After the indulgence and naughtiness of Easter we’re in need of a little something to bring us down gently. Whilst these cookie bars do have a bit of maple and dark chocolate in, they are refined sugar, gluten and dairy free and low FODMAP, so make a good half way house to a sugar free April!!
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| Prep Time | 10 Mins |
| Cook Time | 20 Mins |
| Servings |
Slices
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Ingredients
- 2.5 Cups ground almonds
- 1 Tsp bicarbonate of soda
- 1 Tbsp Almond milk
- 2 eggs
- 1 Tsp vanilla
- 1/4 Cup coconut oil Melted
- 1/4 Cup maple syrup
- 1/4 Cup dark chocolate chips
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 175oC.
- Mix together the ground almond and bicarbonate.
- In a separate bowl mix the rest of the ingredients and then combine the two.
- Pour the mixture into a small lined loaf or cake tin and bake in the preheated oven for about 20 minutes until an inserted skewer comes out clean.
- Cool for a few minutes in the tin then turn out onto a wire rack for further cooling.
Recipe Notes
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