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Healthy Maple Cookie Bars (No-Bake)

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Nelli

These high protein bars are gluten free and dairy free, not only do they taste amazing they are very healthy too and you don’t feel guilty having a sweet treat with a cup of coffee. A soft, chewy base, a gooey maple – date caramel layer, and a smooth dark chocolate topping. No refined sugar, it’s made with naturally sweetened maple syrup and dates. You’re going to love it!

Why You’ll Love These Bars:

These cookie bars are made with simple pantry ingredients that come together in a bowl which does not involve baking. The maple syrup and dates adds a rich sweetness, while ingredients like almond flour, coconut and almond butter make them satisfying and nourishing. They’re great for meal prep, lunchboxes, or an afternoon pick-me-up.

Although the gluten free flour and almond butter used in these cookie bars naturally contain this macronutrient to really boost the protein content you can add vanilla protein powder. I love dates because they already taste like a sweet treat on their own, but are rich in fiber and antioxidants, and provide a natural energy boost.

Ingredients You’ll Need For these Bars:

Base Layer:

  • Almond flour
  • Vanilla protein powder (optional)
  • Coconut flakes, unsweetened
  • Coconut oil, melted
  • Almond butter
  • Pure maple syrup
  • Vanilla extract
  • Cinnamon
  • Sea salt

Maple-Date layer:

  • Medjool dates
  • Almond butter
  • Pure maple syrup
  • Vanilla extract
  • Sea salt

Chocolate Drizzle:

  • Dairy-free dark chocolate, melted
  • Coconut oil
  • Flaky sea salt for topping (optional)

How to Make These Healthy Maple Cookie Bars:

  • Make the Base: Line a 9X9-inch pan with parchment paper. In a large bowl mix almond flour, cinnamon, and sea salt. Add melted coconut oil, almond butter, maple syrup, and vanilla extract. Stir until a soft dough forms. Press the dough evenly into the pan. Place in the freezer while preparing the next layer.
  • Make the Maple-Date Layer: Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor or Thermomix. Gradually mix until smooth and thick. Spread evenly over the base layer.
  • Make the Chocolate Drizzle: In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between. Pour the chocolate over the top of the date layer, then gently spread the chocolate evenly to the edges. Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
  • Serve: Remove from the freezer, sprinkle with flaky sea salt, and slice into bars. Store in an airtight container in the fridge for a soft texture.

FAQ’s

  • Can I make these bars without vanilla protein powder? Absolutely, simple use 1/2 cup more of the almond flour to get the right texture.
  • Can I freeze these bars? Yes, place bars in an airtight container and freeze up to 2 months.

Latest posts:

Healthy Maple Cookie Bars

These gluten-free and dairy-free Healthy Maple Cookie Bars are the perfect, no-bake healthy treat. Packed with flavor and protein that does not make you feel guilty eating those.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 Bars
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method

Ingredients
  

Base Layer:
  • 2 Cups Almond flour
  • 1/2 Cup Vanilla protein powder (optional if using use 1/2 cup less almond flour)
  • 1/4 Cup Coconut flakes or coconut flour
  • 1/4 Cup Coconut oil, melted
  • 1/3 Cup Almond butter
  • 3 Tbsp Pure maple syrup
  • 1 tsp Vanilla extract
  • 3/4 tsp Cinnamon
  • 1/2 tsp Sea salt
Maple-Date Layer:
  • 15 Pitted Medjool dates
  • 1/4 Cup Almond butter
  • 3 Tbsp Pure maple syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea Salt
Chocolate Drizzle:
  • 1/2 Cup Dairy-free dark chocolate, melted
  • 1 tsp Coconut oil
  • Flaky sea salt for topping (optional)

Equipment

  • Large and small mixing bowls
  • 1 9X9-inch pan (or similar)
  • 1 Food processor or Thermomix

Method
 

  1. Make the Base: Line a 9X9-inch pan with parchment paper. In a large bowl mix almond flour, cinnamon, and sea salt. Add melted coconut oil, almond butter, maple syrup, and vanilla extract. Stir until a soft dough forms. Press the dough evenly into the pan. Place in the freezer while preparing the next layer.
  2. Make the Maple-Date Layer: Blend dates, maple syrup, almond butter, vanilla, and sea salt in a food processor or Thermomix. Gradually mix until smooth and thick. Spread evenly over the base layer.
  3. Make the Chocolate Drizzle: In a small bowl, melt the chocolate with coconut oil in the microwave in 20-second intervals, stirring in between. Pour the chocolate over the top of the date layer, then gently spread the chocolate evenly to the edges. Once the top is fully covered, place the pan in the freezer for 2-4 hours to set.
  4. Serve: Remove from the freezer, sprinkle with flaky sea salt, and slice into bars. Store in an airtight container in the fridge for a soft texture.

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