Oh my word. Let me just tell you: MAKE THESE PRONTO. These Gluten Free Cookie Dough Brownie Bars are exactly what you need for the week. I mean, can you go wrong with cookie dough PLUS brownie? Just when we thought one was amazing enough, yes we need to join them together! Also these are incredibly easy because they are NO BAKE. Oh yes baby, oh yes!
When making my lunches for work, I also want to add that little sweet something in there that I can look forward to. However, I want it to be something that won’t make me crash before my day is through. That is where these come in!
What makes the no bake “Cookie Dough” for these Gluten Free Cookie Dough Brownies?
What is so incredible is almond flour in no bake sweet treats. The almond flour mixed with the peanut butter gives it the cookie dough texture/consistency we want!
Creamy Peanut Butter: For this recipe you want to make sure that you have creamy peanut butter. All natural peanut butter with the oil at the top before mixing. That way it has a good amount of moisture to it.
Almond Flour: this is the key to making it gluten free! I have not tried it with any other GF flours. The almond flour does not take away from the cookie dough taste. Had it been coconut flour, it would have made the cookie dough have a coconut flavor and I wanted to keep it true to cookie dough. However if you try it, please let me know!
Salt
Vanilla Extract
Honey: Want to make sure it is liquid honey in this recipe.
Maple Syrup: My advice with maple syrup is to ALWAYS make sure you are reading the label. You should always be using maple syrup that in the ingredient list says “100% maple syrup” and that is it. Unless it has other pure organic infusers. Other than that, I would steer away from purchasing that maple syrup.
Chocolate Chips: In this recipe I use Enjoy Life Foods Chocolate Chips in order to make this recipe Dairy Free. Also I always use ELF chocolate it is simply the best in my opinion.
Well what about the Brownie Layer?
The brownie layer consists of only 4 ingredients. Yes, you heard me right. Only 4! Keeping this recipe clean, simple and delicious.
Dates: Key to making this recipe clean natural sweetener. Also when dates are processed with cashews it gives the layer a chewy consistency we want! Not to mention dates are packed with nutrients and amazing health benefits like
Cashews: Cashews are one of my all time favorite nuts. They sometimes get a bad rep because they have a high fat content. However, contrary to belief our body NEEDS good fats. And these are one of them! Not to mention they actually are packed with heart health benefits, aid in weight loss– packed with omega 3 fatty acids that actually jump start metabolism AND amazing source of fiber. List goes on and on!
Cocoa Powder: Another nutritious power house. Can help blood flow, reduce inflammation, improve mood & depression and aid in weight control
Vanila Extract
Coconut Oil
How Do I Store These Gluten Free Cookie Dough Brownies?
Freezer Stash: Nothing is better than having a freezer stash of delicious treats whenever that sweet tooth hits! After they freeze for their last 30 minutes. Take out, let thaw for 1 minute. Take a sharp knife and cut them into 15 pieces. Then place in freezer safe container for up to 1 month.
Refrigerator Stash: I am all about a freezer stash, but sometimes we just can’t wait for it to thaw and/or enjoy it to be a little softer! I totally understand that. That is why these do great in the refrigerator after their last 30 minute freeze. Keep in the fridge for up to 1 week and enjoy!
What other HGHF No Bake Recipes Should I Make?
Healthy Easy No Bake Chocolate Pretzel Bites
No Bake Lemon Poppy Seed Bites
No Bake Strawberry Shortcake
Trail Mix Bars
Gluten Free Cookie Dough Brownies
Equipment
- food processor
Ingredients
Gluten Free Cookie Dough Brownies
- 10 pitted dates
- 1/2 cup creamy peanut butter
- 1 1/4 cup almond flour
- 1 tsp vanilla extract
- 1/8 cup maple syrup
- 1/8 cup honey
- 1/4 tsp salt
- 1 cup raw cashews
- 2 1/2 tbsp cocoa powder
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
Cookie Dough
- In a medium sized bowl add in the creamy peanut butter, almond flour, salt, vanilla, honey and maple syrup. With a spatula combine until full incoprated. Then fold in the chocolate chips.
- Grease an 8 X 11 pan and press the cookie dough mixture into the pan and smooth the top.
- Place in freezer while you get the brownie layer together.
Brownie Layer
- In a food processor you will add the 10 pitted dates. Cut them in half so it is easier to process. Make sure they are pitted. 1 cup raw cashes, cocoa powder, vanila extract and coconut oil melted. Pulse for 3-5 minutes until the mixture can hold together when you press it between your two fingers and nuts are finely pulsed.
- Take the cookie dough layer out of the freezer and with spatula press down the brownie mixture evently on top. Then place back into the freezer for 30 minute.
Once out of the freezer
- Once the 30 mintues is up, take out of the freezer and let thaw for 1 minute. Take a sharp serrated knife and cut 2 vertical lines long ways in the pan to create 3 columns. Then horizontally cut 4 lines in order to make 5 rows. Which will get you 15 delicious squares. Then enjoy! See above for storage recommedations.
Made thing with gram measurements instead of ounces and used coconut flour instead of almond flour. It did not bind like the photo, it’s more like an upside down crumb cake. Flavor is good though!
Hi Yvonne!!
Thank you for writing your substitutions! Good to know how it is with other GF flours. I bet because coconut flour requires a lot more liquid than other flours to bind that is why. I am glad it still tasted good 🙂
Hopefully you will try with almond flour next time. Love to hear the difference//what you prefer. Have a great weekend!
My most favorite non bake dessert! So simple! Made these for a girls night and everyone loved them!
Thank you Casey!! This makes me so happy!! Thanks for sharing with your girls at girls night 🙂