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Slutty Dough Brownies

May 26, 2018

These brownies are quick, easy and to be enjoyed by many! ;)


- 2 cups Flour
- 2 cups Granulated Sugar
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 cup water
- 1 cup oil
- 1/2 cup almond milk (or any milk alternative)
- 1 1/2 tsp vanilla extract
- 1 tub of EatPastry Cookie Dough – chocolate chip is our jam for this!
- At least 9 Oreos or other sandwich cookie


Pre-heat oven to 350 F.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.

Heat the water in a small saucepan on medium heat until almost coming to a full boil.

Remove from heat.

Add oil to the dry mix, then pour the water and vanilla extract in as well. Continue stirring to combine. Add the milk last and stir well until all mixed together.

Set aside.

Lightly grease and flour a 8x8 or 9x9 baking dish and fill with your batter. Layer vegan Oreos on top, and bake for about 30 min (or until knife in center comes out clean).

Let fully cool and top with globs of our cookie dough!!!

Cookie Dough Pancakes

May 1, 2018


2 cups flour
1/4 cup veg oil 
1/8 cup sugar 
3 Tbsp our chocolate chip cookie dough, brought to room temp 
3 tsp baking powder 
1 tsp vanilla extract 
2 cups almond milk 
1/2 ish chocolate chips 

Mix it all together with a whisk and cook on an oiled griddle as you would with other pancakes. (medium heat, about 5 min on either side, you'll know when to flip them when the air bubbles are visible). 

Chcolate Chip Cookie Dough POP TARTS

April 15, 2018

Yup, they're vegan - just like everything else we post.
And, they're amazing! I wish I'd made these as a kid!


1 tub chocolate chip cookie dough
2 cups flour
1/2 cup earth balance/butter replacement 
1 tsp sea salt
pinch of nutmeg
ice water


1. Make the tart dough by combining the flour, salt and nutmeg, and cutting in the butter until it resemembles course sand. Add ice cold water, 2 Tbsp at atime and mix with a spoon or mixer on low until combine. Add more water as needed, you want a DRY dough. Too moist add more flour.

2. Roll out your dough on a heavily floured surface to 1/4 inch thick. Use a pizza slicer to to into 4 inch rectangles.

3. Pre-heat oven to 350 F.

4. Place a thin layer cookie dough on every other dough rectangle. Fold the free rectangles on top of the ones with dough and seal with a fork along the sides. Then cut of the ugly extra bits with your pizza slicer or knife so they look clean and pretty.

5. Bake on a sheet tray for about 30 min (crust will be a light golden brown). Let cool completely.

6. Coat with another layer of cookie dough and serve em up!  

Cookie and Milk Shots!

March 20, 2018

Someone once told me shots are always a good idea...
These ones are definitely a good idea.


1 tub of EatPastry chocolate chip cookie dough (duh)
1 cup chocolate for melting + 2 Tbsp water
1 jug of dairy free milk (I used Ripple!)


1. Preheat oven to 350F.
2. Line a popover pan with the cookie dough (thin layer).
3. Bake for 20-30 min.
4. Remove from oven and spoon out any excess cookie dough that didn't bake properly to make room for the milk later. You can discard it (haha yeah like I did that...rolls eyes), or EAT IT (gee I wonder which one you'll choose).
5.  Then let them cool in the pan before removing. I just loosen them with a knife and then tap them out gently. Set aside.
6. Melt some chocolate in a pan with a bit of water. Once fully melted fill each cup with the chocolate and then pour out onto parchement paper. You can do whatever you want with the excess chocolate, it's no longer needed.
7. Let cool totally (I put in the refrigerator to excellerate the process).
8. Fill with almond or other dairy free milk. I used Ripple. You can also top with more dough if you're into rimming your shots like me.
9. Take as many shots as you can without passing out. That's how it's done right?

Vegan, Gluten Free Cookie Fudge Pie

December 18, 2017

I've been known to say the F word, but I'm not fudging around here. This pie is out of CONTROL. If you don't like cookies though, you're screwed because it's boarder line cookie overload. :D
Note* I used Gluten Free Chocolate Chip cookie dough but you can use any flavor. 


