Gluten Free Cookie Dough Bread
This healthy cookie dough bread is gluten free, dairy free, and can be made refined sugar free. It's a decadent and delicious snack or dessert that takes everyones favorite- cookie dough- and makes it into an edible loaf!
Servings 1 loaf
Ingredients
Loaf
- 1 cup 1:1 gluten free flour
- 1/2 cup tigernut flour or almond flour
- 1/2 cup gluten free oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup melted (vegan) butter or olive oil
- 1/2 cup (vegan) yogurt or Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Cookie Dough Topping (optional)
- 1/4 cup maple syrup room temperature
- 2 Tbsp coconut oil melted
- 2 Tbsp granola butter or nut/seed butter of choice
- 1/2 tsp vanilla extract
- 1/4 cup chocolate chips
- 1/2 cup gluten free oat flour
- 1/2 cup tigernut flour or almond
Instructions
- Preheat oven to 350F.
- Sift together the dry ingredients in a medium bowl and set aside.
- In a large bowl, beat together the eggs, maple syrup, butter/oil, yogurt, and vanilla extract until well combined.
- Add the dry to the wet and mix until well combined.
- Fold in the chocolate chips.
- Let batter sit while you line a loaf pan with parchment paper. Spread the batter evenly into the pan and bake for 35-40 minutes, until just done (toothpick has a few crumbs on it).
- Let loaf cool in the pan while you make the cookie dough topping. Beat together the syrup, oil, nut/seed butter, and vanilla until well combined. Add in the dry ingredients and beat to combine. Fold in the chocolate chips. Press the cookie dough on top of the loaf evenly and gently.
- After 10 minutes, remove the loaf from the pan to finish cooling on a wire rack. Let the loaf cool completely, preferably several hours, before cutting into it.
- I highly suggest warming up a slice before eating. It tastes amazing warmed with the chocolate chips a little bit melty.