Beachside Kitchen

Cookie Dough Bars

Tahini Collagen Cookie Dough Bars

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Wow. Just wow. I really nailed these. Not to toot my own horn, but TOOT TOOT! 

I was always the kid who made cookies or brownies just so I could most of the batter. And honestly I haven’t changed much from those days. But avoiding salmonella and/or a stomach ache seems like a pretty good idea, so I developed a recipe that gives me all the happy dance wiggles of sneaking bites of cookie dough from the mixing bowl. 

These Tahini Collagen Cookie Dough Bars are incredibly rich and satisfying, while packing a sneaky nutritional punch. Sourcing some quality protein from the collagen peptides (here’s a great article explaining the benefits of collagen), fiber and minerals from the almond flour and tahini, as well as antioxidants from dark chocolate, this is a cookie dough you can feel good about eating!

You can also customizable this recipe based on your food preferences or what you have on hand. For example, you can use any nut/seed butter in place of tahini. And if you don’t have collagen you can swap for more almond flour or even use protein powder (though I haven’t tested with protein powder, fair warning!).

This recipe is paleo, dairy free, and refined sugar free, with no baking required. Pro tip: they’re even better 2nd and 3rd day, if they last that long.

Print Recipe

Tahini Collagen Cookie Dough Bars

Ingredients

For Cookie Dough

  • 1/2 cup tahini
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup collagen peptides
  • 1 tbs coconut oil
  • Pinch of salt
  • 1/3 cup dark chocolate chips

For Chocolate Topping

  • 1 bar signature dark chocolate
  • 1 tsp coconut oil

Instructions

  • Mix together cookie dough ingredients . The dough will be a bit crumbly, but stick together if you roll it into a ball. it feels too dry, add another tbs of coconut oil.
  • Fold in chocolate chips.
  • Line a 8×4 bread pan with parchment paper.
  • Press dough into pan.
  • In a microwave or double boiler, melt together chocolate and coconut oil. Pour the chocolate mixture over the cookie dough.
  • Refrigerate 30 mins or until hardened.
  • Sprinkle with flaky sea salt, slice, and DEVOUR.