• Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)

    Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)

    Sea Salt Dark Chocolate Cookie Dough Crack Bars for a delicious vegan and gluten-free treat!Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)

    YOU GUYS. I have been counting down the days to share these bars with you.

    They’re not just any bars either but Sea Salt Dark Chocolate Cookie Dough Crack Bars. Basically everything we crave in one deliciously perfect dessert or snack.

    What I love about these bars is how rich and flavorful they are. And they are made with such simple ingredients and are so versatile! They satisfy all of our chocolate, cookie and fudge cravings in one recipe.

    I use a variety of Bob’s Red Mill products in this one recipe, but the main star of the recipe though is their almond flour. I use Bob’s Red Mill almond flour quite often. It is a staple for my crispy chicken tenders, pancakes and various desserts on the blog, and now it is the base of these cookie dough crack bars!

    I use almond flour often because I love how easy it is to cook with. It is also provides an extra source of fats, protein and fiber comparable to whole wheat and white flour.

    When you make these cookie dough crack bars, I personally love to store them in the freezer so they stay extra crunchy and firm. The chocolate coating on top is SO good paired with the cookie dough center, I cannot wait for you to try these.


    Bob’s Red Mill Almond Meal/Flour

    Coconut flour

    Coconut sugar

    Coconut oil

    Nut butter

    Dark Chocolate (I used this brand)

    Sea salt

    Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)


    Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)

    4.8 from 8 reviews

    • Author: rachel mansfield
    • Yield: 16 bars 1x
    • Category: vegan, grain-free, gluten-free
    • Cuisine: dessert, snacks


    • Cookie Dough Layer:
    • 2 cups almond flour
    • 3 tablespoons coconut flour
    • 1/4 cup coconut sugar
    • 3 tablespoons liquid coconut oil
    • 1/2 cup + 2 tablespoons creamy nut butter
    • 1/4 cup dark chocolate (chips or bar)
    • Dark Chocolate Layer:
    • 1 cup vegan dark chocolate chips
    • 2 tablespoons coconut oil
    • Sea salt flakes for topping


    1. In a medium bowl, add almond flour, coconut flour and coconut sugar and mix well
    2. Add in coconut oil, creamy nut butter and mix again (I used Kitchen Aid)
    3. Fold in dark chocolate
    4. Grease an 8×8 baking dish or line with parchment paper then add dough layer to it and press down to form to dish
    5. Add to freezer and start making the chocolate layer
    6. Melt chocolate and coconut oil then pour on top of the cookie dough and freeze again
    7. After setting for about 40 minutes, slice into bars and enjoy
    8. *Store in freezer until eating. Will stay for a couple months
    9. **These are lower in sugar so if you’d like sweeter bars add a bit of maple syrup to taste

    xx, Rach

    Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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  • Reply kristy September 12, 2017 at 11:23 pm

    These look wonderful! I want to try!

  • Reply Mary September 13, 2017 at 5:44 pm

    im striking out on every almond flour or paleo flour cookie I make these days. All sooooo dry and oddly tasteless. These like moist and worth a try!

  • Reply Nikki Rose September 15, 2017 at 9:00 pm

    YUM!!! Making these right now!

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  • Reply Maria September 20, 2017 at 2:26 pm

    Any possibility that you can simply store these in the fridge, as my freezer is full!! Thanks!

    • Reply Rachel September 20, 2017 at 5:09 pm

      they will likely get a little soggy but as long as you don’t mind!

  • Reply Sydney September 20, 2017 at 8:44 pm

    Will it be fine to use just all coconut flour? I don’t have any almond flour on hand!

    • Reply Rachel September 23, 2017 at 9:45 pm

      Hi there! no, the measurements will be a bit different as coconut flour and almond flour is not a 1:1 sub

  • Reply Sarah Curran October 1, 2017 at 12:18 pm

    Hi Rachel!

    I just finished making these and cannot wait to try one once they are frozen!!
    I know that you don’t post nutritional information on your blog but any guesstimate on the calories for 1/16 of the recipe (1 bar)?

    Thanks so much!

  • Reply Weekend + Links / Turquoise & Teale October 6, 2017 at 5:02 am

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  • Reply katie October 15, 2017 at 11:09 am

    What kind of nut butter did you use? Almond? Cashew?