2 tubs of our cookie dough (for pie crust)
3 cups of chocolate, chopped
1/4 cup Earth balance
1/4 cup almond milk
1 tsp vanilla extract
1 tub of our cookie dough (for cookies)

1. Bake cookies as directed in 350F oven. Set aside.
2. Coat a 9" pie dish with cookie dough and bake at 350F for 20-30 minutes or until it looks fully baked.  It should be golden brown without a gooey looking center.
Remove from oven, set aside and let cool.
3. In a double broiler melt chocolate with the earth balance, almond milk, and vanilla extract.
4. Fill the pie shell with the chocolate mixture and top with cookies pressing them into the chocolate slightly.
5. Set aside until ready to slice and eat! (You have to wait for it to set fully for at least an hour)

Vegan Cookie Dough Cheesecake Bars

December 18, 2017


2 tubs Choc Chip cookie dough (may not need both tubs), for bottom layer
16 ounces of vegan cream cheese
8 ounces medium firm tofu
1 Tbsp vanilla extract
1/4 cup flour
1/2 cup granulated sugar

Preheat oven to 350F.
Mix all ingredients besides the cookie dough in a mixer until smooth.
Pour into a greased 9x9 baking dish.
Bake for about 30 minutes until set.
Remove from oven and let fully cool.
Frost with vanilla frosting if you wish.

Roll out cookie dough to desired thickness (1-2 inches thick) on parchment paper.
Top with the cheesecake.
Refrigerate overnight or at least a couple hours.
Cut into squares!

Cookie Dough Cream Pie

November 22, 2017

1 tub SoDelicious Cocowhipped Cream
2 tubs EatPastry cookie dough (flavor of choosing, I used Choc Chip)


1. Pre-heat oven to 350F.
2. Coat a 9x9 cast iron skillet or baking dish with cookie dough about 1/4 inch thick (no more).
3. Bake the cookie dough shell until golden brown and set in center, usually about 25 minutes.
4. Let fully cool.
5. While cooling fold chunks of cookie dough into whipped cream and refreeze.
6. Once the shell is fully cool, scoop the whipped cream cookie dough mixture into the shell and top with more little chunks of cookie dough. Voila!
7. Freeze until ready to eat! YUM!

Caramel Popcorn Pazookie

September 5, 2017

This is melt in your mouth insanely good, and it's easy as &*%# to make. Definitely wanna try this one out guys.


1 tub of EatPastry Chocolate Chip Cookie Dough (regular or GF)
6 vegan caramels, chopped into pieces (I used JJ's Sweets Cocomels)
1 cup popcorn (I used Live Love Pop sea salt)


1. Heat oven to 350F.
2. Mix cookie dough with caramel pieces and popcorn.
3. Layer the mixture into an 8-9inch cast iron skillet.
4. Bake for about 25 minutes until the cookie is brown and fully set in center. No gooey look to it.
5. Let fully cool in cast iron skillet before slicing and DEVOURING with some cold vanilla ice cream or So Delicious cocowhip!

Cookie Dough Poporn Bars

August 27, 2017

This is what's missing at the movies.


1 bag Live Love Pop or air popped popcorn
1 tub of EatPastry Chocolate Chip cookie dough (or whatever flavor, omg, Peanut Butter would be so good!)


1. Roll out dough on a piece of parchement paper to 1/4 inch think and cut in half.  
2. Layer one half with popcorn.
3. Top the popcorn with the other rolled out piece of dough.
4. Cover with plastic wrap and freeze for an hour.
5. Remove from freezer and cut into 2" bars.
6. Eat on your couch as intended (you can store these in the freezer in ZipLoc bags if you need to, but you'll probably just eat them all like me).

Vegan Brookies

August 7, 2017

Once you start adding a cookie layer to your brownies, you'll never go back to regular brownies. They're just TOO GOOD.


1 1/2 cups flour
2/3 cup cocoa powder
2 tsp baking powder
3/4 cup sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/8 cup almond milk 
1/2 cup chocolate chips (optional)

1 tub EatPastry cookie dough (I used Peanut Butter Chocolate Chip for this recipe).


1. Preheat over to 350 F.
2. Grease an 8x8 baking dish and set aside.
3. Mix the dry ingredients with one another (flour, cocoa, baking powder).
4. Add the sugar to the dry and mix in.
5. Add the veggie oil, vanilla, and almond milk to the dry. Mix well with wooden spoon.
6. Mix in chocolate chips.
7. Pour batter into pan.
8. Flatten a tub of cookie dough on a very lightly floured surface and place on top of the batter.
9. Bake for 45 min or cookie dough looks baked and a knife inserted in center comes out clean.
10. Let fully cool before cutting and serving. Enjoy!

