These gluten-free cookie dough bars are a freezer-friendly treat perfect for satisfying sweet cravings the better-for-you way. 

 

Made with almond butter, almond flour, and sugar-free maple syrup, they’re rich, chewy, and totally nostalgic—without the added sugar or need to bake. Keep them in the freezer for a quick bite anytime, or add a scoop of protein powder to make them a sweet, energizing snack. The best part? A melty drizzle of Tom & Jenny’s caramel takes them to the next level.

 

Ingredients
For the cookie dough base:

• 3/4 cup almond butter
• ¼ cup coconut oil, melted and cooled
• ⅓ cup sugar-free maple syrup
• 1 1/4 cup almond flour
• Sugar-free chocolate chips or chunks

 

For the chocolate layer:

• ½ cup sugar-free chocolate chips
• 2 tbsp coconut oil

 

For the topping:

• 2–3 Tom & Jenny’s caramels, melted

Steps:

1.) In a bowl, mix together the almond butter, melted coconut oil, and maple syrup until smooth.

 

2.) Stir in the almond flour until a soft dough forms, then fold in the chocolate chips.

 

3.) Press the mixture into a small lined container or dish, smoothing it into an even layer.

 

4.) In a separate bowl, melt the chocolate chips with the coconut oil (microwave in 20-second bursts or use a double boiler) and stir until smooth.

 

5.) Pour the melted chocolate over the cookie dough layer and spread evenly. Freeze for at least one hour or until set. Then slice the bars.

 

6.) Melt the Tom & Jenny’s caramels in the microwave or on the stovetop and drizzle over the top of the chocolate.

 

Store leftovers in the freezer—if they last that long!