No Bake Collagen Cookie Dough Bars with Tahini
Secretly healthy edible cookie dough is topped with a creamy tahini chocolate layer. These no-bake bars are made with simple ingredients and easy steps, and added collagen makes this recipe extra nutritious and fulfilling! I used tahini to make cookie dough so doughy and nutty and make the chocolate layer soft and velvety even after they’re chilled.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
What are No Bake Collagen Cookie Dough Bars?
Indulge in guilt-free goodness with these No Bake Collagen Cookie Dough Bars! These bars are made with two layers: collagen edible cookie dough layer and creamy tahini chocolate layer. Sink your teeth into luscious, chewy bites packed with protein-rich collagen. Whip them up and be prepared to satisfy those sweet cravings with a twist of nourishment. Perfect as pre/post workout snack.
What you need to make the collagen edible cookie dough?
The base of these bars are edible cookie dough made with simple gluten free ingredients. Maple syrup is used to make this recipe refined-sugar free and bind the dough together. Tahini is the secret ingredient to this recipe! Tahini adds earthy flavor and extra nutrition without overpowering cookie dough flavor. Also mixed collagen gives extra support for your growing nail and skin.
- Tahini: Tahini adds a nutty and earthy flavor to the cookie dough. But other nut butter works as well.
- Maple syrup
- Coconut oil: If your room is cold and the oil is solid, melt before using.
- Vanilla extract
- Collagen powder
- Almond flour
- Chocolate chips: I like dark chocolate chips but use your favorite chocolate chips to suit your taste.
- Sea salt
How to make creamy tahini chocolate layer?
Top of the chewy cookie dough layer with thick and creamy tahini chocolate layer that leaves a toothmark after each bite.
- Chocolate chips
- Tahini
- Flaky salt
No Bake Collagen Cookie Dough Bars
Ingredients
For the Cookie Dough Layer
- ¼ cup tahini
- ¼ cup maple syrup
- 2 Tbsp. coconut oil melted
- 2 tsp. vanilla extract
- ½ cup collagen powder
- ½ cup almond flour
- ¼ cup chocolate chips
- Pinch sea salt
For Chocolate Layer
- ⅔ cup chocolate chips
- ¼ cup tahini
- Flaky salt for garnish
Instructions
- Line a loaf pan with parchment paper.
- Make the Cookie Dough Layer: In a medium bowl, whisk together the tahini, maple syrup, coconut oil, vanilla extract, and salt. Add the collagen powder and almond flour and mix until well combined. Fold in chocolate chips.
- Transfer the mixture to the prepared loaf pan and spread it into an even layer. Use a flat-bottomed object such as a glass or a measuring cup to press down the dough firmly to smooth out the surface. Freeze until ready to use.
- Make the Chocolate Layer: In a microwave-safe bowl or measuring cup, combine the chocolate chips and tahini. Microwave for 30 seconds and mix well. If the chocolate is not completely melted yet, microwave for 15 seconds and mix well. Repeat until smooth. You can alternatively melt the chocolate using a double boiler.
- Pour the chocolate over the Cookie Dough Layer. Refrigerate for 30 minutes or until the chocolate is set.
- Use a sharp knife to slice into 8 bars. Sprinkle flaky salt. Keep the bars in an air-tight container in the fridge.