Fudgy Almond Butter No-Bake Cookie Bars
A thick, fudgy, unrefined dessert bar made in one bowl with just 5 clean ingredients! Combines creamy almond butter, pure maple syrup, and quick oats into a dense chewy square packed with dark chocolate chips. Naturally eggless, dairy-free, and requires zero oven heat!
Equipment
- 1 Large Mixing Bowl
- 1 8x8 inch square baking pan
- Measuring cup and spoons
- Parchment Paper
Ingredients
- 1 1/2 cups Quick-Cooking Oats
- 1/2 cup Creamy Almond Butter
- 1/3 cup Pure Maple Syrup
- 1 tablespoon Clean Avocado Oil or whatever oil you generally use for baking
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt/Fine Sea Salt
- 1/3 cup Dark Chocolate Chips
Instructions
- Line your 8x8-inch square pan with parchment paper so your bars lift out cleanly later.
- In your large mixing bowl, combine the creamy almond butter, pure maple syrup, oil, vanilla extract, and sea salt. Whisk with your fork or spoon until completely smooth, glossy, and thick.
- Add the quick-cooking oats straight into that same bowl. Stir from the bottom up until the oats are completely coated and a thick, sticky, uniform cookie dough forms.
- Gently fold in your dark chocolate chips. Transfer the sticky mixture into your lined 8x8 pan. Use a spatula or the palm of your hand to press the dough down firmly and evenly into a solid, tight layer.
- Pop the pan into your refrigerator for 20 to 30 minutes (or the freezer for 10 minutes if you are in a rush!) to let the almond butter firm up into a fudgy grid. Lift the parchment paper out, slice into 9 thick squares, and devour.