![]() Hearty, chewy, sweet, but not too sweet, LOADED with melty chocolate. Oatmeal Chocolate Chip Cookie Bars are a cross between a soft, moist, chewy oatmeal cookie and your favorite chocolate chip cookie This simple recipe combines the classic flavors of oatmeal and chocolate into a convenient bar, perfect for snacking, as a dessert, and great for feeding a crowd. Great on their own at room temperature or warmed in the microwave with a scoop of ice cream, there’s definitely no wrong way to eat these. You’ll need to let these whole wheat oatmeal chocolate chip cookie bars cool completely before cutting into them or else they might fall apart on you, but trust me, they’re worth the wait. Stir everything together and bake ’em up in an 8×8 nonstick square baking pan! Next, you’ll stir in the wet ingredients: egg, vanilla, melted coconut oil, and buttermilk. Dark chocolate chunks – I use a 62% cacao.Cinnamon – adds SUCH a great cozy quality that’s perfect with whole wheat and dark chocolate flavors.Whole wheat flour can really weigh a recipe down, so use a gentle hand! In a large bowl beat butter and sugars together until light and fluffy, this usually takes a good 3-4 minutes. Did you know there’s 6 grams of protein per serving in this?! I love the heartiness it gives this recipe. Start by preheating your oven to 350 F and lining your square baking pan with parchment paper. Their oats are 100% whole grain, high in fiber, and um, just taste really really good, ok? □ ![]() Bob’s Red Mill Organic Regular Rolled Oats aka the MVP of today’s recipe.You’ll start by whisking together the dry ingredients: These whole wheat oatmeal chocolate chip cookie bars definitely did not disappoint. That being said, I really do love figuring out ways to lighten up desserts without losing any of the flavor. Although I NEVER feel guilty about eating dessert – for me, everything in moderation is the key.
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