If you love cookie dough, then this bread is for you! You can have healthy cookie dough and eat it too. This loaf is gluten free, dairy free, and refined sugar free.
I'm absolutely obsessed with this cookie dough bread. I love cookie dough (who doesn't?!), so I put it into bread form. Plus, this gluten free bread is actually healthier than you could imagine. it's a fraction of the sugar of traditional cookie dough and can be made fully refined sugar free. This gluten free cookie dough bread is the perfect snack or dessert. It's a dense and delicious chocolate chip loaf topped with edible cookie dough. It tastes amazing with some whipped cream on top too.
I knew I wanted to make this loaf more than just a chocolate chip bread. It needed some oomph. So I decide adding some raw, edible cookie dough on top would really bring it all together! This chocolate chip loaf is made dense and moist with the addition of yogurt, so it's not just like a fluffy chocolate chip muffin- you really get that cookie dough vibe. I didn't want it to be a banana bread, so the yogurt is what still gives us the thick, gooey vibes without bananas. Then there is a layer of delicious gluten free cookie dough on top to really take this bread to the next level.
Gluten Free Cookie Dough Bread Ingredients
- The loaf itself is made of a mix of gluten free flours that includes 1:1 gluten free flour, tigernut or almond flour, and oat flour.
- Then there are the basics of baking powder, baking soda, and salt.
- The wet ingredients consist of eggs, maple syrup, liquid oil or butter, yogurt, and vanilla extract.
- Of course, plenty of chocolate chips too!
- The vegan cookie dough topping is made from a mix of oat and tigernut (or almond) flour, maple syrup, coconut oil, granola/nut/seed butter of choice, vanilla, and chocolate chips. The topping is optional, but just makes this delicious dessert more decadent.
How to Make Cookie Dough Bread
Cookie dough bread is really easy to make! First, you sift the dry ingredients together. Then beat all the wet ingredients together. Add the dry to the wet, fold in the chocolate chips, and bake.
While the bread is cooling, you can make the cookie dough topping by whipping the wet ingredients together and then adding the dry to combine. Fold in the chocolate chips then top your loaf with the delicious gluten free cookie dough!
Variations and Substitutions
Oat flour: Make sure to use certified gluten free oat flour to keep this recipe completely gluten free. I like to grind my own oat flour from certified gluten free oats. I have not tested this recipe using more tigernut (or almond) flour, but that might work in a pinch!
Tigernut flour: this is a nut free alternative to almond flour, but almond flour will work just fine in this recipe. I have not tested this recipe using more oat flour if you can't access tigernut or almond flour. Oat flour is quite thick and absorbent so I'm not sure it wold work as a substitute if in a pinch.
Fats: use a vegan butter and yogurt to keep this recipe dairy free. I stuck to olive oil and a coconut yogurt. Melted coconut oil will also work, just make sure all ingredients are room temperature.
Chocolate chips: you can keep this recipe completely refined sugar free depending on the chocolate chips you use.
More delicious dessert breads
Gluten Free Walnut Crumble Banana Bread
Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Apple Cinnamon Bread
Gluten Free Cookie Dough Bread
Ingredients
Loaf
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ½ cup gluten free oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup maple syrup
- ¼ cup melted (vegan) butter or olive oil
- ½ cup (vegan) yogurt or Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Cookie Dough Topping (optional)
- ¼ cup maple syrup room temperature
- 2 tablespoon coconut oil melted
- 2 tablespoon granola butter or nut/seed butter of choice
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips
- ½ cup gluten free oat flour
- ½ 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.
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