Sea Salt Dark Chocolate Cookie Dough Crack Bars for a delicious vegan and gluten-free treat!
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.
WHAT YOU NEED
Bob’s Red Mill Almond Meal/Flour
Dark Chocolate (I used this brand)
Sea Salt Dark Chocolate Cookie Dough Crack Bars (vegan + gf)
Yield: 16 bars 1x
- 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
- In a medium bowl, add almond flour, coconut flour and coconut sugar and mix well
- Add in coconut oil, creamy nut butter and mix again (I used Kitchen Aid)
- Fold in dark chocolate
- Grease an 8×8 baking dish or line with parchment paper then add dough layer to it and press down to form to dish
- Add to freezer and start making the chocolate layer
- Melt chocolate and coconut oil then pour on top of the cookie dough and freeze again
- After setting for about 40 minutes, slice into bars and enjoy
- *Store in freezer until eating. Will stay for a couple months
- **These are lower in sugar so if you’d like sweeter bars add a bit of maple syrup to taste
- Category: vegan, grain-free, gluten-free
- Cuisine: dessert, snacks
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!
These look wonderful! I want to try!
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!
YUM!!! Making these right now!
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Any possibility that you can simply store these in the fridge, as my freezer is full!! Thanks!
they will likely get a little soggy but as long as you don’t mind!
Will it be fine to use just all coconut flour? I don’t have any almond flour on hand!
Hi there! no, the measurements will be a bit different as coconut flour and almond flour is not a 1:1 sub
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!
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What kind of nut butter did you use? Almond? Cashew?
i have tested with peanut, almond and coconut. i loved using eating evolves coconut butter!! code RACHL for free chocolate surprise too 😉
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!
make sure the nut butter is creamy and the measurements are exact! haven’t heard this before ! if anything they should be too mushy 😉
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?
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!
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!
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
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!
aw yayyy so happy to hear! SO GOOD i love hu crack bars!! xx
I am allergic to almonds, so how can I make these and not use almond flour?
i haven’t tried any other flours. maybe oat flour?
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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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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!!
AWWW so happy to hear this. thank YOU! xoxox
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!
Amazing! And they taste great straight out of the freezer. Simple, wholesome ingredients!
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Can I use liquid MCT oil in place of the liquid coconut oil?
i haven’t tried but i don’t see why not!
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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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I only have almond flour, anything else I could sub for the coconut flour?
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Amanda K Rosenberg
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!!
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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My son is allergic to almonds. Is there a substitute for the almond flour?
i haven’t tested a sub!
I anticipated these to be scrumptious, and they were! They weren’t crumbly as others described their bars to be- I think having precise measurements is important for getting the desired texture in the cookie dough bar. I chopped up 1/4 cup of Trader Joe’s pound of dark chocolate bar for the cookie dough, and loooots of sea salt on top- SO good!
thank you SO much!!!!!
These quickly became a favorite treat in my house. I’ve started subbing maple syrup for the coconut sugar because I prefer the texture that way, but the first batch made just as written were great, too. I love having these in the freezer.
yyaayyy i love these too!!! thank you for sharing! xx