GF & Vegan Oatmeal Cookie Almond Butter Bars
- 1½ cups raw almonds
- ½ cup rolled oats (gluten free if needed) + ¼ cup for garnish
- ¼ cup natural almond butter
- 3 tablespoons coconut oil, melted + 2 teaspoons for garnish
- 3 tablespoons agave or pure maple syrup (or raw creamed honey if you don't need vegan)
- 1 teaspoon pure vanilla extract
- pinch of salt
- ½ cup raisins
- ½ teaspoon cinnamon (for garnish)
- In a food processor pulse almonds to a flour. Add in oats and process until well blended with the almond meal.
- Transfer ‘flour’ to a bowl and add in almond butter, sweetener of choice, coconut oil, vanilla, and salt. Stir to combine.
- You will have a sticky mixture (it may be slightly crumbly but will come together in the freezer once the coconut oil hardens)
- Stir in the raisins and press mixture into a 9x9 cake pan lined with parchment paper.
- In a small bowl combine garnish ingredients (2 tsp coconut oil, ¼ cup oats, ¼ tsp cinnamon) and mix into a crumble type consistency.
- Sprinkle over bars and press in slightly.
- Freeze for 30-60 minutes to set.
- Cut into 12 bars.
- Enjoy!
Serving size: 1 bar Calories: 190 kcal Fat: 13g Carbohydrates: 13g Sugar: 7g Fiber: 3g Protein: 6g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/vegan-oatmeal-cookie-almond-butter-bars-a-sneak-peek-at-my-new-kitch-gf/
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