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Candy Bar Cookies

These cookies are inspired by Raaka’s Snickers Cookie recipe with a few Sarah B tweaks. They’re grain-free, vegan-izable, and sooooo delicious. Make sure you check out Raaka’s incredible products and inventive flavours, they are a never-ending source of inspiration!

Feel free to use whatever chopped nut / nut butter combo you’d like here or go for seeds / seed butter if you are nut-avoidant!

Candy Bar Cookies

Ingredients

  • 1 cup / 250ml unsweetened almond butter
  • 1 cup / 135g coconut sugar
  • 1 egg or flax or chia egg
  • ½ tsp vanilla
  • cup roughly chopped dates pits removed
  • cup roughly chopped almonds
  • cup chopped dark chocolate 70% or more

Directions

  • Preheat oven to 350° F / 175° C.
  • Beat together coconut sugar and nut butter until combined and fluffy.
  • Add in egg or substitute and vanilla, mix until combined.
  • Stir in dates, nuts, and chocolate, mix until evenly dispersed.
  • Refrigerate dough for at least 15 mins.
  • Scoop out cookies to desired size (1-3 Tbsp… you know I love a big cookie so don't be shy here!) and space out on a baking sheet, press down a little with your hand or the bottom of a glass.
  • Bake for 10 -15 mins depending on size.
  • Let cool on the baking tray for 5-10 mins then transfer to a cooling rack.
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