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.
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Ingredients
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2 tablespoons
chia seeds
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6 tablespoons
water
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2.5 cups
cashew flour
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1 teaspoon
baking soda
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1/8 teaspoon
salt
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1 tablespoon
pure vanilla extract
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2 tablespoons
milk (nut or dairy free milk for vegan bars)
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1/4 cup
coconut butter (cocoa coconut butter can be used)
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4-5 tablespoons
agave or honey (agave for vegan bars)
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1/2 cup
chocolate chips (dairy-free chips for vegan bars)
Directions
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Combine chia seeds and water in bowl and set aside to let it thicken into gel (approximately 10 mins). This is the egg replacer.
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Preheat oven to 350F.
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In a large bowl, combine cashew flour, baking soda, & salt.
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Once the chia seeds have gelled, add vanilla, milk, coconut butter, and honey (or agave). Stir to mix.
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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.
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Pour mix into a greased 8x8 in square pan or two loaf pans. Spread until approximately 1/2 inch thick.
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Bake 15 mins or until golden brown.
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Allow to cool before slicing.
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