If you haven’t figured it out by now, I have a major sweet tooth. One that I often lose the battle to. The other night I was craving chocolate chip cookies, er… the dough. I have never been a big fan of the actual baked cookies and prefer the dough hands down. I decided to peruse my Pinterest recipes and see if anything tickled my fancy, and lo’ and behold, I found a recipe for Raw Cookie Dough Bars. Chocolate Chip cookies are IC friendly, if you use Carob chips, so these seemed like the perfect fix to me. And they did not disappoint! The next day at work, I couldn’t stop thinking about them and was very eager to get home and eat some sweet, doughy, goodness. The consistency is perfect and they set up wonderfully. I. Cannot. Get. Enough.
Cookie Dough Bars
recipe via averiecooks.com
1/2 cup unsalted butter or vegan butter (like Earth Balance), softened
3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour, or GF Flour
pinch salt, optional and to taste
1 1/2 cups carob chips, or vegan semi-sweet chocolate chips, reserve 2 tablespoons (peanut butter/butterscotch/white chocolate chips may be substituted)
1. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large mixing bowl, whisk together (or beat with an electric mixer) butter, brown sugar, and vanilla until soft and fluffy, about 3 minutes.
4. Stir in the flour and optional salt.
5. Stir in the chocolate chips and peanut butter chips, reserving about 2 tablespoons chocolate chips to push into dough once in pan for a nice visual effect.
6. Turn dough out into prepared pan, pressing it down firmly with a spatula.
7. Evenly press in reserved chocolate chips.
8. Place pan in refrigerator or freezer for at least 2 hours to set up, or overnight. Bars slice easily from the freezer, but allow to come to room temp for about 10 minutes if it’s easier.