Chocolate Chip Cookie Dough Bars (gluten-free + vegan!)
Servings: 16 bars
Ingredients
For the cookie dough layer
- 1 cup almond flour
- 1 & 1/2 cups oat flour*
- 3/4 cup coconut sugar
- 1/4 cup coconut oil** (melted then cooled)
- 3 tbsp nut milk
- 1 tsp vanilla extract
- 1/4 heaping cup chocolate chips
For the chocolate layer
- 1/2 heaping cup chocolate chips
- 1 tsp coconut oil
Instructions
- Line 8x8 baking dish with parchment paper.
- Add almond flour, oat flour, and coconut sugar to food processor and blend.
- Add coconut oil, nut milk, and vanilla to your food processor and blend again. Stir in chocolate chips.
- Press batter down into parchemnt paper-lined baking dish and put into the freezer.
- Melt chocolate chips, coconut oil, and almond milk in the microwave in 30 second increments, stirring between each.
- Remove bars from the freezer and pour melted chocolate over top. Spread chocolate evenly and set back into the freezer for at least 2 hours. I like sprinkling a little bit of sea salt over top before putting them into the freezer!
- Once the chocolate is fully set, slice into 16 bars, and enjoy! I store them in the freezer.
Notes
*to make homemade oat flour, just blend oats in a high speed blender or food processor until you reach a flour-like consistency. Super easy!! There is also a step-by-step tutorial in my highlights on Instagram.
**use refined coconut oil if you don't want a coconut-y taste.