Edible Cookie Dough Bars
Dairy, grain, and gluten-free these cookie dough collagen protein bars have a base of comforting cookie dough with crunchy, hardened chocolate on top. The perfect last-minute, no-bake dessert.
Servings 9
Calories 268kcal
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.
Video
Notes
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 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.
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.
Nutrition
Calories: 268kcal | Carbohydrates: 24g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 90mg | Potassium: 107mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg