Chocolate Chip Cookie-Hazelnut Squares


Heyyy everyone! It’s been a while, and I’ve missed you! To make up for it, I’ve created something spectacular for you all to dig into. Everyone says they’re amazing. BUT, you can never fully trust people, so you better make these for yourself… 😉



Introducing: Chocolate Chip Cookie-Hazelnut Squares!!!! Yup, they’re 100% as insanely delicious as they sound. Just imagine a giant chocolate chip cookie topped with chocolate hazelnut butter, peanut butter cups, and roasted almonds, then cut into bite-sized squares. Uhhh… Yes, please! These cookie bars taste like a cross between a chocolate chip cookie, a brownie, and, well, a peanut butter cup. 🙂


To create these divine treats, I used my favorite products from Justin’s: their peanut butter cups and chocolate hazelnut butter. Justin’s makes the yummiest nut butters and peanut butter cups out there, so I knew I had to use them in a recipe.



A quick note: these treats are vegan, gluten-free and grain-free but they are not Paleo (they contain legumes and refined sugar.) So, I’ve created a Paleo option for you as well!!! To make these free of legumes and sugar, simply swap out the Justin’s butter for this chocolate hazelnut butter on my site, and the cups for these almond butter cups on my site. Voila!!


These chocolate chip cookie bites are such a treat to enjoy, and I’m sure you will all love them. The recipe yields a lot of bars because they are quite chocolaty and sweet (YUM!) so they can feed many people. I hope you enjoy these! Make sure to tag me if you make them @goodiesagainstthegrain on Insta, or leave a comment below this post. Have a great day everyone!


Chocolate Chip Cookie-Hazelnut Squares
Serves 12
Vegan, Gluten-free, Paleo option (see post above)
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Cookie layer
  1. 1½ cup almond flour
  2. ½ cup arrowroot flour
  3. ¼ tsp baking soda
  4. ¼ tsp sea salt
  5. 4 Tbs coconut oil
  6. 4 Tbs raw honey or maple syrup
  7. 1 tsp vanilla extract
  8. 1/3 cup chocolate chips
  1. ½ cup + 1 Tbs chocolate hazelnut butter, melted slightly (until spreadable)
  2. ¼ cup chopped roasted almonds
  3. 2 peanut butter cups, sliced into quarters
  4. ¼ cup chocolate chips, melted
  1. Preheat your oven to 350° F and line a glass loaf pan with parchment paper.
  2. Using a food processor, pulse together the dry crust ingredients until combined. Pulse in the wet ingredients and process until a dough forms. Stir in the chocolate chips.
  3. Press the dough into the bottom of the loaf pan. Bake for 30 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Cool the cookie for 1 hour.
  4. Once the cookie is done cooling, remove it from the pan. Optional step: gently shave/trim ¼ inch of the cookie from the top, all around the top edge. This just creates a better, more finished-looking appearance.
  5. Fill the cookie with the hazelnut butter, and spread it all around the top, to all the edges. Sprinkle the chopped nuts and peanut butter cups on top. Drizzle with melted chocolate.
  6. Refrigerate the giant cookie for 2 hours, or overnight. When ready to be eaten, slice into equal bars. These are super rich, so you can slice them really small if you want. Enjoy! Store any leftovers in an airtight container in the fridge, up to a few days.
Goodies Against The Grain
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