Dark Chocolate Chunk Cookie Dough Bars that takes less than 5 minutes to prepare… an hour of off-hand freeze time… I will take a dozen!
I have a very fond relationship with this cookie dough recipe, because I can even just eat the cookie dough without freezing it. Which means raw yet edible cookie dough in a matter of minutes!
For the video, I used coconut flour, which I found to be a little more on the dry side for the cookie dough. Therefore, I highly recommend using either almond flour or all-purpose flour, which I found works best! But feel free to replace the flour for whatever you prefer. Also, you can use whatever chocolate your heart desires, whether it’s milk, semisweet, caramel-infused…it will all work amazing!
As a child, I always remembered my grandma making literally a TON of cookie dough and freezing it. She would also make separate batches so that she could give it to others, including my family. Score!! The size of the cookie dough batter would no joke be the size of my two hands lined up and I think the majority of it was eaten just raw! But our favorite way to eat it raw was always by keeping it in the freezer, especially cause it would last longer!
Have you ever tried raw cookie dough? Do you prefer it at room temperature or cold or frozen?
Well that’s all I have for you today and I hope you enjoy this Dark Chocolate Chunk Cookie Dough Bars Recipe as much as I do! Let’s grab our aprons and dig on in!
Dark Chocolate Chunk Cookie Dough Bars
- 1 cup Flour *
- 1/4 tsp. Sea Salt
- 1/2 cup Maple Syrup
- 1/3 cup Extra Virgin Olive Oil
- 1/4-1/3 cup Almond Butter
- 1/3 cup Dark Chocolate Chunks **
- + 1/3 cup Dark Chocolate for drizzling
- In a small bowl, whisk together the flour and sea salt.
- Add in the maple syrup and extra virgin olive oil. Mix well.
- Fold in the almond butter and 1/3 cup dark chocolate chunks.
- **Tip on hand making the chocolate chunks: Place your chocolate bar on a piece of parchment paper or clean surface. Using a cook’s knife, chop the chocolate bar diagonally and horizontally, until the chocolate is in small chunks.
- Pat down the cookie dough into a pan, I used a loaf pan lined with parchment paper. Drizzle the remaining 1/3 cup melted dark chocolate over the patted down cookie dough. Spread it evenly.
- Freeze for 1-2 hours. Enjoy!