Raw Peanut Butter Cookie Dough Bars

Raw Peanut Butter Cookie Dough Bars

cookie dough.

chocolate.

peanut butter.

i mean…. if that wasn’t a trio made in heaven…

i don’t know what is ya’ll!

who when they were little (still do) would get so excited at the end of creating a batch of cookies so you could simply lick the bowl clean from all the leftover cookie dough mix?!

it’s one of the best parts of baking, right?!

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or when you’d pick up one of those logs of straight up cookie dough at the grocery store to be able to whip up a batch pre-made at home and end up eating half the log before they even got a chance to be sliced and put onto the cookie sheet?!

no judgement here!

so today’s bar brings a little bit of that cookie-dough love right to your stomach!

and as always, so easy to make. you just need a bowl and a refrigerator!

because these babies are raw!

..because it’s the best way to eat cookie dough!

you’re welcome, in advance…

let’s whip up a batch, shall we?!

peanut butter cookie dough bars

Raw Peanut Butter Cookie Dough Bars

whatcha need:

1 ¼ cup gluten free baking flour 
2 tbsp unsalted butter, melted
1/3 cup organic light brown sugar
¼ cup syrup
100 grams unsweetened carob chips (or semi-sweet chocolate chips)
15 grams peanut butter chips
1/3 sweetened condensed milk
1 tbsp coconut oil

step 1: in a large mixing bowl combine your flour, brown sugar and sift thoroughly.

add that butter to your flour mixture, then pour in the syrup, 20 grams of the chocolate carob chips, the peanut butter chips and stir stir stir!

you may need to get in there with those bear paws of yours and really mix up that dough, because this is your base and the raw cookie dough!

if you must… go ahead and taste test it… i give you permission!  because it’s egg-free and edible cookie dough, it’s all yours!

step 2: in a small pan, pour in your condensed milk, coconut oil and the rest of the chocolate carob chips and sit over low heat until those chips are thoroughly melted.  making sure to keep stirring it so it doesn’t burn.

step 3: in a baking dish (8×8 is what i used, but any size will work) dump your cookie dough mix in and press it down until flat and even.

step 4: take your chocolate ‘icing’ and pour it over that delicious, chunky, peanut-buttery cookie dough and then smooth it out with a spatula.

Raw Peanut Butter Cookie Dough Bars

pop it in the fridge for about 35 minutes, until the top hard-shell hardens, then voila! enjoy!

since the chocolate topping has coconut oil in it, it will harden and give that crunch! heavenly, i tell you!

Raw Peanut Butter Cookie Dough Bars

macros:
makes 16 bars
1 bar
fat: 5
carbs: 23
protein: 3

 

 

 

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