Paleo Chocolate Salted Cookie Bars

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg, large

• Condiments

  • 1/4 cup Almond butter
  • 1/4 Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1/2 cup Coconut sugar
  • 1/4 Hershey's dark chocolate cocoa powder
  • 1 cup Paleo chocolate chips
  • 1/2 tsp Salt
  • 1 sprinkle Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on whatmollymade.com

Description

Ingredients

• 1 cup almond flour
• ½ cup cocoa powder
• ¼ cup Hersheys dark chocolate cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup coconut oil, melted
• ¼ cup almond butter
• ½ cup coconut sugar
• ¼ cup maple syrup
• 2 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup paleo chocolate chips
• sprinkle of sea salt

Directions

• Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
• Whisk the almond flour, both cocoa powders, baking soda, and salt together in a large bowl. Set aside.
• In a medium bowl, add the coconut oil, almond butter, maple syrup and coconut sugar together and microwave on medium high heat for 30 seconds. Stir and repeat until completely melted. Allow to cool for approximately five minutes then add the eggs and stir until smooth. Add vanilla and stir until combined.
• Add the dry ingredients to the wet ingredients and using a whisk or rubber spatula mix together until combined. The dough will be very soft and wet, but thick. Fold in the chocolate chips.
• Transfer the dough to the prepared baking pan and smooth into an even layer. Sprinkle the top with more chocolate chips and sea salt if desired. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.