Ingredients
The following ingredients have 4 Servings
- 1/2 cup + 1 Tablespoon vegan butter (I use Earth Balance Soy-Free)
- 1/4 cup + 2 Tablespoons brown sugar
- 1/4 cup baking Stevia in the Raw
- 3 Tablespoons ground golden flaxseed
- 2 teaspoons vanilla
- 3/4 cup gluten free quick oats
- 3/4 cup sorghum flour
- dash salt
- 5 ounces allergy-friendly chocolate chips
- 1 teaspoon coconut oil
- 1/4 cup unsweetened shredded coconut
Instruction
- Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper. Set aside
- In a medium bowl, beat together the vegan butter, brown sugar, baking Stevia, flaxseed, and vanilla with a hand blender until mixed well
- Add the oats, flour, and salt to the butter mixture and beat again until well blended and a thick dough forms
- Spread the cookie dough into the bottom of the prepared pan evenly
- Bake for about 23 minutes
- Allow to cool for at least 15 to 20 minutes, then gently press down on the cookie base evenly with a spatula (this helps it to stay together better and not crumble later when the bars are cut)
- In a small microwaveable bowl, add the chocolate chips and the coconut oil and melt in the microwave by heating for 30 seconds at a time, stirring after each time, until the chocolate is completely melted
- Spread the chocolate evenly over the cookie base and sprinkle the coconut on top of the melted chocolate
- Allow the bars to cool completely and let the chocolate completely set up before cutting into bars
- Once the chocolate is set, cut into 16 bars
- Enjoy!