HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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These no-bake Pumpkin Almond Flour Peanut Butter Cookie Dough Crunch Bars combine layers of soft and chewy chocolate chip pumpkin cookie dough made with almond flour and real pumpkin, smooth and creamy peanut butter, and topped with a dairy-free chocolate crunch layer for the most delicious soft and crunchy sweet treat.
Pumpkin meets cookie dough meets chocolate candy bar… 🎃😉 This no-bake pumpkin dessert recipe is so good and the perfect snack to keep in your fridge for when the sweet tooth hits. I made these adorable Sugared Almond Flour Pumpkin Cookie Dough Bites and the cookie dough turned out so well I wanted to create another drool-worthy pumpkin cookie dough dessert!
The Ingredients
Almond flour. You’ll want to used blanched almond flour for these bars, it really allows the orange pumpkin color to come through. Not all almond flour is the same, so for these bars I would suggest using Bob’s Red Mill Super Fine Blanched Almond Flour.
Pumpkin. You’ll need 1/3 cup of pure pumpkin puree for these cookie dough bars. Don’t use pumpkin pie mix, you’ll want to buy 100% pure pumpkin puree.
Vanilla. Make sure to use pure vanilla extract and not imitation vanilla (not gluten-free!).
Maple syrup. I like to use pure maple syrup, NOT maple flavored syrup.
Chocolate chips. Adding dark chocolate chips in the cookie dough is optional since there’s a whole layer of chocolate on top. You’ll need a full 10 ounce bag of dairy-free dark or semi-sweet chocolate chips for the top chocolate crunch layer. You’ll need an additional 1/4 cup if adding chocolate chips into the pumpkin cookie dough.
Peanut butter. I like to use a natural, organic peanut butter with no added sugar or palm oil. It’s a bit runnier, but it works great in these pumpkin cookie dough bars. Feel free, however, to just use whatever peanut butter you have on hand.
This no-bake dessert recipe could not be easier to make! Simply stir all cookie dough ingredients together in a bowl and press into an 8×8 parchment lined baking pan. Spread the layer of peanut butter over top of the cookie dough. Sprinkle the crispy rice cereal over the peanut butter layer. Melt the chocolate chips and spread the melted chocolate over top of the crispy rice cereal. Place into the fridge to harden, about 30 minutes. Slice into bars and enjoy!
Tip: It helps to slice the bars with the cookie dough facing up so the chocolate doesn’t crack.
Store leftovers covered in an airtight container in the fridge for up to 5 days.
Oh! And just because they’re pumpkin doesn’t mean you can’t make and enjoy this delicious treat all year round! 😉
Let me know what you think about these delicious Pumpkin Almond Flour Peanut Butter Cookie Dough Crunch Bars down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this sweet no-bake pumpkin recipe! Tag me on Instagram, Facebook, or Pinterest if you make them!
These no-bake Pumpkin Almond Flour Peanut Butter Cookie Dough Crunch Bars combine layers of soft and chewy chocolate chip pumpkin cookie dough made with almond flour and real pumpkin, smooth and creamy peanut butter, and topped with a dairy-free chocolate crunch layer for the most delicious soft and crunchy sweet treat.
Ingredients
Pumpkin cookie dough:
2 cups blanched almond flour
1/4 teaspoon salt
1/3 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/4 cup maple syrup
1/4 cup dark chocolate chips (optional)
Peanut butter layer:
1/2 cup natural peanut butter
Crunch bar topping:
1 cup crispy rice cereal
10 ounces dark chocolate chips
Instructions
Stir all cookie dough ingredients together in a bowl and press into an 8x8 parchment lined baking pan. Spread the layer of peanut butter over top of the cookie dough. Sprinkle the crispy rice cereal over the peanut butter layer. Melt the chocolate chips and spread the melted chocolate over top of the crispy rice cereal. Place into the fridge to harden, about 30 minutes. Slice into bars and enjoy! Store leftovers covered in an airtight container in the fridge for up to 5 days.
Notes
* It helps to slice the bars with the cookie dough facing up so the chocolate layer doesn't crack.
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The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis.