Life is busy with four little munchkins. Can you tell? Please don't hate me for not posting much lately. It's a matter of prioritizing :) Even though I'm slow to post, I'm still chuggin' along and fully intend to keep the blog going.
And to make up for slacking, I am posting something that I'm pretty sure will make you want to kiss me on the mouth. For real. These. Are. Incredible. And they came from my awesome sister-in-law, Brittany. I don't know if you remember, but she's the one who gave up refined sugar a couple of years ago and her whole family tried to do no refined sugar for a year. She's amazing, especially at adapting recipes to make them healthier.
This recipe started out as Grandma Susie's favorite cookies. Brittany changed the recipe quite a bit -- making them gluten-free, cutting the sugar, reducing the fat content, and making them into bars instead of cookies. And then I changed the recipe a bit more -- cutting even more sugar, changing the oil, and reducing the chocolate.
You might think with all those changes, they would be just an "okay" treat. NO WAY. Guaranteed, you will love these, and so will others who are used to regular, sugar-filled treats. Cross my heart.
I have brought these to many events/parties, and I'm constantly asked for the recipe. Over the last month, I'm pretty sure I've created enemies with at least three people who are mad that I haven't posted this recipe yet, so here it is. Better late than never :)
This is a big recipe, so don't be scared by the sugar content. This makes a full cookie sheet of bars (about 45-50 bars).
Brittany's Chocolate Chip Cookie Bars
3 cups gluten-free rolled oats
3 cups almond flour (I use Honeyville)
2 cups coconut sugar (You might be able to cut this down to 1½ to 1¾ and be okay. Let me know if you try it!)
3 tsp. baking soda
3 organic eggs (pastured eggs are an even better choice)
¾ cup good quality coconut oil, liquified
3 tsp. vanilla (I use Frontier non-alcoholic vanilla flavoring)
¾ cup chocolate chips (I use Enjoy Life mini chips)
Preheat oven to 350°.
In a large bowl, mix dry ingredients together. Add wet ingredients, and then add chocolate chips, being careful they are not melted by the hot coconut oil.
Cover a large cookie/baking sheet with parchment paper, and spread batter across the whole sheet. You will need to press it down and spread it with a spatula or with clean hands as the batter is firm.
Bake at 350° for about 22 minutes. Cool and then use a pizza cutter do divide into cookie bars. This makes about 45-50 bars.
Happy Friday to you!