Sunbutter Chocolate Cookie Bars

This post was sponsored by Sunbutter

It’s the time of year for a little extra decadence. These cookie bars are special enough to give as a host or holiday gift, but easy enough to make for yourself as a casual treat. I made a big batch, wrapped the squares individually, and tossed into my freezer so that I can have a delicious snack on demand.

The top layer is a dense, rich Sunbutter fudge. Sunbutter does a magical thing when combined with coconut oil and cooled; it solidifies just enough to hold together while being soft enough that you can take a nice creamy bite. The cookie layer is soft and filled with Sunbutter and chocolate, one of the best flavor matches of all time in my opinion.

Ingredients for Sunbutter Chocolate Cookie Bars

• 1 1/2 cups purity protocol gluten free oats

• 1/4 cup cocoa powder

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• a pinch of sea salt

• 1/4 cup melted creamed coconut or coconut oil

• 1/4 tsp pure vanilla extract

• 1 large egg, or 1/3 cup unsweetened applesauce

• 1/4 cup your choice of Sunbutter (I used Sunbutter No Sugar Added Sunflower Butter)

• 1/4 cup maple syrup or honey

• 1/2 cup melted creamed coconut or coconut oil

• 3/4 cup Sunbutter Natural Crunch Sunflower Butter

• 1/4 cup maple syrup or honey

• a pinch of sea salt

• 1/2 tsp pure vanilla extract

• 1/3 cup mini allergy safe chocolate chips

How to make Sunbutter Chocolate Cookie Bars - Dairy Free, Nut Free, Soy Free, Egg Free, Gluten Free

1. Preheat the oven to 375F and line a loaf pan with parchment paper.

2. Add the oats to your food processor and pulse until they have been pulverized to powder. Add the cocoa powder, baking powder, baking soda, and salt, and pulse until well combined. Add the melted creamed coconut, vanilla, applesauce, Sunbutter, and maple or honey to the food processor and pulse until it becomes a thick batter. Spread the batter out in the loaf pan and press down with a spoon or spatula to ensure the top is even. Bake for 10 - 12 minutes, until the cookie layer is puffy and still slightly moist. If testing the doneness with a toothpick, it should not come out totally clean, there should be a slight bit of crumb remaining. Set aside while you prepare the filling.

3. Melt the creamed coconut in a double boiler over medium heat until smooth. Add the Sunbutter, maple or honey, sea salt, and vanilla, and mix until smooth and creamy. Spread the filling evenly over the cookie base, then sprinkle the chocolate chips on top.

4. Refrigerate for a minimum of 3 hours, or until the top layer is set and firm.

5. Cut into squares with a smooth knife. Store in the fridge.

Makes 18 squares.