Chocolate Covered Cookie Dough Squares
Servings: 15
Calories: 101kcal
These bite-sized Chocolate Covered Cookie Dough Squares are the perfect treat to curb your sweet tooth! They take just a few minutes to come together and no one will ever know they're lightened up!
Print Recipe
Ingredients
Cookie Dough Squares
- 1/4 cup nut butter (56g) I used American Dream
- 1/4 cup cold light butter (56g) or more nut butter
- 1/2 cup brown sugar substitute (96g) I used Truvia
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour (90g) or oat flour or gluten-free flour
- 2 scoops vanilla protein powder (62g) I used PEScience
- 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.
Video
Notes
Optional step: To heat treat the flour, preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes, then set aside to cool completely.
To make gluten-free: sub normal all-purpose flour for Bob’s Red Mill 1:1 Gluten Free Baking Flour.
To make dairy-free: use dairy-free butter, a plant-based protein powder and dairy-free chocolate chips.
• Cookie dough squares in the fridge will last 1.5-2 weeks
• Cookie dough squares in the freezer will last 6 months
How To Store
To maximize the shelf life of the cookie dough squares, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.• Cookie dough squares in the fridge will last 1.5-2 weeks
• Cookie dough squares in the freezer will last 6 months
Nutrition
Serving: 1Square (31 grams) | Calories: 101kcal | Carbohydrates: 9g | Protein: 5.4g | Fat: 4.8g | Saturated Fat: 1.9g | Fiber: 0.8g | Sugar: 3.2g