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Almond Butter Cookie Bars
Servings: 12 bars
Ingredients Dry:
2 cups of almond flour (Kirkland or Anthony’s)
¼ cup and 2 tablespoons of coconut flour (Anthony’s)
¾ cup of xylitol (Anthony’s)
1 teaspoon of baking powder (Thrive market or Field Day)
½ teaspoon of baking soda (Thrive Market or Field Day)
¾ teaspoon of nutmeg (Stonemill at Aldi)
½ teaspoon of pink himalayan salt (Wild foods or Foods Alive)
¾ cup of chocolate chips ( Thrive Market Dark Choc stevia sweetened baking chips or Choc Zero)
Ingredients Wet:
4 tablespoons of milled flax seed mixed with 4 tablespoons of water (Simply Nature)
1 cup of almond butter (Simply Nature or Kikland)
3 ½ tablespoons of melted coconut oil (Simply Nature)
1 teaspoon of vanilla stevia (Omica or Sweet Leaf Brand)
¼ teaspoon of apple cider vinegar (Braggs Organic)
¾ cup and 2 tablespoons of unsweetened almond milk (Friendly Farms or Kirkland)
Directions:
Preheat oven to 350 ℉
In a medium-sized bowl, mix your flax with water and set aside
In a large bowl mix all of your dry ingredients except for xylitol and chocolate chips
In the same bowl as your flax, add almond butter and melted coconut oil and mix
Next, stir in xylitol, vanilla stevia and apple cider vinegar
Add almond butter mixture to your dry ingredients and as your mixing, pour in almond milk
Once everything is mixed, stir in your chocolate chips
Grease a 9x13 pan with coconut oil
Place dough in pan and press down until evenly spread out and flat
Bake for 19 minutes until toothpick comes out clean
Allow bars to cool, slice them and then serve
Notes:
Store bars in the fridge to help them hold their shape.
Can mix part of chocolate chips into batter and then sprinkle remainder on top if you wish!
Bars have a more fudgy texture, so be careful when cutting and serving, so they do not fall apart.
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