Gluten Free Chocolate Chip Cookie Bread (Dairy Free)
This cookie dough bread is gluten free, dairy free, and refined sugar free. A gooey chocolate chip bread is topped with edible cookie dough making it a decadent and delicious snack or dessert. Turn cookie dough into an edible loaf with this recipe!
Servings 1 loaf
Equipment
- stand mixer or
Ingredients
Loaf
- 1 ½ cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup maple syrup
- ¼ cup olive oil*
- ½ cup (dairy free) 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 and cooled
- 2 tablespoon granola butter or nut/seed butter of choice
- ½ teaspoon vanilla extract
- ¼ cup chocolate chips
- ½ cup gluten free flour
- ½ cup tigernut flour or almond flour
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
- Sift together the dry ingredients in a medium bowl and set aside.
- In a large bowl, beat together the eggs, maple syrup, oil, yogurt, and vanilla extract until well combined.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the chocolate chips.
- Spread the batter evenly into the pan and bake for 40-45 minutes, until just done (toothpick has a few crumbs on it).
- While bread bakes, make the cookie dough topping. If you'll be adding the topping after the bread comes out of the oven, be sure to use heat treated flour (see heat treating flour in above post).
- Beat together the maple syrup, coconut oil, nut/seed butter, and vanilla until well combined. Add in the dry ingredients and mix to combine. Fold in the chocolate chips. You should have a topping that feels wetter than a crumble, but holds together when pinched and doesn't run all over. Add a little extra flour if needed.
- When the bread has about 5 minutes left, crumble the cookie dough on top of the loaf evenly. I find adding it while there is still some time in the oven helps it stick to the loaf better, but you can also add it as soon as you remove the bread from the oven if you used heat treated flour.
- When done baking, let bread sit for at least 10 minutes. Then remove the loaf from the pan using the edges of the parchment paper to finish cooling on a wire rack.
- I highly suggest warming up a slice before eating. It tastes amazing warmed when the chocolate chips get a little bit melty.
Notes
*Or melted (dairy free) butter.