I hope you all had a fabulous Mother's Day! We were lucky enough to have gorgeous, sunny, 70 degree weather. So we did a little yard work, planted a ton of seeds, and spent a good part of the day in our zero gravity chairs soaking up some Vitamin D. After dinner, we finished up the last of these cookie bars. Chewy. Chocolaty. Coconutty cookie bars. A brownie consistency with a cookie flavor. Delish.
I have to admit I'm feeling a little sad...mostly because the weekend is over. (but maybe a little because the cookie bars are gone. that's normal, right?) The good news is: four days until Friday...and I have enough ingredients to make another batch. Life is good.
coconut & chocolate chip cookie bars
*1 cup gluten free all purpose flour
*1/2 cup almond meal
*1 tsp baking powder
*1/2 tsp salt
*1 tsp cinnamon
*2 tbsp cocoa
*1/2 cup melted coconut oil
*1/3 cup honey
*1 tsp vanilla
*1/2 cup almond milk
*1/2 cup applesauce
*1 cup shredded coconut
*1-1/2 cup chocolate chips
1.Preheat oven to 375.
2.In a large bowl mix the flour, almond meal, baking powder, salt, cinnamon, cocoa, & shredded coconut.
3.In a separate bowl mix the honey, vanilla, almond milk, egg, & applesauce. When mixed well, add in the melted coconut oil.
4.Add the wet ingredients to the dry.
5.Fold in chocolate chips.
6.Add batter to greased 8 x 8 pan.
7.Bake for 25 minutes or until inserted toothpick comes out clean. Edges will be brown.
8.Let completely cool before cutting.
9.Store in airtight container for up to one week.
Makes 9 bars