Ingredients

The following ingredients have 16 Servings
  • 1 1/2 TBS chia seeds + 5 TBS water
  • 1 1/2 cup gluten-free rolled oats
  • 1 cup raw almond flour (almond meal)
  • 1/3 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg (optional)
  • 1/4 cup coconut oil, softened
  • 1/4 cup natural nut/seed butter (I used cashew)
  • 1/4 cup coconut sugar
  • 1/4 cup brown rice syrup, agave or honey
  • 1 small apple, peeled and chopped (about 1 heaping cup)
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 350F, and line a 8×8 or 9×9 pan with parchment paper, or use a square silicone pan. Set aside.
  • 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, spices, 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 nut/seed butter, 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 apples stirring 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. Waiting 45 minutes to one hour will ensure the bars stay together when cut.
  • 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.