Wholesome, soft and chewy Cookie Dough Granola Bars! Made with healthy ingredients, sweetened only with fruit, and tastes just like cookie dough. Amazing!
Wholesome, soft and chewy Chocolate Chip Cookie Dough Granola Bars! The name makes me hungry, and this photo makes me want to eat one more right now as I write this post. These are quick and easy to make and are not loaded preservatives or a large list of ingredients that are hard to pronounce. They are made with dates, sprouted raw almonds and cashews, unsweetened coconut flakes, flaxseed meal and dark chocolate. This is a great snack to take with you to give you a boost of energy before or after a workout.
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Chocolate Chip Cookie Dough Granola Bars (paleo, gluten, grain free)
Serves: 6
Ingredients
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 10 large medjool dates
- 1/2 cup unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 3 tablespoons golden flaxseed meal
- 1/3 cup semisweet mini chocolate chips, or cacao nibs
- pinch fine sea salt
To see the brands I use, click each ingredient above or visit my Amazon shop.
(Disclaimer)
Instructions
- Chop the cashews and almonds separately in a food processor and place them in a large bowl. Be sure to leave some large chunks, but not too big so your bars hold together and don't crumble.
- Remove pit from dates and process them in the food processor until a creamy paste forms.
- Mix the date paste, chopped nuts, coconut flakes, vanilla, flaxseed meal, chocolate chips and salt with your hands until fully combined.
- Line the bottom and sides of an 8½” x 4½” medium loaf with parchment paper and press mixture evenly across the bottom of the pan.
- Refrigerate for an hour, then cut into bars. Store bars in the fridge in an airtight container.
Recipe Notes
If you find your dates are hard to process or you don’t have a powerful food processor, you can soak your dates in hot water for about 1/2 hr and that will soften them up and make them easier to process.
Nutrition Facts per serving
Calories: 317kcal; Carbohydrates: 40g; Protein: 6g; Fat: 17g; Saturated Fat: 5g; Fiber: 6g
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Recipe yields 6 1×4-inch bars.
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