Healthy Twix Cookie Recipe

Introduction

These Healthy Twix Cookies offer a guilt-free twist on the classic treat, combining a nutty cookie base with a luscious caramel layer and a rich chocolate topping. Made with wholesome ingredients, they’re perfect for satisfying your sweet tooth without the added sugar.

Ingredients

• 1/2 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• 5 Medjool dates, pitted
• 1/8 tsp salt
• 3 tbsp sunflower seed butter (unsweetened)
• 3 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips
• 1 tbsp sunflower seed butter

Instructions

1. Step 1: Combine raw almonds, shredded coconut, pitted dates, salt, 3 tablespoons sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture starts to clump and forms a dough that holds its shape when pressed.
2. Step 2: Scoop one tablespoon of the dough into each slot of a mini silicone muffin pan. Use your fingers to press and shape the dough into small cups.
3. Step 3: In a separate bowl, whisk together the remaining ingredients for the caramel layer until smooth.
4. Step 4: Fill each cookie cup with about 1 teaspoon of the caramel mixture.
5. Step 5: Melt the dark chocolate chips in the microwave in 20 to 30 second intervals, stirring between each until smooth. Stir in 1 tablespoon sunflower seed butter until fully combined.
6. Step 6: Pour the chocolate mixture over the caramel-filled cookie cups, spreading it flush with the top of each cup.
7. Step 7: Refrigerate the cookie cups for at least 30 minutes to set before serving.

Tips & Variations

• Use a food processor with a sturdy blade to achieve the right dough texture easily.
• Substitute almond butter for sunflower seed butter if desired.
• For a nut-free option, replace almonds with pumpkin seeds.
• Add a pinch of sea salt on top of the chocolate for a salty-sweet contrast.

Storage

Store the Healthy Twix Cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. To enjoy, thaw in the fridge and serve chilled or at room temperature. Avoid leaving them out for extended periods as the caramel may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts in this recipe?

Yes, you can substitute raw almonds with walnuts, cashews, or pecans depending on your preference and dietary needs.

Is it necessary to use a mini silicone muffin pan?

While a mini silicone muffin pan is ideal for shaping the cups, you can also use a regular muffin tin, pressing the dough with your fingers or a small spoon. Just be sure to grease the pan well to prevent sticking.

Healthy Twix Cookie Recipe

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★★★★★

4.7 from 150 reviews

This Healthy Twix Cookie recipe offers a delicious, guilt-free twist on the classic candy bar. Made with wholesome ingredients like almonds, shredded coconut, medjool dates, sunflower seed butter, and dark chocolate, these cookie cups combine a nutty base, a luscious caramel filling, and a rich chocolate topping. Perfect for a nutritious snack or dessert, these no-bake treats are easy to prepare and naturally sweetened for a healthier indulgence.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 12 mini cookie cups 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Base

• 1/2 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• 5 Medjool Dates, pitted
• 1/8 tsp salt
• 3 Tbsp sunflower seed butter (unsweetened Sunbutter recommended)
• 3 Tbsp maple syrup
• 1/2 tsp vanilla extract

Caramel Filling

• 1/4 cup dark chocolate chips
• 1 Tbsp sunflower seed butter

Instructions

1. Make the Cookie Cup Dough: Combine all the base ingredients—raw almonds, shredded coconut, pitted Medjool dates, salt, sunflower seed butter, maple syrup, and vanilla extract—in a food processor. Blend until the mixture starts to clump together into a sticky dough. This might take some time; be patient and keep blending until the dough holds its shape easily.
2. Shape the Cookie Cups: Using a mini silicone muffin pan, scoop about one tablespoon of the dough into each slot. Use your fingers to press and shape the dough into small cups, ensuring the edges are raised to hold the filling later.
3. Make the Caramel Filling: In a small bowl, combine the dark chocolate chips and sunflower seed butter. Whisk or stir the mixture until smooth and creamy, forming a simple caramel-like filling.
4. Fill the Cookie Cups with Caramel: Spoon about one teaspoon of the caramel mixture into the center of each cookie cup, filling them evenly.
5. Top with Chocolate: Melt the chocolate in the microwave at 20-30 second intervals, stirring thoroughly between sessions to prevent burning. Once melted, mix in the tablespoon of sunflower seed butter until smooth. Pour or spoon this chocolate mixture on top of each cookie cup, leveling it so it is flush with the cookie base.
6. Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes. This chilling step allows the chocolate and caramel to firm up, making the cookies easy to remove from the pan and enjoy.

Notes

• Use a mini silicone muffin pan to easily release the cookie cups after chilling.
• Medjool dates provide natural sweetness and moisture—ensure they are soft for easier blending.
• You can substitute sunflower seed butter with almond or cashew butter if preferred.
• For vegan/vegetarian versions, verify the dark chocolate chips contain no dairy.
• Store cookies in an airtight container in the fridge for up to 5 days.

Keywords: healthy twix cookies, no-bake cookies, gluten free dessert, dairy free snack, raw almond cookies, natural sweeteners, vegan chocolate treats, homemade caramel cookies