Molasses Dark Chocolate Chunk Cookie Bars

Have you ever craved something rich, gooey, and chocolatey? I feel like I do all the time! Well, these molasses dark chocolate chunk cookie bars definitely hit the spot every time. Nothing beats a warm, gooey, chocolatey cookie bar for dessert. With a touch of molasses, these bars/blondies are perfect and extra yummy. Also, these are super fast and easy to whip up. I love making blondies because it’s much easier for me to bake everything at once than to form each individual cookie and make multiple batches. These are for sure a crowd pleaser so make them at your next party. Don’t forget to treat yourself some too!Molasses Dark Chocolate Chunk Cookie Bars Molasses Dark Chocolate Chunk Cookie Bars Molasses Dark Chocolate Chunk Cookie Bars Molasses Dark Chocolate Chunk Cookie Bars Molasses Dark Chocolate Chunk Cookie Bars

Molasses Dark Chocolate Chunk Cookie Bars 
Makes one 8x8 pan

1 cup oat flour
1 cup whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 Tbsp flax meal + 3 Tbsp warm water
1 tsn vanilla extract 
1/3 cup melted coconut oil
2/3 cup brown sugar or coconut sugar
2 Tbsp blackstrap molasses
about 3/4 cup chopped dark chocolate or dark chocolate chips

Preheat the oven to 350F. In a small dish, make the flax egg by combining the flax meal and warm water and set aside.

In a medium mixing bowl, combine the dry ingredients and mix well. Create a well in the center of the dry mix and add the rest of the ingredients (including the flax egg and sugar). Mix the wet ingredients in the center together first, working your way out to incorporate all of the dry. This will be a thick batter.

Add the chopped dark chocolate to the batter and mix to incorporate throughout. Transfer the batter into a parchment lined 8×8 baking dish (or similar) and press evenly into the pan using a spatula or your hands.

Bake in the oven for 20 to 22 minutes (just when the edges begin to brown, but do not overbake) then remove and let it cool on the counter for 15-20 minutes before slicing.

Enjoy!!! Store leftovers in an airtight container at room temperature.

(Adapted from Faring-Well)


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