Recipe: Gluten Free Monster Cookie Bars

Ingredients

⅓ cup melted coconut oil or plant-based butter
⅓ cup creamy no-stir almond butter or other nut/seed butter
⅔ cup coconut sugar
1 tablespoon flax meal mixed with 2 ½ tablespoons water (flax egg)
1 teaspoon vanilla extract
1 ¼ cup fine blanched almond flour
½ cup gluten free oat flour or gluten free all-purpose flour without xanthan gum
1 teaspoon baking soda
¼ teaspoon kosher salt
1 to 2 tablespoons non-dairy milk (if needed)

Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper.
In a large bowl, combine the coconut oil, almond butter, coconut sugar, flax egg, and vanilla until smooth.
In a separate bowl, whisk together the almond flour, oat flour, baking soda, and salt until there are no clumps.
Gradually add the dry ingredients to the wet ingredients, mixing until combined. If the batter is too dry, add 1 tablespoon of non-dairy milk.
Fold in the chocolate chips, chocolate gems, and optional rolled oats.
Press the batter evenly into the prepared baking pan and bake for 20 to 25 minutes until lightly browned and a toothpick comes out clean.
Allow the bars to cool for 10 minutes, then refrigerate for another 10 minutes before slicing into squares.

Servings

12-16 bars

Calories

213

Total fat

11.2g

Total carbohydrates

17.3g

Total protein

3.3g

Sodium

130.7mg

Cholesterol

0.3mg