These gluten free Kinder cookie dough slices are my new favourite treat! Crisp at the edges with beautifully soft cookie dough in the centre, studded with chocolate chips and pockets of melted Kinder bar, they are harrrrd to resist.
Honestly, is there anything better than warm cookie dough packed with chocolate? I don’t think so (although there is a close rival in the form of my salted caramel swirl brownies)!
For the ultimate dessert, try warming one of these slices in the microwave for 30 seconds, then topping with a scoop of your favourite ice cream. Heaven on a plate!
My Kinder cookie slices are a quick treat to bake, only needing 16 minutes in the oven, and they can be eaten whilst still warm. This makes them ideal when you want to whip up something incredibly delicious, incredibly quickly!
Once baked, they will keep well for a few days in an airtight tin. As they still very soft cookie dough in the centre, they stay nice and squidgy and don’t dry out quickly. That’s a problem I found with some other cookie bar recipes.
You can them eat them as they are or give them a little warm up in the microwave (30 seconds does the trick) to get the Kinder chocolate all melty again.
I use the standard Kinder chocolate bars, which in the UK are gluten free and certified by Coeliac UK (at the time of writing). I believe they are gluten free in other parts of the world too, but please always check labels before baking with Kinder bars. It’s always better to be safe than sorry.
If you can’t find Kinder bars in the shops (I buy mine in Coop or Tesco), then feel free to switch in a different treat. See the substitutions section below for more details.
Chocolate: I use Kinder chocolate for these cookie dough slices, but you can use any chocolate treats you like. Double check that your choice is gluten free and then press into the top of the cookie dough before you bake it.
As for the chocolate drops, I use Callebaut Belgian milk chocolate drops in my bars, but any variety of choc chip will do. Again, do check that your chosen brand is gluten free as some cooking chocolate is not suitable for coeliacs.
Sugar: my cookie dough has a beautiful golden hue from the use of dark brown sugar, which also lends a slight caramelised taste to the final cookie slices. If you don’t have dark brown sugar, light brown will work just fine.
Flour: I have been using FREEE by Doves Farm gluten free plain flour for these recently, but other flours varieties I enjoy baking with are the Shipton Mill and Marks & Spencer gluten free flours. Lidl do a great gluten free plain flour too, although I can never find it in the shops these days.
If you only have self raising flour, skip the addition of baking powder. You will them end up with the same sort of texture (with very mild rise).
Any Other Questions?
Feel free to drop me an email at email@example.com if you have questions about this recipe. Or perhaps other baking requests! I love a challenge :).
Otherwise, I really hope you enjoy these gluten free Kinder cookie dough slices!
Kinder Cookie Dough Slices (Makes 12)
- 170g (6oz) unsalted butter
- 200g (7oz) dark brown sugar
- 100g (3.5oz) caster sugar
- 1 tsp vanilla essence
- 1 large egg + 1 egg yolk
- 400g (14oz) gluten free plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp xanthan gum
- 150g (5.5oz) milk chocolate drops
- 125g (5oz) Kinder chocolate bars
- 30g (1oz) white chocolate
- Preheat your oven to 180C/350F (fan oven).
- Melt the butter in a microwave for approx 30-40 seconds, until just liquid. There might still be a few small lumps when you take it out, but give the melted butter a stir until these have melted too.
Add the dark brown sugar and caster sugar to the warm butter, stir them well to combine.
- Now the vanilla essence, egg and egg yolk are added to the butter sugar mixture. Mix well until a smooth batter has formed.
- Sift the plain gluten free flour, baking powder, xanthan gum and salt on top of the wet ingredients. Mix with a wooden spoon until you have a soft cookie dough. The dough will be shiny and will come away from the sides of the bowl as you mix, eventually forming a nice ball of dough. If it is too dry add a tablespoon of milk, if too sticky add a tablespoon of gluten free flour (and continue adjusting until you have the right consistency).
- Add the milk chocolate drops to the cookie dough, and mix until evenly distributed.
- Line and grease a 24cm/9.5inch square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper. Tip the cookie dough into the tin and press in down with your hands, create a nice even layer.
- Break the Kinder bars into chunks and push them into the cookie dough. You want the top of the bars to still be showing, but to be level with the top of the cookie dough. Then when they melt they will create yummy chocolate pools in the cookie dough.
- Pop the cookie dough into the oven to bake (on the middle shelf) at 180C/350F (fan) for 16 minutes. After this time the cookie dough will be fully baked at the edges and on top, but still nice and squidgy in the middle. If there is still raw dough on top, keep them in for a couple of extra minutes until baked.
- Remove from the oven and leave to cool in the tin for 15 minutes. While it is cooling, you can melt the white chocolate in the microwave, then drizzle it over the top of the cookie dough. Then, after the 15 minutes cooling time, carefully lift onto a wire rack.
- Slice the cookie dough into 12 bars and either gobble some up while they are still warm and melty, or allow them to cool fully and store in an airtight container for up to 3 days (I'll be amazed if anyone is able to resist them for that long!). My top tip: try rewarming them for 30 seconds in the microwave for amazing melted pockets or chocolate and warm cookie dough mmmm.
Enjoy these cookie dough slabs! If you still have sweet cravings after munching these delicious treats, why not bookmark some of my other recipes to try next time:
I’ve also tonnes of yummy savoury dishes and meal ideas on this blog. You can view them all in my recipes section, but here are a couple for inspiration:
Bon appetit! Laura x