Chocolate Topped Almond Oat Slice
Prep Time
20
Minutes
Cook Time:
33
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 27g |
|---|---|
| Cholesterol | 50mg |
| Sodium | 270g |
| Potassium | 320mg |
| Total Carbohydrates | 34g |
|---|---|
| Dietary Fiber | 5g |
| Sugars | 24g |
| Protein | 7g |
Ingredients
6 tablespoons butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
3/4 cup rolled (old fashioned) oats
1 teaspoon baking soda
1/2 teaspoon salt
1 (10 to 12-oz.) bag dark chocolate chips
Directions
- 1
Preheat oven to 350°F and line a 9-inch square baking pan with 2 alternating strips of parchment paper long enough to reach the top of the pan (this will make the cookies easy to remove and cut after baking).
- 2
Place butter in a large bowl and stir to soften. Stir in brown sugar, extract and eggs. Add almond flour, oats, baking soda and salt and stir well.
- 3
Spread in prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Turn oven off and immediately sprinkle chocolate chips over the top; place back in the oven for 2 to 3 minutes or until chips are melted; gently spread over the surface.
- 4
Let cool completely before pulling up the parchment paper to remove cookies from pan. Place on a cutting board and fold down parchment. Dip a long knife into very hot water and dry with a paper towel; cut into 12 rectangular slices, dipping in water and wiping drying with a paper towel in between cuts as needed. Makes 12 cookies.
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