Toffee Cinnamon Oatmeal Cookie Bars
Ingredients
-
1
tablespoon
ground flax
-
3
tablespoons
water
-
¼
cup plus 1
tablespoon virgin coconut oil, softened
-
2
tablespoons
natural smooth almond butter
-
¾
cup
coconut sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt or pink Himalayan salt
-
1
teaspoon
cinnamon
-
¾
cup plus 1
tablespoon oat flour
-
¾
cup
gluten-free rolled oats
-
¾
cup
almond flour
-
¼
cup plus 1
tablespoon non-dairy mini chocolate chips, divided
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
- Mix the ground flax and water in a small bowl and set aside to thicken.
- In a large mixing bowl, beat the coconut oil, almond butter, and coconut sugar until combined.
- Add the flax mixture and vanilla extract, and beat until combined.
- Incorporate the baking soda, salt, and cinnamon, and beat again.
- Add the oat flour, rolled oats, almond flour, and ¼ cup of chocolate chips, and mix until combined.
- Spread the dough into the prepared pan and sprinkle the remaining chocolate chips on top, pressing them down.
- Bake for 17 to 20 minutes until lightly golden and firm around the edges.
- Let the bars cool in the pan for 15 minutes, then transfer to a cooling rack for another 10 minutes.
- Slice and enjoy, noting that they will firm up as they cool.
Nutrition Facts (estimated)
Servings
12 bars
Calories
230
Total fat
13g
Total carbohydrates
25g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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