These incredible No Bake Cookie Dough Bars are sugar free, low carb, grain free and gluten free! These cookie dough bars are decadent, delicious and 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 time of year and it makes me very happy. I really enjoy it and I love sharing my homemade treats with friends and family.
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?
Why You Should Make These No Bake Cookie Dough Bars
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...
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 both of them all the time!
- Butter- I used 100% grassfed, unsalted butter. Make sure it is a room temperature to make sure the texture is perfect. Leave the butter on the counter for an hour before preparing these bars.
- Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Pure vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Almond milk - always read the ingredients and make sure there is no added sugar in here. I used unsweetened vanilla flavored almond milk.
- Almond flour - My favorite is super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Sugar free chocolate chips - Sugar free chocolate chips - I use Lily's Chocolate Chips that are sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.
- Coconut oil - I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
How To Make These No Bake Cookie Dough Bars
In a medium bowl, add butter, sugar, almond milk and vanilla extract. Stir to combine.
TIP: 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.
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.
Melt the chocolate chips. Add the coconut oil and whisk to combine.
Pour the melted chocolate over the cookie dough and refrigerate for a few hours or until the ganache is hard enough to be sliced.
Slice into 9 bars and store in the refrigerator. Enjoy!
Low Carb 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
Low Carb Cookie Dough Ice Cream from Joy Filled Eats
No Bake Cookie Dough Bars
- Cookie dough:
- ¾ cup unsalted butter, room temperature
- ¾ cup Monk Fruit, or sugar free sweetener of your choice
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
- 3 cups almond flour
- ½ teaspoon salt
- ½ 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 the refrigerator.