These Cookie Dough Tahini Caramel Bars are gooey, sweet, and secretly made with wholesome ingredients. You get a soft cookie dough base, creamy tahini caramel, and a layer of dark chocolate on top. Plus, they’re totally vegan, grain-free, and made with gut-friendly ingredients—but you’d never know by the taste.

Stack of gooey cookie dough caramel bars layered with tahini, maple, and chocolate

This recipe is what happens when you can’t decide between cookie dough, caramel, or chocolate—so you just make all three into one perfect bar. These Cookie Dough Tahini Caramel Bars are layered, gooey, sweet in the best way, and made with nourishing ingredients that still feel fun and indulgent.

Watch Me Make Cookie Dough Tahini Caramel Bars

The cookie dough base is packed with almond flour, applesauce, and a scoop of vanilla buttercream protein for that nostalgic flavor. The tahini caramel layer is creamy and sweet with a hint of salt, and the dark chocolate top seals the deal. I love storing these in the fridge for an after-dinner treat or pre-bedtime snack. They’re satisfying and blood sugar-friendly, but still taste like dessert.

High protein no bake caramel bars with dark chocolate topping and cacao nibs

You can mix everything up in one bowl per layer, and the whole thing is no-bake—just layer and chill. If you like desserts that feel decadent but leave you feeling good, you’re gonna want these stocked in your freezer.

Gluten-free and grain-free cookie dough bars sliced into squares on parchment paper

Why You’ll Love These

3 dreamy layers - Cookie dough, tahini caramel, and chocolate all in one bar.
Wholesome but indulgent -Vegan, grain-free, low sugar, and still taste rich and sweet.
No baking required - Just mix, layer, chill, and enjoy.
Freezer-friendly - Keep a stash ready for snack emergencies!

Overhead shot of sliced cookie dough tahini caramel bars topped with dark chocolate and cacao nibs

What You’ll Need

Almond flour – This gives the cookie dough base a soft and chewy texture.
Vanilla protein powder – I used Macro Mike Vanilla Buttercream (Code: AMB-SARI). It adds sweetness and a protein boost.
Tahini – Used in both the base and caramel layer. Gives a nutty, creamy flavor that balances the sweetness.
Maple syrup – Natural sweetness in the cookie dough and caramel.
Applesauce – Helps bind the base and keep it soft.
Coconut yogurt – Makes the caramel extra creamy. You can sub thick Greek-style non-dairy yogurt.
Almond milk – Just a splash to thin the caramel.
Vanilla extract + salt – Rounds out the flavor.
Cacao nibs – For crunch and a little bitter contrast.
Dark chocolate – I use Hu Kitchen for refined sugar free.

Healthy cookie dough dessert bars sprinkled with cacao nibs and drizzled with chocolate

How To Make It

Mix together all cookie dough layer ingredients until smooth.
Press into a parchment-lined small square pan.
In a separate bowl, stir together the tahini caramel ingredients until smooth.
Spread the caramel over the cookie dough layer.
Pour melted dark chocolate over top and spread evenly.
Chill in the freezer until firm, then slice and enjoy!

Close-up of cookie dough bar showing thick tahini caramel and rich chocolate layers

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Protein cookie dough bars with tahini caramel filling and dark chocolate topping

Frequently Asked Questions

Can I make these without protein powder?
Yes! You can replace the scoop of protein powder with 2–3 extra tablespoons of almond flour if needed. The texture will still hold, though the bars may be a little softer and slightly less sweet depending on your protein flavor.
Is this recipe gut-friendly?
Definitely. These bars are made with grain-free almond flour, tahini, and coconut yogurt, and use maple syrup instead of refined sugar. There’s no dairy, gluten, or gums, making them a great option for sensitive digestion or a gut-healing plan.
Can I use a different nut or seed butter?
Yes—sunflower seed butter or cashew butter both work well in place of tahini. Keep in mind it will slightly change the flavor of both the cookie dough and caramel layers.
How should I store them?
Keep these bars stored in an airtight container in the freezer, they are best frozen and too soft in the fridge.
Can I make these fully vegan and dairy-free?
They already are! Just double check your chocolate and yogurt brands to make sure they’re plant-based.
What kind of protein powder should I use?
I used Macro Mike’s Vanilla Buttercream protein (Code: AMB-SARI), but any vanilla-flavored plant-based protein will work. Just be sure it’s one you enjoy the taste of since it’s a key part of the cookie dough flavor.
Can I skip the chocolate topping?
You can, but it really pulls the layers together! If you are avoiding chocolate use melted carob instead.

Fudgy cookie dough protein bars layered with tahini caramel and chocolate

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