Cookie Dough Frosted Pop Tart Cookie Bars
These Cookie Dough Frosted Pop Tart Cookie Bars are an incredible upgrade from the classic chocolate chip cookie dough Pop Tart!
They’re gluten free, refined sugar free, and an even be made vegan / dairy free!
Another bonus? They’ve got a hefty protein boost, too!
I used my favorite clean ingredient protein powder in French Vanilla from Just Ingredients here.
They’re nourishing and give the best taste in my healthier treats! Code colleenF10 saves you sitewide on her protein powder flavors
Feel free to use a plant based protein powder, or see my list of substitutions below
Don’t they just make your mouth water even at first glance??
Why You’ll Love These Cookie Dough Frosted Pop Tart Cookie Bars
- They’re gluten free, refined sugar free, and can easily be made vegan / dairy free!
- They’ve got a boost protein
- They’re much easier to make than rolling out your dough and making individual pop tarts
- The cookie dough layers feel sooo indudlgent!
Key Ingredients
- Almond flour – grain free flour that makes these nice and dense, and gluten free!
Butter – adds softness and that traditional buttery pastry style flavor. Can easily be replaced with vegan butter
French vanilla protein powder – Acts as a flour while adding a boost of protein! I used Just Ingredients brand, which is clean ingredient and 3rd party tested for heavy metals. My code colleenF10 saves you sitewide
Cashew Butter- brings out that classic cookie dough taste
Pure Maple Syrup– adds sweetness without needing refined sugars. Don’t confuse this with pancake syrup
Mini Chocolate Chips – my favorite are 85% dark from Pascha Chocolate brand
How to Make Cookie Dough Frosted Pop Tart Cookie Bars
- Make base by combining ingredients together until dough achieved
- Press half the dough down into 8×8 dish lined with parchment paper
- Make cookie dough by combining ingredients together, folding in chocolate chips, and then pressing half of that mixture overtop bottom dough layer
- Take pieces of the remaining dough and flatten between your hands, and set overtop the filling, as best as you can to cover the filling layer
- Bake at 325 for 20-22 minutes until edges start to get golden brown
- Let cool for 5 minutes, then transfer to a wire cooling rack to finish cooling
- Spread remaining half of the cookie dough overtop the cooled bars
- Enjoy as is, or warm slightly for a gooey glazed topping, or refrigerate and enjoy cold
- Keep stored in an airtight container in the fridge up to a week, or freezer up to 3 months
Please do you very best to refrain from eating the remaining half of the cookie dough while the first half bakes!
Variations for Dietary Preferences
- Dairy free– use vegan butter or coconut oil in place of the butter
- If you’d like to omit the protein powder up the almond flour to 2 cups and add 2 tbsp tapioca flour in the pop tart base
- In the cookie dough sub it for oat flour
- Cashew butter – you can use sun butter or vanilla oat butter like Oat Haus brand
Enjoy warmed up with a fork, or enjoy right out the fridge. I really couldn’t choose if I prefer them warm or cold!
If you make these Cookie Dough Frosted Pop Tart Cookie Bars I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Cookie Dough Frosted Pop Tart Cookie Bars
Ingredients
- 1 1/2 cups almond flour save $ with code colleenf
- 1/2 cup vanilla protein powder just ingredients is my fave clean ingredient brand. You can save site wide with code colleenF10
- 1/3 cup butter melted or keep it vegan with vegan butter or coconut oil
- 1/3 cup pure maple syrup
Cookie Dough Filling / Topping
- 3/4 cup cashew butter
- 1/3 cup vanilla protein powder
- 1/4 cup almond flour
- 1/4 cup softened coconut oil
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 3 tbsp mini dark chocolate chips
Instructions
- Make base by combining ingredients together until dough achieved
- Press half the dough down into 8×8 dish lined with parchment paper
- Make cookie dough by combining ingredients together, folding in chocolate chips, and then pressing half of that mixture overtop bottom dough layer
- Take pieces of the remaining dough and flatten between your hands, and set overtop the filling, as best as you can to cover the filling layer
- Bake at 325 for 20-22 minutes until edges start to get golden brown
- Let cool for 5 minutes, then transfer to a wire cooling rack to finish cooling
- Spread remaining half of the cookie dough overtop the cooled bars
- Enjoy as is, or warm slightly for a gooey glazed topping, or refrigerate and enjoy cold
- Keep stored in an airtight container in the fridge up to a week, or freezer up to 3 months