Decadent and delicious, these incredible No Bake Cookie Dough Bars are sugar free, low carb, grain free and gluten free! Added bonus points for being super easy to make.
This time of year we are bombarded with so many treats and desserts. Maybe this year even more because more people are home and have more time to bake.
Personally, I always bake a ton this year and it makes me very happy. I really enjoy it.
I think many people will agree with me that they are not feeling as festive this year as they have in the past. We are going on 10 months of this and overall it has been depressing.
And although I might not feel like baking as much this year as I have done in the past, I am absolutely doing it. Partly because I hope it makes me feel more festive and uplifting and partly because I think I would be very sad if I didn’t do it this year.
And since I am now eliminating sugar, gluten and grains From my diet (well actually it’s been over four years now) I thought maybe I should make something that I can actually eat?
Fun and something that would fit into MY lifestyle.
I had seen a recipe from years ago where someone made these rich and decadent cookie dough brownies, which are so up my alley. Why not lighten them up and make them sugar free, gluten free and grain free?
Boy am I so happy that I did.
Why should all the people who eat sugar have all the fun? Not anymore!
These contain simple ingredients that you might already have in the house. That is really important to me because I don’t want to create recipes with all sorts of funky ingredients that you will never make again.
I know I use them all the time!
The butter needs to be semi-soft at room temperature so that it’s easy enough for you to mix with a spoon. A little elbow grease never hurt anyone!
My dad always said that and now I find myself saying that to my kids.
Just keep stirring until it is all incorporated.
Honestly it does not get any easier than these, right?
And with all of the holiday baking we do this time of year it is a great way to free up the oven. People always think of no bake treats during the summer because it is too hot to turn the oven on, but I also appreciate them during the craziness of the holidays.
I think the hardest part is waiting the two hours or so for them to harden so you can slice and devour them.
How freaking incredible do these babies look? Doesn’t everyone just love some cookie dough, especially the kind that you can eat with out getting sick!
We are all guilty of sneaking some of that raw cookie dough when baking, now you can eat guilt-free and raw egg-free.
It is truly amazing that I never got sick eating all of that raw dough throughout the years…
I used Lily’s sugar free chocolate chips in semi-sweet, but you can use milk chocolate, dark chocolate… the possibilities are endless. Use whatever you like the best and whatever you already have in the house to make it easy.
- Cookie dough:
- 3/4 cup unsalted butter, room temperature
- 3/4 cup Monk Fruit, or sugar free sweetener of your choice
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
- 3 cups almond flour
- 1/2 teaspoon salt
- 1/2 cup sugar free chocolate chips
- Chocolate layer:
- 2 cups sugar free chocolate chips
- 1 tablespoon coconut oil
- In a medium bowl, add butter, sugar, almond milk and vanilla extract. Stir to combine.
- Add the almond flour and stir again. Fold in the chocolate chips.
- Line a 6’’x 6’’ baking pan with parchment paper. Pour the batter in the pan and press with fingers until the bottom is all covered.
- For the chocolate ganache, melt the chocolate chips:Microwave option: Place the chocolate chips in a microwave-safe bowl. Put the bowl of chocolate chips into the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back for another 30 seconds on high power. After this, keep microwaving the chocolate chips on high power for 10-second increments, stirring in between every time until the chocolate is smooth and fully melted.Stove option (the one I use): To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.
- Add the melted coconut oil and whisk until combined.
- Pour the melted chocolate over the cookie dough and refrigerate for a few hours (2-4), or until the ganache is hard enough to be sliced.
- Cut into 9 bars. Serve immediately or store in he refrigerator.
|Amount per serving|
|% Daily Value*|
|Total Fat 35.9g|
|Saturated Fat 12.7g|
|Total Carbohydrate 8.2g|
|Dietary Fiber 4g|
|Total Sugars 1.5g|
*Nutrition information is an estimate, provided by www.verywellfit.com
I wanted to share some more low carb, sugar free cookie dough recipes with you guys:
Keto Cookie Dough Bites from Sugar Free Londoner
Keto Edible Cookie Dough Dip from The Big Man’s World
Keto Cookie Dough Cupcakes from All Day I Dream About Food
Keto Cookie Dough Fudge from Sugar Free Mom
Keto Cookie Dough Ice Cream from Joy Filled Eats
If you made these cookie dough bars or any of the other recipes I have shared with you today please come back and let me know. You guys know I love to hear from you!
Thank you for stopping by!