Hello from TINA KASHIAN! These super moist cookie bars are vegan. They are easy to make with only five ingredients. They can also be gluten free if you substitute gluten free oats. My kids loved these cookie bars and they make a great dessert at home and travel well to an outdoor gathering.
Ingredients:
4 cups whole grain oats (substitute gluten-free oats for gluten free)
1 cup almond butter
¼ cup maple syrup
1 ½ cups mashed bananas (Note: I used two medium-sized bananas, but only one is shown below)
1 cup chocolate chips
Directions:
Preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with parchment paper. Leave a couple inches of parchment paper over the sides so that you can easily remove the cookie bars later. Add all of the ingredients, except the chocolate chips, in a mixing bowl and mix well.
Add the chocolate chips. You can reserve a few chocolate chips to add on top of the cookie bars before baking.
Transfer the batter into the square pan lined with parchment paper.
Add some chocolate chips on top (optional). Bake for 15-20 minutes or until the cookie bars begin to turn golden around the edge of the pan. Remove from the oven and let it sit for ten minutes. Then transfer to a wire rack to cool.
Cut into cookie bars. Enjoy!
What is your favorite type of cookie bar or cookie? Please share for a chance to win recipe cards in my Kebab Kitchen mystery series (U.S. Residents only). Please list your email address as well.
Hummus and Homicide is the first book in my Kebab Kitchen mystery series.
When Lucy Berberian quits her Philadelphia law firm and heads home to Ocean Crest, she knows what she’s getting—the scent of funnel cake, the sight of the wooden roller coaster, and the tastes of her family’s Mediterranean restaurant. But murder wasn’t on the menu…
Things are slow in the off-season in this Jersey Shore town, but Lucy doesn’t mind. She doesn’t even mind waitressing at the Kebab Kitchen. Her parents have put in a new hummus bar, with every flavor from lemon to roasted red pepper. It’s fun to see their calico cat again, and to catch up with her old BFF, who’s married to a cop now.
She could do without Heather Banks, though. The Gucci-toting ex-cheerleader is still as nasty as she was back in high school…and unfortunately, she’s just taken over as the local health inspector. Just minutes after eating at the Kebab Kitchen—where she’s tallied up a whole list of bogus violations—she falls down dead in the street. Word on the grapevine is it’s homicide, and Lucy’s the number one suspect…
Recipes Included!
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Tina Kashian is an attorney and a former mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
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I bet our grandkids would love these Tina!
ReplyDeleteThank you!
DeleteLove the idea of using almond butter!
ReplyDeleteHi Amy! I wasn't sure about almond butter at first, but then I tried it a while ago and like it. It has tons of flavor.
DeleteOne of my favorites is:
ReplyDeleteButterscotch-Toffee Cheesecake Bars
TOTAL TIME: Prep: 15 min. Bake: 30 min. + chilling MAKES: 24 servings
Ingredients
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
1/3 cup canola oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup brickle toffee bits, divided
1/2 cup butterscotch chips
Directions
1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack.
2. In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
3. Sprinkle with butterscotch chips and remaining toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars. Yield: 2 dozen.
2clowns at arkansas dot net
Thank you for this recipe, Kay! My husband loves toffee and my daughter loves cheesecake. it sounds like a winner!
DeleteLove this recipe! Also, love the recipe that Kay has shared. Both sound so delicious. I am partial to butterscotch and toffee.
ReplyDeletelindalou64(@)live(dot)com
Hi Linda, butterscotch and toffee are delicious and make for great desserts and candy
DeleteThis looks great! Might have to whip up a batch for healthy snacks to power me through my Book 2 revisions. Thanks for sharing!
ReplyDeleteHi Mia! Good look on those revisions. I know what you mean about a snack to get your though it
DeleteAllergic to almonds. cheetahthecat1986ATgmailDOTcom
ReplyDeleteHi Kim, You can try to substitute something else for almond butter. Maybe peanut butter?
DeleteI have not baked a snack bar since my kids left for college. The following was popular with them and their friends for many years. I would likely now use the recipe as a starting point and say use a mixture of flax seed, chia seed and chopped nuts as the optional ingredient. And there is likely a way to make these lower in sugar, but this is the tried and true recipe.
ReplyDeleteSnack Bars
½ cup butter or margarine, softened
1 cup packed brown sugar
2 Tablespoons honey
½ teaspoon vanilla extract
1 egg
1 cup flour
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups quick cooking oats
1 ¼ cups crisp rice cereal (rice krispies…also known as rice bubbles)
1 cup raisins or chocolate chips (can use mix of both)
1 cup chopped nuts, optional
In a mixing bowl, cream butter and sugars. Add honey, vanilla and egg; mix well. Combine dry ingredients; add to creamed mixture. Stir in oats, cereal, and nuts (if using). Add raisins or chocolate chips, as desired. Press into greased, foil-lined, 13x9 inch pan. Bake at 350 degrees F (180 degrees C) for 25-30 minutes or until top is lightly browned. Cool completely. Can cut into either 24 or 32 bars depending on what size you prefer. Enjoy!
* If you mix the raisins with a bit of flour they will not tend to clump together and will mix more evenly into the batter.
little lamb lst at yahoo dot com
Hi Lil! thank you for sharing this recipe. I have a recipe for power balls using flax seeds and chia seeds. I will have it in the future.
DeleteI love double chocolate cookies with lots of add in goodies. I love your Kebab Kitchen mystery series! I am reading the second book in the series now.
ReplyDeleteNancy
allibrary (at) aol (dot) com
These look easy and tasty! I think lemon bars are my favorite.
ReplyDeletelola777_22 at hotmail dot com
Hi Lynn, Lemon bars are one of my favorites, too
DeleteThese sound like winners.
ReplyDeleteDark chocolate chip cookies and peanut butter blossoms with dark chocolate.
libbydodd at comcast dot net
Yum! Anything with dark chocolate. I prefer dark or milk chocolate
DeleteThis comment has been removed by the author.
ReplyDeleteLemon bars are my favorite!! Your recipe looks good! Thanks for the chance!!!
ReplyDeletejarjm1980(at)hotmail(dot)com
I do like desserts with lemon. I shared a recipe for lemon cake in the past and it was a favorite in our house
DeleteI love peanut butter cookies. Your recipe sounds good. Will have to try them soon. The other recipes sound good too, especially Kays. I love toffee anything. cherierj(at)yahoo(dot)com
ReplyDelete