Vegan and Keto Strawberry Cookie Bars
Ingredients
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 1 cup granulated sweetener of choice (I'd recommend coconut sugar or date sugar)
- 1 flax egg * See notes
- 1/2 cup almond butter can sub for any nut or seed butter of choice
- 1/4 cup coconut milk can use any milk of choice
- 1/8 tsp almond extract
- 1/4 cup strawberries chopped
- 1/4 cup vegan & keto chocolate chips
Preparation
Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Prepare your flax 'egg' by combining your ground flaxseed with 2.5 tablespoons of warm water. Let it sit for 15 minutes.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, add your wet ingredients, along with your prepared flax 'egg', and mix well. Combine your wet and dry ingredients. Fold through your strawberries and chocolate chips.
Transfer your cookie bar batter in the lined pan and spread out in an even layer. Bake for 20-25 minutes, or until a skewer comes out clean from the center and the edges go golden.
Allow strawberry cookie bars to cool in the pan completely, before slicing into bars.
