• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

Layered Almond Flour Cookie Bars For Extra Indulgence

Ingredients

For the Crust:

Crust Ingredients

– 1 cup (120g) almond flour

– 1/2 cup (60g) unsweetened cocoa powder

– 1/4 cup (50g) coconut oil, melted

– 1/4 cup (60ml) honey or maple syrup

– 1 tablespoon (15ml) almond butter (optional)

For the Almond Flour Layer:

Ingredients, For the Almond Flour Layer:

1 half of cups blanched almond flour, finely ground

half teaspoon baking powder

1/4 teaspoon salt

half of cup (1 stick) unsalted butter, melted

1/3 cup granulated sugar

2 giant eggs

1 teaspoon vanilla extract

For the Chocolate Ganache:

Ingredients

• 1 cup (113g) Almond Flour Cookies With Chocolate Chip flour

• half cup (100g) unsweetened cocoa powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup (56g) unsalted butter, softened

• 3 tablespoons (43g) granulated sugar

• 1 tablespoon (15ml) honey

• 1 large egg

• 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

• 1/2 cup (113g) semisweet chocolate chips

• 1/4 cup (60ml) heavy cream

• 1 tablespoon (14g) unsalted butter

• 1/4 teaspoon vanilla extract

Instructions

To Make the Crust:

To Make the Crust:

1. Preheat oven to 350 degrees F (175 levels C). Line a 9×13-inch baking pan with parchment paper.

2. In a medium bowl, combine the almond flour, butter, and salt. Press into the ready pan.

3. Bake for 10-12 minutes, or till golden brown.

To Make the Almond Flour Layer:

Preheat the oven to 350 levels F (175 levels C). Grease a 9×13 inch baking pan.

In a medium bowl, whisk together the almond flour, powdered sweetener, baking powder, and salt.

In a large bowl, cream together the butter and coconut oil until light and fluffy.

Beat within the eggs one by one, then stir within the vanilla extract.

Gradually add the dry elements to the wet elements, mixing till simply mixed.

Press the dough into the ready pan and bake for 15-20 minutes, or until golden brown.

To Make the Chocolate Ganache:

1. In a saucepan over medium warmth, mix the heavy cream and chocolate chips.

2. Continuously stir till the chocolate chips have melted and the combination is clean.

3. Remove from the heat and let cool for a few minutes.

4. Pour the chocolate ganache over the cooled almond flour cookie bars.

5. Refrigerate for a minimum of half-hour, or till the chocolate ganache has set.

6. Cut into bars and serve.

To Assemble the Bars:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. In a big bowl, cream collectively the butter and sugar until mild and fluffy. Beat within the eggs separately, then stir within the vanilla extract.

3. In a separate bowl, whisk collectively the almond flour, baking powder, and salt. Gradually add the dry components to the wet components, mixing till just mixed.

4. Pour the batter into the ready pan and bake for 20-25 minutes, or till a toothpick inserted into the middle comes out clear.

5. Let the bars cool utterly within the pan earlier than slicing into squares.

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