Ingredients
Scale
- 1 cup almond flour or gluten-free oat flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup or agave nectar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 cup dairy-free chocolate chips
- Optional toppings: crushed nuts, shredded coconut, or sprinkles
Instructions
- In a large mixing bowl, combine almond flour or gluten-free oat flour with coconut sugar and sea salt. Mix well to ensure even distribution.
- Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until a cohesive, dough-like consistency forms. If too crumbly, add a splash of plant-based milk.
- Fold in dairy-free chocolate chips and optional toppings like crushed nuts or shredded coconut.
- Press the cookie dough mixture evenly into a lined baking pan or dish. Use a spatula or your fingers to flatten and smooth the surface.
- Place in the freezer for at least 30 minutes until set and firm.
- Slice into bars or squares and serve chilled or at room temperature.
Notes
- Use gluten-free oat flour or almond flour for a gluten-free option.
- Adjust sweetness by modifying the amount of coconut sugar or maple syrup.
- For added flavor, add a spoonful of peanut butter or drizzle with extra chocolate.
- Keep refrigerated for up to a week or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bar (about 70g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg