Healthy Cookie Bars with Coconut Oil
Yup -- you can call these treats healthy. But don't tell anybody I said so because they'll never guess!
Dessert,Eat,Gluten Free,Indigo,Teresa's Favorites,Vegetarian

Healthy Cookie Bars with Blueberry Cheesecake Filling

When you need a sweet treat and not totally in the mood to blow your entire day’s caloric bank, you may want to try these Healthy Cookie Bars with Blueberry Cheesecake Filling. Yup — these are skinny! Well, skinny-ish… I was on the couch the other day running super low on energy and full of cravings I couldn’t kick. So what else should I do besides start scanning Pinterest – right? And then I was stopped dead in my tracks by these bad boys from Food Leyhib. I looked at the ingredients and what a shame I don’t stock butter and cream cheese in my house. But not really! Because I only keep health optimizing foods on hand I had a feeling I could make some good subs. So read on to see what I did!

Strawberry and Blueberry Oatmeal Cheesecake Cookie Bars

The inspiration! Strawberry and Blueberry Oatmeal Cheesecake Cookie Bars from Food Leyhib

Recipe Re-Do! Optimized Healthy Cookie Bars

  1. I decided that instead of 3/4 cup of butter I’d try 1/2 cup coconut oil. It’s solid at room temperature, as it’s one of only two saturated plant based fats, so I thought I’d give it shot.
  2. I “creamed” it with 1/4 cup of honey instead 3/4 cup of brown sugar and added the egg, white sugar and vanilla as normal.
  3. For the flour, I was kind of on a mission to make it “gluten free” just because it’s a fun challenge so I used 1 cup of coconut flour over white flour, and just a bit less oats. Everything else was the same.
  4. I swapped the cream cheese for nonfat Greek yogurt in the filling. I love that trick.
  5. Lastly, I used agave over sugar in the filling and simply omitted the chocolate chips.

Other than that, I followed the recipe to a tee! Here’s how they turned out: Healthy Cookie Bar with Blueberry Cheesecake Filling

How do these bad boys turn out?

Now I’m conditioned for healthy food, so maybe I just didn’t miss the extra sugar and flaky butter. However, the boyfriend did say that if I didn’t tell him that they were “healthy” he wouldn’t have known. But here’s the real problem: these are SO GOOD!! And I said skinny-ish at the beginning because they do have over 200 calories per serving, which is more than I allow for desserts in my Color Yourself Skinny system. But I do believe the original was just about 400 — so it’s certainly closer to the “healthy” side of the spectrum. I also cut the fat and sodium in half, sugar by 36%! But be careful because the 9×9 pan makes 16 servings!

healthy cookie bars with blueberry cheesecake filling

I could eat these all day long…which totally defeats the “skinny” especially when you put them with some vanilla ice cram or whipped cream…oops.

How to make Healthy Cookie Bars filled with Blueberry Cheesecake

Healthy Cookie Bars with Blueberry Cheesecake Filling
Recipe Type: Treat
Author: Teresa Howes, Color Yourself Skinny
Prep time:
Cook time:
Total time:
Serves: 16
You will not know these are “healthy” or “skinny”
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 cup coconut flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 1/2 cups Old Fashioned Oats
  • 8 oz nonfat greek yogurt
  • 1/4 cup agave
  • 1 egg
  • 1 1/2 cup blueberries
  1. Preheat oven to 350 degrees.
  2. Cream coconut oil, sugar and honey until light and fluffy, about 3-4 minutes.
  3. Mix in egg and vanilla extract.
  4. Add cinnamon, coconut flour, cornstarch and baking soda to a medium sized bowl and combine.
  5. With the mixer on low speed, add flour mixture to coconut oil and agave mixture.
  6. Stir in old fashioned oats. Dough will be crumbly.
  7. Line a 9×9 square pan with parchment paper.
  8. Spread just over half of the cookie dough into the bottom of the pan.
  9. To make the cheesecake filling, beat the Greek yogurt, agave and egg together until combined.
  10. Spread cheesecake mixture evenly over oatmeal cookie base.
  11. Sprinkle blueberries evenly and crumble the remaining cookie dough on top of the cheesecake.
  12. Bake for 30 minutes. Edges should be lightly browned, center may still be a bit jiggly but will firm as it cools.
  13. Allow to cool completely before slicing. Store in covered container in refrigerator.
Serving size: 1/16 Calories: 225 Fat: 9.4 Saturated fat: 7.3 Unsaturated fat: 2.1 Trans fat: 0 Carbohydrates: 28.9 Sugar: 14.5 Sodium: 98 Fiber: 4.5 Protein: 5.7 Cholesterol: 21

Next Time I Make These

First off, I will make sure I make them for a reason so the extra 14 servings are out of the house! And second, I would play with the fruit. I would add banana and strawberries. And I think I would add some shredded coconut to the top crumble to accent the other soft coconut flavors from the dish. I hope you enjoy these or the original — they are both winners!

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  • Edith

    New to your site and loving it. Quick question. Is there any significance in spelling desserts with one s. Are you branding it?

    • Teresa

      Edith – ha! Thank you for the credit that I was somehow intentionally doing that 😉 I type like a talk, very fast and I”m the queen of typos. If spell check doesn’t get it, I miss it a lot. I’ll keep an eye out for that one though now that you’ve pointed it out. Looks like a recurring problem on my end. LOL — Thank you and glad to hear you are enjoying the site!

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