+GFO
This sweet treat is a celebration of independence and deliciousness, of new beginnings and late night snacking—and man, it is good. But I won’t lie, it’s a dessert you may want to eat in moderation. It’s rich, fudgy and filled with crunchy, sweet cookie butter … perfect for celebrating, and even better when shared with your significant other. —AS
MAKES 12 SQUARE BARS, 2 X 2 INCHES (5 X 5 CM)
SUGAR COOKIE LAYER
2½ cups (325 g) whole wheat flour or gluten-free all-purpose flour
½ tsp xanthan gum (only if using GF flour)
1 tsp baking powder
½ tsp salt
2 cups (385 g) organic sugar (we used coconut sugar, which is why our batter is slightly browner than usual)
1 cup (218 g) coconut oil or vegan butter
2 tsp (10 ml) vanilla extract
2 ripe bananas, mashed
½ cup (38 g) shredded coconut
COOKIE BUTTER LAYER
½ cup (110 g) coconut oil or vegan butter
1 cup (230 g) cookie butter
CHOCOLATE LAYER
1 cup (180 g) chocolate chips or chopped bar chocolate
½ cup (110 g) coconut oil or vegan butter
FOR THE SUGAR COOKIE LAYER
Preheat the oven to 350°F (177°C). In a medium mixing bowl, combine the flour, xanthan (if using), baking powder and salt. Set aside. In a stand mixer, beat together the sugar and coconut oil (or butter) until whipped, about 1 full minute on high speed. Add the vanilla and bananas, and continue to mix until combined. Add the dry ingredients and mix again until a batter forms. Toss in the shredded coconut and mix one last time to distribute it throughout the batter. Pour the batter into a greased or lined 8 x 8-inch (20 x 20-cm) glass baking dish (for thinner bars, feel free to use a 9 x 13-inch [23 x 33-cm] pan), and bake for 30 minutes, or until an inserted toothpick comes out clean. When finished, let it cool on the counter for at least an hour (but up to overnight) or in the fridge for at least 30 minutes to set. While cooling, make the cookie butter mixture.
FOR THE COOKIE BUTTER LAYER
In a small saucepan, combine the coconut oil and cookie butter over low heat. Stir frequently, until the mixture melts together, and then promptly remove it from the heat and let it cool and thicken. Once thickened to the consistency of slightly thinned cookie butter, pour or spread the mixture over the cooled cookie base. To set the cookie butter layer, immediately store it in the fridge or freezer for about 30 minutes. While setting, begin the chocolate layer.
FOR THE CHOCOLATE LAYER
In a small saucepan, combine the chocolate and coconut oil over low heat, stirring frequently until the mixture melts together. Remove it from the heat, pour the chocolate mixture over the chilled cookie butter layer and immediately place the bars back into the fridge or freezer for about 30 more minutes to set completely.
Once the entire dessert has set, remove it from the fridge or freezer and cut it. If frozen, allow the dessert to warm slightly to room temperature so the chocolate doesn’t crack. Cut it into 12 (or more) squares and serve. This saves well in a covered container in the fridge for about a week, or in the freezer indefinitely.