Ingredients

The following ingredients have 8 Servings
  • 2 ¼ cups gluten free oat flour*
  • ¼ cup pure maple syrup
  • ¼ cup melted coconut oil
  • 2 teaspoons pure vanilla extract
  • ½ cup vegan chocolate chips (mini and regular)
  • ½ cup vegan chocolate chips
  • ¼ cup + 1 tablespoon natural unsalted, creamy almond butter

Instruction

  • Line an 8-inch square baking pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan—you will need it later.
  • Make the Cookie Dough Bars: Add oat flour, maple syrup, oil and vanilla to a medium bowl. Using a spoon, stir until thickened and well incorporated. If needed, use a rubber spatula to fold together into a cohesive dough. Fold in 1/2 cup chocolate chips.
  • Pour cookie dough into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Set aside.
  • Prepare Chocolate Topping using a double-boiler or do the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl. Heat in 20-second increments until softened and melted. Stir in between heating until smooth and well mixed. Pour topping over cookie dough bars. Using a clean rubber spatula, smooth into an even layer. Optionally, make swirls on top for fun!
  • Transfer pan to freezer. Chill for 20-30 minutes, or until firm. Remove from freezer and slice into 16 bars. Enjoy! Storing instructions below. Adapted from my 5 Ingredient Chocolate Chip Cookie Dough Bites. Try my Chocolate Chip Cookie Dough Bites with oats and coconut and my No Bake Pumpkin Chocolate Chip Cookie Dough Bites.