Cookie Dough Bars
These gluten-free cookie dough bars are an easy, oven-free dessert made with almond flour then topped with a simple chocolate layer.
Ingredients
- ½ cup butter, melted and cooled
- ½ cup honey
- 2 teaspoons vanilla extract
- 2 ½ cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 4 ounces semi-sweet chocolate bar
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the melted butter, honey, and vanilla extract until smooth.
- Add the almond flour, baking soda, and salt. Stir until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Press the cookie dough mixture evenly into the prepared pan, smoothing the top with a spatula.
- In a microwave-safe bowl, melt the chocolate bar in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate over the cookie dough layer and spread evenly to cover the surface.
- Refrigerate for at least 1 hour, or until firm. Once set, slice into bars and serve chilled or at room temperature.
Nutrition
Notes
- Cool the butter slightly: Make sure the melted butter has cooled before mixing to prevent a greasy dough and ensure the bars set properly.
- Press firmly into the pan: Compacting the dough helps the bars hold their shape and creates clean slices once chilled.
- Chill until fully set: For best results, refrigerate the bars for at least 1 hour before slicing. If your kitchen is warm, additional chilling time may help.
- Use a sharp knife: Run a knife under hot water, dry it, and slice for cleaner edges through the chocolate topping.
- Store before slicing for best texture: Let the bars chill completely before cutting to avoid smearing the chocolate layer.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!