Toffee Cinnamon Oatmeal Cookie Bars
Oh She Glows by Angela Liddon, is an absolute must addition to your home cookbooks! I have thoroughly enjoyed many of her recipes! This would make an amazing gift for someone who loves to cook tasty meals at home.
All of the recipes are vegan, gluten-free and soy-free……and tasty!!!
These cookie bars are soft, delicate, and chewy in the middle with a crispy outer edge. Coconut sugar lends a wonderful toffee flavour to these bars and a deep golden colour. The bars are quite delicate when sliced warm, so be sure to cool for 15 minutes or so before slicing (I won’t blame you if you can’t wait that long though!). They will firm up when chilled thanks to the coconut oil base. Try serving one with a scoop of vegan ice cream on top for an easy dessert or just enjoy them with some homemade almond milk.
You can make these bars in about 20 minutes and then they cook for about 20 minutes. They would make a great home baked gift or become part of your healthier baking!
- 1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
- 1/4 cup + 2 tablespoons virgin coconut oil
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
- 1 teaspoon cinnamon
- 3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)
- 3/4 cup gluten-free rolled oats
- 3/4 cup almond flour
- 1/4 cup + 1 tablespoon non-dairy chocolate chips, divided (I used Enjoy Life mini chips)
- Preheat oven to 350F and line an 8-inch square pan with parchment paper.
- Mix flax egg in a small bowl or mug and set aside to thicken.
- In a large mixing bowl, beat the coconut oil and sugar with electric beaters until combined.
- Pour in the flax egg and vanilla extract and beat until combined.
- Add the baking soda, salt, and cinnamon and beat again.
- Finally add in the oat flour, rolled oats, almond flour, and 1/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined.
- Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down. I use a pastry roller to roll the dough out even.
- Bake for 18-20 minutes (I baked for 20 minutes), until golden brown and slightly cracked around the edges.
- Place pan on a cooling rack for 10 minutes. Then, lift out and place bars directly on cooling rack for another 10 minutes or so, until cool. Slice and enjoy! Note: The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.
Tips: 1) Instead of coconut sugar, you can try using Sucanat or unpacked light brown sugar. 2) Coconut sugar gives the bars a deep golden hue during baking. At first, you might think you burned the bars like I did, but that wasn’t the case. They are supposed to have a dark golden hue when using coconut sugar. Other sugars might result in a lighter outcome. 3) To make the freshly ground oat flour, add 3/4 cup rolled oats into a high speed blender. Blend on high until a fine flour forms. You can also simply use store-bought oat flour (3/4 cup + 1 tablespoon should do it).
http://ohsheglows.com/print-recipe/?id=1479#ixzz3CkRS6Z1h. Recipe adapted from my vegan and GF cookies.
Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades. She is the creator of the Busy Mama Detox which is a 12 week program that runs in January, April and September of each year. To find out more about this life changing program check out the testimonials and information at www.busymamadetox.com. Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, www.moveyourbody.ca and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending. You can get your PDF copy here