Chocolate Chip Cookie Dough Brownie Bars

Gooey, rich layers finished with oozing bursts of chocolate make these Chocolate Chip Cookie Dough Brownie Bars something to behold! They’re gluten free, vegan and refined sugar free and packed with healthy fats to keep you satiated. I think you will love these!

Ingredients:

Brownie Layer

• 1 cup oat flour
• ½ cup unsweetened cocoa powder
• 2 tablespoons ground flax seeds
• ½ tsp baking powder
• 10 dates, pits removed
• ½ cup tahini
• ½ cup maple syrup
• ½ cup unsweetened almond milk

Cookie Layer

• 1 cup oat flour
• ¼ tsp baking soda
• ½ cup tahini
• ½ cup maple syrup
• ½ cup stevia-sweetened chocolate chips

Instructions:

1. Preheat oven to 350° F. Line a square 9×9 baking dish with parchment paper.
2. To make the brownie layer, whisk together oat flour, flax seed, cocoa powder and baking powder in a large mixing bowl. Set aside.
3. Place dates into a high speed blender (or food processor) and process until a smooth paste is formed.
4. Add tahini and maple syrup and process with the date paste until smooth. Combine mixture with the dry ingredients, add the almond milk and combine everything together until thoroughly mixed.
5. Pour and spread brownie batter into baking dish and bake at 350° F for 30 minutes.
   
6. To make the cookie layer, add oat flour and baking soda into a clean mixing bowl and evenly combine. Add tahini and maple syrup into dry ingredients and combine together until smooth.
7. Remove brownie layer from the oven after 30 minute cook time. Pour and spread cookie batter evenly on top. Sprinkle the top with chocolate chips. Return the dish to the oven and bake for an additional 15 minutes.
8. Cool for about 20 minutes after baking and prior to slicing.
9. Store leftovers in an airtight container for up to a week.

Bon appétit!

Notes: Learn how to make oat flour here.