PALEO CHOCOLATE SALTED COOKIE BARS

Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that?s guilt free.

I don?t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I?m going to be craving a sweet treat, but my body surely won?t need sweets, hence the paleo salted chocolate cookie bar. And because they?re so darn good.

And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving.  This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.

They started at a Friendsgiving last weekend, then we had another one at work and then another one at our church on Sunday. Then I hosted another Friendsgiving last night. And somehow we got to 4 real quick.

But tomorrow is the big one. My mom is hosting 20 family members and close friends and we?re going to watch the parade and relax all day and it?s going to be really great. I made my paleo pumpkin bars, apple crisp and I am making cranberry apple sangria. I also made a paleo chocolate caramel tart (coming to the blog soon!).

All I have to say is thank the lord above that chocolate is paleo. I?m not sure what I would even do if it weren?t. Because that tart is phenom.

INGREDIENTS

• 1 cup almond flour
• ? cup cocoa powder
• ? cup Hershey's dark chocolate cocoa powder
• 1 teaspoon baking soda
• ? teaspoon baking powder
• ? teaspoon salt
• ? cup coconut oil, melted
• ? cup almond butter
• ? cup coconut sugar
• ? cup maple syrup
• 2 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup paleo chocolate chips
• sprinkle of sea salt

INSTRUCTIONS

1. Preheat the oven to 350?F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
2. Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
3. In a medium bowl, add the coconut oil, almond butter, maple syrup and coconut sugar together and microwave on medium high heat for 30 seconds. Stir and repeat until completely melted. Allow to cool for approximately five minutes then add the eggs and stir until smooth. Add vanilla and stir until combined.
4. Add the dry ingredients to the wet ingredients and using a whisk or rubber spatula mix together until combined. The dough will be very soft and wet, but thick. Fold in the chocolate chips.
5. Transfer the dough to the prepared baking pan and smooth into an even layer. Sprinkle the top with more chocolate chips and sea salt if desired. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Thanks done share recipes to : whatmollymade.com/paleo-chocolate-salted-cookie-bars/#_a5y_p=6050624

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