Earlier this year, I vowed to waste less food in 2020. You guys know I love my homemade almond milk and every time I make milk, I have a lot of leftover nut pulp. I like to save it for pie and quiche crusts, crackers and especially love to use it in these cookie bars. If you want to use this recipe but don’t have almond pulp, you can also make it with almond flour (I would recommend the pulp if you can though, it really makes the cookie bars super fluffy and moist!)
Almond Pulp Chocolate Chip Bars
- 1 cup almond pulp or 1 cup almond flour
- 1 cup gluten-free whole rolled oats NOT quick oats
- 1/2 cup organic maple syrup
- 1/4 cup ground flaxseed
- 2 tsp ground cinnamon
- 1/2 tsp celtic salt
- 1/2 cup dairy-free chocolate chips i love @lilys_sweets
- 1/2 cup almond butter
- 2 tsp alcohol-free vanilla extract
- Mix the maple syrup and flaxseed in a small bowl and set aside for about 10 minutes or until it turns into an egg-like consistency. Also, don’t skip this step as this is what will hold the bars together as the binding agent!
- If you are using almond pulp for this recipe, make sure the excess moisture has been squeezed really well out of the pulp. I stored mine in the fridge for about two days to ensure that it dried out enough!
- Preheat your oven to 350 degrees F
- Line an 8×8 pan with parchment paper (it’ll make removal of the bars way easier later on!)
- In a large bowl, combine the almond pulp, oats, cinnamon and salt.
- In a separate bowl, stir in the whisked egg, almond butter and vanilla until smooth. Pour over the dry ingredients and fold in the chocolate chips.
- Add the batter to your lined pan and spread out evenly.
- Bake until golden brown and firm on top (about 30-35 minutes). If you’re using almond flour, bake for 25-30 minutes.
- Make sure to let cool for an hour before cutting so they can firm up. I drizzled with melted chocolate chips for an extra yummy addition!