Cookie Dough Squares

These are so yum, so easy, and so fast (besides chilling time). I even made them the first time when I was in the throes of strep throat. That's how easy they are. Enjoy!

Update: I tried these with honey and I definitely prefer them with maple syrup. Honey gives them a distinct taste and also makes them become much harder in the freezer.

Cookie Dough Squares

Adapted from Oh She Glows

3 T coconut oil

1 C oat flour (blend up rolled oats)

1/2 C quick cooking oats

1/4 tsp salt

1/16 tsp baking soda

7-8 T maple syrup

1/3 C smooth natural PB

1/2 tsp vanilla

1-1 1/2 oz 100% cocoa baking chocolate, chopped into fairly small pieces (pea sized or less)

Topping:

2 T coconut oil

1 T smooth PB

2 T maple syrup

2 T cocoa powder

1/4 tsp vanilla

1. Put plastic wrap inside a small (4x8) loaf pan or tupperware of similar size. 

2. Melt 3 T oil and set aside while you prepare the other ingredients

3. In a large bowl combine oat flour, quick cooking oats, salt, and baking soda.

4. To a small bowl, add melted coconut oil, maple syrup, peanut butter, and vanilla, whisking until smooth. If you refrigerate your maple syrup you'll want to add that at the last moment before mixing wet and dry ingredients so it doesn't harden your oil. Add wet ingredients to dry and stir until well combined. 

5. Add chocolate chunks and stir. You don't want huge chunks of chocolate, especially because it's unsweetened. 

6. Spoon the dough into the prepared container and press down firmly until smooth and level. 

7. Make the topping by melting the coconut oil and PB. Add the other ingredients and stir until smooth. Pour over the cookie dough layer, spreading it evenly. Cover and freeze for 45-60 minutes until firm. 

8. Lift the slab out using the plastic wrap and slice on a cutting board. These are perfect straight out of the freezer; no need to thaw.