Raw, No Bake Chocolate Chip Cookie Dough Brownie

Sooo goood….! There is no need to bake these at all… They are raw, grain free, dairy free, egg free and Paleo. Enjoy! And please let me know what you think of them in the comments below!

raw, no bake chocolate chip cookie dough brownieraw, no bake chocolate chip cookie dough brownie

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4.9 from 7 reviews
Raw, No Bake Chocolate Chip Cookie Dough Brownie
  • ⅓ cup raw pecans
  • ½ cup blanched almond flour
  • 4 tablespoons raw cacao powder
  • 5 pitted medjool dates
  • ½ tsp vanilla extract
  • ½ tablespoon coconut oil, melted
Cookie Dough:
  • 6 tablespoons coconut oil, melted
  • 3 tablespoons coconut milk, full fat
  • 1½ tsp vanilla extract
  • 1 tablespoon raw honey
  • 1½ cups almond flour
  • ½ cup chocolate chips
  1. using a food processor or a blender grind the pecans into course meal and place it in medium bowl
  2. remove pits from dates and process it into a creamy paste
  3. using your hands, mix together the pecan meal with the almond flour, cacao powder, date paste, vanilla extract and coconut oil until all ingredients are combined
  4. line a 7×5-inch baking dish with parchment paper and spread the mixture until evenly distributed
Cookie Dough:
  1. in a large bowl, whisk together the coconut oil, coconut milk, vanilla extract and honey
  2. add almond flour and mix just until all ingredients are combined. Do not over mix
  3. gently fold in chocolate chips
  4. spread the cookie dough mixture on top of the brownie and use a piece of parchment paper to smooth the top of the cookie dough
  5. refrigerate until dough is firm, approximately one hour

Recipe serves 10+ people. Store in an airtight container in the refrigerator.


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Love to hear from you & see your photo! Please comment below.


  1. Courtney April 16, 2013 at 1:11 pm Reply

    Hi, I am allergic to nuts, so could the almond flour be substituted for rice flour?

    • adriana April 17, 2013 at 7:16 am Reply

      Courtney, you could substitute the almond flour for rice flour or coconut flour. I just can not tell you exactly how much to add and the amounts of the other ingredients might also need to change. If you experiment with it, please let me know how it turns out. Thanks.

  2. Andrea May 1, 2013 at 7:59 pm Reply

    You are quite the genius, you know that?

    • adriana May 2, 2013 at 7:10 am Reply

      Thank you for the kind words!

  3. Daphne_fitness May 6, 2013 at 11:43 am Reply

    Looks so good but I can’t eat dried fruit. What do you think would be the best substitute?

    • adriana May 6, 2013 at 12:24 pm Reply

      you could substitute the dates for raw honey. 1 tablespoon should be enough to sweeten it, but you may want to adjust it to your liking

  4. Hannat May 7, 2013 at 12:31 am Reply

    Hello, is this safe for toddler to eat since it is raw?

    • adriana May 7, 2013 at 8:59 am Reply

      Hannat, this is entirely up to you as I do use the best quality, unprocessed ingredients in my recipes. However, my personal opinion is that a toddler would not benefit from eating these foods at such young age, raw or not.

    • Luca February 4, 2014 at 5:37 pm Reply

      I’d like to thank Adriana for such amazing recipes and i cant wait to start making some of these since i just discovered your site today :p

      Hannat: How is this a bad idea to feed a child just because it uses raw ingredients. Would you rather feed them oreos or other chemically derived food like substances. People get scared when they see the word raw because the Gov has classically conditioned everyone to associate the words raw with e coli and other bacterias that are harmful when in fact if one does choose to drink for instance milk in its raw form is much better than its pasteurized form. That being said it should be from organic grass fed animals if one does choose to consume dairy. By no means does this recipes containing raw ingredients the definition of having dangerous bacterial substances because it it simply raw. Its like avoiding raw fruits or veggies because they are raw and are scared of getting contaminated obviously the raw forms are usually better and more nutritious.

      This recipe does not use any substances that can potentially harm a child but really shouldn’t be given to a toddler due to the mix of several ingredients that might be to complex for their not so adapted digestive system like for instance little kids under 12 months should not eat honey. Keep it simpler for them with whole foods. :p That being said i would say 4 and up would truly benefit from this rather than eating froot roolup not that i insinuate that you feed your child this but these are really as natural as a good dessert can get.

