Inspired by rachlmansfield.com
Ingredients
for 20 bars
Cookie Dough Layer
-
2 cups almond flour (200 g) -
3 tablespoons coconut flour -
¼ cup coconut sugar (35 g) -
3 tablespoons coconut oil, melted -
¾ cup nut butter, creamy (180 g) -
¼ cup dark chocolate chunk (40 g)
Dark Chocolate Layer
-
1 cup dark chocolate chip (175 g) -
2 tablespoons coconut oil, melted - sea salt, for topping
Preparation
- In a medium bowl, add almond flour, coconut flour, and coconut sugar. Stir to combine.
- Add the nut butter and coconut oil. Combine until the mixture resembles cookie dough.
- Fold in dark chocolate chunks.
- Transfer the “cookie dough” into an 8x8-inch (20x20-cm) parchment paper-lined baking dish and mold it with your hands to fit the dish.
- Transfer to freezer while making the chocolate layer.
- In a microwave safe bowl or measuring cup, melt chocolate and coconut oil and then pour on top of the cookie dough, making sure to spread it evenly across.
- Sprinkle with sea salt and freeze.
- When ready, slice into squares, and serve.
- Try with different combinations.
- Enjoy!
Tips
-
blue_broken_willows
Everything you could ever want from cookie dough, and it’s even gluten free! I used Cane sugar instead of Coconut sugar, and did a full cup of peanut butter instead of the 3/4 cup. It tastes just like cookie dough and it’s very satisfying. It’s hard to stop eating it. I froze it for about 20 minutes. Very good!!
3 months ago Helpful (20) -
sfellernj
So delicious and decadent! Keep ‘em cold to prevent them from melting!
5 months ago Helpful (9) -
ms.coolpants
The bars are really yummy but they melt really fast so get ready for messy hands
5 months ago Helpful (7) -
Natalie Mecham
The recipe only gets better once it’s in the freezer for a day or so. I used cashew butter (full cup) and added a teaspoon of vanilla for a creamier, truer to cookie dough flavor. I also went with cane sugar instead of coconut sugar. Be generous with the sea salt, and you will surely be making these again!
2 months ago Helpful (6)
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