ALMOND BUTTER OATMEAL CHOCOLATE CHIP COOKIE BARS
These vegan and gluten-free almond butter oatmeal chocolate chip cookies bars are not your neat ‘n’ tidy, delicately-crisp chocolate chip cookies. Oh no, they are not.
These are your gooey, chocolatey, messy, eat ’em up almond butter oatmeal chocolate chip cookie bars. They’ve got the crowd appeal, texture, and taste of a wildly decadent cookie bar, yet they’re packin’ fiber and whole grains like nobody’s business. They’re also free of refined sugar, gluten, and oil. And they’ve got chocolate chips tucked away in just about every nook and cranny.
I’m happy to finally be sharing this recipe on the blog after hoarding it for a few weeks thinking I might be able to make room for it in the cookbook. But truth be told, I need to stick to a max of 115 recipes (+ a handful of homemade staples) since each one will be accompanied by a full-page photo, and I have 250-300 pages to do my thing. However, every time I have the lineup of recipes whittled down to 115, I doubt myself and come up with additional recipes to add. Because it can always be better, right?
Note: If you’re just here for the cookies, you’re awesome and scroll on past the below paragraphs to the recipe. If you’re here for cookies and some thoughts on punching perfectionism in the face, you’re awesome and keep on reading.
Over the last few months, the pressure of the printed page has summoned the perfectionist side of my personality on a regular basis. And despite the overused cliché of citing perfectionism as a desirable “weakness” in interviews (I admit I’ve been guilty of this in the past), I’m citing it here as a major, pain-in-my-side flaw in terms of the cookbook writing/creative process and life in general.
Sure, it’s a useful quirk when editing or doing more tedious grammatical work, but overall I would love to kick it to the curb permanently or send it on some sort of self-improvement retreat where it would be exposed to oodles of imperfection, thereby reducing its aversion to it. Why? Because it gets in the way, questioning my every move and squashing both intuition and creativity beneath its naysayer (yet probably perfect) feet. Back. It. Up, Perfectionism. And quit stepping on my creativity, because you’re nothing but self-doubt//fear dressed up in a socially-acceptable outfit.
Ingredients
Instructions
for full recipes please see : www.blissfulbasil.com
These are your gooey, chocolatey, messy, eat ’em up almond butter oatmeal chocolate chip cookie bars. They’ve got the crowd appeal, texture, and taste of a wildly decadent cookie bar, yet they’re packin’ fiber and whole grains like nobody’s business. They’re also free of refined sugar, gluten, and oil. And they’ve got chocolate chips tucked away in just about every nook and cranny.
I’m happy to finally be sharing this recipe on the blog after hoarding it for a few weeks thinking I might be able to make room for it in the cookbook. But truth be told, I need to stick to a max of 115 recipes (+ a handful of homemade staples) since each one will be accompanied by a full-page photo, and I have 250-300 pages to do my thing. However, every time I have the lineup of recipes whittled down to 115, I doubt myself and come up with additional recipes to add. Because it can always be better, right?
Note: If you’re just here for the cookies, you’re awesome and scroll on past the below paragraphs to the recipe. If you’re here for cookies and some thoughts on punching perfectionism in the face, you’re awesome and keep on reading.
Over the last few months, the pressure of the printed page has summoned the perfectionist side of my personality on a regular basis. And despite the overused cliché of citing perfectionism as a desirable “weakness” in interviews (I admit I’ve been guilty of this in the past), I’m citing it here as a major, pain-in-my-side flaw in terms of the cookbook writing/creative process and life in general.
Sure, it’s a useful quirk when editing or doing more tedious grammatical work, but overall I would love to kick it to the curb permanently or send it on some sort of self-improvement retreat where it would be exposed to oodles of imperfection, thereby reducing its aversion to it. Why? Because it gets in the way, questioning my every move and squashing both intuition and creativity beneath its naysayer (yet probably perfect) feet. Back. It. Up, Perfectionism. And quit stepping on my creativity, because you’re nothing but self-doubt//fear dressed up in a socially-acceptable outfit.
Ingredients
- 1 cup coconut sugar
- 1 cup natural almond butter
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour
- 1/4 cup rolled oats
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons unsweetened almond milk
- 1/3 to 1/2 cup dark chocolate chips, to taste
Instructions
- Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because 9x9-inch won’t work for this recipe).
- In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 1 minute using a stand or hand mixer with paddle attachment.
- .......................................
for full recipes please see : www.blissfulbasil.com
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