Friday, December 27, 2013

Grain-Free Cookie Dough Bars


Every holiday everyone talks about (and engages in) overindulgence. While I confessed on Facebook to a few cocktails and some sushi, I can honestly say I haven't had many sweets. Thanks to two cookie exchanges I wound up with many gluten and sugar-laden goodies, and gifts we received weren't my thing either.

So while many are probably sick and tired of the sweets, I found myself craving them! I decided to revisit a treat I have made in the past that I thought still needed work. I've made grain-free raw cookie dough with both mashed banana and unsweetened applesauce to help add body and sweetness. While the results were tasty, I found both had a strong flavor of the respective fruits.

I wanted to create an authentic chocolate chip cookie flavor, and both of my kids gave these bars a thumbs up. You do have to keep them in the fridge or freezer to keep their shape; even fresh out of the freezer they will still be soft enough to bite into and enjoy!


Grain-Free Cookie Dough Bars

3 tbs. melted coconut oil
2 tbs. ground flax or chia seed
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla extract
2 tbs. raw honey or maple syrup
2 tbs. raw almond butter
3/4 cup almond flour
1/4 cup coconut flour
2 tbs. palm sugar
1/4 cup Enjoy Life mini chocolate chips

Combine coconut oil, flax, cinnamon, salt, vanilla, honey and almond butter with an electric mixer until smooth. Stir in almond flour, coconut flour and palm sugar. Mix again until smooth. Stir in chocolate chips.

Line a baking dish with parchment paper, allowing it to hang over the ends. The size dish you use will determine the size of your bars (mine was 6x8).

Press mixture evenly into pan and freeze for at least an hour. Cut into chunks of desired size and keep in fridge or freezer to remain firm.

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