    • Reply Rachel October 15, 2017 at 9:08 pm

      i have tested with peanut, almond and coconut. i loved using eating evolves coconut butter!! code RACHL for free chocolate surprise too 😉

  • Reply Becky November 6, 2017 at 3:03 pm

    Hi Rachel! I made these this morning- tastes amazing but crumbled as soon as I cut into it. Any suggestions on how to keep them together a bit better? Thanks!

    • Reply Rachel November 6, 2017 at 5:42 pm

      make sure the nut butter is creamy and the measurements are exact! haven’t heard this before ! if anything they should be too mushy 😉

    • Reply Olivia December 27, 2017 at 10:56 pm

      Do you mean the chocolate on top cracked? After the fact It seems obvious since it’s frozen chocolate.. But how were you able to cut into picture worthy squares? I made them for a party so I wanted them to look just as great as they tasted. But no luck- they all crumbled under the force of the knife. Maybe I cut too soon (I let freeze for ~1.5 hours)?Because the chocolate layer was somewhat separating from the cookie layer under the force of the knife and even when I tried to eat those unfortunate, but tasty, looking pieces. Any tips?

      • Reply Alicia August 18, 2018 at 1:02 pm

        Flip it upside down to cut, so the chocolate is on the bottom. Being flat on the Cutting board gives it support to not crack!

  • Reply Lauren Bain November 6, 2017 at 8:45 pm

    Yea mine were a little dry as well.
    Honestly i wish there were a little sweeter so I️ may add a couple tablespoons of maple syrup next time! They are addicting though. I’ve already ate a whole one! Thanks for the vegan recipes!

    • Reply Rachel November 6, 2017 at 9:07 pm

      hi lauren – thanks for the feedback! these are meant to be lower in sugar so totally feel free to add more syrup if desired!! xx

  • Reply leslie November 13, 2017 at 9:57 am

    These were amazing!!! Just sweet enough. I used Lily’s dark stevia sweetened chocolate chips for the chocolate topping layer and an unsweetened 100% Hershey’s bar for the chips. So delicious. Reminds me of the hu kitchen crack bars but even better because they’re not quite as sweet. Might add a coconut flake layer next time!

    • Reply Rachel November 13, 2017 at 3:37 pm

      aw yayyy so happy to hear! SO GOOD i love hu crack bars!! xx

  • Reply Amanda December 3, 2017 at 9:05 am

    I am allergic to almonds, so how can I make these and not use almond flour?

    • Reply Rachel December 3, 2017 at 3:42 pm

      i haven’t tried any other flours. maybe oat flour?

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  • Reply Tara February 9, 2018 at 2:21 pm

    Literally so obsessed with these! I feel a little empty inside when I don’t have a secret stock in my freezer! Thanks for the great recipe!!

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  • Reply Linda February 12, 2018 at 9:49 pm

    Your blog has truly made eating healthy fun, delicious and totally DOABLE.

    Thank you! I’ve been making recipes from your blog for the past year and it’s helped me stay away from junk and live a healthy life.

    Can’t wait to make these!!

    • Reply Rachel February 13, 2018 at 8:11 am

      AWWW so happy to hear this. thank YOU! xoxox

  • Reply Mankiu February 18, 2018 at 5:38 am

    These were absolutely delicious! I subbed in oatmeal and raisin for the chocolate chips on my second go and they turned out delicious 🙂 added some maple syrup and stevia for sweetener too!

  • Reply Kate March 2, 2018 at 8:55 pm

    Amazing! And they taste great straight out of the freezer. Simple, wholesome ingredients!

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  • Reply Pauline May 8, 2018 at 8:28 pm

    Can I use liquid MCT oil in place of the liquid coconut oil?

    • Reply Rachel May 10, 2018 at 7:54 pm

      i haven’t tried but i don’t see why not!

  • Reply Becky August 16, 2018 at 9:25 am

    When do you add the syrup? If I want to double this recipe how would you suggest I do this? Literally just double everything? These look wonderful

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  • Reply Courtney November 16, 2018 at 7:21 pm

    I only have almond flour, anything else I could sub for the coconut flour?

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  • Reply Amanda K Rosenberg April 25, 2019 at 8:32 pm

    Which is your favorite nut butter to use!? Can’t decide between cashew, almond, or peanut butter. Thank you so much and I love your page!!

    • Reply Rachel April 29, 2019 at 5:08 pm

      any work! peanut butter is much more flavorful so if you use that it’ll be very strong PB flavor. almond would be grainier and cashew is super mild. just depends what you are craving.

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