These refined sugar-free cookie bars are so quick and easy to prepare! They make a great after-school snack for hungry children or can be packed in school lunch boxes as part of a balanced lunch. The sunflower seed butter can be replaced with either peanut butter or almond butter if nut allergies are not an issue. This recipe makes one 8x8-inch pan of bars, or 8 cookie bars. Double the recipe and use a 9x13-inch pan for 16 bars.
Ingredients
3 cups
rolled oats
¾ cups
sunflower seed butter
½ cups
maple syrup
⅓ cups
coconut oil
2 teaspoons
vanilla extract
½ teaspoons
sea salt