Cranberry Coconut Oatmeal Cookie Bars
A Cedar Spoon
A Cedar Spoon
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Ingredients

  • 30 min
  • 45 min
  • Cranberry Coconut Oatmeal Cookie Bars are packed with chocolate, dried cranberries, coconut and oatmeal and baked into a chewy cookie bar. The banana, applesauce and honey add a nice natural sweetness to the bars. These bars are a nice snack, dessert or holiday treat. Ingredients
  • ½ cup whole wheat flour ½ cup all purpose flour 1½ cups quick cook oatmeal ½ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened ½ cup Madhava Organic Coconut Sugar {you can substitute brown sugar equally for this} 1 large egg 1 teaspoon vanilla 1 medium ripe banana ½ cup unsweetened applesauce 1 Tablespoon Madhava Organic Pure and Raw Honey ¾ cup sweetened shredded coconut {you can use unsweetened} ¼ cup dried cranberries ¾ cup chocolate chips, separated {1/2 cup will go into the cookie bars, ¼ cup will go on top} Instructions Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper, leaving a small amount hanging over the sides. Set aside. In a large mixing bowl combine the whole wheat flour, all purpose flour, oatmeal, baking soda and salt. Set aside. In a large mixing bowl use a handheld mixer or a stand mixer to beat together the butter and coconut sugar until creamy. Add the egg, vanilla, banana, applesauce and honey and continue to beat until everything is combined. Slowly mix in the dry ingredients to the wet ingredients and beat together slowly until combined. Remove the bowl from the mixer if using a stand mixer and stir in the shredded coconut, dried cranberries and ½ cup chocolate chips. Spoon the cookie bar mixture into the baking pan and spread evenly. Sprinkle the ¼ cup dark chocolate chips {and maybe a little more coconut if you want}. Bake in the oven for 25-30 minutes turning the pan half way through baking, until the cookie bars set and a toothpick comes out clean. Remove from the oven and let cool for an hour. Before serving drizzle a small amount of the honey over the bars {optional}. Cut into squares and serve. These bars will keep in an airtight container at room temperature for a little over a week. I have also wrapped them individually in aluminum foil, placed them in a ziplock bag and put them in the freezer. When you are ready to eat remove from the freezer and leave in the refrigerator overnight to thaw out. Notes I like my bars on the chewy side so I tend to bake them towards the 25 minute mark but if you like yours less chewy then you will want to bake for 30 or maybe even 35 minutes. Make sure that if you do bake them for longer you loosely place aluminum foil over the pan after 20 minutes to prevent too much browning. These bars are very customizable and you can easily add things like pecans, walnuts, a different kind of chocolate or even remove something like the dried cranberries and add something different in its place. I love making bars like these because of how customizable they are. To get the swirl effect on top of the bars I took the back of a spoon and swirled the hot chocolate chips on top of the bars.Try using dark chocolate chips instead of semi-sweet! 3.4.3174
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Instructions

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