gluten-free whole rolled oats
NOT quick oats
organic maple syrup
dairy-free chocolate chips
i love @lilys_sweets
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!