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You are here: Home / Physical Kitchness / Healthy Granola Cookie Dough Bars

Healthy Granola Cookie Dough Bars

24 Jul

Snack + dessert – this cool treat just knocked both categories out of the park. These healthy granola cookie dough bars are the perfect combo of crunchy and creamy, but sweetened naturally with all ‘good-for-you’, natural ingredients. SO easy to make and even easier to eat.

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These healthy, nutty cookie dough bars are made with real food ingredients, dairy free and gluten free! My FAVORITE healthy dessert ever

I can be kind of a nag. I can be kind of a control freak. Those two personality traits combined mean I’m pretty much the wife of my husband’s dreams (SARCASM). I can’t help it, I just can’t stop being in control of like, everything.

I got a little taste of what he goes through when I posted a sneak peak of these healthy granola cookie dough bars on Instagram. You guys were like ALL over me from that point on.

These vegan granola cookie dough bars are made gluten free and dairy free. An amazing freezer treat everyone will love

Messages after messages poured in, “WHEN ARE YOU POSTING THOSE COOKIE DOUGH BARS!?!?” “I NEED THAT RECIPE NOW” “BARS.WANT.HURRY”

I love you all something fierce, but your persistence on Instagram is relentless. When you want a dessert recipe, nothing must stand in your way. I can’t truly blame you though – I’m the same way about how my underwear is folded, ALL dishes (clean or dirty) must be off the countertops, the pantry arranged in a specific order, and all the details of the week recorded on the fridge calendar. Things need be done in a timely and certain way.

But dessert is a whole other beast. It’s important. I do understand, I do.

Especially a dessert of epic portions like a honey granola top with almonds, cashews, and coconut. Especially a dessert with a healthy cookie dough base complete with mini chocolate chips. Especially these no bake healthy granola cookie dough bars.

These are the most delicious healthy treat EVER. Cookie dough made from chickpeas as a base for these cold granola bars.

I wasn’t planning on posting these healthy granola cookie dough bars for a few more weeks but the demands questions kept pouring in about these beautiful treats. And I have to admit, rearranging my set-in-stone, highly organized editorial calendar wasn’t easy for me, but I did it for you. I do it all for you…

So here they are in all their glory. A decadent cookie dough base made of chickpeas and almond butter, topped with a simple honey granola nut mixture and frozen to perfect. Yep, these bars must be served cold. And they taste SO amazing as a cool summer treat – seriously favorite.

These dairy free, gluten free, refined sugar free snack bars are SO good. Cookie dough with a granola inspired top layer

Just make them. I’m certain you won’t regret it. Plus throwing a bunch of stuff in a food processor then layering is an epically easy way to make an epically delicious treat. I couldn’t not love these healthy granola cookie dough bars more if I tried.

Feeling adventures? You can also flip these and the granola layer the bottom layer too!

Nutty dessert bars kind of your gig? Then you also have to try these paleo key lime pie energy balls, no bake chocolate mango bars, and these flourless peanut butter & strawberry chia bars.

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Healthy Granola Cookie Dough Bars

These healthy, nutty cookie dough bars are made with real food ingredients, dairy free and gluten free! My FAVORITE healthy dessert ever

★★★★★

5 from 1 reviews

A crunchy cookie dough treat that’s actually good for you! These healthy granola cookie dough bars and a cool treat with decadent flavor, but naturally sweetened and made with real food ingredients.

  • Author: Physical Kitchness
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 bars 1x
Scale

Ingredients

Cookie Dough Base

  • 1 (15oz) can chickpeas/garbanzo beans
  • 1/4 cup almond butter
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate or cacao chips

Granola Top

  1. 1 cup raw cashews
  2. 1 cup raw almonds
  3. 1/2 cup unsweetened coconut flakes
  4. 1/3 cup honey

Instructions

  1. Drain the can of chickpeas and rinse with water
  2. Combine the chickpeas, almond butter, pure maple syrup, and vanilla extract in a food processor and process until creamy
  3. Fold in the mini chocolate chips
  4. Line the bottom of an 8×8″ baking dish with parchment paper, then evenly spread the cookie dough mixture in the bottom of pan. Transfer the dish to the freezer and chill for 10 minutes
  5. Add the cashews, almonds, coconut flakes and honey to the (clean) food processor. Pulse a few times to break down the nuts, being careful not to over process
  6. Once the cookie dough is chilled and set, remove from the freezer and add the nut mixture over the top, quickly spreading evenly
  7. Press down slightly to pack the granola over the top of the cookie dough a bit, then transfer back to the freezer
  8. Freeze for at least 1 hour
  9. When ready to serve, remove the entire granola/cookie dough from the pan (using a knife to gently pull the sides away from the pan) and cut into narrow bars, roughly 4″x2″
  10. Serve immediately or return to the freezer to serve later. Bars must be served cold in order for them to stay together

Notes

These bars must be served cold and kept in the freezer

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Chrissa
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28 Comments Filed Under: Breakfast, Desserts, Physical Kitchness, Recipes, Vegan Tagged With: almonds, cashews, cookie dough, vegan[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Taryn says

    July 24, 2018 at 7:37 am

    Is there anything that can be used in place of the peas and beans? I am allergic to lentils and legumes, but really want to try this recipe! Thanks!!

