• Kaylee Cubbison

Healthy Oreo Cookie Dough Bars (vegan, gf, + nut free opt)

these bars are rich, sweet, and have two types of chocolate that balance each other out fabulously


they pretty much speak for themselves and u should definitely make them rn:))


the recipe may seem a tad daunting at first, but it’s actually super simple!





THE RECIPE:

yields: 8-10 pieces (depending on how you cut it)

prep time: 15 min

cook time: 25 min

total time (including cooling): 1 hr 10 min

ingredients:

for the oreo layer-

2 tbsp melted coconut oil

1/4 cup nut or seed butter

1/4 cup coconut sugar

1 tbsp maple syrup

1/4 cup non dairy milk

a dash of vanilla

a sprinkle of salt

1/3 cup gf oat flour (1/3 cup blended gf oats)

1/3 cup jet black cocoa by @hiitnutrition (can sub for normal cocoa/cacao but this is what rlly gives it the oreo flavor:))

3-4 tbsp vegan white chocolate chips (i use “dee best” from amazon)

for the cookie dough layer-

2 tbsp melted coconut oil

2 tbsp nut or seed butter

2 tbsp coconut sugar

2 tbsp maple syrup

2 tbsp non dairy milk

a dash of vanilla

1/2 cup gf oat flour (1/2 cup blended gf oats)

1/4 cup coconut flour

a large sprinkle salt

1/4 cup chocolate chips

1 tbsp vegan white chocolate chips (optional)

for the topping-

1/2 cup vegan white chocolate chips

1 tbsp coconut oil

instructions:

*preheat oven to 350 F and line a loaf pan, set aside.

*for the oreo layer- in a large bowl mix together the coconut oil, nut or seed butter, coconut sugar, maple syrup, non dairy milk, and vanilla. add in the salt, gf oat flour, and jet black cocoa. then stir in the chocolate chips.

*pour the batter into the loaf pan, bake for 25-28 min or until cooked through, and let cool.

*for the cookie dough- in a medium bowl mix together the coconut oil, nut or seed butter, coconut sugar, maple syrup, non dairy milk, and vanilla. then mix in the oat flour, coconut flour, and salt. then add in the chocolate chips.

*wait until the oreo base is basically cooled and spread the cookie dough evenly on top, set aside.

*for the topping- in the microwave in 30 second increments, mixing in between, melt the white chocolate and coconut oil until smooth then pour evenly on top of the cookie dough and place in the freezer for 30 min-1 hr, slice into 8-12 pieces, and enjoy! (store in fridge or at room temp)


8 views0 comments