Cookie Dough Snacking Squares
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Ever wanted a valid excuse to snack on cookie dough? I know I sure have! Not only do these squares taste like actual cookie dough (or even better), but they’re also naturally sweetened, vegan, and nut-free. You may never bake cookie dough again! These cookie dough squares make a satisfying, freezer-friendly treat during the warmer spring and summer months.
Yield
12 squares
Prep Time
15 Minutes
Cook time
0 Minutes
Chill time
45 minutes
Total Time
15 Minutes
Ingredients:
For the wet ingredients:
- 3 tablespoons (45 mL) coconut oil
- 6 tablespoons (90 mL) pure maple syrup
- 1/3 cup (80 g) smooth sunflower seed butter*
- 1/2 teaspoon pure vanilla extract
For the dry ingredients:
- 1 cup (135 g) gluten-free oat flour**
- 1/2 cup (53 g) gluten-free quick-cooking oats***
- 1/4 teaspoon fine sea salt, or more to taste
- 1/16 to 1/8 teaspoon baking soda, to taste****
- 1 1/2 bars (150 g) non-dairy chocolate, divided*****
- 1/2 teaspoon (2.5 mL) coconut oil
Directions:
- Grab a small (4- x 8-inch) loaf pan. Place a large square of plastic wrap overtop the loaf pan and press it into the pan so the wrap is covering the entire cavity. This will make lifting out the frozen slab super simple at the end! Instead of using a metal/glass loaf pan, you can also use a small silicone loaf pan or mini muffin tray, skipping the need for any plastic wrap.
- In a small pot, melt 3 tablespoons (45 mL) coconut oil over low heat. It’s important not to get the oil too hot or it will melt the chocolate chunks later on. Once the oil has melted, remove it from the heat.
- To a large bowl, add the melted coconut oil, maple syrup, sunflower seed butter, and vanilla extract. Whisk until smooth.
- To the wet ingredients, add the oat flour, quick-cooking oats, salt, and baking soda. Stir until combined.
- Chop 50 grams (1/2 bar) of chocolate into pea-sized chunks. Stir this into the cookie dough. Taste the dough and add a bit more salt, if desired, until the flavours pop.
- Spoon the dough into the prepared loaf pan. With lightly wet hands, press down firmly on the dough until it’s smooth and level. The more you pack the dough into the pan, the better the squares will hold together when slicing.
- Add the remaining chocolate (100 grams) to a small pot (the same one used for the coconut oil is fine!) along with 1/2 teaspoon coconut oil. Melt it over low heat, stirring frequently. Once smooth, pour it over the cookie dough in the pan and spread it out evenly with a spatula.
- Transfer the pan to a flat surface in the freezer and freeze for 45 to 60 minutes until the chocolate coating is solid and the cookie dough is firm.
- Lift out the cookie dough slab and place onto a cutting board. Run a sharp knife under hot water for a minute to heat up the blade. Slowly slice the slab into squares (letting the knife melt through the chocolate), reheating the knife under hot water after every slice or two. (Heating up the blade helps prevent the chocolate from cracking.)
- Serve and enjoy within 10 to 15 minutes as the squares soften fairly quickly at room temperature. Leftover squares can be stored in an airtight container in the freezer for 4 to 6 weeks and enjoyed whenever that cookie dough craving strikes! If the squares are frozen solid, you can leave them at room temperature for 5 minutes to soften before enjoying.
* I use organic Sunbutter brand (make sure your sunflower seed butter isn’t sweetened or salted). Peanut butter is a delicious alternative if you don’t need the squares to be nut-free.
** Don’t have oat flour on hand? You can make it at home with a high-speed blender! Simply add rolled oats to your blender and blend on high until the oats form a very fine flour.
*** I used quick-cook oats because they are very thin and have a light-as-air texture. I chose not to use regular rolled oats because they are thicker cut and I worry they’d be too drying in these bars.
**** Why the heck is OSG putting baking soda in no-bake squares? It’s a valid question! I added just a touch of baking soda in these bars because it lends an authentic cookie dough flavour. Trust me on this one! (But if you don’t, feel free to leave it out...sniff, sniff.)
***** If you don’t have chocolate bars on hand, feel free to swap them for 150 grams (1 scant cup) chocolate chips. I use 70% dark chocolate in these, but use any percentage you love!