  5. suzi May 10, 2013 at 3:27 am Reply

    this looks easy, pretty and yummy!! trifecta baby! about the coconut milk, can or carton best?

    • adriana May 10, 2013 at 7:16 am Reply

      I use full fat coconut milk (14oz) in cans

  6. suzi May 10, 2013 at 12:06 pm Reply

    oh thanks for that , adriana!!!

  7. Erin Walker May 10, 2013 at 3:43 pm Reply

    Oh my gosh!! This looks AWESOME!! I could eat cookie dough by the spoonful!

  8. Meredith May 27, 2013 at 5:38 am Reply

    Love all your recipes! so excited to hae found your site. We are going on vacation, for two weeks. If I make these up ahead of time, keep them in plastic sealed container and put in hotel fridge, will they last the two weeks? I need them for the second week of the trip!

    • adriana May 28, 2013 at 9:11 am Reply

      yes, they will last. Let me know what you think of them in the second week

  9. jennifer June 6, 2013 at 9:50 am Reply

    Could cashews be substituted instead of pecans? Thanks!

    • adriana June 6, 2013 at 10:23 am Reply

      yes, it will change the taste a bit but it will work

  10. Carly June 10, 2013 at 10:37 am Reply

    Hi, I would also like to take on holiday but will they melt out if fridge whilst travelling?
    Thanks carky

    • adriana June 10, 2013 at 3:58 pm Reply

      I kept mine at room temperature for a few days with no problem, but if you over mix the dough it will get softer

  11. Claire June 10, 2013 at 3:28 pm Reply

    Hi!(: I have started to eat raw for the past few months but my family thinks I’m crazy, is this a good way to get my family on board?

    • adriana June 10, 2013 at 3:57 pm Reply


  12. Carolina June 19, 2013 at 10:11 am Reply

    This is an amazing recipe! So easy, delicious and my daughter loved it!

  13. Melissa July 6, 2013 at 11:15 pm Reply

    Amazing!! I made these the other week and they were soooo yum. I love that they were no bake and all ingredients are raw! LOVE your website!!

    • adriana July 7, 2013 at 7:28 am Reply
  14. DawnDM July 18, 2013 at 2:38 pm Reply

    What kind of coconut milk did you use? Canned lowfat or full fat, or from a carton?

    • adriana July 19, 2013 at 11:10 am Reply

      always full fat and unsweetened. Good brands are Native Forest and Natural Valley

      • DawnDM July 20, 2013 at 4:55 am Reply

        Thank you! My kids are going to love these!

  15. Debbie Dugas July 23, 2013 at 6:45 pm Reply

    Other than using a whisk, is mixing done with a mixer or by hand? Is that raw cocoa powder?

    • adriana July 24, 2013 at 10:07 am Reply

      mix by hand just until ingredients are combined

  16. Debbie Dugas July 23, 2013 at 6:48 pm Reply

    Also, never bought these dates before, do they come in a bag next to raisins?

    • adriana July 24, 2013 at 10:09 am Reply

  17. Rosie July 24, 2013 at 11:47 am Reply

    In the photo it looks like there are 3 layers, how does this happen?

    • adriana July 24, 2013 at 12:10 pm Reply

      its just 2 layers. My poor iphone’s camera did not capture that photo well.

      • Eric March 18, 2014 at 10:01 pm Reply

        I think the photo looks great, and there are definitely 2 “cookie dough” layers of slightly different colors.

  18. suzi July 24, 2013 at 1:11 pm Reply

    i mixed in my blendtec twister attachement. so easy!! these are such a perfect combination. not too sweet but so satisfying!! thank you for this one!!

  19. Aimée Bernard Rivera July 29, 2013 at 7:49 am Reply

    My husband and I made these last week but skipped the chocolate chips, AMAZING!!! I now have my favorite go to “sweet.” Thank you!!

  20. Kate H August 8, 2013 at 11:03 am Reply

    I absolutely looooooove these! Love! Love!! Thank you!!

  21. Rachael August 15, 2013 at 7:48 pm Reply

    This looks great! I can’t have coconut, though. Do you have any recommendations to replace the coconut oil and milk in the recipe?

