Print
Email
 |
 |
 |
| prev | 1 of 3 | next |  Add a photo | |
A delicious GLUTEN FREE dessert made with a layer of edible cookie dough and topped with a layer of chocolate.
Ingredients
- For Cookie Dough Layer:
- 1 cup no sugar added salted peanut butter
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla
- 1 1/4 cup oat flour
- 1/2 cup chocolate chips
- For Chocolate Layer:
- 1/2 cup chocolate chips
- 1/3 cup no sugar added salted peanut butter
- 1 tablespoon coconut oil
- flaky sea salt
Directions
- Prepare an 8×8 pan with parchment paper or nonstick baking spray.
- Begin with cookie dough layer: In a large bowl, mix together peanut butter, maple syrup, coconut oil, vanilla, and oat flour. Fold in chocolate chips.
- Press down the cookie dough layer into the prepared pan.
- For the chocolate layer: In a microwave-safe bowl, melt chocolate chips, peanut butter and coconut oil in 30 second increments until fully melted.
- Pour chocolate on top of cookie dough layer.
- Place in freezer for at least one hour, sprinkle flaky sea salt on top, and then cut into bars.
- Store in fridge or freezer.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 16 servings | |
| Calories 179 | |
| Calories from Fat 66 | 37% |
| Total Fat 7.47g | 9% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 28mg | 1% |
| Potassium 139mg | 4% |
| Total Carbs 24.22g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.5g | 7% |
| Protein 3.7g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
