Raw cookie dough bars from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 308) by Anna Jones

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Notes about this recipe

  • Rutabaga on June 26, 2017

    These bars are very tasty, and do have something of the quality of cookie dough despite being flour-free. There are a couple of things I would change for the future. For the sweetener, I would decrease the honey by a taplespoon or so and increase the coconut sugar accordingly. While not bad, these tasted a bit more strongly of honey than I would prefer. Also, they really need to be kept cold. I made the mistake of taking them to a ball game on a warm evening, and they basically melted, with coconut oil oozing everywhere. I'm not sure that you really even need three full tablespoons of oil, so I would try with less first. Using less honey would also help stiffen them up, as would eating them straight from the fridge.

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