Chocolate Chip Cookie Dough Bars with Dark Chocolate Espresso Drizzle

Nothing says “Valentine’s Day is in a few days” like raw, chocolate chip cookie dough. Amiright? Make these for your sugar pie honey biscuit (that’s what you call your significant other, right?) or your lovely little self as a treat this February 14th.

And they are a divine treat indeed, but did I mention each bar is less than 170 calories? So indulge away, my friends! It’s healthy dessert with a sneaky caffeine kick!

This recipe is one of the youngest I’ve created for this blog.

It was concocted as a result of a failed recipe from Pinterest last week. I wanted to bring something tasty for everyone to eat at my two-stepping, boot scootin’ birthday party on Thursday. Let’s just say that the first chocolate chip cookie dough bars were a pitiful sight. So naturally, I had to fix the recipe. These just happen to be WAY healthier than the first recipe, and I added the Dark Chocolate Espresso Drizzle. Hopefully, it knocks your fuzzy pink socks off.

I didn’t actually use the whole portion of espresso sauce on the chocolate chip cookie dough bars, though. So I just sat there drizzling the rest into a………tupperware* for later. (*Ahem, my mouth). Okay, you try not to eat the leftovers! lol

Since my last post, there have been some life-changing events I’m happy to report about.


Sharing Every Bite is starting to grow and evolve in a new direction, and it’s thrilling to raise it to new levels with careful thought and intentionality. Instead of drifting along and allowing the “Internet Ocean” to have total control, it’s finally time to pick a direction and command a path. With this mindset, I had my first meeting on Friday with my business mentor (who is also the 2nd boss for which I am a personal assistant.) It was here that he gave me what I believe was the first “real” step toward setting Sharing Every Bite (this blog) on its proper path. (More on that soon.)


When I woke up on Saturday and started lazily scrolling through my Facebook news feed, something completely unexpected hit me. Finding Vegan featured my Vanilla Chickpea Waffles  on their Facebook page. WHAT?!

I have been following Finding Vegan since nearly the beginning, always with the thought, “How cool would it be if one of my recipes were featured on here?”

And, there I was, laying in my bed on Saturday morning, SEEING this dream become a reality. I lept out of bed in one swift jump and ran around the house screaming at the top of my lungs, totally bubbling over with excitement.

All I could think was, “YES, I’VE MADE IT!”

“My blog is now at a level of creativity, originality, photography, and professionalism that it was picked out of dozens (or hundreds?) of submissions to be featured front and center on Finding Vegan’s Facebook and Twitter. Wowee. I floated up in the clouds the rest of the day, watching as this post reached 500+ shares, 1,800+ likes, and positive comments like I couldn’t believe.

My feet are back on the ground now, but I’m holding onto that high and am more determined than ever to deliver amazing things through Sharing Every Bite.

So what do you want to see more of? Less of? Are there recipes you’d like to see that haven’t made it on the blog yet, or How To’s that would help you enjoy these recipes more? I’d love to hear from you! Comment below, or send me a message.

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Chocolate Chip Cookie Dough Bars with Dark Chocolate Espresso Drizzle

Prep Time: 15 minutes
Cook Time: n/a
Total Time: 15 minutes; allow to set overnight
Difficulty: Easy  //
Servings: 12 servings  //
Serving Size: 1 cookie dough bar  //
Calories: 165*


  • (MAIN)
  • 2 Tbs. Vanilla Sweetened Nondairy Milk (I used coconut milk)
  • 2 Tbs. Extra Virgin Coconut Oil
  • 2 Tbs. Truvia Baking Blend (or 1/4 c. regular sugar)
  • 1/4 tsp. Himalayan Pink Salt
  • 1/3 c. Mashed banana (approximately a 6" banana)
  • 1 1/4 c. GF oat flour
  • 1.5 Tbs. Coconut flour
  • 1/2 c. White rice flour (can also use brown rice flour)
  • 2 Tbs. Brown sugar
  • 2 Tbs. Honey
  • 1 Tbs. Vanilla extract
  • 1/4--1/2 c. Enjoy Life Chocolate Chips (these are GF, dairy free, soy free, nut free; if you don't have these allergies, use your favorite chocolate chips here)
  • 1 tsp. (rounded) instant espresso
  • 1.5 Tbs. Cashew Butter
  • 2 Tbs. dark chocolate chips
  • 1-2 tsp. coconut oil (depending on how thick you want it; more on that below)


  1. Melt coconut oil with nondairy milk, Truvia, and salt on the stove top or in the microwave.
  2. Mash the banana until there are no clumps. I prefer to mix the banana with the melted ingredients above in a blender so it is a completely smooth consistency.
  3. In a separate bowl, mix the rest of the dry ingredients: oat flour, coconut flour, rice flour, and brown sugar to combine.
  4. Add banana/coconut oil mixture, honey, and vanilla extract to the dry ingredients and mix by hand until the texture is consistent throughout.
  5. Finally, mix in your chocolate chips and allow to harden for about 10 minutes in the refrigerator. The idea here is to let the dough get a little less sticky. If after 10 minutes your cookie dough is still too sticky to roll out, add 1 Tbs. oat flour at a time until it is thick enough to do so.
  6. While your dough is in the refrigerator, add all espresso cream drizzle ingredients to a small sauce pan or microwave safe container to melt together. For a thicker espresso cream to use as a frosting instead of a drizzle, add less coconut oil.
  7. On a cookie sheet covered in lightly oiled wax paper, begin to roll out cookie dough evenly until it is 1/2″ thick and approximately 9″ x 6″.
  8. Cut into 12 even bars with a large, sharp knife. (Santoku knife works well here.) If you need to, use a knife to help form each bar around the edges.
  9. Separate each bar slightly with a knife and prepare to drizzle with espresso cream. (The “cheater way” is to put your espresso cream in a Ziplock sandwich baggie and cut a small hole in one of the corners, then drizzle. If you have a fancy cake decorating piping bag, you could impress us all and use that instead.) *Note: If you would rather use espresso cream as a frosting, as mentioned above, spread your mixture on the cookie dough bars before you cut them.)
  10. Allow the bars to set overnight in the freezer in a single layer. You’ll want to store them in the freezer until you’re ready to serve.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here


Now you can have all your beloved cookie dough without any of the salmonella. It’s your inner child’s dream come true!