Blueberry Cookie Crumble Bars (paleo, gluten-free, vegan)
Okay guys… this creation has me RULL excited. It’s free of toxic ingredients and is super easy to make. I made it with blueberries but you can switch in any berry of choice!
Servings: 15
Equipment
- 8×8 baking dish
- small saucepan
Ingredients
Oatmeal cookie layer:
- 1 cup sprouted oats or shredded coconut for paleo
- 1/2 cup almond or oat flour
- 1/2 cup coconut flour
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup nut or seed butter
- 1/3 cup monk fruit syrup or pure maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1 tsp baking powder
Berry layer:
- 3 cups fresh or frozen blueberries or other berries
- 1 tbsp lemon juice
- 2 tbsp monk fruit syrup or pure maple syrup
- 1/4 cup chia seeds
- 1/2 tsp vanilla
Berry drizzle:
- 2 tbsp blueberries
- 1-2 tbsp water
- 1/2 cup Lakanto powdered sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 350 and line an 8×8 baking dish with parchment paper
- Combine the cookie layer in a bowl until well combined.
- Press a little over half of the mixture into the baking pan and bake for 15 minutes.
- Meanwhile, make the berry layer by placing the berries, lemon juice, and maple syrup in a small saucepan over medium-high heat. Crush the berries with a spoon until mushy. Remove from heat and stir the chia seeds and vanilla in.
- When the cookie layer is done, spread the blueberry mixture evenly, then top with the remaining cookie mixture crumbles.
- Bake for 20-25 minutes, or until golden brown. Cool on a wire rack.
- While the bars are cooling, make the drizzle by blending the wet ingredients (starting with 1 tbsp water) in a blender, adding more water if necessary (you want to be able to drizzle it.)
- Once cool, cut into bars and then drizzle the blueberry mixture over the top with a spoon.
- Store in an airtight container on counter or fridge for 4-5 days.
