Almond Butter Cookie Bars

ALMOND BUTTER COOKIE BARS

Yields 9-16 bars (depending on how you cut ‘em!)

Ingredients:

1/2 cup creamy almond butter
1/4 cup coconut oil, melted
1 egg, or flax egg to make vegan
1 Tbsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. sea salt
1/2 cup coconut sugar
1 cup finely ground almond flour
1 tsp. baking soda
1/2 cup miniature dark chocolate chips

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and line a 8×8 baking dish with parchment paper. Set aside.
2. Combine the wet ingredients: creamy almond butter, coconut oil, egg or flax egg, and vanilla. Stir well to combine.
3. In a separate bowl, combine all dry ingredients: cinnamon, sea salt, almond flour, and baking soda. Mix well.
4. Add dry ingredients to wet ingredients and stir well. The dough should be thick and sticky. Stir in dark chocolate chips.
5. Bake cookie bars for 20-25 minutes, or until toothpick inserted into the center comes out clean and cookie bars are golden brown. Remove from oven and let cool completely before removing from dish. Cut into even sized squares and dig in!
6. Cookie bars will keep in an airtight container for 3-5 days. I store mine in the refrigerator because I like them cold! :)

NOTES:

-Feel free to swap out the almond butter for another nut butter of choice. Cashew and peanut would make delicious swaps in this cookie bar recipe.
-No mini chips? No problem! Swap with a chopped up dark chocolate bar or regular sized chocolate chips! I love using dark, dark chocolate in this recipe, but feel free to use your fave.
-This recipes contains affiliate links – thank you for supporting VK!
-This recipe is lightly adapted from Bakerita’s Paleo Chocolate Chip Blondies recipe!