    • adriana August 16, 2013 at 1:06 pm Reply

      you can use butter or ghee in place of the coconut oil and any other milk of your choice

  22. Susie August 17, 2013 at 5:27 am Reply

    I made these yesterday and 1-1/2’d the recipe and used a 9×9 pan because I’ve never heard of a 7×5 baking dish. I did not use parchment either and the crust was a bit crumbly but still delish! I took them to a small party and everyone loved them and want the recipe! I thought they tasted just like an Almond Joy candy bar! Thanks for this yummy, healthy recipe!

  23. tonia friend October 21, 2013 at 12:52 am Reply

    Delicious looking and nutritious but what’s the nutrition facts? I’m always looking for healthy recipes but I watch my calories. Are your recipes calorie friendly as well? It looks like I could sneak in a lot of nutrition for my family with your recipes which is what I’m always looking to do.

    • adriana October 22, 2013 at 11:01 am Reply

      Tonia Thank you for the message. I don’t calculate the nutritional facts of my recipes. There are several free calculators online that you can use to do these calculations based on the ingredients you are using. Please note that I only use unprocessed, nutrient rich ingredients in my recipes. I do not personally count calories, but I do watch my daily carb intake. May I suggest you read the book “Good Calories Bad Calories” by Gary Taubes.

  24. Traci February 3, 2014 at 11:48 am Reply

    I’m allergic to coconut. What could I substitute?

    • adriana February 4, 2014 at 1:43 pm Reply

      Traci, can you have dairy? You can substitute coconut oil for butter and coconut milk for heavy cream.

  25. shannon February 24, 2014 at 9:33 am Reply

    Just curious can you substitute another nut for the pecans, or leave them out entirely?

    • adriana February 24, 2014 at 2:48 pm Reply

      Shannon, you can substitute the pecans with any other nut of your preference. You can also leave it out and add an additional 1/3 cup of almond flour, but the pecans add a nice crunch to the crust.

  26. Brittney Moore March 14, 2014 at 7:58 am Reply

    I made these last night but substituted coconut flour and macadamia nuts. They turned out awful. Very dry and did not hold together.

    • adriana March 14, 2014 at 8:17 am Reply

      Coconut flour never works as a substitute for almond flour.

  27. Tracy June 18, 2014 at 1:53 pm Reply

    These look scrumptious! I was wondering why it looks like the cookie dough is two layers? It it just because the middle has softened a bit from sitting at room temperature? Thanks!

    • adriana June 20, 2014 at 11:15 am Reply

      Tracy, my photo skills back than were not very good. These brownies contain only one layer of cookie dough. Here’s a much better picture I took of this recipe.

  28. Goober July 10, 2014 at 4:53 am Reply

    Don’t substitute raw rice flour for almond flour. It’s not the same thing. Raw rice flour tastes sticky and pasty. You don’t want to be eating that.

  29. Bob August 17, 2014 at 5:19 pm Reply

    There is something wrong with this recipe. Did anybody actually make these? The pictures looked great, but in practicality it is like the flower challenge. There aren’t enough liquid ingredients to make the dry ingredients anything but powder. This went horribly wrong and we spend nearly $30 on these specialty ingredients.

    • adriana August 17, 2014 at 8:02 pm Reply

      Bob, I appreciate your feedback. Something must have gone wrong when you made it and to me it sounds like you might have used the wrong ingredients. Did you use a very fine blanched almond flour or coconut flour? If you can give me a list of the ingredients you used, I can help you figure out what went wrong. Here’s a video I made of the cookie dough. Please watch it as I explain exactly how these are made and you can see what the final consistency looks like, and how easy they are to make. https://www.youtube.com/watch?v=IV8Egh9W39M. Also, please read the comments above as many people made these and loved them.

  30. KE September 29, 2014 at 9:40 am Reply

    Hi! I would love to try these but I’m allergic to coconut. I think I could sub butter for the coco oil but any idea on the milk? If I used almond milk, should I use less since it’s not as thick? Thank you!!!

    • adriana September 30, 2014 at 8:32 am Reply

      KE, you can use a pastured heavy cream or raw milk. If you use butter in place of the coconut oil, I think using almond milk will work as a substitute for the coconut milk.

