), mix together your peanut butter, coconut sugar, salt and vanilla. Add in the coconut flour, a little at a time, until the mixture starts to become more stiff and thick. You want it to have the texture of cookie dough!
- Let the peanut butter cookie dough rest for 5 mins or so for the coconut flour to get absorbed, then remove your pan from the freezer and press the cookie dough layer evenly on top.
- To make the homemade chocolate topping, melt your coconut oil in a small saucepan, then remove from the heat and whisk in your cacao, maple, peanut butter and salt until you have a smooth, glossy mixture. Pour this overtop of your cookie dough in the pan and spread evenly, then place back in the freezer for at least 1 hour to set.
- Once set, slice into 12 small bars (they're super rich so make them small!) and enjoy. Store in the fridge or freezer to keep them solid!