Copycat cookie dough Twix (grain free & vegan)
Calling all cookie dough lovers! When I saw this version of Twix — I knew I had to try with a grain-free Cookie Dough instead of caramel!
The cookie dough Twix bar retains the essence of the classic beloved treat while introducing a grain-free grain free cookie Dough layer, offering a delightful center filling that everyone will love.
My Grain-Free Cookie Dough doesn’t need to be heat treated like regular wheat flour…plus I use only health-conscious ingredients. Almond and tapioca flours provide a nutrient-rich base, while the cookie dough layer—crafted from a blend of almond flour, tapioca, natural sweeteners, and vanilla in—offers a creamy, indulgent filling!
Ingredients used in this recipe:
- almond flour
- tapioca starch
- maple syrup
- coconut sugar
- coconut or almond milk
- dairy free chocolate chips
- coconut oil or non hydrogenated palm oil shortening
Copycat Cookie Dough Twix
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.
Ingredients
Shortbread layer
- 1 C almond flour
- 1/2 C tapioca starch
- 1/4 C maple syrup
- 1/4 C softened refined coconut oil
Cookie dough layer
- 1 C almond flour
- 1/3 C tapioca starch
- 1/2 C dairy free chocolate chips
- 1/4 C maple syrup
- 1/4 C coconut sugar
- 2 Tbsp softened coconut oil or non hydrogenated palm oil shortening
- 2 tbsp Full fat Coconut milk , or dairy free milk of choice
Chocolate topping
- 2 C chocolate chips
- 2 tbsp coconut 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 freeezer and cut into bars.
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.
Tried this recipe?Let us know how it was!
