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To make these tasty no-bake cookie dough bars, gather the following: - 1 cup almond flour - 1/2 cup gluten-free oats (or regular oats) - 1/3 cup pure maple syrup - 1/4 cup creamy nut butter (choose almond, peanut, or cashew) - 1/2 cup chocolate chips (dark chocolate or dairy-free) - 1 teaspoon pure vanilla extract - 1/4 teaspoon fine sea salt These ingredients come together to create a rich, sweet, and satisfying treat. Almond flour gives a nice base. Oats add texture and heartiness. Maple syrup brings sweetness without refined sugar. Nut butter binds the mixture and adds creaminess. Chocolate chips provide a delightful burst of flavor in every bite. You can customize your bars to fit your tastes. Here are some ideas: - Add 1/4 cup chopped nuts for crunch. - Mix in 1/4 cup shredded coconut for a tropical twist. - Use dried fruit, like raisins or cranberries, for added sweetness. - Swap the chocolate chips for your favorite candy pieces. These options let you play with flavors and textures. Get creative and make these bars your own! If you have allergies, you can easily swap out ingredients. Here are some alternatives: - Use sunflower seed butter instead of nut butter for nut-free bars. - Try oat flour if you need a gluten-free option but don't have almond flour. - Maple syrup can be replaced with agave nectar or honey if you prefer. These substitutions keep the bars tasty while catering to dietary needs. Always check labels to ensure they meet your specific requirements. {{ingredient_image_2}} To make No-Bake Cookie Dough Bars, you will follow a few easy steps. First, gather your ingredients. You need almond flour, oats, maple syrup, nut butter, chocolate chips, vanilla, and sea salt. Start by mixing the dry ingredients in one bowl. In another, mix the wet ingredients. Then, combine both mixtures and add chocolate chips. 1. Mix Dry Ingredients: In a medium bowl, combine 1 cup of almond flour, 1/2 cup of oats, and 1/4 teaspoon of sea salt. Stir these well to blend. 2. Mix Wet Ingredients: In a separate bowl, whisk together 1/3 cup of maple syrup, 1/4 cup of nut butter, and 1 teaspoon of vanilla. Keep whisking until smooth. 3. Combine Mixtures: Pour the wet mix into the dry mix. Stir with a spatula until fully combined. If it’s thick, use your hands to knead it gently. 4. Add Chocolate Chips: Fold in 1/2 cup of chocolate chips, ensuring they spread evenly throughout the dough. Now that your dough is ready, it’s time to shape and store it. 1. Prepare the Pan: Take an 8x8 inch baking pan and line it with parchment paper. Leave some paper hanging over the edges for easy removal later. 2. Transfer the Dough: Spoon the cookie dough into the lined pan. Press it down firmly and evenly using a spatula or the bottom of a measuring cup. 3. Smooth the Top: Make sure the top is level. This helps with cutting later. 4. Refrigerate: Place the pan in the fridge for at least 1 hour. This helps the bars firm up. 5. Cut the Bars: Once set, lift the bars out using the parchment paper. Cut them into squares or rectangles based on your liking. Enjoy your tasty no-bake cookie dough bars! To get the best texture, mix the dry and wet ingredients well. Use a medium bowl for the dry mix and a larger bowl for the wet mix. This way, everything blends nicely. When you add the wet mix to the dry mix, stir quickly. If it gets too thick, use your hands to knead it. This helps combine everything fully. To make your bars even, use an 8x8 inch baking pan. Line it with parchment paper, leaving some paper hanging over the edges. This makes lifting the bars easy later. When you transfer the mixture, press it down firmly and evenly. A spatula or the bottom of a measuring cup works great for smoothing the top. You can make these bars even tastier by adding extras. Try mixing in chopped nuts like walnuts or pecans. Dried fruits like cranberries or raisins add sweetness. You can also use flavored nut butters for a fun twist. Just remember to keep the balance so the bars stay firm and yummy! Pro Tips Choose Your Oats: Using gluten-free oats can make these bars suitable for those with gluten sensitivities. Regular oats also work well if gluten is not a concern. Nut Butter Variations: Feel free to experiment with different nut butters! Each type will bring a unique flavor and texture to the bars. Chill for Best Texture: Allowing the bars to chill for at least an hour is crucial for achieving the right consistency. They will be easier to cut and hold their shape better. Presentation Matters: For an elegant touch, consider dusting the top with cocoa powder or drizzling warm nut butter before serving. {{image_4}} You can change up the taste of your no-bake cookie dough bars. Adding nuts gives a nice crunch. Try walnuts, pecans, or almonds for great flavor. You can also add dried fruits like raisins, cranberries, or apricots. These fruits add sweetness and chewiness. If you want extra chocolate, try mixing in mini chocolate chips or cacao nibs. Each option lets you create a personal touch. These bars fit many diets. For a vegan version, swap the maple syrup for agave nectar. Use almond butter or sunflower seed butter instead of nut butter. This makes it nut-free too. If you want lower carbs, use a sugar-free syrup and swap oats for shredded coconut. These swaps help keep the bars tasty while meeting your needs. You don’t have to stick to the exact recipe. If you’re out of almond flour, use oat flour instead. It works well and keeps the bars gluten-free. For nut butter, try sunflower butter if you have nut allergies. You can even use tahini for a unique flavor. The key is to keep the ratios the same for the best texture. Each swap gives you a new twist on this classic treat. Store your no-bake cookie dough bars in an airtight container. This keeps them fresh and tasty. Place parchment paper between layers of bars to avoid sticking. You can store them in the fridge for up to one week. If you want to save these bars longer, freezing works great. Cut the bars into squares first. Wrap each piece in plastic wrap. Then, place them in a freezer bag. This method helps keep them from getting freezer burn. They can stay fresh in the freezer for up to three months. When you’re ready to eat your frozen bars, remove them from the freezer. Unwrap them and place them in the fridge for a few hours. This gradual thawing keeps the texture nice. If you’re in a hurry, you can let them sit at room temperature for about 30 minutes. Enjoy your treat when it’s soft and ready! No, you should not use regular flour. Almond flour adds a nice texture and flavor. It also helps keep the bars gluten-free. If you want to try a swap, use oat flour as an option. Oat flour will work well, but it may change the taste a little. These bars last about one week in the fridge. Store them in an airtight container to keep them fresh. If you want them to last longer, consider freezing them. They freeze well and can stay good for up to three months. Yes, you can make these bars without nut butter. If you want a nut-free option, use sunflower seed butter or tahini. These options work well and keep the bars creamy and tasty. Just make sure you like the flavor of the butter you choose! In this post, we explored how to create no-bake cookie dough bars. We discussed essential ingredients, steps for mixing, and tips for getting the right texture. You can customize flavors and make swaps to fit your needs. We also covered how to store your bars properly. Now, experiment with your creations and enjoy tasty treats! These bars are fun to make and share. Your next snack is ready, so dig in!

