I LOVE the warm and nutty flavor of cookie butter, but I don’t like the processed sugar and added oils and preservatives several brands contain. I made these as an weekend treat experiment and added cinnamon with almond butter for that creamy warm spice flavor and used date paste to make them fabulously chewy and moist. These are awesome!
- 2 cups of instant oats
- 2 large eggs
- 1/3 cup of coconut sugar (or brown sugar)
- 4 tablespoons of almond butter, room temperature (Note: you can substitute any nut butter for almond)
- 1/3 cup of date paste, room temperature (Note: you can buy pre-made date paste/baking dates at many Middle Eastern markets or just throw some pitted dates in the food processor or blender with a couple teaspoons of water)
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of sea salt
- 1/4 cup of chocolate chips (I use Enjoy Life Dark Chocolate Morsels)
Preheat the oven to 350 degrees.
Spray or grease a square baking dish (I used an 8″ x 8″ glass dish) with oil or butter and set aside.
In a bowl, whisk eggs with sugar, almond butter and date paste. Add oats, baking soda, cinnamon, and sea salt and mix together. Fold in chips. Spread mixture in dish and bake for about 15 minutes. Remove from the oven and allow to cool completely (at least 1 hour) before cutting into 12 cookie bars. Try not to overcook so they remain soft and chewy.
Nutrition Information | Makes 12 servings, 1 bar each
165 calories, 7g fat, 25g carbs, 3.2g fiber, 4.8g protein
5 Weight Watchers PointsPlus per bar