You know how some recipes are so perfect you don’t need to change a thing to make them work for your family? I can’t tell you how much I love it when this happens, especially since we are fairly high-maintaince with all our “exceptions.”
These Congo Bars (or Blondies…. or Cookie Bars…. or Cookie Cake….. take your pick) are simply phenomenal just the way they are. They are reminiscent of Finn’s allergy-friendly chocolate chip cookies. They also come from the amazing The Unrefined Kitchen!
What did you call these bars growing up? We called them Congo Bars. Justin’s family called them Cookie Bars. My brother’s friend called it Cookie Cake. Hmmmm…. so much confusion to such a classic!
These allergy-friendly bars are dairy-free, soy-free, peanut-free, refined sugar-free, grain-free, gluten-free, wheat-free.
Here’s what you’ll need…
Mix 1/4 cup coconut oil, 1/3 cup honey, 1/4 cup almond butter, 1 egg and 1/2 tsp. vanilla. Our honey is from a local farmer who delivers to our home. Finn calls him a cowboy… and he is… an amazing cowboy! Buy local, especially your honey!
In a separate bowl, combine 1 1/4 cups almond flour, 1/2 tsp. baking powder, 1/8 tsp. baking soda, and 1/2 tsp. salt and whisk to combine.
Mix the wet and dry ingredients and add the chocolate chips. We normally use Enjoy Life (allergy friendly) chocolate chunks for cookies, but this time I used the mini chips. The mini chips are perfect for this recipe. Enjoy Life is a fantastic brand, void of all 8 major allergens. Additionally, their products were recently verified non-GMO. You will start to see this on their labels soon.
Bake at 350 degrees for 15-20 minutes. Watch them closely, especially if you used coconut oil to grease your pan. Pull them from the oven, let them cool and then cut into squares.
Almond Butter Congo Bars
Prep Time: 10 minutes
Cook Time: 20 miuntes
Keywords: dessert dairy-free soy-free peanut-free refined sugar-free gluten-free almond butter almond flour chocolate chips
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/4 cup almond butter
- 1 egg
- 1/2 tsp. vanilla
- 1 1/4 cups almond flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 tsp. salt
- 1/4 – 1/2 cup chocolate chips
Preheat oven to 350 degrees. Grease 8×8 pan with coconut oil or line with parchment paper.
Combine wet ingredients in a large bowl. Mix well with an electric mixer.
Combine almond flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
Pour dry ingredients into wet ingredients and mix well with mixer.
Mix in chocolate chips and spread batter into pan.
Bake at 350 degrees for 15-20 minutes or until toothpick inserted in the center comes out clean.
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