Decadent No-Bake Cookie Dough Bars

Delicious and easy no-bake cookie dough bars made with almond flour and nut butter.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup gluten-free oats (or regular oats, based on preference)
  • 1/3 cup pure maple syrup
  • 1/4 cup creamy nut butter (choose almond, peanut, or cashew)
  • 1/2 cup chocolate chips (dark chocolate or dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions
 

  • In a medium mixing bowl, add the almond flour, oats, and sea salt. Mix together thoroughly until everything is well combined.
  • In another bowl, whisk together the maple syrup, nut butter, and vanilla extract. Continue whisking until the mixture is smooth and creamy, ensuring no lumps remain.
  • Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir vigorously until fully combined. If the mixture becomes too thick, use your hands to knead it gently until it comes together.
  • Once well mixed, fold in the chocolate chips, distributing them evenly throughout the dough.
  • Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving a bit of an overhang on the sides for easy lifting later.
  • Transfer the cookie dough mixture into the lined pan, pressing it down firmly and evenly. Use a spatula or the bottom of a measuring cup to smooth the top into an even layer.
  • Refrigerate the pan for at least 1 hour, allowing the bars to firm up completely.
  • After the mixture has set, lift the bars from the pan using the parchment overhang. Carefully cut into squares or rectangles, depending on your preferred serving size.

Notes

For an appealing presentation, stack the bars neatly on a decorative plate. Dust the top with sifted cocoa powder or drizzle a bit of warmed nut butter for an elegant touch. Pair these delightful bars with a refreshing glass of plant-based milk for the perfect treat!
Keyword bars, cookie dough, gluten-free, no-bake