Preheat the oven to 180C/350F. Line an 8 x 8-inch square pan with parchment paper, reserving 1-2 inches of parchment paper over the sides, for easily removal.
In a large mixing bowl, add all your ingredients, except for the chocolate chips, and mix well. Using a rubber spatula, fold through the chocolate chips, reserving a few to top the cookie bars with.
Transfer the batter into the lined pan, adding extra chocolate chips on top. Bake for 15-17 minutes, or until just beginning to go golden around the pan.
Remove from the oven and let sit for 10 minutes, before transferring to a wire rack to cool completely.
Notes
* Can substitute for agave nectar or honey (if not strictly vegan)
** You can substitute for pumpkin puree or unsweetened applesauce. 1 1/2 cups of mashed banana are approximately 6-7 bananas.
TO STORE: Leftover cookie bars should be stored in the refrigerator, in a sealable container. They will keep fresh for up to 5 days.
TO FREEZE: Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months.
Nutrition
Serving: 1Cookie Bar | Calories: 182kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Sodium: 3mg | Potassium: 246mg | Fiber: 4g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg | NET CARBS: 17g
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