  31. Shanz October 22, 2014 at 7:36 pm Reply

    Hey! Can’t wait to try his recipe!!! Was wondering if you did a calorie count per square? Thanks

  32. Chris November 16, 2014 at 3:35 pm Reply

    I made these today and they are absolutely delicious:) I even made my own chocolate chips. Very easy to make,

    • adriana November 17, 2014 at 8:45 am Reply

      Thanks for your feedback Chris!

  33. Mariah November 21, 2014 at 9:43 am Reply

    Love these!!! Made them last night the taste is identical to cookie dough and brownies.

    • adriana November 21, 2014 at 9:55 am Reply

      🙂 Thank you Mariah!

  34. mariah November 21, 2014 at 12:48 pm Reply

    sorry adriana the picture was sideways let me upload again..

  35. Kate November 22, 2014 at 12:11 pm Reply

    Made these the other day and they turned out perfectly! They look amazing and the bonus is they’re really easy to make. Thanks so much for sharing this x

    • adriana November 22, 2014 at 6:28 pm Reply

      Thank you for your feedback and for sharing your photo Kate!

  36. KE November 22, 2014 at 12:46 pm Reply

    Hi Adriana,
    Just wanted to let you know I ended up using butter and almond milk (I used about half the amount of coconut milk the recipe calls for) and these turned out great. I brought them to an event and a couple people asked me for the recipe. Thank you!

    • adriana November 22, 2014 at 6:29 pm Reply

      Thanks so much for letting me know KE!

  37. P four December 5, 2014 at 5:55 am Reply

    Hi looks yum! I’ll try sub with almond milk and non dairy walnut spread – what can I sub for the honey?

    • adriana December 5, 2014 at 12:36 pm Reply

      In place of honey you can use maple syrup, but please not that the taste will be different.

  38. Kassandra February 15, 2015 at 11:58 am Reply

    I followed the recipe exactly. The cookie dough part was so dry it just crumbled when we ate it. I feel like some liquid ingredient, like water, is missing.Anybody else have this issue?

    • adriana February 15, 2015 at 1:45 pm Reply

      Kassandra, did you use coconut flour in place of the almond flour? Or was your almond flour not blanched or ground into almond fine powder?

  39. Kassandra February 16, 2015 at 2:45 am Reply

    Yes I did use coconut flour. I’m new to paleo, should I have changed the proportions?

    • adriana February 16, 2015 at 9:43 am Reply

      Kassandra, coconut flour has very different properties than almond flour, and one can not be substituted for the other without making major modifications to the recipe. If you do want to try again with coconut flour, I suggest adding more liquid and oil to the recipe until you have the right consistency. Please keep in mind that the taste of each flour is also very different.

  40. April March 2, 2015 at 4:42 pm Reply

    I absolutely love this recipe & have recommended my friends to try it also.

    I made the Raw Cookie Dough Brownies the other day and they are disappearing very quickly 🙂

    Your recipes are are so yummy and i cant wait to try your other delicious creations.

    • April March 2, 2015 at 7:24 pm Reply

      Picture of the yummy brownies

    • adriana March 3, 2015 at 8:51 am Reply

      Thanks April 🙂 Looks delicious!

  41. Becky W March 12, 2015 at 1:52 pm Reply

    This looks wonderful and just what I’m looking for!! Any idea about nutrition information?

    • adriana March 12, 2015 at 3:30 pm Reply

      Becky, I am sorry but I don’t calculate or post the nutrition facts of my recipes.

      • Beatrice October 23, 2015 at 7:42 am Reply

        I am new to your website and I started to love it! 🙂 it will be nice if you complete it with the nutrition fact for this one but thankyou for sharing everything:!

        • adriana October 26, 2015 at 11:46 am Reply

          Beatrice, thank you for your suggestion. Writing, testing, photographing and posting each recipe on my blog is very time consuming. I don’t usually calculate the nutritional facts for my website, but I include it in my cookbook.

  42. Ellae April 14, 2015 at 2:08 am Reply

    Oh my gaaaawd. I made these and they are ah-mazing. I also shared this recipe in my blog (translated it into finnish), hope its all right! 🙂

    • adriana April 15, 2015 at 8:06 pm Reply

      Hi Ellae, thank you for your feedback and for sharing your photo here and on your blog! Looks amazing!

