Anchors Aweigh! Coconut Almond Blondies
These gluten-free, dairy-free cookie bars have a secret ingredient that will fool the biggest cookie lover! A hint for the secret ingredient is hidden in the title….”Anchors Aweigh”. Navy beans take the place of flour and eggs in these yummy bars. Not only are they healthy and delicious, but they are a breeze to make. With a food processor, they’re ready to throw in the oven in less than 5 minutes.
Ingredients
- 1 3/4 cups raw sliced almonds
- 1 can (16 oz.) Navy Beans, drained and rinsed
- 1 can (13.5 oz.) coconut milk
- 1 cup unsweetened shredded coconut
- 1 cup coconut flour
- 1 cup Gluten-Free Old-Fashioned Rolled Oats
- 1/2 cup brown sugar (you can substitute Stevia, honey, or your favorite sweetener)
- 1/4 cup almond butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup organic dark chocolate chips, optional
Instructions
- Preheat oven to 350 degrees F. Set aside 1/4 cup sliced almonds. Place all remaining ingredients in a food processor. Process until smooth. (Note: If you like a chunkier blondie, keep out oats and shredded coconut to fold in later.)
- Press dough into lightly greased 8 x 13-inch baking dish. Top with remaining sliced almonds. Press the almonds into the dough slightly. Bake for 20 minutes or until edges are beginning to brown. Allow to cool completely in pan before slicing.
- *If using dark chocolate, sprinkle dark chocolate chips on top of blondies 2 minutes before they're done baking. Return to oven to finish baking. Remove from the oven and use the back of a spoon to spread melted chocolate over bars. Cool completely in pan before slicing.
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