Chocolate Covered Cookie Dough Squares
User Reviews
5
Chocolate Covered Cookie Dough Squares
Description
This recipe creates cookie dough squares by mixing cold nut butter and butter with a brown sugar substitute and vanilla, then incorporating flour, protein powder, and salt. The dough is pressed into a lined pan for firmness. The topping is melted semi-sweet chocolate blended with coconut oil to achieve a smooth consistency. It's spread evenly over the chilled dough and refrigerated or frozen until firm. Sprinkling flake salt on top is optional for contrast.
The squares balance the creamy, slightly sweet nut butter dough with the bittersweet chocolate layer. Pressing the dough ensures an even texture that holds its shape when sliced. These bars are suitable as snacks or dessert bites and can be stored refrigerated or frozen to extend shelf life.
Heat treatment of flour is recommended for safety but can be omitted if using oat flour. Adjustments to gluten-free or dairy-free versions include substituting flours, using plant-based proteins, and dairy-free chocolate and butters. To maintain freshness, store airtight refrigerated for up to two weeks or freeze for longer storage.
Ingredients
Cookie Dough Squares
- 1/4 cup nut butter I used American Dream, 56g
- 1/4 cup butter or more nut butter, light, cold, (56g
- 1/2 cup brown sugar substitute I used Truvia, 96g
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour or oat flour or gluten-free flour, 90g
- 2 vanilla protein powder I used PEScience, 62g
- 1/8 tsp salt
Chocolate Topping
- 1/3 cup semi-sweet chocolate chips 80g
- 1 tsp coconut oil 5g
Instructions
- If you wish to heat treat the raw flour to ensure food safety, follow the instructions in the Notes for doing that first. I usually use oat flour so don't worry about it!
- Place the nut butter, butter, brown sugar and vanilla into a mixing bowl and beat until combined.
- Then add the flour, protein powder and salt and mix on low until all ingredients are incorporated.
- Line a small pan with two pieces of parchment paper (I used a 10-inch bread pan). Add the cookie dough and press down evenly. You can do this with your hands or a piece of parchment paper.
For the Chocolate Topping:
- To make the chocolate topping, place the chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Pour the chocolate over the top of the dough, spreading so that it covers the dough evenly.
- Refrigerate or freeze for 30 minutes, or until the chocolate has set. Sprinkle with flake salt if desired.
- Cut into 8 large pieces or 15 mini pieces and enjoy! Store in an airtight container in the fridge or freezer.
Notes
- Heat treat your flour for safety by baking at 350°F for 5 minutes, then letting it cool completely before use.
- To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Dairy-free substitutions include plant-based butters, protein powders, and chocolate chips.
- Store cookie dough squares in airtight containers; they keep 1.5-2 weeks refrigerated and up to 6 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1Square (31 grams) | |
| Calories | 101kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 5.4g | 11% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.9g | 10% |
| Fiber | 0.8g | 3% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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