  43. Mandy November 9, 2015 at 2:33 pm Reply

    How did you get your cookie dough layer so smooth? Mine is very grainy from the almond flour. I didn’t want to use a hand mixer or anything because you cautioned not to over mix. 🙁

    • adriana November 12, 2015 at 8:11 pm Reply

      Mandy, the key is to use an almond flour that has been ground very fine and has the skin removed. From my experience with baking with almond flour, only a few brands works well. I have a link to the my favorite just below the recipe.

      • Mandy November 13, 2015 at 8:49 am Reply

        Actually once they cooled and set up the grainy texture was gone! I was concerned when I first put everything together, but thankfully it was a non-issue.
        Thank you so much for getting back to me. 🙂

        • adriana November 13, 2015 at 9:24 am Reply

          Awesome Mandy! The almond flour you used may be good then 🙂 If you try baking with it please let me know how it goes.

          • Mandy November 13, 2015 at 9:44 am

            I use Bob’s Red Mill. I’ve baked with it and had fabulous results!

          • adriana November 13, 2015 at 10:06 am

            Thanks for your feedback Mandy. I personally have not had good results with this brand. I find their flour to be coarse and oily, but I’m happy you like it 🙂 Have you tried using other brands to compare?

  44. Joan January 24, 2016 at 5:07 am Reply

    I have made this recipe twice now and really like how I did it the second time best. It looked like you used a double batch of the cookie dough from your picture when I compared it to mine so I thought I would double the whole recipe for my second batch and still use the same size pan. Well, I ended up tripling the brownie part and didn’t have enough almond flour to make more than a single batch of the cookie dough but I must say they turned out tasting more like a brownie this way. We really like them and they are such a healthy alternative to sugary desserts! I will be keeping all the ingredients for this on hand! Can’t wait to try more of your recipes! Thanks!!!

    • adriana January 25, 2016 at 10:49 am Reply

      Hi Joan, I am so happy you like my recipe and its great to know that it tasted even better when you tripped the recipe. Thank you for your feedback 🙂

  45. Mark February 15, 2016 at 3:36 pm Reply

    Don’t be fooled. Purchase chocolate chips based on ingredients…
    There IS MILK and SOY in chocolate chips from Hershey’s.(I also checked Nestle’s toll house semi sweet chips they too have milk and soy products in them. ( just checked the website for ingredients list. ) My wife has a severe Milk allergy (It is NOT a lactose allergy) I must continually find and modify recipes from many various sources. I just would like people to know that because the tag line SAYS its dairy free, it may not actually be Dairy Free.

    Knowing this, I will modify and try your recipe, I will probably use some carob chips in place of the chocolate chips. Your recipe it looks VERY yummy!

    • adriana February 17, 2016 at 10:00 am Reply

      Hi Mark, thanks for your feedback. The chocolate chips I use are dairy-free as well as soy-free. There are very few brands of chocolate that contain no soy or dairy and those are my go to brands always. Below my recipes, I list the ingredients I use so that people can look into them and purchase them online. Hope this helps.

  46. adriana March 28, 2016 at 11:30 am Reply

    I saw this photo of my Cookie Dough Brownies in Instagram and I had to share it with you guys here! How decadent do they look!
    Link to photo on IG: https://www.instagram.com/p/BDcw8iFNW1B/?taken-by=charlih

  47. Donna March 31, 2016 at 3:07 am Reply

    Hi Adriana

    It’s school holidays at the moment, so I made these for my daughters who absolutely loved them! They are so easy to make and taste insanely delish, well done on brilliant recipe!!! I am a paleo blogger myself, so would you mind if I shared my pics and a link to your recipe on my social media platforms?

    • adriana March 31, 2016 at 12:40 pm Reply

      Hi Donna, thank you very much! I’m really happy you like my recipe 🙂 Your photo is beautiful!!
      Of course you can share it and I will be honored if you do! What’s your website? The only thing I ask is that you don’t copy the entire recipe and post it somewhere else as this hurt both our sites. Regards 🙂

  48. Donna March 31, 2016 at 10:04 pm Reply

    Thanks so much Adriana, no I won’t be putting up on my website at all, just on my social media with a link to your accounts. My website is http://www.eighty20nutrition.com xx

    • adriana April 2, 2016 at 9:17 am Reply

      ? Will check out your site. Thank you! ?

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