• Shelby Jackson

Creamy Chocolate Chip Cookie Dough Bars

Gluten Free, Vegan Cookie Dough Bars

A creamy, delicious, treat made from soaked cashews and coconut milk.


Creamy Chocolate Chip Cookie Dough Bars


Ingredients:


Creamy Chocolate Chip Layer

1 1/2 cups raw unsalted cashews (soaked overnight)

3/4 cup full fat coconut milk

1/3 cup coconut oil, melted, room temperature

1/4 cup maple syrup

1/2 cup mini chocolate chips


Cookie Dough Base

1/4 cup cashew butter

2 tbsp maple syrup

1 tbsp unsweetened almond milk

3/4 cup oat flour

1 cup almond flour

2 tbsp chocolate chips


Directions:

Once cashews are soaked overnight, drain and rise. Blend cashews, coconut oil, coconut milk, vanilla, place in fridge for a few minutes to let cool. Fold in mini chocolate chips.


For cookie base, combine wet ingredients and fold in dry ingredients. Spray an 8x8 glass pan with coconut oil and spread cookie dough base. Pour creamy layer over the cookie dough base and sprinkle more chocolate chips on top.


Place in freezer for minimum 3 1/2-4 hours. enjoy!! ✨

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