This LÄRABAR is already quite clean with no seed oils - just cashews, dates, apples, and chocolate chips. The DIY version will use certified organic ingredients and potentially better chocolate chips, while being more cost-effective in bulk.
Based on: Chocolate Chip Cookie Dough
· Makes approximately 20 bars
· Serving: 1 bar (45g)
Why This Recipe is Seed Oil Free
Commercial Chocolate Chip Cookie Dough from LÄRABAR often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Chocolate Chip Cookie Dough may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Raw Cashews
600g (about 4.25 cups) · Terrasoul Superfoods Organic Raw Cashews
Primary fat and protein source, provides creamy texture and nutty base flavor
100g (about 0.5 cups) · Enjoy Life Dark Chocolate Mini Chips (allergy-friendly and organic)
Provides chocolate chip cookie flavor and pleasant textural contrast
Sea Salt
2g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances sweetness and balances flavors throughout the bar
Pure Vanilla Extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Adds warmth and authentic cookie dough aroma and flavor
Instructions
Step 1. Prepare your workspace by lining an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. If your dates feel hard, soak them in warm water for 10 minutes to soften, then drain and pat dry completely - excess moisture will make the bars too sticky.
Step 2. Add the pitted dates (300g) to a food processor and pulse 15-20 times until they form a chunky paste with some small pieces remaining. The mixture should hold together when pressed but not be completely smooth - this provides texture. If dates are sticking to the sides, stop and scrape down every few pulses.
Step 3. Add the raw cashews (600g) to the date paste and process for 45-60 seconds until the cashews are chopped into small pieces but not powdered - think fine gravel texture. Some larger pieces are good for crunch. The mixture should start to clump together from the natural oils in the cashews.
Step 4. Add the dried apple pieces (100g), sea salt (1/2 teaspoon), and vanilla extract (1 teaspoon). Pulse 8-10 times just to distribute evenly - don't over-process as you want the apple pieces to remain somewhat intact for texture and flavor bursts.
Step 5. Add the chocolate chips (100g) and pulse just 3-4 times to incorporate without breaking them up. The mixture should now hold together firmly when squeezed - if it seems dry, add 1 tablespoon of water and pulse once more.
Step 6. Transfer the mixture to your lined pan and press firmly with your hands or the bottom of a measuring cup to create an even, compact layer about 1 inch thick. The surface should be smooth and well-compressed to prevent crumbling. Cover and refrigerate for at least 2 hours until firm.
Step 7. Remove from pan using parchment overhang and cut into 20 bars using a sharp knife, wiping the blade between cuts for clean edges. Each bar should be approximately 45g. Store individual bars wrapped in parchment or in an airtight container.
Step 8. For best texture and flavor, let bars come to room temperature for 10 minutes before eating. Store in refrigerator for up to 2 weeks or freeze individually wrapped for up to 3 months. If freezing, thaw at room temperature for 15 minutes before consumption.
Storage
Store in refrigerator for up to 2 weeks in airtight container. Can freeze individually wrapped for 3 months. Let come to room temperature 10 minutes before eating for optimal texture.
Cost Comparison
Cost per serving (homemade)$0.64
Cost per serving (store-bought)$1.50
Savings57%
Initial investment is higher due to bulk sizing, but subsequent batches cost only $6.50 since you'll have leftover ingredients. The quality upgrade to all organic ingredients makes the 57% savings even more valuable.