The Grain-Free Cookie Dough Twix is a reimagined version of the classic treat! This version features a nutrient-rich base made from almond and tapioca flours, topped with a creamy, grain-free cookie dough layer that includes almond flour, coconut oil, maple syrup, coconut sugar, vanilla, sea salt, and dark chocolate chips. This recipe offers a delightful mix of textures and flavors, blending health-conscious ingredients with the joy of indulgence. Note; you can also make these into bites by cutting them into little squares instead of bars!
4Tbsp softened coconut oil or non hydrogenated palm oil shortening
2tbsp Full fat Coconut milk , or dairy free milk of choice
Chocolate topping
2Cchocolate chips
2tbspcoconut oil
Instructions
shortbread layer
**Preheat Oven:** Start by preheating your oven to 350°F (175°C). Line a large loaf pan with parchment paper, leaving some overhang for easy removal. Or use binder clips on the sides.
**Combine Dry Ingredients:** In a large mixing bowl, whisk together 1 cup almond flour and 1/2 cup tapioca starch.
**Add Wet Ingredients:** To the dry mix, add 1/4 cup maple syrup and 1/4 cup softened refined coconut oil. Stir until the mixture forms a cohesive dough.
**Press into Pan:** Transfer the dough to your prepared baking pan. Press it down firmly and evenly with your hands or the back of a spoon to form the crust layer. Poke holes with a fork
**Bake:** Place in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cool completely in the pan.
Cookie Dough Layer:
**Mix Dry Ingredients:** In a medium bowl, combine 1 cup almond flour and 1/3 cup tapioca starch.
**Sweeten:** Stir in 4-5 tablespoons of maple syrup (adjust according to your sweetness preference) and 2 tablespoons coconut sugar until well combined.
**Add Fat:** Incorporate 1/4 cup of softened coconut oil or palm oil shortening. Mix until you have a thick, cookie dough consistency. If dough is crumbly add one more tbsp of coconut oil
**Layer Over Crust:** Once the shortbread crust has cooled, spread the cookie dough layer evenly over the top. Use a spatula or your hands to smooth out the layer.
Chill bars for 30 minutes until firm. Then, remove from freezer and cut into bars. OR: If making bites, you can cut into bite sized squares.
Chocolate Topping:
**Melt Chocolate:** In a small saucepan or in the microwave, gently melt 2 cups of chocolate chips with 2 tablespoons of coconut oil. Stir until smooth.
**dip the bars in chocolate :** dip each bar into the chocolate mixture using a large fork
**Chill:** Place the pan in the refrigerator and chill until the chocolate layer is firm and set.