Coconut Cookie Bars

Thick, crumbly and chewy, these coconut cookie bars are a guiltless pleasure that’s quick and easy to make. Plus, they’re naturally vegan, with no hard-to-find ingredients, gluten free, and extra low in calories.

Course Dessert

Cuisine Western

Prep Time 10

Cook Time 20

Total Time 30

Servings bars

Ingredients

2 ½ cups finely ground rolled oats (measured before grinding)
1 teaspoon baking powder
¼ teaspoon fine sea salt
⅛ cup coconut oil, melted
½ cup sugar
½ cup plant-based milk (I used almond milk)
2 teaspoons vanilla extract
½ cup unsweetened desiccated coconut
¾ cup almonds, chopped

Instructions

Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper, allowing the ends of the paper to hang over the sides.
In a medium bowl, whisk together the ground oats, baking powder and sea salt.
In a large bowl, whisk together the melted oil and sugar until all of the oil is incorporated and there are no lumps of sugar. Add the almond milk, vanilla extract, coconut and chopped almonds, and stir with a wooden spoon until thoroughly combined. Add the flour mixture and stir until almost completely incorporated.
Pour the batter into the prepared pan and smooth into an even layer. Bake until the top is golden brown and a toothpick inserted in the centre comes out clean, 20 to 25 minutes.
Place the pan on a wire rack and cool completely before cutting into squares and serving.

Nutrition