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.

 

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.

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.

 

 

Thanks for stopping by!

❤