1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 cup oats
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup Madhava Organic Coconut Sugar
1 large egg
1 tsp vanilla
1 medium ripe banana
1/2 cup unsweetened applesauce
1 Tbsp Madhava Organic Pure & Raw Honey
3/4 cup unsweetened shredded coconut
1/4 cup dried cranberries
3/4 cup chocolate chips, divided
If you’re looking or an everything-but-the-kitchen-sink kind of snack, these bars are it. Endlessly customizable—try it with nuts, different dried fruit, more chocolate, no coconut, anything your little heart desires!—it can be tailor-made for any kind of sweet tooth. And because it’s sweetened naturally with fruit, Madhava Organic Coconut Sugar and Raw Honey, and full of good-for-you ingredients, they make an excellent snack or holiday treat.
Preheat oven to 350 degrees. Line a 8×8 baking pan with parchment paper, leaving a small amount hanging over the sides. Set aside.
In a large mixing bowl combine whole wheat flour, all purpose flour, oatmeal, baking soda and salt. Set aside.
In a large mixing bowl beat together butter and coconut sugar until creamy. Add egg, vanilla, banana, applesauce and honey and continue to beat until combined. Slowly mix in the dry ingredients to the wet ingredients and beat together slowly until combined. Stir in shredded coconut, dried cranberries and ½ cup chocolate chips.
Spoon the cookie bar mixture into the baking pan and spread evenly. Sprinkle remaining ¼ cup dark chocolate chips (and maybe a little more coconut if you like) on top. Bake for 25-30 minutes turning the pan halfway through, 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. Bars will keep in an airtight container at room temperature for a little over a week. If preparing in advance, wrap bars individually in aluminum foil, and freeze in a ziplock bag. To serve, remove from the freezer and leave in the refrigerator overnight to thaw.
This recipe brought to us by A Cedar Spoon!