You may substitute your milk of choice for the unsweetened almond milk for this recipe.
By Kelly Morrison
I am proud to state that, while making this recipe, I ate no fewer than three bars. Maybe more. Probably more. I wouldn’t know because they have to effect on my waistline, so my skinny jeans don’t know the difference.
- 2¼ cup white whole wheat flour
- ½ teaspoon salt
- ⅓ cup cane sugar OR erythritol
- ⅓ cup brown sugar OR erythritol plus ¼ teaspoon molasses
- 2 teaspoons vanilla extract
- 1 cup plus ¼ cup unsweetened almond milk, divided
- 1½ ounces dark chocolate, chopped and divided
- In a large bowl, combine the white whole wheat flour, salt, cane sugar or erythritol, brown sugar or erythritol plus molasses until uniform. Add in the vanilla extract and 1 cup almond milk, ¼ cup at a time, until the desired cookie dough consistency is reached. Stir in ½ ounces the chopped dark chocolate until incorporated. Spread the mixture into an 8x8 baking dish and freeze until solid, about 2 hours.
- Meanwhile, combine the remaining 1 ounce chopped dark chocolate and ¼ cup almond milk in a small microwave safe bowl. Microwave for 45 seconds to a minute and stir. If the mixture is too thin, microwave for another 15 seconds. Let chill until ready to use.
- Once solid, fetch the cookie dough from the freezer and cut into 16 bars. Take out the chocolate mixture and drizzle over the bars as neatly as possible. Don't worry; it's chocolate and cookie dough. It will taste good regardless. Return to the freezer and until frozen and set. Transfer to a zip lock bag for long-term storage where the bars should keep for about a month. Devour.