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

Servings 16

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
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Line 8x8 pan with parchment paper.
  • In a medium bowl, mix almond butter, maple syrup, brown sugar, egg, and vanilla extract.
  • In a small bowl, combine flour, oats, baking soda, and salt. Add this to the almond butter bowl. Mix well
  • Save 1/2 cup of dough for the topping. Press the remaining dough into the prepared 8x8 pan. Press evenly - it will be thin.
  • Top with chocolate chips.
  • Crumble remaining dough over the top. Press down slightly.
  • Bake for 16 - 18 minutes, or until slightly brown around the edges.

Notes

How-to-Use:
Athletes: Eat your heart out.
Healthy Eating: Again, eat your heart out.
Kids: Common, what kid doesn't like cookies?!
Other Thoughts:
  • If you can find it, I recommend almond butter with the only ingredient: almonds. 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. + Add 1 Tbsp plant based milk.

DSC_0547