The beautiful Ella and I had such a fun afternoon whipping up these awesome Almond Oatmeal Chocolate Chip Bars, that have a surprisingly good amount of healthy ingredients too, but who’s noticing those little details when they taste this darn good!
Cooking with Kids: Almond Oatmeal Chocolate Chip Bars
Difficulty: Easy || Mess Factor: Oooey Gooey Goodness [slightly messy!]
Video + Photography: Kristin B Photography
Thanks to SPUD Organics for having all these awesome products delivered right to our doorstep! Makes cooking with kiddos just that much easier and accessible!! Also feels good knowing you’re getting the good stuff in them, too!
Erinn + Ella’s Clothing: The SkinnyFew Notes!
These Bars were sure simple to make and Ella was the biggest help, ever! I found it easiest to do some of the measuring beforehand, and had her add all the ingredients as we went along. Taste testing was obviously a must as well (Ella was especially good at that part!).
We also found that these bars are great at room temperature but even better in the refrigerator, as they become these fudge-like bars when slightly chilled! Oh, goodness- trust us, they are good this way!
Using SPUD might have been the best decision we made (and will be yours too!) while cooking or baking with kids. Having the ingredients delivered right to your front door created a little excitement at the house, and lets be honest – who actually LIKES shopping with kids? The answer is a definite, no-one. Highly recommend!
Almond Oatmeal Chocolate Chip Bars || Recipe adapted from Blissful Basil
- 1 cup coconut sugar
- 1 cup almond butter
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour (you can also make this, by fine-grinding rolled oats!)
- 1/4 cup rolled oats
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons unsweetened almond milk
- 1/3 to 1/2 cup dark chocolate chips, to taste
- Preheat oven to 350F. Line an 8×8-inch square pan with parchment paper.
- In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 1 minute using a stand or hand mixer with paddle attachment.
- In a small mixing bowl, whisk together the oat flour, rolled oats, baking powder, and sea salt. Place the bowl next to the mixer.
- With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist mounds as it moves around the mixing bowl. Add the chocolate chips and stir to incorporate.
- Transfer the dough to the lined pan and use your fingers to press evenly into the bottom. It will seem like there isn’t enough dough, but keep pressing it outward until it’s nearly touching the sides of the pan. If desired, dot the top of the cookie dough with another tablespoon or two of chocolate chips. We did and were not upset about that 😉
- Bake for 22 to 26 minutes or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a bit of moist crumb at the tip. (note: if you want slightly drier, well-set bars, bake for 25 to 30 minutes). Don’t over-bake!
- Let cool completely in pan. Then, grasp the edges of the parchment to gently remove the bar from the pan. Slice into approx. 12-15 bars.