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Cookie Dough Crack Bars

by Crystal Hatch and Rachel Mansfield

Inspired by


for 20 bars

Cookie Dough Layer

  • 2 cups
    almond flour (200 g)
  • 3 tablespoons
    coconut flour
  • ¼ cup
    coconut sugar (35 g)
  • 3 tablespoons
    coconut oil, melted
  • ¾ cup
    nut butter, creamy (180 g)
  • ¼ cup
    dark chocolate chunk (40 g)

Dark Chocolate Layer

  • 1 cup
    dark chocolate chip (175 g)
  • 2 tablespoons
    coconut oil, melted
  • sea salt, for topping
    Calories 223
    Fat 18g
    Carbs 13g
    Fiber 3g
    Sugar 8g
    Protein 5g

Estimated values based on one serving size.



  1. In a medium bowl, add almond flour, coconut flour, and coconut sugar. Stir to combine.
  2. Add the nut butter and coconut oil. Combine until the mixture resembles cookie dough.
  3. Fold in dark chocolate chunks.
  4. Transfer the “cookie dough” into an 8x8-inch (20x20-cm) parchment paper-lined baking dish and mold it with your hands to fit the dish.
  5. Transfer to freezer while making the chocolate layer.
  6. In a microwave safe bowl or measuring cup, melt chocolate and coconut oil and then pour on top of the cookie dough, making sure to spread it evenly across.
  7. Sprinkle with sea salt and freeze.
  8. When ready, slice into squares, and serve.
  9. Try with different combinations.
  10. Enjoy!




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