Toffee Cinnamon Oatmeal Cookie Bars (Vegan + Gluten-Free)
Toffee Cinnamon Oatmeal Cookie Bars (Vegan + Gluten-Free) is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy Oh She Glows
dairy free chocolate chips
pink himalayan salt
Preheat oven to 350F and line an 8-inch square pan with parchment paper.
Mix flax egg in a small bowl or mug and set aside to thicken.In a large mixing bowl, beat the coconut oil and sugar with electric beaters until combined.
Pour in the flax egg and vanilla extract and beat until combined.
Add the baking soda, salt, and cinnamon and beat again.Finally add in the oat flour, rolled oats, almond flour, and 1/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined.Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down. I use a pastry roller to roll the dough out even.
Bake for 18-20 minutes (I baked for 20 minutes), until golden brown and slightly cracked around the edges.
Place pan on a cooling rack for 10 minutes. Then, lift out and place bars directly on cooling rack for another 10 minutes or so, until cool. Slice and enjoy! Note: The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Cookie Bar. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.