Cookie dough without eggs or butter, frozen into bars. No shortcuts. Four ingredients on the short list: flour, sugar, vanilla, almond milk. Dark chocolate folded in, then a chocolate layer pressed on top once frozen. No baking required past the chocolate coating. Keeps in the freezer for weeks. Better straight from frozen than thawed.
How to Make Healthy Chocolate Cookie Dough Bars
Add milk gradually
Start with a cup and add more quarter-cup at a time. The dough should hold together when pressed but not feel wet. Right? Too much liquid and the bars won’t firm up cleanly after freezing; they’ll be soft and hard to cut.
Freeze completely before the chocolate layer
Two full hours minimum. The base needs to be solid before you pour warm melted chocolate over it, otherwise the chocolate sinks in rather than sitting on top as a distinct layer. Cold base, thin chocolate coating, back in the freezer to set. 
Healthy Chocolate Cookie Dough Bars
- Total Time: 16 minutes
- Yield: Makes 16 bars 1x
- Diet: Vegetarian
Description
Fudgy chocolate cookie dough, frozen for easy snacking. A sweet treat thats surprisingly healthy!
Ingredients
- 2.25 cups (532 ml) white whole wheat flour
- 0.5 tsp salt
- 0.33 cups (79 ml) cane sugar OR erythritol
- 0.42 cups (100 ml) brown sugar OR erythritol plus 0.25 tsp molasses
- 2 tsp vanilla extract
- 1.25 cups (296 ml) unsweetened almond milk
- 1.5 ounces (42 g) dark chocolate
Instructions
- Combine white whole wheat flour, salt, cane sugar or erythritol, brown sugar or erythritol, and molasses in a large bowl until uniform.
- Add vanilla extract and 1 cup almond milk, 1/4 cup at a time, until desired cookie dough consistency is reached.
- Stir in 0.5 ounces chopped dark chocolate until incorporated.
- Spread mixture into an 8×8 baking dish and freeze until solid (about 2 hours).
- Combine the remaining 1 ounce chopped dark chocolate and 1/4 cup almond milk in a small microwave-safe bowl.
- Microwave for 45 seconds to 1 minute and stir; if too thin, microwave for another 15 seconds.
- Let chocolate mixture chill until ready to use.
- Once solid, remove cookie dough from freezer and cut into 16 bars.
- Drizzle the chilled chocolate mixture over the bars.
- Return to the freezer until frozen and set.
- Transfer to a zip lock bag for long-term storage (about 1 month).
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar or erythritol.
- If the dough is too dry, add almond milk one tablespoon at a time until desired consistency is reached.
- To prevent freezer burn, wrap the baking dish tightly with plastic wrap before freezing.
- Prep Time: 15 minutes
- Cook Time: 1 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Is the white whole wheat flour safe to eat raw?
White whole wheat flour should be heat-treated before eating raw to kill any potential bacteria. Spread it on a baking sheet and bake at 350 degrees F for 5 minutes, then cool before using.
Can I use regular milk instead of almond milk?
Yes. Any milk works here. The almond milk keeps these dairy-free if you also use dark chocolate without milk solids, but regular milk is fine for flavor and texture.
How long do these bars last in the freezer?
They keep for up to 2 weeks in a sealed container. After that they can develop freezer taste, so eat them before then for the best flavor.
