Ingredients

The following ingredients have 16 Servings
  • 3/4 cup quick-cooking oats (gluten-free if necessary)
  • 3/4 cup almond meal
  • 1/3 cup +1 TBS unsweetened desiccated coconut (finely shredded)
  • 1 scoop (about 1/3 cup) vegan protein powder*
  • 1/2 cup coconut sugar*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup brown rice syrup (or raw honey if not strictly vegan)
  • 1/3 cup + 1 TBS coconut oil, softened*
  • 2 tsp vanilla extract
  • 1 TBS chia seeds
  • 3 TBS water
  • 3 TBS dairy-free chocolate chunks, chopped (I used enjoy life)
  • 1/4 cup dairy-free mini chocolate chips (I used enjoy life)

Instruction

  • Preheat the oven to 350F, and line a 8×8 or 9×9 pan with parchment paper, or use a square silicone pan.
  • In a small bowl, combine chia seeds with water and set aside until gel forms (about 3-5 minutes).
  • In medium bowl combine oats, almond meal, shredded coconut, protein powder, baking soda, and salt. Stir with large spoon until well combined, set aside.
  • In large bowl, using hand mixer (or stand mixer with paddle attachment) cream together softened coconut oil and coconut sugar, about 1-2 minutes. Add in brown rice syrup (or honey),vanilla, and chia seed/water, mix until until well combined.
  • Add dry ingredients to large bowl of wet ingredients and stir until just combined.
  • Add in chopped chocolate chunks and chocolate chips, and stir with large wooden spoon until combined. Mixture should be thick and fairly wet, not too dry.
  • Press mixture into prepared pan and bake for 18-22 minutes, or until edges have slightly browned.
  • Let mixture cool in pan for 1 hour before removing. Carefully remove mixture with parchment paper from pan. Using a large, sharp knife cut into 16 squares.
  • Keep cookie bars in airtight container 5-7 days at room temperature. Cookies may also be stored in fridge, or kept in freezer up to one month fresh.