Coated in a crunchy chocolate topping with a soft cookie-like base, these cookie dough bars are perfect for munching. Naturally dairy-free, grain-free, and gluten-free, these no-bake cookie bars can be made into a low-carb dessert as well to make them a healthy swap for a traditional treat.
If you enjoy having a treat on hand for hectic days or just have zero time to prepare a dessert for friends, these edible cookie dough bars are a lifesaver! Soft and chewy but with chunks of raw nuts and chocolate chips, these no-bake bars are easy to whip up and easier to east.
As a Certified Nutrition Coach, not only do I enjoy having easy recipes on hand to indulge cravings but these are a personal favorite because they have a hint of protein as well (though here are my favorite high protein snacks).
Use them as a quick indulgence or bring them to your next girls' night. Either way, step up your snack game and keep these cookie dough collagen protein bars on hand.
Why You'll Love This Recipe
Easy to make: With zero baking required the cookie dough bars come together easily and with just a few ingredients.
Healthy alternative: Compared to traditional desserts, this recipe is a great swap. Naturally dairy-free, gluten-free, grain-free, and can easily be made low-carb as well.
Versatile: There are so many ways to adjust the flavor, look, or purpose of the cookie dough bars that you’ll be making them again and again.
Ingredients and Substitutions
Below is a quick shot of what you need to make the keto cookie dough bars and it’s pretty straightforward.
Make sure to use appropriate chocolate chips as per your dietary preference. If you need the bars to be low-carb, use sugar-free chocolate chips and use sugar-free maple syrup, Wholesome Yum Zero Sugar Honey, or Harmless Hunny in place of honey. Of course, using a homemade low carb sweetener should work too.
If you need the bars to be vegan, you’ll want to use Enjoy Life chocolate chips and skip the collagen powder. Instead, use equal amounts of coconut and almond flour to replace it and know that the carb count will be different. Likewise, use agave in place of honey.
Expert Tips To Make It
Line your baking pan with parchment paper to makes it easier to get the bars out.
Make sure to press the batter into the pan as hard as possible as this is what will ensure the cookie dough bars hold together.
Let the bars sit at room temperature for 15 minutes before you cut them so that you don’t break the chocolate topping into pieces.
If you want to use a dry keto sweetener like stevia, you’ll need to add about ½ cup of water to the batter.
Know that each kind of nut brings a different flavor and texture to the bars. Almonds don’t chop as well so the bars will be crunchier than say, walnuts.
How To Make Cookie Dough Bars
Step 1: Pulse the chocolate chips and walnuts in a food processor.
Step 2: Add in the remaining dry ingredients. Then, transfer everything to a bowl and stir in the wet ingredients until combined.
Step 3: Press the dough firmly into a prepared baking pan.
Step 4: Melt together the coconut oil and chocolate chips.
Step 5: Pour the melted chocolate on top of the cookie dough base.
Step 6: Pop into the fridge or freezer.
How To Store Them
Store leftover cookie dough bars in the fridge in an airtight container for up to one week. Enjoy them right out of the fridge or let them come to room temperature.
You can also store the bars in the freezer in a container or freezer-safe bag for up to 3 months. Make sure to separate layers of bars with parchment paper though and just let them thaw in the fridge overnight for when you need them.
Flavor Variations
There are so many fun ways to make these low-carb cookie bars unique each time you make them. Know that some of the variations below may not be keto-friendly though.
Toppings: Adding a sprinkle of flakey sea salt, sprinkles, or drizzle of dairy-free caramel sauce is a fun twist.
Extract: Make the cookie dough bars festive with a bit of peppermint extract mixed into the base or chocolate topping.
Crunch: Swap the chocolate chips in the bars for something like sprinkles, or crushed candy canes.
More Dairy-Free Keto Recipes
- Dairy-free keto fudge
- Keto chia pudding
- Keto graham crackers
- Keto chocolate pancakes
- Keto beef and broccoli
- Whole30 whipped cream
Edible Cookie Dough Bars
Video
Equipment
- 8x7 Baking pan
Ingredients
Cookie Dough Layer
- ¼ cup Coconut flour
- ¼ cup Almond flour
- ½ cup Collagen powder
- ½ cup Natural peanut butter fresh
- 5 tablespoons Honey
- 2 tablespoons Chocolate chips sugar free
- 4 tablespoons Chopped nuts
- Water as needed
Chocolate Layer
- 1 teaspoon Coconut oil
- 6 tablespoons Chocolate chips sugar free
Instructions
- Line an 8 ×7-inch baking pan with parchment paper.
- Pulse the nuts and chocolate chips with the flours and collagen powder in a food processor. Leave some chunks for texture.
- Transfer the mixture to a bowl and add in the wet ingredients. Mix until sticks and then slowly add in water one teaspoon at a time until everything is combined and sticky (you end up needing about 1-1.5 tablespoons water).
- Pour and press the dough evenly into the prepared baking pan. Bring to the refrigerator while you melt the chocolate for the topping.
- Add chocolate chips and coconut oil in a microwave-safe container, melt in intervals of 30 seconds or less in the microwave, stirring constantly. Or, heat in a pot over low heat until melted. Pour chocolate onto the dough layer and, with a spatula, spread all over.
- Chill in the refrigerator until completely firm, at least 1 hour. Or in the fridge for 30 minutes. Allow sitting at room temperature for 10- 15 minutes before cutting.
- Cover the leftover bars tightly and refrigerate for up to 1 week.
Notes
Make sure to press the batter into the pan as hard as possible as this is what will ensure the bars hold together. Let the bars sit at room temperature for 15 minutes before you cut them so that you don’t break the chocolate topping into pieces.
If you want to use a dry keto sweetener like stevia, you’ll need to add about ½ cup of water to the batter. Dietary Preferences and Substitutions Low carb: Make sure to use sugar-free chocolate chips as well as a sugar-free sweetener like Wholesome Yum Zero Sugar Honey, or Harmless Hunny in place of honey. This results in the bars having 15-17g grams of net carbs per serving. Vegan: Use vegan chocolate chips and replace the collagen powder with equal amounts of coconut and almond flour. You’ll also want to use agave syrup in place of honey. Know that the carb count will be different. Not protein based: Remove the collagen powder and instead replace it with equal amounts of coconut and almond flour.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
I love how easy it is to make these as a regular dessert or a snack with a hit of protein!