Vegan Cookie Dough Stuffed Pancakes

July 30, 2017

I'm crying over how good these are! They're so easy to make and they're vegan...dangerous. 
This recipe makes 6 medium sizes (6") pancakes so you can double it up if you like.


1 tub EatPastry Chocoholic cookie dough (you can use Chocolate Chip too!) - you won't need the whole tub
1 cup flour
1 tsp baking soda
pinch seasalt
1/4 cup sugar
just over 1/2 cup olive oil
1/2 tsp vanilla
1 cup almond or soy milk
oil for cooking 


1. Freeze small silver dollar size rounds of cookie dough, flattened like a pancake (not too thin though). These should be frozen for at least 2 hours before making the pancakes so they firm up.

2. Mix the flour, baking powder, seasalt, and sugar in a mixing bowl.

3. Add the olive oil, milk and vanilla. Stir til combined and set aside.

4. Heat sautee pan or skillet on a medium heat with a few teaspoons of cooking oil, and remove cookie dough disks from freezer.

5. Add a 1/4 cup batter to the heated oil, top with a cookie dough disk, and then top with a little more batter (enough to cover the cookie dough).

6. Flip after a few minutes, and cook for another few minutes on opposite side. Depending on your stovetop cooking times vary, so I'd say anywhere between 5-8 min on each side. When you see bubbles in the dough it's usually ready to flip.

7. Repeat steps 5 and 6 until you have your stack of pancakes! Top with whatever you like, I used whipped cream and chocolate hazelnut butter because I'm super healthy ;)

Cookie Monster Munchies aka Cookie Dough Ice Cream Sammies

July 24, 2017

Blue Ice Cream and Cookie Dough? In a sandwich? Doesn't get much more Cookie Monster than that!
Did I mention this recipe can easily be doubled? 

1 pint of ice cream (your choice of flavor but the color has to be white or neutral) - I like the cashew milk ice cream
1 tub of EatPastry Chocolate Chip cookie dough
another tub of EatPastry Chocohlic cookie dough  (for baking)
blue food coloring (there are vegan friendly food colors out there) 


1. Bake some of our chocolate chip and chocoholic cookies. You shouldn't need more than a six total, but if you want to add more go for it. I like a lot of cookie chunks so I added a couple more cookies to the mix. Once cooled break into chunks and set aside or store in a ziploc baggie.
2. Mix blue food coloring with your fav flavor ice cream (I used pistachio) to reach desired "blueness."
3. Add chunks of the cookies you baked, cover and freeze.
4. Roll out 2 rectangular pieces chocolate chip cookie dough on parchment paper to 1/4 inch thick and freeze. You can make these pieces as big or little as you want; depends how many sammies you're lookin to make.
5. After 2 hours have passed, remove the dough and ice cream from freezer. Lather a thick layer of ice cream on the dough, and top with other piece. Refreeze overnight or at least 6 hours.
6. Remove and cut into sandwiches. Eat!! COOOOOOKIEEEEE 🍪

Cookie Dough Cheesecake

July 6, 2017

To. Die. For.

Yields: one badass cheesecake. 


32 ounces of cream cheese - regular or strawberry flavor (4 containers of Tofutti or Follow Your Heart)
11 ounces silken tofu
1 Tbsp vanilla extract
1 tsp lemon juice, freshly squeezed
1/4 cup flour
3/4 cup granulated sugar

1 tub of cookie dough for the crust
1 tub of cookie dough for the topping (because I'm a sicko)


Pre-heat oven to 375F.

Add water to large baking dish (like a lasanga dish), filling at least 1/2 way. Put the dish in the bottom rack of your oven. *the other rack which will be used for the cheesecake should be on the middle rack. 

In a spring fold pan layer the cookie dough pressing it flat with your hands to make a crust. Push more around the edges and flatten it slightly up against the sides of the pan so you can see if once the cake is finished. In other words, you want it to ride up a bit along the edges. If you need more dough for a thicker crust, by all means add it.

Put in the preheated oven for 10 minutes, just so the dough begins to bake. Remove and set aside.
In the meantime you can start making the filling.  Add the cream cheese, tofu, vanilla, flour, lemon, and sugar to a vitamix/blender/or food processor. Blend all together until combined and creamy.

