Vegan Oatmeal Chocolate Chip Cookie Bars [flourless]

• Vegan
• Gluten free

• Canned Goods

  • 1 scoop Protein powder, vegan

• Condiments

  • 1/4 cup Brown rice syrup

• Pasta & Grains

  • 3/4 cup Oats, quick-cooking

• Baking & Spices

  • 3/4 cup Almond meal
  • 1 tsp Baking soda
  • 1/4 cup Chocolate chips, dairy free mini
  • 3 tbsp Chocolate chunks, dairy-free
  • 1/2 cup Coconut sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1/3 cup Desiccated coconut, unsweetened

• Liquids

  • 3 tbsp Water

Found on fitmittenkitchen.com

Description

Ingredients

• ¾ cup quick-cooking oats (gluten-free if necessary)
• ¾ cup almond meal
• ⅓ cup +1 TBS unsweetened desiccated coconut (finely shredded)
• 1 scoop (about ⅓ cup) vegan protein powder*
• ½ cup coconut sugar*
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup brown rice syrup (or raw honey if not strictly vegan)
• ⅓ cup + 1 TBS coconut oil, softened*
• 2 tsp vanilla extract
• 1 TBS chia seeds
• 3 TBS water
• 3 TBS dairy-free chocolate chunks, chopped (I used enjoy life)
• ¼ cup dairy-free mini chocolate chips (I used enjoy life)

Directions

• Preheat the oven to 350F, and line a 8x8 or 9x9 pan with parchment paper, or use a square silicone pan.
• In a small bowl, combine chia seeds with water and set aside until gel forms (about 3-5 minutes).
• In medium bowl combine oats, almond meal, shredded coconut, protein powder, baking soda, and salt. Stir with large spoon until well combined, set aside.
• In large bowl, using hand mixer (or stand mixer with paddle attachment) cream together softened coconut oil and coconut sugar, about 1-2 minutes. Add in brown rice syrup (or honey),vanilla, and chia seed/water, mix until until well combined.
• Add dry ingredients to large bowl of wet ingredients and stir until just combined.
• Add in chopped chocolate chunks and chocolate chips, and stir with large wooden spoon until combined. Mixture should be thick and fairly wet, not too dry.
• Press mixture into prepared pan and bake for 18-22 minutes, or until edges have slightly browned.
• Let mixture cool in pan for 1 hour before removing.Carefully remove mixture with parchment paper from pan. Using a large, sharp knife cut into 16 squares.
• Keep cookie bars in airtight container 5-7 days at room temperature. Cookies may also be stored in fridge, or kept in freezer up to one month fresh.

Nutrition