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–+ servings

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.
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Prep Time 1 hour 45 minutes
Servings 9

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.
Author: Ali Jenkins
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