Pour the filling into the partially baked crusted pan, and bake for 15 minutes. After the 15 minutes have past, lower the temperature of the oven to 350F. Bake for another 35 minutes.
While it's baking, you can make the glaze and set aside. Just combine the choc chips, milk, cookie dough, and sugar in a blender and pulse until combined.

At 45 min.
Open the oven and gently wiggle the cheesecake to make sure it's set nicely. Then turn off the oven and let sit for one full hour. Once the hour has past remove from oven and let sit for another 30 min. Then place the cake into the refrigerator, for at least 24hrs.

Top with more cookie dough you animal.

Pretzel Pazookie!

May 25, 2017

All you need for this recipe is a small (6 inch) iron skillet, cookie dough, and pretzels!


1/2 tub of EatPastry Chocolate Chip Cookie Dough
8-10 small pretzels or pretzel pieces


1. Preheat oven to 350F. Then layer cookie dough evenly in skillet.
2. Top with pretzels, pushing them slightly into the dough.
3. Bake for 30-40 minutes until fully baked.
4. Remove from oven and let cool.
5. Eat with ice cream or alone.

Cookie Dough Cups

April 22, 2017

Well, these are just about the most amazing thing EVER!
You'll need candy cups, a stove and a freezer.

Yields 1 dozen-ish


-COOKIE DOUGH - about 1/2 the container should be plenty (or double the recipe Dangerous!)
-3/4 cup dark chocolate
-2 Tbsp Earth Balance Buttery Spread
-2-3 tsp almond milk


1. Fill candy cups halfway with cookie dough and place them in a muffin tin so they don't roll around. 
2. Place in freezer while you melt chocolate, earth balance and almond milk on medium heat stirring constantly. 
3. Once fully melted remove from heat. Then get the cups from the freezer and spoon enough to cover the cookie dough on top of each cup. 
4. Freeze again for at least 1 hour and remove when ready to eat! 
You can eat them frozen because the chocolate is pretty soft still (obviously remove the papper candy cups before eating).
Ughhhh so good guys!!!

Ultimate Brookies

February 8, 2017

If you're craving something salty and sweet this is IT. I'm so into this recipe, I'm going to make it on the regular now. And I really like saying brookies.


1 tub EatPastry Peanut Butter Chocolate Chip Cookie Dough
1 tub EatPastry Chocoholic Chip Cookie Dough
1 cup banana chip
8-10 Trader JoeJoe's Pumpkin or Regular Sandwich Cookies
1/2 cup Justin's Almond Butter
1/2 cup chopped vegan PB M&M-like candies from Little Secrets Co., or any other vegan chocolate candy chopped for topping.

Pre-heat oven to 350 F.
Make sure you have a bread loaf pan. You can always use a brownie dish if you want to double the recipe and make the bars bigger. 
Layer PB cookie dough in the pan about 1/4 inch thick.
Layer banana chips on top.
Then add a layer of of almond butter.
THEN add the layer of JoeJoe cookies.
Lastly, add a thick 1 inch layer of Chocoholic cookie dough.
Super lastly, top your loaf with the chopped candy bits. 

Bake for about 25 minutes. Remove from oven and let cool completely before you slice and serve. **Salivating writing this, no joke. It's so good. Gotta go grab a piece brb....

No-Bake Cookie Dough Bars

February 6, 2017

It's easy, it's decedent, it's for you. 
Cookie Dough (duh), about 3 tubs because why be stingy (flavor is up to you) 
2 cups chocolate for melting
1/8 cup vegan butter alternative
1/4 ish cup of vegan caramels (I used JJ's Sweets Cocomels)

Layer brownie pan with a thick layer of cookie dough. 
Cover with plastic wrap and freeze. 
Meanwhile melt 2 cups chocolate, 1/8 cup Earth Balance, and 1/4 cup caramels in a double boiler. 
Once melted remove from heat. 
Take cookie dough from freezer and top with chocolate caramel mixture. 
Refreeze until ready to cut and eat!

Cookie Dough Pumpkin Poptarts

October 11, 2016

These poptarts are loaded with cookie dough, pumpkin, and sprinkles. What's not to love?!

