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Homemade Snickers Bars and Cookies

When I first made these Snickers Bars come Cookies I had planned to simply bake them, but I fell in love with the smooth almost English toffee-like texture and sweet peanut buttery flavour of the raw dough. Two recipes in one. Freezable, bake-able and dairy-free.

Homemade Snickers Bar and Cookies

A couple of weeks ago I got this sudden craving for two things. Cookies AND one of my favourite chocolate bars – the Snickers. I used to love the chocolate, nougat and peanut butter flavour combination. I’ve had success with staving off cravings with an on-toast and more wholesome adaptation of the original: multigrain toast slathered with crunchy peanut butter, rice syrup or honey and a light shaving of 70% cocoa dark chocolate. If you’re a fan of the bar, you might like to try that. But this time, I wanted cookies, and toast just wasn’t going to cut it.

Homemade Snickers Bar and Cookies

One of the very first things you’ll notice when making these Snickers bars come cookies is that the soft raw dough smells amazing. It’s sweet, peanut buttery, smooth and glossy – almost like chewy English toffee, but dairy-free and without all that added sugar. I made the first batch using regular spelt flour for both layers which worked well. In order to make the bottom layer more nougaty, I added some coconut flour to the chocolate layer in the second batch. This is totally optional. 

Homemade Snickers Bar and Cookies

Since I was going to bake them into craving-satisfying cookies, I added a little bicarb soda and baking powder to the mix, but we ended up eating most of the cookie dough raw. Again, You see, this is optional, but since you can freeze and bake the cookies from frozen, it’s not a bad idea to make an extra batch for that purpose, it’s super easy!

Do note that the raw dough actually tastes sweeter than the baked cookie version, so I suggest adding 1/4 cup chopped dark chocolate into the base mix before baking. The following recipe card provides options for both versions in one.

Homemade Snickers Bar and Cookies

Homemade Snickers Bar and Cookies
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Homemade Snickers Bars and Cookies

The raw dough tastes sweeter than the baked cookie version, so I do encourage you to add 1/4 cup chopped dark chocolate into the base mix before baking. If you only want the raw version, skip the bicarb soda and baking powder, but if you prefer to keep the freeze-and-bake option handy, add them in. Bars and cookie dough can be frozen for upto a month. Makes 10 fun-size bars or cookies.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings: 10


  • 1 cup spelt flour (or you can use 1/2 spelt for the top peanut layer and 1/4 cup spelt plus 1/4 cup coconut flour for the bottom chocolate layer)
  • 2 tsp gluten-free baking powder option for baked version only
  • 1/2 tsp bicarbonate soda option for baked version only
  • 1/4 cup rice syrup or honey
  • 2 tbsp coconut oil
  • 1/2 cup crunchy 100% peanut butter
  • 1 egg
  • 2 tbsp chopped peanuts or other nuts
  • 1 1/2 tbsp cacao powder
  • 1/4 cup chopped dark 70% cocoa chocolate recommended for baked version

Chocolate Coating for Snickers Bars only:

  • 1/3 cup coconut oil
  • 2 tbsp cacao powder
  • 1 tsp stevia granules


  • Sift flour (baking powder and bicarbonate soda, if using for the cookies) into a medium mixing bowl. Mix well then divide in half between two mixing bowls.
  • Place rice syrup or honey and coconut oil in a microwave safe jug. Microwave for 20 seconds. Remove from the microwave and mix until the oil has melted. Add peanut butter and mix well. Now add egg and mix until well blended and glossy - this should make 1 cup.
  • Add half a cup of the peanut butter mixture to each flour bowl. Add chopped peanuts into one bowl, and sift cacao powder (and add chopped chocolate, if using) into the other. Mix each until dough forms.
  • Shape dough into two rectangular logs. Place peanut butter log on top of the chocolate log, pressing down gently.

To make Chocolate Coated Snickers Bars:

  • Cut logs into 1cm thick slices and using the side of a knife form rectangular bars. Place in an airtight container and freeze for 15 minutes before dipping in chocolate.
  • Melt coconut oil, add cacao powder and stevia granules. Mix well to combine. Dip each frozen Snickers bar in the chocolate and place back in the fridge or freezer to set.

To bake Snickers Cookies:

  • Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).
  • Cut logs into 1cm thick slices and form rough rounds.Place on a cookie tray lined with baking paper. Bake for 8-10 minutes. Remove from oven and allow to cool on a wire rack.
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Mel A January 28, 2014 at 12:55 pm

OMG! Thank you thank you thank you for this. I am so making these. So easy and you can freeze them for later.

Vid January 28, 2014 at 6:32 pm

I made the raw version and substituted some of the spelt flour with brown rice flour because I didn’t have enough spelt. They turned out delicious :)

Jennifer @ Peanut Butter and Peppers January 28, 2014 at 1:11 pm

OMG!!! I am soooooooooo making these! Can I use another kind of flour instead of spelt? I have coocnut and every other kind of flour, but not spelt. Can’t wait to make these!

Martyna @ Wholesome Cook January 28, 2014 at 1:31 pm

Hi Jennifer, you could use all coconut flour but the texture will not be as smooth and gooey. I’d suggest also reducing the total amount of coconut flour to about 3/4 cup for the entire recipe as it soaks up the liquid quite fast. Enjoy!

Martyna @ Wholesome Cook January 29, 2014 at 9:00 am

Hi Jennifer, one of the other readers made the bars with brown rice flour and it worked a treat too.

Miss Ayo Délé January 28, 2014 at 2:35 pm

Oh my God! Killing!

Melissa January 28, 2014 at 9:52 pm

Oh wow these look fantastic. So going to make these tommorrow.

Heidi - Apples Under My Bed January 28, 2014 at 10:37 pm

Ok….ok……amazing. seriously trying to summon words here. Amazing. cannot wait to make the raw bars! x

phyllis ward January 29, 2014 at 2:27 am

Just received your recipe I live in Turkey so unfortunately am unable to buy Spelt flour or coconut flour would ordinary flour be OK. Glad I found your web site. Thanks.

Martyna @ Wholesome Cook January 29, 2014 at 8:59 am

Hi Phyllis, one of the readers made them with brown rice flour – would that be something more available? Unfortunately, plain wheat flour is a little harder to digest raw because of high gluten content. One other thing you may be able to use is almond meal (ground almonds).

islandjoy January 29, 2014 at 6:34 am

I can’t make these because I’ll get sick from eating them all :-(

Five Favorite Finds | Quite Bookish February 1, 2014 at 1:46 am

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chewtown February 4, 2014 at 8:51 am

Sorry?! Did I just read that post properly? These sound freaking amazing! Definitely printing this one out and adding it to the ‘must cook’ list.

Ashlee March 26, 2014 at 12:16 pm

Hi Martyna, this sounds so yummy and would love to give it a go but my daughter is is allergic to peanuts (plus cashews and pistachios)! As much as it migt change the whole concept of this recipe do you think its possible to use another nut butter? And if so which one do you think would work best?


Martyna @ Wholesome Cook March 26, 2014 at 1:49 pm

Hi Ashlee, you could use Almond butter – it is amazingly tasty (and I do think that for some time, Snickers had a limited edition almond version so you would not be that far off). Otherwise you could also try macadamia butter add things like buckinis (Loving Earth make yummy activated ones), pumpkin or sunflower seeds.

Nadia Costa October 30, 2016 at 4:52 pm

For the raw version of snickers bar should the egg be left?

Thank you

Martyna @ Wholesome Cook December 11, 2016 at 8:36 pm

Hi Nadia, you can use (and eat raw eggs). You can leave it in.


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