Ingredients
- 2 whole Eggs
- 1 cup Coconut Sugar
- 1/2 cup Cashew Butter
- 1/4 cup Tahini Or more cashew butter, or peanut butter
- 1/4 cup Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1 cup Almond Flour
- 1/2 cup Gluten-Free Rolled Oats
- 1/2 cup Coconut Flakes Unsweetened
- 1/2 cup Sugar-Free White Chocolate Chips Or chocolate
Instructions
- Combine eggs, sugar, and tahini.
- Then add in coconut oil and vanilla
- Add in dry ingredients and combine. Then add in most the chocolate chips
- Pour into 8x8 pan lined with parchment paper
- Top with remaining chocolate chips and rainbow chocolate chips (I used dye free PB chocolate gems from Justin's )* & flaky salt
- Bake at 350 for 20 min. They will be gooey when you take them out the oven. I like to put the pan in the fridge for an hour so that they are easier to cut
- Cut into 9 or 16 squares
- Keep stored in the fridge
Notes
I've made these with just chocolate chips and they are delicious too. The white chocolate gems looked more for the 4th of July cookouts this go round!