Chocolate Chip Bars
“Sometimes a girl’s gotta have some chocolate.” – Carrie Underwood
For Greek Easter 2019, my family was assigned the desserts. Since I have been back to Boston, I have not found my signature dish for the holidays. Some past desserts I made included baklava, chocolate/almond butter delight, and galaktaburiko. Since several family members have given up gluten, I wanted to stay away from the traditional Greek dishes and make something for the gluten-free folks. I asked my mom if she had any ideas, and she gave me Amy Myer’s Paleo Chocolate Chip Cookies recipe.
I read Amy Myer’s book, The Autoimmune Solution and I am part of her Facebook group, The Myers Way Community, where she shares a lot of great, healthy recipes. I was excited to try this one out. I love chocolate…
Ingredients:
- 1 tsp organic vanilla
- 1/4 cup Nutiva coconut oil at room temperature
- 1 tbsp organic, sugar-free applesauce
- 1/4 cup maple syrup
- 1 tbsp gelatin
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 cup Enjoy Life chocolate chunks
Directions:
- Preheat oven to 350 degrees.
- In a bowl, combine the vanilla, coconut oil, applesauce, and maple syrup.
- In another bowl, combine the gelatin, almond flour, coconut flour, and baking soda.
- Mix the wet and dry ingredients.
- Add the chocolate chips.
- Add the mixture to a greased pan.
- Bake for 12-15 minutes, until browned.
- Cool for 5-10 minutes, then cut into 12 squares.
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