Almond Butter Oatmeal Chocolate Chip Cookie Bars

My loves, I am excited to share another sweet recipe with you.

You will love this one, if you are a fan of marzipan. If you aren’t maybe skip it or use brown almond butter instead of white.

But we use white one, because it is much much easier to digest.

Did you know that almonds contain 20% more protein than any other nut? This makes this little nut an important protein source for vegetarians.

From an Ayurvedic standpoint, almonds are sweet, slightly bitter and highly nutritive. They are a nervine, demulcent, laxative, and help with cough. Almonds increase nerve and reproductive tissue, strengthen kidneys and brain, and are a good tonic for rejuvenation.

When consumed regularly, they regulate a lot in your body. They help your liver, are good when you suffer from PMS and are great for your blood sugar.

But regular consumption means you should add at least 3 blanched almonds into your food each day. You can easily but them in your breakfast porridge or you try out this recipe.

Almonds specifically to reduce Vata, but may increase Pitta and Kapha.

Oats are sweet, a bit cool, unctuous and laxative.

They aid in building tissue, especially the reproductive tissue, while also soothing the nerves and strengthening the mind. They are great for Vata and Pitta, but increase Kapha.

With this dessert, you have several choices:

You could eat the mass raw, like raw cookie dough bites but then you need leave out the baking powder and roll them into blissful energy balls.

Or you can bake it, like I did.

And you may skip the chocolate chips for raisins, dates or nuts to make it more nutritious and balanced (also known as sattvic).

These treats will pacify Vata and Pitta dosha, while too much can aggravate Kapha.

This recipe makes around 12 pieces and takes about 30 minutes (including baking time).

INGREDIENTS

-       1 cup coconut sugar

-       1 cup natural almond butter

-       2 tsp pure vanilla extract

-       1 1/2 cups oat flour

-       1 1/2 tsp baking powder (omit if you consume raw)

-       1/4 tsp rock salt

-       1/4 cup plus 8-10 tbsp unsweetened almond milk

-       1/2 cup chocolate chips

INSTRUCTIONS

Preheat the oven to 170 degrees Celsius.

Line an 8x8-inch square pan with parchment paper.

Mix together coconut sugar, almond butter and vanilla.

In another bowl whisk together oat flour, baking powder, and salt.

Add the oat flour mixture.

Then add almond milk and some of the chocolate chips (leave a few for the top).

Transfer the dough into the lined pan and use your fingers to press evenly into the bottom. Add some chocolate chips on top at the end.

Bake for 20 minutes or until the edges are golden.

Let them cool in your pan.

You can store the bars in the pan at room temperature covered with foil or for fudge-like texture, you can store them in your refrigerator.

If you enjoyed this dessert, tag me because I love to share your food love with everyone!

Much love,

Lisa