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Almond Butter Cookie Bars with Fudge Frosting

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 18 bars 1x


Chewy almond butter cookie bars topped with more almond butter and finished with a rich frosting.



Cookie base

½ cup coconut oil

¼ cup olive oil

½ cup creamy almond butter

¾ cup coconut sugar

2 teaspoons vanilla bean powder

2 teaspoons espresso powder

2 large eggs

2 cups paleo flour blend (2 cups almond flour, 1 1/4 cups tapioca starch, ¾ cup coconut flour)

1 teaspoon baking powder

½ teaspoon sea salt


1 ½ cups creamy almond butter (if you have vanilla or salted all the better)

¼ cup carob or cocoa powder

2/3 cup unsweetened almond milk

1 ½ cups carob chips

2 tablespoons coconut butter

1 teaspoon vanilla bean powder

1 teaspoon espresso powder

Additional ¼½ cup unsweetened almond milk and ¼ – ½ cup water


Make the cookie base.  Preheat oven to 350 degrees F/325 degrees F convection.  Oil a 9 by 13 inch baking pan.

In a large microwave safe bowl, combine oils, almond butter, sugar, vanilla, and espresso.  Microwave on high in 30 second increments, stirring in between, until melted.  Beat in the eggs, and then stir in the flour, baking powder, and salt until combined.

Pour into the prepared pan and smooth into an even layer.  Bake about 20 minutes until golden brown.  Dollop almond butter for topping onto the baked cookie.  Allow to melt slightly and then spread into an even layer.

Make the frosting.  In a medium microwave safe bowl, stir together carob or cocoa, milk, chips, coconut butter, vanilla, and espresso.  Microwave on high in 30 second increments, stirring in between, until fully melted.  Whisk in additional milk and water until a smooth, pourable fudge frosting forms.  Pour evenly over almond butter and allow to set at least 1 hour before slicing and serving.  Bars may be stored in an airtight container at room temperature for up to 5 days.


Recipe adapted from Half Baked Harvest

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes