Chocolate chip cookie bars. Vegan. Gluten free.
I made these bars for my family & for a friend today to spread a bit of joy through food. I often do this as a kind and unexpected act. It’s funny how something so small can impact someone so greatly. These are a bit on the decadent side but I cut these into small cubes and a little goes a long way. Plus, removing all treats from your diet isn’t practical. A treat, especially those protein-packed like these, are a wonderful little departure when necessary from clean eating.
I made this entire recipe in my stand mixer with minimal cleanup. These bars freeze and package to ship nicely. I’ve shipped these to friends/clients many times and would make a great care package treat for a loved on. I’m already thinking of care package ideas for when my daughter is off to college this fall.
Okay so without further adieu… let’s get on to this recipe.
This recipe is based on a Vegan Richa recipe that can be found here.
1/3 cup of nut-based milk
2 tbl maple syrup
1/4 cup of coconut sugar
1 tsp vanilla extract
3/4 cup of almond butter (smooth)
1/2 cup of oat flour
1/4 cup of almond flour
2 tbl corn starch
1 tsp of ground cinnamon
1/4 tsp baking soda
1 dark chocolate bar chopped up (I used this bar)
Preheat the oven to 350 degrees. Line your 8×8 glass baking dish with parchment.
Into your stand mixer add milk through almond butter. Blend until creamy. Then add the oat flour through baking soda and blend until just combined. Then add your chopped chocolate and stir to just combine. Spoon the batter into your prepared pan. With clean hands, press the dough down evenly. I sprinkled with pink Himalayan sea salt. Bake for 22-25 minutes or until lightly golden around the edges. Remove from the oven and let cool completely prior to removing from the pan. Slice and enjoy!
You can easily use chocolate chips if you don’t have a chocolate bar to chop up. I would use 1/3 c of chips.
Optional but makes these taste so good!
Sunday: 7 outdoor miles (walking dogs) no running due to travel/holiday away with family.
Monday: 7.25 outdoor running miles/kettle bell functional strength work
Tuesday: 10 outdoor miles/weights upper body
Wednesday: 50 m weightlifting, 20 m rowing, 60 m climbing treadmill
Thursday: 7.25 miles running (I need to cut back as my knee is swelling tremendously)
— Knead to Cook