I am a big fan of bar cookies. It cuts down on time (all that scooping) and dishes (using multiple baking sheets). I also find bars are more forgiving in gluten and dairy free baking.
These bars are a combo of leftover ingredients in the fridge – coconut, sliced almonds, and chocolate chips. The combo turned out to be amazing and reminded me of an almond joy. You could even intensive the almond flavor by substituting one of the tsp of vanilla with almond extract.
Gluten free. Grain free. Dairy free. No added Sugar.
Ingredients:
- 1/2 cup Coconut Oil or Vegan Butter Substitute, softened
- 1/2 cup Swerve Brown Sugar
- 1/2 cup Swerve Granulated Sugar
- 2 Eggs, at room temperature
- 2 tsp Vanilla Extract
- 1 3/4 cup Almond Flour
- 1 tsp Baking Powder
- 1 tbs Grass Fed Gelatin
- 1/2 tsp Sea Salt
- 1/2 cup Unsweetened Shredded Coconut
- 1/2 cup Almond Slivers
- 1/2 cup Lily’s Chocolate Chips
Instructions:
- Preheat oven to 350 degrees and line a 8×8 baking pan with parchment paper.
- In a mixing bowl, cream together coconut oil and sweeteners until creamy.
- Add eggs and vanilla. Mix well.
- In a separate bowl combine flour baking powder, gelatin, and salt. Whisk to combine.
- Add dry ingredients to the butter mixture and mix well. Stir in coconut, almonds, and chocolate chips.
- Refrigerate 30 minutes.
- Spread dough into prepared pan and bake for 20 minutes or until edges start to brown and center is set – don’t overbake as these will dry out very quickly – they will look slightly underdone in the center when you remove them from the oven.
- Allow to cool 20 minutes before cutting.
For more healthy recipes your whole family will enjoy (tried and tested on my picker eaters), download my Free Healthy Body Breakthrough Cookbook at the link below.
