Samoa Cookie Bars
Ingredients
Caramel
-
½
cup
almond butter
-
⅛
cup
almond butter
-
¼
cup
maple syrup
-
¼
cup
milk of choice
-
1
Tbsp
cornstarch
-
1
tsp
vanilla extract
-
⅛
tsp
salt
Cookie Base
-
⅔
cup
oat flour
-
½
cup
soy protein powder
-
¼
cup
tapioca flour
-
⅛
cup
granulated sweetener of choice
-
½
tsp
baking powder
-
⅛
tsp
salt
-
⅓
cup
almond butter
-
¼
cup
yogurt of choice (dairy or non-dairy), vanilla
-
¼
cup
water
-
½
tsp
vanilla extract
Topping
-
¾
cup
unsweetened coconut, shredded
-
⅛
cup
chocolate chips, melted
Instructions
- Preheat the oven to 350°F and line a 9”x5” loaf pan with aluminum foil or parchment paper.
- For the caramel, mix all caramel ingredients in a bowl and refrigerate to thicken.
- For the cookie base, combine dry ingredients in one bowl and wet ingredients in another.
- Mix the wet ingredients into the dry until incorporated and press into the prepared loaf pan.
- Spread coconut flakes on a baking tray and toast in the oven for 3-5 minutes until browned.
- Bake the cookie base for 9-10 minutes, then pour the thickened caramel on top.
- Return to the oven and bake for an additional 20-24 minutes until the caramel is set.
- Sprinkle the toasted coconut on top immediately after removing from the oven.
- Melt chocolate chips and drizzle over the coconut topping.
- Allow to cool completely, then remove from the pan and slice into bars.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
50mg
Cholesterol
0mg
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