cookie dough, but let’s make it TWO layers. basically a blondie and a brownie combined into one gooey, fudgy, scrumptious and ridiculously good dessert bar. i call them everything cookie dough bars because anything goes for the topping portion. i used pretzels, chocolate chips, marshmallows and rainbow sprinkles, but you go with whatever you’re feeling/have on hand. the options are endless!!
the texture is completely decadent + doughy, just what i was looking for, hence, cookie dough bars. if you want, you can always add yours to the freezer or fridge for a few hours if you prefer them firmer!
i baked the bars in a bread loaf pan, but you could try an 8 x 8! the layers won’t be as thick because they will be more spread out, so just monitor the baking time closely.
so far, i have been LOVING upbeetandkaleingit holiday dessert week, which ends on Friday, but there are still more goodies to come!! also, it’s given me tons of joy to see your pics on IG!
these gems keep well in the fridge stored in an airtight container! you can freeze them, just thaw before eating. also, i don’t think the pretzel topping would freeze well but the rest should be good!
Vegan Everything Cookie Dough BarsCourse: Bars, DessertsDifficulty: Easy
- bottom layer
1.5 cups almond flour
1/3 cup coconut sugar
1/2 cup creamy almond butter
1/2 tsp almond extract
6 tbsp unsweetened dairy free milk
- top layer
1 cup almond flour
1/3 cup cocoa powder
3 tbsp maple syrup
2 tbsp creamy almond butter
4 tbsp full fat coconut milk
1/4 cup chocolate chips
mini vegan marshmallows (used dandies)
- mix the top layer ingredients in one bowl and the bottom layer ingredients in a separate bowl.
- add the bottom layer to a parchment lined bread loaf pan, and evenly distribute. then, add the top layer and also evenly distribute the dough to each corner.
- next, add the toppings and then bake at 350 degrees for 27.
- let it cool completely, about 40 minutes before cutting into bars. this is super important, so everything sets and becomes firmer.