Dark Chocolate Almond Butter Bars

When in a stay-at-home order <COVID-19>, bake more cookies. I think that’s how this works, right?! I’ve been wanting to make an almond butter chocolate bar cookie for awhile now, so here we are.

DSC_0544

These guys were inspired by a family favorite, Oatmeal Carmelita cookies, that have an oatmeal cookie base, layered with caramel and a bag of chocolate chips, and topped with more crumbled oatmeal cookie dough. They call for 2 1/2 sticks of butter – SO. MUCH. LOVE. Don’t you fear – there will always be room for Oatmeal Carmelitas. But, I thought we all might appreciate a more wholesome option too. Dropped the butter – cut the portions – used ingredients like whole wheat flour, almond butter, and dark chocolate. And, we are all pleasantly pleased by these bad boys.

DSC_0554

You guys always tell me chocolate chips are better not measured – so I’m not gonna fight with that! Sprinkle to your hearts desire, but 1/2 cup worked great to cover these evenly. Aldis sells some great dark chocolate chips, but feel free to use semisweet or whatever chocolate chips you like the most. <For you non-chocolate people, drop some raspberry jam on top and make them PB&J bars!> 

Dark Chocolate Almond Butter Bars

And best of all – these guys can be made very quickly, so you can get outside for some sunshine ASAP. With your cookies of course…. <perk of physical distancing…. it’s frowned upon to share with neighbors.>


Dark Chocolate Almond Butter Bars

DSC_0556

Servings: 16 bars

INGREDIENTS

3/4 cup almond butter

1/4 cup maple syrup

1/4 cup brown sugar

1 egg

1 tsp vanilla extract

2/3 cup white whole wheat flour <or all purposed flour>

1/2 cup oats

1 tsp baking soda

1/4 tsp salt

1/2 cup dark chocolate chips <or any chocolate chips> 

DIRECTIONS

  1. Preheat oven to 350 degrees. Line 8×8 pan with parchment paper. <cut a long enough piece that it hangs out both sides, like a sling – this helps you remove it easier. If you don’t have parchment, just grease the pan well.>
  2. In a medium bowl, mix almond butter, maple syrup, brown sugar, egg, and vanilla extract.
  3. In a small bowl, combine flour, oats, baking soda, and salt. Add this to the almond butter bowl. Mix well <it will be thick and tough to mix together – really get in there. Use your hands if you need to.> 
  4. Save 1/2 cup of dough for the topping. Press the remaining dough into the prepared 8×8 pan. Press evenly – it will be thin.
  5. Top with chocolate chips.
  6. Crumble remaining dough over the top. Press down slightly.
  7. Bake for 16 – 18 minutes, or until slightly brown around the edges.

Other Thoughts:

  • If you can find it, I recommend almond butter with the only ingredient: almonds. <or maybe salt, too> The consistency is better for these cookies. If you have a Costco membership, get their almond butter. It’s the best and way cheaper than others.
  • These store well on the counter. No need to refrigerate. Or, you can freeze them.
  • UPDATE: one of my amazing clients made these vegan and they worked GREAT.
    • Sub egg for 1 flax egg. <1 Tbsp milled flaxseeds + 2 1/2 Tbsp warm water – let it sit for 5 minutes> + Add 1 Tbsp plant based milk.

How-to-Use:

Athletes: Eat your heart out.

Healthy Eating: Again, eat your heart out.

Kids: Common, what kid doesn’t like cookies?!

DSC_0547

5 thoughts on “Dark Chocolate Almond Butter Bars

    • Meghann says:

      All all-purpose GF mix would work best if you have it! Someone told me they made them with oat flour and that they worked, but I haven’t personally tried that.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s