    Reply
    • Chrissa says

      July 24, 2018 at 10:24 am

      Unfortunately not, the cookie dough base has to have the garbanzo beans

      Reply
  2. Alandrea says

    July 24, 2018 at 7:50 am

    Can you use a different nut instead of cashew?
    I only have almonds and pecans on hand.

    Reply
    • Chrissa says

      July 24, 2018 at 7:51 am

      Yep you can sub the cashews for pecans if you want

      Reply
  3. Jordan says

    July 24, 2018 at 9:10 am

    These look absolutely amazing for my husband and i!! Trying to get him eating healthy without realizing it, he’s like a child. Due to my IBD though I can’t handle coconut, can I just skip that or sub it with something?? Thank you so much for all the work you put into your recipes, they are a lifesaver!

    Reply
    • Chrissa says

      July 24, 2018 at 10:24 am

      You can totally omit the coconut Jordan!

      Reply
  4. Tanya J. says

    July 24, 2018 at 11:53 am

    Chrissa, I can’t wait to make these! This will fit the bill for the cravings of me, and my daughters!
    Love the idea that they are cold, too! Love you on Instagram and your genuine posts. Blessings to your sweet family!

    Reply
    • Chrissa says

      July 31, 2018 at 6:14 am

      Thanks so much for the sweet note Tanya!

      Reply
  5. Danielle Slifka says

    July 24, 2018 at 3:37 pm

    Made these the moment I saw your recipe posted!! The whole family loved them! I must admit though… the cookie dough is super delicious even before you freeze it! Definitely going to use this as a cookie dough dip in the future! Great work, Chrissa! Thanks again for sharing! <3

    ★★★★★

    Reply
    • Chrissa says

      July 31, 2018 at 6:14 am

      It’s hard to not eat it before it’s in bar form!! So glad you liked it Danielle!

      Reply
  6. Melissa says

    July 29, 2018 at 6:20 pm

    Could the be successful in a high power blender instead of a food processor?

    Reply
    • Chrissa says

      July 31, 2018 at 6:13 am

      Yep, that should work too!

      Reply
  7. Cathy says

    July 30, 2018 at 3:49 am

    My daughter made these and followed the recipe exactly, and they came out perfectly! Just sweet enough, and hearty and dense. Served them frozen/cold to my book group, and they devoured them. I’ll be making this recipe over and over. Thanks for your innovation!

    Reply
    • Chrissa says

      July 31, 2018 at 6:13 am

      I’m so glad they were a hit!

      Reply
  8. Krista says

    July 30, 2018 at 8:30 am

    Any idea how many calories per bar? I love the heathy aspect but I also have to record calories ?

    Reply
    • Chrissa says

      July 31, 2018 at 6:13 am

      I’m sorry I don’t have that info

      Reply
  9. Stephanie, One Caring Mom says

    July 30, 2018 at 1:45 pm

    I am so intrigued by this recipe! I’ve heard of people using garbanzo beans in sweet recipes, but I’ve never seen a recipe that looks good enough for me to try. I’m constantly looking to eat healthier so I’m excited to try these. Thank you!!

    Reply
    • Chrissa says

      July 31, 2018 at 6:13 am

      Enjoy Stephanie!

      Reply
  10. Linda says

    July 30, 2018 at 2:02 pm

    I made these today and they are really good. The only thing is they didnt stay together . Did i do something wrong ?i did use natural peanut butter.

    Reply
    • Chrissa says

      July 31, 2018 at 6:12 am

      Were they frozen? I used natural almond butter so I don’t surmise that’s the problem

      Reply
  11. Denise says

    July 30, 2018 at 8:23 pm

    What is the nutrition value of this bar… caleries, sugars, carbs etc..

    Reply
    • Chrissa says

      July 31, 2018 at 6:12 am

      I’m sorry I do not have that information

      Reply
  12. Faye says

    August 1, 2018 at 7:05 am

    These look amazing!
    Would honey be used instead of maple syrup in the base? I don’t have any on hand and would prefer not to have to buy a whole bottle just for 3 T.

    Reply
    • Chrissa says

      August 29, 2018 at 6:05 am

      Sure that will work!

      Reply
  13. Summer says

    August 11, 2018 at 11:49 am

    I would love to make these, but my daughter has a tree and peanut allergy. I could substitute a soy butter for the base, but do you think Sunflower and soynuts would work for the top?

    Reply
    • Chrissa says

      August 29, 2018 at 6:01 am

      Hmmmm possibly! I worry sunflower butter’s taste will totally overtake the aim for cookie dough taste (since it’s so strong). If you try it, I might use a little more maple to sweeten the sunbutter taste

      Reply
  14. Katie says

    August 24, 2018 at 10:25 am

    Can I use agave instead of honey?

    Reply
    • Chrissa says

      August 29, 2018 at 5:47 am

      Yep, you sure can!

      Reply

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