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Oh, Sweet Failure….Or Was It?
These cookie bars started off as a coffee cake idea I was working on. Well, as you can see they didn’t really come out the way I had them pictured in my mind, but the end results were not a complete failure.
In fact, they turned into a sweet surprise. My hubby said, “man, that is a yummy recipe fail”. If I must have kitchen fails and believe me I will then I wish they would all be as great as this one.
Have you even had that happen? You have a recipe in mind and you think ‘”oh yeah, I will just throw that together right fast and it will be amazing”. Only to get it made and feel like it was a total waste of ingredients?
Or maybe it tastes okay, but it looks NOTHING AT ALL like you wanted it to? If you haven’t experienced one of those scenarios then you are rocking it in the kitchen, but as for this food blogger and baker, I can totally relate to both of those things.
More so than I am willing to admit here today.
Easy Mix and Bake!
The cool thing about these bars is that they come together in your mixer quickly. I had these mixed and in the oven in under 10 minutes. The one key to having good baked goods is beginning with the ingredients at room temperature, so make sure you set your eggs and butter out on the counter either the morning or night before so they will be ready when you are.
To make your batter begin by creaming your softened butter, eggs, and sweetener together in your mixing bowl. Once the mixture is smooth and whipped nicely you will add in your dry ingredients and the vanilla and combine thoroughly.
At the end, you will fold in your nuts, toasted coconut and chocolate chips by hand.
After you have completed your batter add it to a greased 8×8 baking dish and make sure to spread it evenly around your pan before baking it in a preheated 350-degree oven. These bars will bake for around 25-30 minutes. You want the bars to be browned on top and but still soft and just set. Over cooking could dry the cookie bars out.
I suggest letting these bars cool completely before cutting them into squares. The cookie bars will be really fragile until they cool. Cutting into them early could cause them to crumble, not that they wouldn’t make tasty crumbs, but who wants to eat cookie bars with a spoon?
However, I will tell you which recipe is good when eaten with a spoon, my Grain Free Granola Cereal. We love this stuff and that granola recipe it is what inspired the recipe that became these Granola Cookie Bars!
I hope you guys give this Granola cookie bar of mine a try soon because I think you will love them just as much as I do. I think I will sneak the last one for breakfast in the morning if I can manage to hide it about from that cookie monster husband of mine, ha!
You can check out sugar-free chocolate options in my affiliate links below.
For the non purist these chocolate chips work great too!
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Granola Cookie Bars, Low Carb, Gluten Free, THM
A sugar free cookie bar with the sweet and salty crunch of a low carb granola mixed in.
Ingredients
- 1 1/2 sticks of room softened butter
- 1 cup almond flour
- 1/4 oat fiber
- 1/3 cup of Pyure Sweetener (or 2/3 cup THM Gentle Sweet)
- 2 large eggs, room temperature
- 1/2 cup of sugar free chocolate chips (I use Lily's)
- 1/2 cup of toasted coconut flakes
- 1 tsp cinnamon
- 2 tsp pure vanilla
- 1/4 cup chopped pecans (optional)
- pinch of salt
- 1/2 tsp baking soda
Instructions
- In your mixing bowl cream together your butter and sweetener until it is well combines and creamy.
- Next add in your room temperature eggs, and the vanilla to the sweetener and butter combine thoroughly.
- When the wet ingredients are mixed well add in your almond flour, oat fiber, cinnamon, vanilla, salt and the baking soda and mix well.
- Lastly mix in your toasted coconut, chocolate chips and nuts by hand and add your mixture to a well greased 8x8 baking pan.
- Bake at 350 for 25-30 minutes and let cool completely before cutting. You want your bars to cooked through but still soft. Over cooking will dry the cookie bars out to much.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
This is the first THM dessert I’ve made. Unfortunately, it tastes overwhelmingly of oat fiber. It’s not very sweet either, so I think I’ll try drizzling it with some glaze to combat the taste, as I can’t bring myself to throw away expensive ingredients.
Any tips on how to judge sweetness level for further recipes?
Oh no Shirley, I am sorry they didn’t work well for you. Did you use the same sweetener I did or another one? Also, what brand oat fiber did you use, I haven’t had the problem with them tasting like oat fiber, but their brand does make a difference for sure. Some have a very strong fiber flavor, where others do not.
Keri,
I think you are right. The brand is NuNaturals Oat Fiber. This is also my first experience using oat fiber, but I do remember reading somewhere that some have a stronger flavor than others.
Yes, I have used the NuNaturals before and it is very strong, so I totally understand the flavor being off. It really does make a difference, I learned the hard way as I started with that same brand and none of my family would eat my items. There are some other brands that are better than NuNaturals, but trust me the THM brand (if you can get it) is nothing like that at all. It will make a huge difference in your recipes. Also, I believe Briana Thomas has a post about it on her blog talking about different brands that may offer others to use if you don’t have a chance to use the THM one.
My daughter cannot have coconut flour. Could I substitute some of the superfood powders like maca or lucuma or baobab powder?