Tart Dough:
2 cups flour
1/2 cup shortening (I used Earth Balance)
3-5 Tbsp of ice water (or more)
2 tsp salt

Poptart Filling:
1 tub cookie dough (any flavor)
3-4 Tbsp pumpkin puree (optional, you can just use cookie dough if you want but that's not as fun)

1. Mix the cookie dough with the pumpkin puree, and place in refrigerator until ready to fill tarts. (that was an easy step right?)

For the tart dough:
1. Combine the flour and salt in a mixing bowl. Using a pastry blender, or 2 knives, cut the shortening into the flour until it resembles course sand. Then add the water 2 Tbsp at a time til the dough forms. Be sure not to use too much water, it makes your dough less appealing and tasty.
2. Flour a level surface and roll the dough out to about 1/4 inch thick. Using a pizza cutter, cut into 5x5" rectangles.
3. Remove filling from fridge and place about 2 Tbsp or more of filling onto every other rectangle (I say every other so because you're leaving a lid for each tart). This is a great time to turn your oven on to pre-heat the oven to 350 F.
4. Place the unfilled rectangular pieces of tart dough on top of each one that has filling. Press the edges down first using your fingers to seal the tart together. Then, using a fork press firmly down all around the edges. Transfer to baking sheets using a large spatula.

5. Bake for 25 minutes in your pre-heated oven.
6. Let completely cool.
7. Coat each poptart with a nice layer of Frost'd frosting (or your own vegan frosting recipe) and lots of sprinkles!!!

Ooey Gooey Pumpkin Cookie Dough Loaf

September 19, 2016

Goodbye Summer, HELLO FALL!

Nothing says Fall like pumpkin and cookie dough all mixed up in this ooey gooey yummy delicious melt in your mouth sensational loaf.


1 cup EatPastry cookie dough (Snickerdoodle is great if you want this to be gluten free, but you can really use any of the flavors. If you use Chocoholic it will make this recipe chocolatey!)
1 cup pumpkin puree
1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
2 Tbsp FROST'D frosting
1/2 cup vegan white chocolate chips (I used King David brand, available on Amazon)
1/2 cup mini Dandies Vegan Marshmallows


Preheat oven to 350 F.

Using hand held beaters or a mixer, mix the cookie dough, pumpkin puree, cinnamon, and frosting.
Once combined add the flour and baking powder.
Mix once more until just combined.
Then manually stir in the chocolate chips.

Put an parchment lined baking sheet in the oven below the rack you intend to bake on. This will ensure any over flow of marshmallow doesn't bubble over onto the bottom of your oven.

Pour into a 6 inch mini loaf pan, top with marshmallows and bake for 30 minutes at 350 F.
Remove from oven and let cool at least 15 min. 
Cut into and eat with solo or warm with vegan ice cream! Sooooo good!

Cookie Dough Cheesecake Bars

September 14, 2016

Best idea ever? Maybe.

1 1/2 tubs cookie dough
16 Oreos or Trader JoeJoe's

Cheesecake topping:
1 8oz package vegan cream cheese
2/3 cup sugar
1 tsp vanilla
2 Tbsp flour
1/4 almond milk

Little Secrets candies
...coconut? cookie crumbs? really, you can get creative here.

Preheat oven to 350 F.
Layer the bottom of a 8x8 baking dish evenly with cookie dough.
Press the Oreo's into the cookie dough layer (as shown below).
Using a spatula, top with the cream cheese mixture.
Bake for about 30 minutes until the cream cheese is set/jiggly.
Remove from oven and top with any toppings of your choosing and let cool.

    and now for my favorite, the edges...!!! :) 

Cookie Dough Filled Pie

September 12, 2016

This is the most unconventional pie recipe ever. It's ridiculous. But it's so amazing too.

You'll need an oven, a rolling pin, a pie dish, and an appetite.

Pie Crust:

2 cups flour
1/2 cup shortening (I used Earth Balance)
3-5 Tbsp of ice water (or more)
2 tsp salt

Pie Filling:

4 large apples, peeled and sliced thinly
1/2 granulated sugar
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 allspice
1 heaping Tbsp all purpose flour
1 tsp lemon juice 

1-2 tubs EatPastry chocolate chip cookie dough

For the crust:
Combine the flour and salt in a mixing bowl. Using a pastry blender, or 2 knives, cut the shortening into the flour until it resembles course sand. Then add the water 2 Tbsp at a time til the dough forms. Be sure not to use too much water, it makes your dough less appealing and tasty.
Flour a level surface and roll the dough out to fit a 9" pie dish. Set aside in refrigerator while you make the filling. 
*you can roll some extra long strips for the top (as pictured below) if you want.

