When I moved to a low-carbohydrate diet, I tried some recipes that called for coconut flour. It seemed like no matter what I made with it–pancakes, cakes, cookies– I was never crazy about the end result. One day I looked for anything that sounded appealing to use up the rest. I came across a recipe for cinnamon raisin cookies. They sounded good, and I figured I’d just substitute nuts for the raisins, so I tried it out. Well, sort of…As I was putting it together, it seemed super bland to me. As I thought about how to salvage it, I got the idea for Almond Joy bars. Now it’s a favorite in our house. Maybe the reason I like this so much is because it only calls for ¼ cup of coconut flour…
Almond Joy Cookie Bars Recipe
Preheat oven to 375 degrees. Spray an 8 x 8” baking dish.
In a small mixing bowl, mix:
- ¼ c. (28 gr.) Coconut flour, like Bob’s Red Mill
- ½ t. Baking power
- 2 t. Cinnamon
- ½ t. Salt
- ¾ c. (60 gr.) Unsweetened Shredded Coconut
In a medium mixing bowl combine 3 T. ground flaxseed with ¾ c. water. Whisk for a minute, then add the following and mix well:
- ¾ c. (194 gr.) Almond butter
- 2 T. (24 gr.) Date sugar, like Chatfield’s
- 1 t. Stevia, like NuNaturals White Powder Stevia
- 2 t. Vanilla extract
- 1 t. Almond extract
- 1 t. Coconut extract
- 3 oz. bar Equal Exchange 80% Panama chocolate, chopped (or ¼ c. chocolate chips)
Mix dry ingredients into wet, combine well using spatula. The consistency will be very thick. Spatula the mixture into baking pan. Wet fingers and press the batter into an even layer.
Bake 30 minutes and cool on rack.