Looking for lighter treats this new year? You've come to the right place. I've partnered with Rootalive Inc. to bring you an easy-to-make, healthy, and delicious recipe! Introducing coconut cookie bars, your new craving.

Rootalive®


I'm all about incorporating organic ingredients into recipes when I have the chance. So while I was scrolling through Rootalive's products, I was inspired with loads of nutritious and delicious dessert ideas, and it was hard to settle on just one. Here we are, with the winning contender - coconut cookie bars, featuring Rootalive® Organic Virgin Coconut Oil and Rootalive® Organic Coconut Flour. Both essential ingredients have their own individual benefits, making these bars the best version of themselves they can be. We're talking light with a little crumb, almost like a coconut blondie. Not only is this coconut oil organic, virgin, raw, cold pressed, AND gluten free, it also helps to lower cholesterol and the risk of heart disease while supporting the immune system. This coconut flour is also organic, gluten free, and vegan made from ground coconut meat. These cookie bars use 100% coconut flour, so they really are packed with coconut goodness.


Here are the products I used from Rootalive Inc. (and I think it's safe to say they are my favourite coconut ingredients!): Organic Virgin Coconut Oil in 500 milliliters and Organic Coconut Flour in 1.5 kilograms.


Substitutes


While these cookie bars have lots of nutritional benefits, this recipe was created using dairy milk and refined sugar. I personally bake with these ingredients, however I understand that everyone has different preferences and needs, so I've included a little guide here with substitutions.


  • Light brown sugar - one of my favourite sugars for its moistness, this ingredient can be swapped out for another sugar. I suggest coconut sugar because of its similarity to this recipe's flavours, or cane sugar. I do not suggest a liquid sweetener or increasing the amount of maple syrup called for as that will alter the texture of the batter. Stick to sugar with a grain to it for best results and tender cookie bars!
  • Eggs - okay, I'm not going to be very helpful here. This recipe does include eggs so it is not vegan, but if you have a great egg replacement that you swear by, go for it. I am not advising of one since vegan baking is not my specialty, though the option is out there to make this recipe possible for you.
  • Milk - I use 2% milk in my baking, dairy included, though this can be an easy fix! Since this is the only dairy component here, feel free to swap this milk out for your favourite dairy-free one, and you are good to go.
  • Shredded sweetened coconut - maybe you aren't looking for that little something extra on top, and that's completely fine. This ingredient is optional, so you can certainly leave it out and still achieve the same results on your cookie bars. I do love the slight toasted crunch it brings to the plate (literally), but to each their own!


Alright, enough of my advice. If you've come this far, you deserve a fresh batch of coconut cookie bars. Recipe just below, and I hope you enjoy these delights!


Coconut cookie bars


Prep time: 20 minutes


Bake time: 20 minutes


Serves/makes: 16 squares


Easy and delicious cookie bars full of nutrients, courtesy of
Rootalive Inc.'s organic coconut oil and flour

Ingredients


  • 1/2 cup organic virgin coconut oil
  • 1/2 cup light brown sugar
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup plus 2 tablespoons organic coconut flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons shredded sweetened coconut, optional

Method


  1. Preheat oven to 350 degrees fahrenheit. Grease an 8x8" baking pan and line with parchment paper. Set aside.
  2. Beat together the organic virgin coconut oil, sugar, and syrup. The mixture should be light and fluffy, about 2 minutes of mixing. Add the vanilla extract and eggs. Mix until fully combined.
  3. In a separate bowl, stir together the organic coconut flour, baking soda, and salt. Fold into the wet mixture, leaving only a few streaks of the dry. Once combined, stream in the milk and mix to incorporate. The batter should be slightly thick yet pourable.
  4. Transfer the batter into the prepared baking pan. Level out with a spoon or offset spatula. Sprinkle the shredded sweetened coconut (optional) on top. Bake in preheated oven for 15 to 20 minutes, or until crumbs have formed and the shredded coconut begins to brown. Let cool slightly before slicing and refrigerate until ready to serve. Leftovers will last up to one week in the fridge when covered.