When I first made these Snickers Bars come Cookies I had planned to simply bake them, but I fell in love with the smooth almost English toffee-like texture and sweet peanut buttery flavour of the raw dough. Two recipes in one. Freezable, bake-able and dairy-free.
A couple of weeks ago I got this sudden craving for two things. Cookies AND one of my favourite chocolate bars – the Snickers. I used to love the chocolate, nougat and peanut butter flavour combination. I’ve had success with staving off cravings with an on-toast and more wholesome adaptation of the original: multigrain toast slathered with crunchy peanut butter, rice syrup or honey and a light shaving of 70% cocoa dark chocolate. If you’re a fan of the bar, you might like to try that. But this time, I wanted cookies, and toast just wasn’t going to cut it.
One of the very first things you’ll notice when making these Snickers bars come cookies is that the soft raw dough smells amazing. It’s sweet, peanut buttery, smooth and glossy – almost like chewy English toffee, but dairy-free and without all that added sugar. I made the first batch using regular spelt flour for both layers which worked well. In order to make the bottom layer more nougaty, I added some coconut flour to the chocolate layer in the second batch. This is totally optional.
Since I was going to bake them into craving-satisfying cookies, I added a little bicarb soda and baking powder to the mix, but we ended up eating most of the cookie dough raw. Again, You see, this is optional, but since you can freeze and bake the cookies from frozen, it’s not a bad idea to make an extra batch for that purpose, it’s super easy!
Do note that the raw dough actually tastes sweeter than the baked cookie version, so I suggest adding 1/4 cup chopped dark chocolate into the base mix before baking. The following recipe card provides options for both versions in one.