The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
You simply can’t beat better-for-you cookie dough!
Let’s be honest, the best part of baking cookies is sneaking a spoonful or two of cookie dough before they go in the oven; however, cookie dough is not safe to eat raw and it’s often loaded with unhealthy sugars and fats. That’s where these no-bake cookie dough bars change the game!
Featuring a naturally sweetened “dough” made from gluten-free almond flour, healthy fat-filled coconut oil, smooth and nutty tahini and Equal Exchange dark chocolate chips, your taste buds will be blown away by how much this recipe tastes like Grandma’s homemade cookie dough!
This recipe is naturally healthy, but it gets an even bigger blast of nutritious goodness from a scoop of collagen powder! Available in Heinen’s Wellness Department, collagen powder is a dietary supplement that enhances your natural collagen levels. Collagen is protein molecules that are made up of amino acids. It is essential for supporting hair, skin and nail health, but as we get older, our natural collagen production decreases, so a scoop a day is a great way to give your body a little boost! Heinen’s carries several varieties of collagen powder, but I prefer the unflavored Multi Collagen Protein powder from Ancient Nutrition, which is Club Fx approved. Simply mix it into the batter and you’ll never know it’s there.
Spread into a baking pan and topped with a shell of melted dark chocolate for added sweetness and snap, these no-bake cookie dough bars are an easy and healthy treat to prep ahead and enjoy as a sweet snack, post-workout bite or after dinner dessert throughout the week!
- Prep time:
- Total time:
- 8 Bars
For the Cookie Dough
- ¼ cup Heinen’s tahini
- ¼ cup Heinen’s pure organic maple syrup
- 2 Tbsp. Heinen’s coconut oil, melted
- 2 tsp. vanilla extract
- ½ cup Ancient Nutrition Multi Collagen Protein Powder
- ½ cup almond flour
- ¼ cup Equal Exchange 70% cacao dark chocolate chips
- A pinch of sea salt
For Chocolate Topping
- ⅔ cup Equal Exchange 70% cacao dark chocolate chips
- ¼ cup Heinen’s tahini
- Flaky salt, for garnish
- Line a loaf pan with parchment paper.
- In a medium-size bowl, whisk together the tahini, maple syrup, coconut oil, vanilla extract and salt. Add the collagen powder and almond flour and mix until well combined. Fold in the chocolate chips.
- Transfer the mixture to the prepared loaf pan and spread it into an even layer. Use a flat-bottomed object, such as a glass or a measuring cup, to press down the dough firmly and smooth out the surface. Freeze until ready to use.
- In a microwave-safe bowl or measuring cup, combine the chocolate chips and tahini. Microwave for 30 seconds and mix well. If the chocolate is not completely melted, microwave for 15 seconds and mix well. Repeat until smooth. You can alternatively melt the chocolate using a double boiler.
- Pour the chocolate over the cookie dough. Refrigerate for 30 minutes, or until the chocolate is set.
- Use a sharp knife to slice into 8 bars. Sprinkle with flaky salt.
- Store the bars in an airtight container in the fridge.