Oatmeal cinnamon cookie bars.
Happy first day of fall! So happy! I made these bars last week for my kid’s weekly snack. I always make something healthier to have on hand for after-school/practice, grab and go treat. These are always a favorite. I’ve made them vegan and gluten free so my oldest can enjoy them too. Packed with great nutrients and vitamins, this treat is secretly healthier than a regular cookie bar and the coconut palm sugar gives it a deeper, rich flavor that they just love. Great breakfast treat for the bus too! The original recipe was given to me by an old friend Callae but I’ve morphed it to accommodate my daughter’s dietary restrictions.
1 flax egg (1 tablespoon of ground flax mixed with 3 tablespoons of water) – let sit for 4 minutes or so to thicken up or if non-vegan, use one egg
1/4 cup of coconut oil, melted and cooled
1/2 cup + 1 tablespoon of coconut palm sugar (if not, use brown sugar)
1 teaspoon of vanilla paste or extract
1.5 teaspoon of ground cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon of sea salt
3/4 cup of gluten free rolled oats (I used Bob’s Red Mill gluten free) ground into flour
3/4 cup of rolled oats (again I used Bob’s Red Mill gluten free)
3/4 cup of almond meal (or ground raw almonds down into flour into your food processor)
Optional: 1/4 cup of chopped walnuts
Preheat the oven to 350 degrees and spray your 8×8 glass baking dish with baking spray and set aside. Into your stand mixer with paddle attached, blend the coconut oil and palm sugar together. Then add the vanilla, cinnamon, baking soda and salt until blended. Finally add the last of the ingredients. Blend until just incorporated.
Pour the batter into the prepared pan and place in the oven and bake for 20 minutes.
Remove and let it cool before slicing.
Monday I ran 6.25 miles and lifted weights and did my core. Today I ran outside and got 6 miles in – with mittens on! Fall has arrived and I couldn’t be happier. Hope you’re enjoying gorgeous fall weather where you are!
— Knead to Cook