🌰 Almond Butter Oatmeal Chocolate Chip Cookie Bars Recipe

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Almond Butter Oatmeal Chocolate Chip Cookie Bars Recipe: These almond butter oatmeal chocolate chip cookie bars are not your average chocolate chip cookie. No, no. These are gooey, chocolatey, messy, eat ’em up almond butter oatmeal chocolate chip cookie bars.



They’ve got the crowd appeal, texture, and taste of a wildly decadent cookie bar, yet they’re packin’ fiber and whole grains like nobody’s business. They’re also free of refined sugar, gluten, and oil. And they’ve got chocolate chips tucked away in just about every nook and cranny.



Almond Butter Oatmeal Chocolate Chip Cookie Bars Recipe



  • 1Β cupΒ coconut sugar
  • 1Β cupΒ natural almond butter
  • 2Β teaspoonsΒ pure vanilla extract
  • 1 ΒΌΒ cupsΒ oat flour
  • ΒΌΒ cupΒ rolled oats
  • 1 Β½Β teaspoonsΒ aluminum-free baking powder
  • ΒΌΒ teaspoonΒ fine sea salt
  • ΒΌΒ cupΒ plus 2 tablespoons unsweetened almond milk
  • β…“Β to Β½ cup dark chocolate chips, to taste


  • Preheat the oven to 350 degrees Fahrenheit. Parchment paper should be used to line a square pan of 8 inches by 8 inches (double verify the size of your pan, since a 9-by-9-inch pan would not work for this recipe).
  • Coconut sugar, almond butter, and vanilla extract should be mixed together in a large mixing bowl using a stand or hand mixer with a paddle attachment. The mixture should be creamed on high for one minute.
  • A small bowl should be used to combine the rolled oats, oat flour, baking powder, and sea salt. Whisk all of the ingredients together. Keep the bowl in close proximity to the mixer.
  • To the oat flour mixture, add it while the mixer is turned off. After that, pour the almond milk over the oat mixture, beginning to beat on a low speed, and gradually increasing the speed to medium. Beat for fifteen seconds, or until the ingredients are almost completely combined. Take care not to overmix.
  • As the dough is moved around the mixing bowl, it should begin to gather into huge mounds that are wet. To incorporate the chocolate chips, add them and mix them in gently.
  • In the pan that has been lined, transfer the dough and use your fingers to press it into the bottom of the pan in an even manner. It will appear as though there is not enough dough, but you should continue to press it outward until it is almost touching the sides of the pan. In the event that you so wish, you can sprinkle an additional tablespoon or two of chocolate chips over the top of the cookie dough.
  • A toothpick inserted into the centre should come out mainly clean with a touch of wet crumb at the tip. Bake for 22 to 26 minutes, or until the sides are brown and cracked, and the toothpick is inserted into the centre. Please take note that if you want bars that are somewhat drier and more set, bake them for 25 to 30 minutes. Be careful not to overbake.
  • Completely allow the pan to cool down. A gentle removal of the bar from the pan can then be accomplished by grasping the edges of the parchment paper. Separate into twelve bars.
  • Depending on your preference, you may either keep the bars in the pan at room temperature (with a loose covering of foil) or the refrigerator. Because I enjoy the solid, fudge-like texture that they get when they are cooled, I often choose to keep them in the refrigerator rather than in the pantry.


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