Pie Filling:
Pre-heat oven to 375 F. 
Mix it all together and fill the pie shell.
Bake for about 45 minutes.

Let cool totally and scoop out the center completely (I ate the filling later with cashew milk ice cream by the way, it refrigerates well).
Then fill the pie with cookie dough and refrigerate until you're ready to eat!

Cookie Dough Kripie Treats

March 8, 2016

Best shit ever. Just sayin'
Yum yum yumyumyumyum


2 Tbsp Earth Balance
4 cups Rice Krispies Cereal
2 cups dandies marshamallows

1 cup cookie dough for coating


Melt butter in medium-large saucepan.
Add marshmallows and stir until all melted.
Add the rice cereal and stir until combined.
Immediately spoon the mixture into a 8x8 pan, making sure it's all even and flat.
Let sit for at least an hour.
Then coat with chocolate chip cookie dough, slice and serve.
*best if eaten the day made

Cookie Dough Chocolate Cupcakes

January 9, 2016

The addition of cookie dough makes these cupcakes extra delicious, moist and flavorful.


2 cups plain (all purpose) flour    
1 cup  cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
a pinch of salt
1¾ cups coconut milk
2 cups granulated sugar
1 1/2 cups  veggie  oil
1/2 cup chocoholic cookie dough (can use chocolate chip) 
2 tsp vanilla extract 
2 tsp almond extract** optional
1/2 cup of shredded coconut for the tops
Line a 12 serving muffin tin with cupcake liners (muffin cups or whatever they're called). 
Preheat over to 400F. 
Mix all the dry ingredients in one medium sized bowl; the flour, cocoa, baking soda, baking powder, and salt. 
In a separate bowl mix the sugar, oil, milk, cookie dough and extracts. 
Once the wet ingredients are well combined (I use a KitchenAid mixer), add the dry mixture.
Mix/beat just until combined, being careful not to overmix. 

Scoop out into lined cupcake tins. Top with a little coconut shaving.
Bake for 20 minutes at 400F. 
Let cool for 10-15 minutes before removing from the tin, and then you want to pretty much devour all of these immediately. 

Cookie Dough filled Twinkies

December 14, 2015

So, these are pretty fun and delicious. And vegan :)


Yellow Cake:

1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
1/2 cup almond milk
1 Tbsp water
1/4 tsp vanilla
1/4 tsp almond extract (optional)
 1/4 cup oil
pinch of salt


1 tub EatPastry cookie dough - you probably won't need it all, but I bet you'll eat some as you make it haha!


Pre-heat oven to 350F.
Line a large baking sheet pan with parchment paper. Set aside.
Mix the flour, sugar, powders, salt in a bowl.
Add the oil, milk, water, vanilla, almond extract.
Mix until combined and not lumpy.
Spread batter on the parchment lined baking pan. It won't take up the whole pan but just try to make it as close to a rectangle as possible.
Bake on a sheet pan for about 20 minutes until the center springs back when touched with your finger.
Let fully cool.
Once cooled flip the cake over onto a flat surface, and slowly peel off the parchment.
Cut in half lengthwise, and then diagnally so you have about 4 large rectangles of cake.
Fill each with a hefty amount of cookie dough and carefully roll each piece into a roll so it resembles a twinkie.
Refrigerate until ready to stuff in your face. Or immediately stuff your face. You can do what you want!
Enjoy :)

Fudgy Chocolate Loaf Bars

November 21, 2015

I'm not sure what to call this other than, AMAZING.

1/2 cup almond milk
1 1/4 cup chocolate, chopped
1/2 cup cookie dough, whatever flavor (I used our Gluten Free Snickerdoodle dough)
1/2 cup pumpkin purree
1/4 cup flour 
1/4 cup chocolate chips for the topping

In a medium sauce pan heat the milk, chocolate, cookie dough, and pumpkin until all melted together.
Add flour and stir constantly for about 5-7 minutes. Turn off heat and pour into a mini loaf pan.
Refrigerate overnight, slice and serve. OMGGGG it's so fudging delicious.

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