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  • Maria Fernanda López

Bomb Cookie Dough Bars (vegan, low carb, gluten free)

New intention of the month, create more recipes! The thing I have with recipes is that I love each one and make it all over again, so that's no thing that's keeping me from creating new recipes. But that's over! I'm determined to create new combinations, just as the one I'm sharing today. Also I never know what to say on this blog post, what should I share with it?

I made this bars for my mom in Mother's Day and we loved them! They were the perfect snack or dessert, basically for any day of the week! I love making my desserts with healthy fats, whole ingredients and all natural. Ingredients matter to me, because I believe that our bodies deserve the best, although I also believe that there's a time for something else, we shouldn't freak out if we eat some sugar, some gluten (if we are not celiac), non organic from time to time.

But when I'm in charge of dessert, I try to do the best version! Now the recipe! Packed with protein, healthy fats and lots of flavor.


- 1/2 cup of almond flour

​ (can substitute with 3/4 cup of coconut flour)

- 1/2 grounded flaxseed

- 1/3 cup of Lakanto monk fruit

- 1/3 cup of mayonnaise (adds more chewiness but can substitute for coconut butter)

- 2 Tbsp of Chocolate chips (I used Know Foods)

- 1/4 cup of almond milk or water

- Cinnamon


Mix all the ingredients except the protein bar. In a 8x8 baking dish with parchment paper pour the mix and press until all of it gets even. Then chop the protein bar and top the mix. Freeze for 2 hours.

Makes 9 bars.


Nutrition Facts (Per serving) 193 kcal

Fat: 13.1 g

Carbs: 8.3 g

Fiber:3.8 g

Protein: 13.3 g

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