I thought when I had to eliminate dairy, soy, & peanuts from my diet that I was waving a sad farewell to cookies. Not so fast, Melissa! Turns out I can still stuff my cookie-loving face. And that’s a good thing, because a life without cookies is just sad.
Chocolate Chip Cookie Dough Bars
From: Vegan Richa
Makes 12, 1.5 inch skinny squares
2 Tbsp solid coconut oil
2 Tbsp almond milk or other non dairy milk
1/4 cup Coconut palm Sugar or brown sugar
1 Tbsp pure vanilla extract (use 2 tsp for less intense flavor)
1/4 tsp salt
3/4 cup Oat Flour (certified gf) finely ground Oats
3/4 cup Almond flour/fine meal
1/4 cup ground raw sugar
1/3 to 1/2 cup vegan Enjoy Life mini chocolate chips, or vegan dark chocolate chunks by Theo to make palm oil-free.
Line a baking sheet or pan with parchment paper and set aside.
In a small bowl, melt the coconut oil. Now whisk in the almond milk, brown sugar, and vanilla until combined. Mix in the almond meal, oat flour, salt, and granulated sugar. Taste the mixture to see if it needs a little more sugar to bump up the sweetness. If the mixture is too sticky, add more flour (be careful not to add too much). Fold in the chocolate chips and mix until evenly distributed throughout the dough.
Press the dough onto your prepared sheet. Shape the dough into a rectangle, about 8″x7″ and 1/2″ in thickness. Refrigerate the bars until set and then cut into 12 pieces. Store the bars in an airtight container in the refrigerator. Enjoy!
***Feel free to play around with this recipe. Drizzle melted chocolate over the top or dip in chocolate. Or shape the dough into cookie dough balls and add to ice cream. See original recipe for more variations!