For someone who doesn’t really “get” the appeal of cookie dough, I’ve certainly made my share of recipes:
Ritz cracker sandwiches (those were GOOD).
And if you’ve noticed that they’re all vegan, well, that is no coincidence. See, Chelsea LOVES cookie dough, so if I’m going to make it? I’m going to make it vegan.
And when I came across these bars I knew that this was a recipe to add to our collection.
These were seriously delicious, and so easy to make that I’ve whipped them up several times since.
What’s your position on cookie dough?
lightly adapted from RachLMansfield
5 tablespoons coconut oil, divided
2 cups almond flour
3 tablespoons coconut flour
1/4 cup brown sugar
1/2 cup + 2 tablespoons almond butter
2 – 3 tablespoons maple syrup (to taste)
1 1/4 cup dairy-free chocolate chips
flaky sea salt, for sprinkling
Grease an 8″ x 8″ baking pan, or line with parchment paper.
Melt 3 tablespoons of the coconut oil; add to your mixer bowl along with the almond flour, coconut flour, brown sugar, almond butter and 2 tablespoons maple syrup. Beat till combined, tasted and add more maple syrup if you prefer a sweeter bar. Fold in 1/4 cup of the chocolate chips.
Press mixture evenly into your prepared pan and pop in the freezer.
Melt the remaining 2 tablespoons coconut oil and 1 cup of chocolate chips in the top half of a double boiler set over barely simmering water. Pour over the cookie dough layer, top with flaky sea salt and freeze till solid.
Cut into bars and serve; store in the freezer.
This delicious recipe brought to you by Sheri Silver