Now that Ross has a regular work schedule, I've been trying to keep healthy bars and muffins in the freezer for him to eat for breakfast. I found this great recipe on a blog last year, and I have made multiple batches. It's a definite winner and I can't believe it took me this long to share!
Almond Joy Cookie Bars
recipe adapted from Peas and Thank You
1 cup whole wheat pastry flour (or white whole wheat flour)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded coconut
1/2 cup oats
1/2 cup chopped almonds
1/2 cup dark chocolate chips
1/2 cup sugar
1/4 cup almond butter
1/4 cup unsweetened applesauce
1 Tbs. coconut butter or coconut oil (optional)
1/4 tsp. vanilla extract
2 Tbs. almond milk (may substitute coconut or regular milk as well)
Preheat the oven to 350 degrees.
In a large bowl, combine flour, baking soda, salt, coconut, oats, almonds and chocolate chips.
In a small bowl, mix the sugar, almond butter, applesauce, oil, vanilla, and milk.
Add wet to dry and stir until combined. If it seems to dry, add a splash more milk.
Eat as much batter as you want, because it's vegan and there are no raw eggs!
Spray an 8x8 or 9x9 pan with non-stick cooking spray and press dough into bottom of pan. Bake for 20-25 minutes until set and light brown around the edges. Allow to cool (if you can wait!) before cutting into bars. Makes 12-16 squares.