Chocolate Cookie Dough Candy Bars

Chocolate Cookie Dough Candy Bars...healthy, delicious, and NO food processor needed! {Vegan, Nut-Free, Gluten-Free}

Author:oatmealwithafork.com

Prep time 15 mins

Total time 15 mins

Serves: 9 bars

Ingredients

COOKIE DOUGH BASE:

◈6 T. coconut oil, melted

◈3 T. dairy-free milk of your choice (I used homemade coconut)

◈¼ c. maple syrup

◈1 t. vanilla

◈¼ t. sea salt

◈¼ t. cinnamon

◈⅔ c. oat flour

◈3 T. cacao nibs or dark chocolate pieces, optional

CHOCOLATE LAYER:

◈½ c. cocoa powder

◈¼ c. maple syrup

◈2 T. coconut oil, melted

◈2 T. water

◈pinch sea salt

◈½ t. vanilla

Instructions

✖Lightly oil a 7 x 5 inch glass baking dish.

✖Mix together the ingredients for the cookie dough layer until well combined (try to use room temperature milk or the cold liquid may seize up the coconut oil, making it a bit lumpy).

✖Pour the cookie dough layer into the glass dish and place into the refrigerator until slightly firm to the touch.

✖Mix together the ingredients for the chocolate layer until well combined.

✖Pour atop the cookie dough layer and spread evenly with a spatula (do this quickly so as to get a smooth, uniform layer).

✖Place back into the fridge (or freezer) until set.

✖Cut and serve!

✖Keep in the fridge for best serving results.

Notes

Nutrition facts are based on using unsweetened almond milk and NO cacao nibs or chocolate pieces. Weight Watchers points (new system): 6

Nutrition Information

Serving size: 1/9 of recipe Calories: 190 Fat: 13.3 g Saturated fat: 10.9 g Unsaturated fat: 2.4 g Trans fat: 0 g Carbohydrates: 19.2 g Sugar: 10.6 g Sodium: 84 mg Fiber: 2.1 g Protein: 1.8 g Cholesterol: 0 mg

Healthy Secret-Ingredient Brownies

Healthy, moist, rich brownies with a secret ingredient. Hint: it's not avocado, beans, or banana!

Author: hungry hannahs

makes 16 2-inch brownies

Ingredients:

◈3/4 cup oats, measured and then ground into flour (any type of flour will work here)

◈1/4 cup + 2 Tbsp cococa powder (I used half dark chocolate/dutch and half regular)

◈1/4 cup + 2 Tbsp sweetener of your choice (sugar in the raw, coconut sugar, or regular ol’ white sugar)*

◈1/2 tsp baking soda

◈1/4 tsp salt

◈1/2 cup pureed prunes (2 5-oz containers of baby food works perfectly)

◈1 egg, whisked (or 1 Tbsp ground chia or flax seeds for vegan)

◈1.5 Tbsp honey or maple syrup

◈1.5 tsp vanilla extract

◈1 Tbsp butter or coconut oil, melted (optional)

◈1/3 cup chopped dark or semi-sweet chocolate

*If using stevia or other concentrated sweetener, be sure to follow baking directions on the package as a little goes a long way.

And the secret ingredient!

You can use prunes with apples if you feel better about it.

Directions:

✖Preheat oven to 350ºF and spray an 8×8″ baking dish thoroughly with cooking spray.

✖In a medium mixing bowl, combine all of your dry ingredients: oat flour, cocoa powder, sugar, baking soda, and salt. Whisk well and set aside.

✖In a large mixing bowl, combine wet ingredients: pureed prunes, egg, honey, vanilla extract, oil/butter, and whisk. 

✖Add dry ingredients to wet and stir until combined. Fold in chopped chocolate.

✖Pour into your greased baking dish and bake for 17 – 18 minutes (18 was perfect for mine), or until a toothpick inserted into brownies comes out clean. Let cool before serving, and enjoy with a glass of milk or ice cream!

Note: Because these brownies are so moist and slightly sticky, they may require extra care when slicing them. Chilling them before cutting will make for neater brownies, but I was too anxious to do so, which is why my brownies are rather messy looking.

Bake Sale Week: Raspberry Lemonade Bars

I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie.

Author: sophistimom.com

Instructions

for the crust:

◈9 tablespoons unsalted butter (1 stick, plus one tablespoon)

◈1/4 cup (50g) superfine sugar (or regular granulated)

◈1 cup (100g) of unbleached all-purpose flour

◈pinch salt

for the filling:

◈1 1/2 cups (287g) superfine sugar (or regular granulated)

◈3 egg whites

◈1 egg

◈2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)

◈2 tablespoons lemon zest (from 2 lemons)

◈2/3 cup (65g) unbleached, all-purpose flour

◈pinch of salt

◈1-2 cups (150-275g) of frozen raspberries, defrosted

◈1 tablespoon confectioner’s sugar

Directions:

✖Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

✖Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

✖Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

✖Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

(Flourless & Butterless) Carrot Cake Cookies with Cream Cheese Glaze

These flourless and butterless cookies that include goodies like oats, shredded carrot, flaked coconut, wheat germ, and walnuts.  They are delicious, delightfully chewy, and not overly sweet.  When paired with the cream cheese glaze, they are just dreamy.  These healthy, guilt-free cookies are so easy to make and can be ready for you to indulge in, in under 20 minutes!  They would be a great option for breakfast on-the-go, too! 

Note:  These cookies will maintain the exact shape that you place them on the baking sheet, so use your fingers to form them into your desired shape.

Author: Cuckooking

Yields approximately 16 cookies, depending on the size you make them

Ingredients:

◈3 large eggs

◈1/4 c fat free milk

◈1/4 c plus 2 tbsp dark brown sugar, packed 

◈1 1/2 tbsp honey 

◈1 tsp pure vanilla extract 

◈2 c quick cooking oats 

◈1/4 c sweetened coconut flakes 

◈1/4 c walnuts, chopped 

◈1 1/2 c shredded carrot (about 3 large carrots)

◈1 tbsp wheat germ 

◈1/4 tsp ground cinnamon 

◈Pinch salt 

Cream Cheese Glaze Ingredients:

◈2 tbsp butter, room temperature

◈2 oz cream cheese, room temperature

◈1/2 tsp pure vanilla extract

◈1/2 c confectioners' sugar

Directions:

✖Preheat oven to 350 degrees.

✖In a large bowl, beat together the eggs, milk brown sugar, honey and vanilla until smooth.  Stir in the oats, coconut flakes, walnuts, carrot, wheat germ, cinnamon and salt until well combined.

✖Drop by large spoonfuls on a greased baking sheet.  These cookies will maintain the shape that you place them on the baking sheet, so use your fingers to form them into desired shape.  

✖Bake for 13 to 17 minutes, or until the bottoms turn golden brown.  Allow the cookies to cool for 3 minutes before removing.  

✖Make the cream cheese glaze.  In a small bowl, stir together the butter, cream cheese, vanilla and confectioners' sugar until smooth and creamy.  Drizzle the glaze over the cookies.

Enjoy!