RECIPE: Nutty Cookie Bars

RECIPE: Nutty Cookie Bars

If you open our refrigerator, you’re bound to find jars filled with just about every variety of nut (and seed). Not only are they packed with protein, but they also make excellent milks, cheeses, desserts and much more. I was experimenting with a new cookie recipe and was feeling a bit lazy…rather than taking the time to roll them into individual balls, I chose to just spread the dough into a baking dish and call it a day. Simple, buttery and another way to get a chocolate fix.

RECIPE: Nutty Cookie Bars


I had the best little helper assisting me through each trial of these…I think she enjoyed sneaking the chocolate chips the best.


NUTTY COOKIE BARS: {gluten-free, oil-free, soy-free, vegan}

Yields 8 large bars or 16 smaller bars

What you need:

  • 3/4 cup blanched almond flour*
  • 1/4 cup hazelnut flour**
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt (omit if your nut/seed butter contains salt)
  • One flax egg (1 Tablespoon ground flax + 3 Tablespoons warm water)
  • 1 cup nut/seed butter (I did half peanut butter, half raw tahini)
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (or more) Enjoy Life mini chocolate chips
  • 1/4 cup chopped nuts (I used raw pecans and walnuts)

*We buy a 3-pound bag from Costco for an awesome deal.

**I used left over pulp from making hazelnut milk and dried it in my dehydrator, then ground it in a nut grinder.

RECIPE: Nutty Cookie Bars
All spread out and ready to bake!

How to:

  1. Preheat oven to 350ºF
  2. Prepare your flax egg in a small bowl and set aside for a few minutes to thicken.
  3. In a large bowl, whisk together all of the dry ingredients (except chocolate chips and nuts). Use the whisk or spatula to break up any clumps from the almond flour.
  4. In a small bowl, whisk together the nut/seed butter, maple syrup, vanilla and flax egg until smooth.
  5. Pour the wet ingredients into the dry mixture and stir until well combined (no visible flour). Then fold in the chocolate chips and chopped nuts.
  6. Spread the mixture out into a lightly greased (or can use parchment paper) 8×8 baking dish. Bake for 20-25 minutes or until a toothpick comes out clean and the edges are golden. Remember, my oven requires extra baking, so times will vary depending on your oven.
  7. Remove from the oven and allow to cool in the baking dish. If you can be patient enough, I recommend allowing them to cool completely to make for easier cutting. Cut into bars and enjoy!
  8. Store any leftovers in an airtight container.


RECIPE: Nutty Cookie Bars

RECIPE: Nutty Cookie Bars

RECIPE: Nutty Cookie Bars


RECIPE: Nutty Cookie Bars
Did I mention that they’re toddler approved?

Thanks for stopping by!

10 thoughts

  1. I’m usually a middle of the brownie/cookie pan kinda person, but ooooh those lightly browned crusty edges look SO delicious! These bars look super nutty and decadent, and I like the easy bar rather than cookie form. When you said buttery I was thinking “Earth balance? That doesn’t sound like Mandy”. But nut buttery is even better!! Why use vegan butter that doest have much flavor when you can use any combo of nut butters and create endless combinations of flavors 🙂 Mmmm I’m imagining almond butter bars would be very good! Although I’m not sure I would be able to stop myself from spooning a big dollop of ice cream on top, they are just asking for it ❤

    Liked by 3 people

    1. No way?! Haha! I always go for the edge/corner pieces with everything….Love the crispiness! Oooooh, a big scoop of ice cream to go along with these would be PERFECT! I seriously got so lazy after so many cookie trials that I had to just plop it all in at once 🙂 They’re a bit rich with all of the nuts, but not very sweet, which helps balance it out. We did try these with all almond butter and they were delicious…I’m just a sucker for the pb/tahini combo ❤ Thank you, Natalie! xo


    1. Haha!! Yay! You’ll have to let me know if you do try them – poor Julie made them and said hers came out on the dry side 😦 I felt so bad! It might have been the oven time (we always have to bake things really long) so I adjusted the time in my directions above. xo


    1. Haha!!! Right?! They’re simple to make and I love that soft texture! We’ve been using almond flour so much more now that I’ve been avoiding oats, but I think I found the official culprit to my tummy issues and it may not be oats! So I’ll be trying oats again this week…fingers crossed! xoxo

      Liked by 1 person

      1. YESSSSS!!!! I have missed granola SO much! I’ve got a pretty lengthy list of recipes on my “to-make” list and most of them are granola recipes! 😉

        Liked by 1 person

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