Chocolate Chip Lunchbox Bars

Name: Chocolate Chip Lunchbox Bars
Cook time: 13 min
Total time: 13 min
Ingredients: 1 cup nut butter of choice, or allergy friendly sub; 2/3 cup pure maple syrup or keto syrup, or honey, or agave (Or here's a sugar free version: Chocolate Chip Peanut Butter Bars); 1/2 cup flour (spelt, white, oat, sorghum, or almond work); 2-3 tbsp regular or mini chocolate chips; 2-3 tbsp raisins, chopped dates, or additional mini chips; optional 2 tbsp shredded coconut and/or crushed walnuts; 1 1/2 tsp baking soda; 1 tsp pure vanilla extract; 1/8 tsp salt

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Cook Time: 13 minutes

Total: 13 minutes

Servings: 9

chocolate chocolate chips peanut butter

Ingredients

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1 cup nut butter of choice, or allergy friendly sub2/3 cup pure maple syrup or keto syrup, or honey, or agave (Or here's a sugar free version: Chocolate Chip Peanut Butter Bars)1/2 cup flour (spelt, white, oat, sorghum, or almond work)2-3 tbsp regular or mini chocolate chips2-3 tbsp raisins, chopped dates, or additional mini chipsoptional 2 tbsp shredded coconut and/or crushed walnuts1 1/2 tsp baking soda1 tsp pure vanilla extract1/8 tsp salt

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Instructions

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Preheat the oven to 325 F. Line an 8-inch square pan with parchment, or grease well, and set aside. If not easily stir-able, gently warm the nut butter to soften. In a bowl, stir all ingredients very well so you won't get a clump of baking soda in the final results. Transfer the batter to the pan and smooth with a spatula or second sheet of parchment over top (then remove the second sheet). If desired, you can press some more chocolate or dried fruit into the top. Bake 13 minutes on the center rack (increase to 15 minutes if using almond flour). They should look underdone - let them sit a half hour for extra gooey bars, or overnight if you want perfect firm-yet-soft cookie bars.View Nutrition Facts