Layered Almond Flour Cookie Bars For Extra Indulgence
Ingredients
For the Crust:
Crust Ingredients
– 1 cup (120g) almond flour
– half of cup (60g) unsweetened cocoa powder
– 1/4 cup (50g) coconut oil, melted
– 1/4 cup (60ml) honey or maple syrup
– 1 tablespoon (15ml) almond butter (optional)
For the Almond Flour Layer:
Ingredients, For the Almond Flour Layer:
1 1/2 cups blanched almond flour, finely ground
half of teaspoon baking powder
1/4 teaspoon salt
half cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Chocolate Ganache:
Ingredients
• 1 cup (113g) almond flour
• half of cup (100g) unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (56g) unsalted butter, softened
• 3 tablespoons (43g) granulated sugar
• 1 tablespoon (15ml) honey
• 1 massive egg
• half of teaspoon vanilla extract
For the Chocolate Ganache:
• half of cup (113g) semisweet chocolate chips
• 1/4 cup (60ml) heavy cream
• 1 tablespoon (14g) unsalted butter
• 1/4 teaspoon vanilla extract
Instructions
To Make the Crust:
To Make the Crust:
1. Preheat oven to 350 degrees F (175 levels C). Line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, combine the almond flour, butter, and salt. Press into the prepared pan.
3. Bake for 10-12 minutes, or till golden brown.
To Make the Almond Flour Layer:
Preheat the oven to 350 levels F (175 levels C). Grease a 9×13 inch baking pan.
In a medium bowl, whisk together the almond flour, powdered sweetener, baking powder, and salt.
In a large bowl, cream together the butter and coconut oil till gentle and fluffy.
Beat in the eggs separately, then stir in the vanilla extract.
Gradually add the dry components to the moist components, mixing till simply combined.
Press the dough into the prepared pan and bake for 15-20 minutes, or until golden brown.
To Make the Chocolate Ganache:
1. In a saucepan over medium warmth, combine the heavy cream and chocolate chips.
2. Continuously stir till the chocolate chips have melted and the mixture is easy.
3. Remove from the warmth and let cool for a few minutes.
4. Pour the chocolate ganache over the cooled Almond Flour Cookies Chocolate Chip flour cookie bars.
5. Refrigerate for no less than half-hour, or till the chocolate ganache has set.
6. Cut into bars and serve.
To Assemble the Bars:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a big bowl, cream collectively the butter and sugar till light and fluffy. Beat in the eggs one at a time, then stir within the vanilla extract.
3. In a separate bowl, whisk collectively the almond flour, baking powder, and salt. Gradually add the dry components to the wet ingredients, mixing till just mixed.
4. Pour the batter into the ready pan and bake for 20-25 minutes, or till a toothpick inserted into the center comes out clear.
5. Let the bars cool fully within the pan before chopping into squares.