Thursday, March 20, 2014

Chocolate Chip Cookie Bars {Gluten Free/Grain Free}

 Good evening friends! Currently watching NC State being awesome in the tournament. GO PACK!  I really need to quit making goodies for myself. But experimenting is fun so I don't want to stop. Can't stop, won't stop! I hope everyone had a fun filled St. Patty's day! DB and I went to Chicago and got to hang out with some awesome peeps. Drank too many bloody mary's but what else is new? 

Anywho, I'm sharing this delectable treat with you because I had a few peeps ask for it so I guess they can give it a try and let me know if it is really worth while ;) Also, I just want to say that I am really bad at measuring. I'm pretty sure I didn't even measure this besides the baking powder. But you can trust me, right?? I promise I will do better next time!

Chocolate Chip Cookie Bars 
{Gluten Free/Grain Free}

1 1/2 c. almond flour (I made mine with raw almonds)

1/4 c. + 2 Tb. for topping unsweetened shredded coconut

1 tsp. baking powder

Dash of salt

1/4 c. coconut oil, melted

1/4 c. grass fed butter, melted

1/3 c. almond butter

1/4-1/3 c. honey (depending on sweetness)

2 eggs

1 tsp. vanilla

1/2 c.+ 2 Tb. for topping chocolate chips (could be Paleo depending on the type you get)

Directions:  Preheat oven for 350 degrees and grease an 8x8 pan with some oil/butter.  To make the almond flour from scratch, place almonds into food processor and grind until it becomes a fine powder.  
From there you can add the remainder of the dry ingredients into the processor and pulse a few times.  Add in the melted coconut oil, butter, almond butter, honey, eggs, and vanilla. Blend until combined.  From here mix in the chocolate chips.  Place dough evenly in the dish, top with the remaining chocolate chips (~2 Tb.) and a handful of shredded coconut (~2 Tb).  Place into oven and bake for about 25 minutes.  Let the bars cool. Please do this or else they will fall apart. (I guess more broken ones would mean more for taste tests?? ;)

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