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Chunky Monkey Bars

I got the idea for these bars from my Oatmeal Chocolate Chip Almond Butter Cookies. I made a few changes so I could make them for JB. I put them into bar form, which makes them less time consuming to make. Go ahead a make a batch of these wonderful little snack bars. They make a great portable quick breakfast, snack or a little treat.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line an 8×11 baking dish with parchment paper

Wet Ingredients: 

  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/2 c banana, smashed
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.

Stir-Ins:

  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Press the dough onto the prepared baking sheets. Bake for 15 minutes, until the bars are golden.

Let the bars completely cool before cutting into bars.

Share. Eat. Enjoy.

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Oatmeal Cookie Parfait

I probably should have called this – If You Don’t First Succeed Turn It into a Parfait. Remember, I mentioned I had to make a second batch of the Oatmeal Chocolate Chip Almond Butter Cookies.  They were too dry. They reminded me more of granola. Since they were granola like, I decided to make parfaits with them.

The cookies fit perfectly into a small mason jar. Then I layered some ingredients. These parfaits make the perfect portable snack. You can change it up with different kinds of fruit.

Layer in order of the ingredients.

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Serve. Eat. Enjoy.

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Oatmeal Chocolate Chip Almond Butter Cookies

It took me two batches to get these cookies right. The first batch was too dry, yet the flavor was delicious. I have plans for the drier batch. I am thinking a breakfast cookie yogurt parfait with some berries. I added applesauce and that made all the difference.

These are the perfect cookies to put in the lunch box. They are WFPB, Vegan and Gluten-Free. This recipe makes 24 cookies, just enough for yourself and to share with your loved ones. There is no guilt with these cookies, so enjoy.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.

Wet Ingredients: 

  • 1/2 c almond butter
  • 1/2 c maple syrup
  • 1/2 c applesauce, unsweetened
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.

Stir-Ins:

  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Drop the cookie batter by heaping tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, until cookies are golden.

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Note: You can make the oat flour by grinding rolled oats in a spice/coffee grinder.

Serve. Eat. Enjoy.

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