Baking, Baking: Almond Joy Cookie Bars

Today felt like Sunday to me – really relaxing with lots of time spent in my kitchen, baking things I’ve been wanting to try for awhile.

Lunch was one of my favorite recipes: almost homemade enchiladas. I love this recipe because it really doesn’t take much time to make, and isn’t really involved, but still has great flavor.

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I haven’t baked anything in a long time because I’m still going through a freezer of baked goods, but I decided today I wanted to break out of that rut: I made not just one, but two new things to try, and they definitely didn’t disappoint!

Both recipes are Mama Pea’s, with a few slight tweaks.

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First up: Almond Joy Cookie Bars

  • 1 c. gluten-free flour
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1/2 c. shredded coconut
  • 1/2 c. hemp seeds
  • 1/2 c. oats
  • 1/2 c. chopped almonds
  • 1/2 c. dark chocolate chips
  • 1/4 c. organic sugar
  • 1/4 c. almond butter
  • 1/2 c. unsweetened applesauce
  • 1/4 t. almond extract
  • 1/4 t. vanilla extract
  • 2 T. maple syrup or honey
  • 1/4 – 1/3 c. almond milk

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Preheat oven to 350 degrees.  Spray an 8×8 pan with cooking spray and set aside.

In a large bowl, combine flour, baking soda, salt, coconut, hemp seeds, oats, almonds and chocolate chips.

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In a small bowl, mix remaining ingredients.

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Add wet mixture to dry and stir until combined.  If mixture is too dry, add a splash more almond milk.

Spread dough into bottom of pan and bake for 30-35 minutes, until set and golden brown around edges.

DSC_0076Second recipe: Pumpkin Spice Bars

  • 1 1/2 c. canned pumpkin/sweet potato/butternut squash
  • 1/4 c. coconut oil
  • 1/3 c. non-dairy or organic milk
  • 1 banana, ripened
  • 1/3 c. organic sugar
  • 1/2 t. vanilla extract
  • 1 1/2 c. gluten-free flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. nutmeg
  • 1/4 t. cloves
  • 1/4 c. raisins
  • 1/2 c. chopped nuts

Preheat oven to 350 degrees.  Spray a 9×11 baking pan with cooking spray and set aside.

Mix pumpkin, oil, milk, sugar, banana and vanilla with an electric or stand mixer.

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In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

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Add dry ingredients to wet, and mix until just combined.

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Stir raisins into the batter.

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Spread into baking tray.

DSC_0062Sprinkle with chopped nuts (I used pecans and sliced almonds).

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Bake at 350F for 45 minutes or until cooked through, and browned.

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Clean up.

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Dirty dishes x3.

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5 Responses to Baking, Baking: Almond Joy Cookie Bars

  1. Katie says:

    Those beaters aren’t licked clean!! What kind of baker are you?!? :)

  2. Yummm for baking. It’s definitely one of my favorite pastimes. :)

  3. I’m snowed in today, which I love because it makes me slow down and bake!! Yipee!!!

  4. Everything sounds so delicious, and the pumpkin spice bars are calling my name. I’m saving the recipe for a rainy day. :D

  5. Caitlyn says:

    I love baking, but I wish there was some way to “wish” away the dirty dishes.

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