Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that’s guilt free.
I don’t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I’m going to be craving a sweet treat, but my body surely won’t need sweets, hence the paleo salted chocolate cookie bar. And because they’re so darn good.
And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving. This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.
Just like these cookie bars! There’s so much luscious, dark, chocolate happening and they’re so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That’s my emoji for on point.
I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I’ve done for non-paleo desserts and well, it didn’t work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. ‘
So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can’t think of any more adjectives to describe how wonderful these paleo cookie bars are.
Ingredients
Instructions
for full instruction please see : whatmollymade.com
I don’t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I’m going to be craving a sweet treat, but my body surely won’t need sweets, hence the paleo salted chocolate cookie bar. And because they’re so darn good.
And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving. This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.
Just like these cookie bars! There’s so much luscious, dark, chocolate happening and they’re so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That’s my emoji for on point.
I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I’ve done for non-paleo desserts and well, it didn’t work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. ‘
So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can’t think of any more adjectives to describe how wonderful these paleo cookie bars are.
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup Hershey's dark chocolate cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil melted
- 1/4 cup almond butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup paleo chocolate chips
- sprinkle of sea salt
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
- Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
- ..............................
for full instruction please see : whatmollymade.com
