We’ve teamed up with Barney Butter to bring you this recipe, and there’s also a giveaway on the Instagram feed this week for their product. When making this, I wanted to create something that was simple and delicious, then it morphed into a bar, which I’m totally OK with. On its own, our low/no sugar kid says this is new favorite cookie. While it’s not Paleo, it’s so simple that you can swap the oat flour for something else.
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Coconut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Vegan, Diabetic Friendly, Paleo Compatible, GAPs Compatible, Corn Free Compatible
For Paleo & GAPs: Use the appropriate flour.
For Corn Free: Source safe ingredients.
9 TBSP Barney’s Almond Butter, Bare Smooth
5 ounces Organic Maple Syrup
1.5 cup Organic Oat Flour
1 tsp Sea Salt
2 tsp Organic Vanilla Extract
Chocolate Spread (pictured is chocolate frosting from our bakery)
Sliced Organic Bananas
Related post: Paleo Gingerbread Cookies
First, mix your almond butter, salt, vanilla, and maple syrup together. Once well incorporated, add in your flour and mix again. To bake, we opted to bake it as a large bar/sheet, then cut after. It was done at 350 for 17 minutes. Your bake time will vary based on the thickness of your bar, or if you opt for cookies instead.