Almond Butter Cookie Bars
Almond Butter Cookie Bars- soft and chewy, these cookie bars are the perfect cure when you’re feeling to lazy to roll the dough into individual balls. Just 20 minutes to make! (vegan, gluten-free + refined sugar-free)
One of the most challenging parts of being a food blogger is going to write about a recipe when it’s already gone. Having to describe it and look at the pictures as your mouth waters in desperation for another bite…it’s pure torture.
I made this recipe twice before we left for Charleston and both batches disappeared within a few days. They are chewy and perfectly sweet without the need for any refined sugar, dairy or eggs. But I can’t take credit for them.
These Almond Butter Cookie Bars come straight from one of my favorite blogger’s new cookbook, Easy Flourless Muffins, Bars & Cookies: Delicious Recipes for Healthy, Portable Gluten-free Snacks.
Amanda’s blog was one of the first I started following when I discovered the blogosphere. Her photography never fails to leave me feeling inspired and, thanks to her background as a health coach, her recipes are always a perfect balance of nutrition and flavor.
To top it off, she is also one of the most genuine and humble people I know. The online world can be like high school in the worst way possible. But even when I first started this blog and had just a handful of followers, she was kind enough to befriend me. Now, over 4 years later, here she is publishing a beautiful cookbook full of drool-worthy recipes. I couldn’t be happier for her.
All of the recipes look so good and are super easy to make but in the end I decided these Almond Butter Cookie Bars had to happen. They take all of 20 minutes to make and feature a combo of almond flour and oat flour, two things I always have on hand.
As I said before, I made them twice, once with Justin’s Vanilla Almond Butter and once with natural (no oil added) peanut butter. I noticed the results varied between the two, likely because of the added oil in the almond butter. I probably could have gotten away with one tablespoon of coconut oil when using Justin’s almond butter so keep that in mind, depending on what kind of nut butter you use.
I hope you get a chance to try these delicious cookie bars and check out Amanda’s incredible book. She is the queen of gluten-free snacks and treats. I know you won’t be disappointed!
Almond Butter Cookie Bars
Yield: 12 bars
Prep Time: 5
Cook Time: 15
Total Time: 20
- 1/4 cup almond butter*
- 2 tablespoons coconut oil
- 1/4 cup coconut sugar
- 2 tablespoons brown rice syrup
- 2 tablespoons unsweetened almond milk
- 1/4 teaspoon almond extract (can also use vanilla)
- 1 cup almond flour
- 3/4 cup rolled oats (quick or old fashioned), ground into a flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup non-dairy chocolate chips
Preheat the oven to 350°F and prepare and 8 x 8-inch baking dish by lining it with parchment paper. Leave a few inches of overhang on the sides to allow for easy removal. Set aside.
In a microwave safe bowl, add the almond butter and coconut oil then heat on high for about 1-minute, or until both ingredients have melted. You could also heat them on the stovetop in a small saucepan over medium heat. Add the coconut sugar, brown rice syrup and almond extract. Stir to combine then set aside.
In a large mixing bowl, combine the almond flour, oat flour, baking powder and salt. Add the wet ingredients to the dry and mix until well combined. Fold in the chocolate chips last.
Transfer the batter to the prepared pan, making sure it’s distributed evenly and pressed down firmly. Bake for about 15 minutes, until the center is set and the edges turn golden brown. Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Use a sharp knife to cut them into bars. Store leftovers in an airtight container at room temperature for up to 5 days.
*results may vary depending on what type of almond butter you use. If you use the almond butter that has oil added to it you can try reducing the coconut oil to 1 tablespoon instead of 2.