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Author Notes: A grain free, vegan, & gluten free cookie bar that is healthy enough to eat for breakfast, yet decadent enough for dessert. The cashew flour adds a level of complexity that is quite unexpected. You get a slight hint of saltiness from the cashews that complements the sweetness from the agave/honey and chocolate chips. And by using chia seeds instead of eggs, you get to taste the batter before baking to make sure everything tastes just right. —kris c.
- 2 tablespoons chia seeds
- 6 tablespoons water
- 2.5 cups cashew flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon pure vanilla extract
- 2 tablespoons milk (nut or dairy free milk for vegan bars)
- 1/4 cup coconut butter (cocoa coconut butter can be used)
- 4-5 tablespoons agave or honey (agave for vegan bars)
- 1/2 cup chocolate chips (dairy-free chips for vegan bars)
- Combine chia seeds and water in bowl and set aside to let it thicken into gel (approximately 10 mins). This is the egg replacer.
- Preheat oven to 350F.
- In a large bowl, combine cashew flour, baking soda, & salt.
- Once the chia seeds have gelled, add vanilla, milk, coconut butter, and honey (or agave). Stir to mix.
- Add the chia mixture into the dry ingredients and stir until combined. At this point you can feel free to taste to make sure you're happy with the sweetness level.
- Pour mix into a greased 8x8 in square pan or two loaf pans. Spread until approximately 1/2 inch thick.
- Bake 15 mins or until golden brown.
- Allow to cool before slicing.