Do the dosey dough!
Yesterday I was inspired by my trip to icing on the cake.
I told you guys that I would be posting a certain cookie dough bar recipe.
Well, I’m not breaking my promise. 🙂
See? Living proof.
I have determined that I am the only person to try this homemade dosey dough recipe in the history of the internet.
History. Of the internet.
A little warning, though: these cookie dough bars are very sugary and they take awhile to make. So, I would suggest to only make these for a special occasion.
Dosey Doughs (Inspired by Icing on the Cake)
gluten & dairy free
Shortbread (bottom layer):
2 cups oat flour (for a tutorial, visit my oat flour post.)
1 cup earth balance
1/2 cup powered sugar
1 tsp vanilla extract
1. Preheat the oven to 325 degrees.
2. Beat together earth balance and sugar. Add in vanilla and mix well.
3. Mix dry ingredients and add wet to dry. Mix together until flour is mixed in.
4. Smoosh dough into a small baking pan. Bake for 20 minutes.
Caramel layer (to be put on top of shortbread)
3/4 cups coconut milk
3/4 cups sugar
1/3 cups brown rice syrup
1 tablespoon corn starch or arrowroot powder
1 tablespoon water
2 tablespoons coconut oil
1. Cook coconut milk, sugar, and brown rice syrup in a medium saucepan over medium heat. Whisk mixture regularly for 3 minutes.
2. In a small bowl, whisk together cornstarch and water. Add to the saucepan and combine.
3. Cook this mixture for 20 minutes, stirring constantly.
4. Remove from heat and let the caramel cool for 15-20 minutes. Don’t worry if the mixture isn’t thick before you cool it. Once it’s cooled, it will be caramel consistency. Pour some of the caramel mixture over the shortbread and chill in the refrigerator for 20 minutes.
Cookie Dough (to be put on top of the caramel)
7 tbsp earth blacken
7 tbsp coconut oil
2/4 cup sugar
2/4 cup brown sugar
2 tbsp flaxseed + 6 tbsp water
2 tbsp vanilla extract
3 cups GF flour
Dairy free chocolate chips
1. Preheat oven to 350 degrees.
2. Cream butter and sugars together. Mix in flaxseed and vanilla, then dry mix. Add chocolate chips.
3. Pour cookie dough mixture over the chilled caramel and flatten. Chill for another 20 minutes.
1. There are two options for the top. You can either do this dairy free ganache or you can use my dairy free frosting recipe . If you do the frosting, make the portions smaller to fit the pan. The frosting makes for a sweet treat, while the ganache is more rich. You decide.
This was a long post! If you’re still reading this, good for you! 😉
My siblings sure enjoyed it!