Chocolate Cookie Dough Bread (Gluten-Free Friendly!)

Two favorite treats in one: moist chocolate bread meets gooey cookie dough bites. The result? Pure bliss.

✨ Inspired by @hannahharvestinghealth

Cookie Dough Layer Ingredients:

• 1 cup almond flour

• ¼ cup honey or maple syrup

• 3 tbsp mini chocolate chips

Chocolate Bread Batter Ingredients:

• 1 cup all-purpose flour (use @bobsredmill gluten-free 1:1 flour for a GF version)

• ½ cup granulated sugar (like coconut sugar)

• 3 tbsp cacao powder

• 1 tsp baking powder

• ½ cup milk (almond milk or any milk of choice)

• ¼ cup oil (avocado oil, coconut oil, or any neutral oil)

• 2 eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.

2. Make the Chocolate Batter: In a large bowl, whisk together the milk, oil, and eggs. Then stir in the sugar, flour, cacao powder, and baking powder until smooth.

3. Prepare the Cookie Dough: In a separate small bowl, mix almond flour with honey or maple syrup, then fold in the mini chocolate chips.

4. Assemble:

   • Pour half of the chocolate batter into the loaf pan.

   • Add half the cookie dough (you can roll it into small bites or gently press pieces into the batter).

   • Repeat with the remaining batter and cookie dough.

5. Bake for 33 minutes, or until a toothpick inserted comes out mostly clean.

6. Let cool for at least 10 minutes before slicing.

7. Enjoy every rich, fudgy, cookie-dough-filled bite!

Tips:

• Let the bread cool fully to get clean, even slices.

• Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

• For extra indulgence, drizzle melted chocolate on top once cooled!