![]() ![]() You can use any zero calorie sweetener you like. Stevia: a zero calorie, plant based swap for regular white sugar.Coconut sugar: a healthier, low glycemic alternative to light brown sugar or dark brown sugar. ![]() I use unsweetened vanilla, but you can use any milk you like. Almond milk: to replace the egg but keep the moisture content.You can even swap half the butter for creamy peanut butter if that's your jam! Vegan butter: I opt for plant based butter because it's made with heart healthy fats, but you can use any butter you like, as long as it's unsalted butter.Wholesome ingredients: you can feel good about every bite you eat!Īllergen friendly: no gluten, dairy, or refined sugar!Įasily customizable: use whatever mix ins you have on hand and make this recipe your own! ![]() No heat treating the flour: the most wonderful thing, in my opinion. No bake: aka you're making an entire pan of edible cookie dough with all the best salty mix-ins and only 30 minutes of chill time. No stand mixer, hand mixer, or oven required! (PSA they're so unbelievably perfect that you'll want to eat the whole batch in one sitting!)Įasy to make: only one large mixing bowl and spatula needed. They might be one of my favorite cookies ever (besides these cookies ofc)!Įvery recipe I found on the internet was for baked kitchen sink cookies or cookie bars, so I decided to switch things up and make my recipe no bake.Īnd let me tell you, I was shocked at how much more I liked them no bake! They are kind of like the baby of a chocolate chip cookie and a 7 layer magic bar, but saltier and gooier. If you keep them in the freezer, allow these peppermint cookie bars to defrost a few minutes before eating.Okay, if you've never heard of kitchen sink cookies, buckle up. They stay firm in the fridge and will last well up to one week. The fridge or freezer are great for storing these bars. Once they've set, remove the bars from the pan and cut them to desired size. Place the bars in the fridge and chill them overnight. Then, whisk together all of the filling ingredients (except the chocolate chips) until the filling has an even, smooth texture.įold the chocolate chips into the filling mixture. You can do this in the microwave at 5 second intervals or on the stove top. Press the crust dough into a lined 8-inch square pan. The crust may seem dry at first, but keep mixing and it will moisten. To make the crust, simply combine all of the crust ingredients in a medium-sized mixing bowl, using a spatula or wooden spoon. The bars are best kept in the fridge overnight prior to cutting. First, make the crust, then the filling, then chill the bars. These vegan mint cookie bars are quite easy to make. If you want to make them sugar-free and low carb, then swap the maple syrup for a sugar-free liquid sweetener. This recipe has only been tested with almond flour and almond butter, so I don't have any suggestions for making these bars nut free. Here's the ingredients you'll need to make them: These mint chocolate cookie bars consist of a raw brownie crust that's topped with a minty coconut based filling. ![]() Superfoods like spirulina, turmeric and beet powder are a great alternative. Having kids myself, I'd rather not expose them to these chemicals. They are linked to food allergies, hyperactivity, gut dysbiosis and mood disorders especially in children. I'm not a fan of artificial food dyes, as they have many negative side effects. The filling is loaded with dark chocolate chips and has a soft, creamy texture. These paleo mint bars have a chewy brownie crust that's topped with a minty coconut cream filling. They are definitely one of my favorite desserts, but even better, my kids love them. It does have a an earthy taste, but combining it with the right ingredients can make spirulina a superfood that even kids will enjoy!įor example, these mint chocolate cookie bars. Spirulina is a nutrient-rich blue-green algae that grows in warm lakes and is rich in many nutrients such as iron, magnesium and protein. I've been experimenting more and more with natural ways to color foods and lately, spirulina is my favorite! This mint cookie bar recipe is paleo, vegan and gluten free. These mint chocolate cookie bars are perfect for a simple, no-bake holiday dessert! They have a chewy brownie crust that's topped with a minty coconut filling. ![]()
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