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October 30, 2017

Nuttzo® Oatmeal Chocolate Chip Cookie Dough Squares

by Anne Paddock

When I was young I could never decide which was better:  chocolate chip, peanut butter, or oatmeal cookie dough.  When I grew up I still couldn’t decide if one was truly better than the other so after contemplating this dilemma for the better part of five decades, I had this breakthrough moment where I thought why not combine all three to make the ultimate cookie dough snack treat.

Ingredients matter to me; in fact, they really matter. I wanted a cookie dough treat that was made with an unsweetened nut butter, dark chocolate chips, and oats. I did not want white flour, refined sugar, oil, dairy, or eggs.  To sweeten the squares, I chose my favorite honey – Idaho Snowberry by Moonshine Trading Company – because the flavor is amazing:  a robust butterscotch with a hint of spice that goes well with oats, unsweetened nut butters, and dark chocolate chips.

When choosing a nut butter, I decided on Organic Nuttzo® – a nutrient dense blend of seven nuts and seeds:  cashews, almonds, brazil nuts, flax seeds, chia seeds, hazelnuts, and pumpkin seeds, and a touch of Celtic Sea Salt (note the company also makes a blend with peanuts) because the flavor is delicious and the nutritional boost is amazing.  But, these squares are just as scrumptious made with almond or peanut butter. Your choice.

Made with just four ingredients, Nuttzo® Oatmeal Chocolate Chip Cookie Dough Squares are easy to make, require no baking (meant to be eaten raw), and are chewy, nutty, and delicious – just like cookie dough is supposed to be.

Nuttzo® Oatmeal Chocolate Chip Cookie Dough Squares


  • 1 cup of Nuttzo®
  • 1/3 cup honey
  • 2 cups whole grain oats
  • 3/4 cup dark chocolate chips (I use Pascha 85% Semi-Sweet Dark Chocolate Chips)

In a large mixing bowl, combine the Nuttzo® and honey.

Add the whole grain oats and stir to evenly distribute.

Add the chocolate chips and stir to blend.

Spray an 8 by 8 or 9 by 9 square pan with non-stick spray.

Pour the cookie dough into the pan and using a spatula gently press the dough to the sides of the pan.

Cover the pan with plastic wrap and refrigerate for 2 hours.

Cut into squares as needed. Enjoy. Store in the refrigerator.

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