Flaxseed meal adds to the nuttiness of the walnuts and almonds in these delicious chocolate bar cookies.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
13 mins
total:
1 hr 33 mins
Yield:
Serves 20 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour and cornstarch into dry measuring cups; level with a knife. Place flour, cornstarch, brown sugar, and flaxseed meal in a food processor; pulse 2 times or until blended. Add butter and oil; process until mixture resembles fine meal.

  • Firmly press flour mixture into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 10 minutes or until crust is set.

  • Combine chocolate chips and milk in a small saucepan; cook over medium heat 2 minutes or until chocolate melts, stirring constantly. Remove from heat; stir in vanilla. Pour mixture over prepared crust; sprinkle with walnuts and almonds. Bake at 350° for 20 minutes or until center is set. Cool completely in pan on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

178 calories; fat 8.7g; saturated fat 3.5g; mono fat 3.2g; poly fat 1.4g; protein 2.9g; carbohydrates 24.3g; fiber 1g; cholesterol 10mg; iron 0.5mg; sodium 38mg; calcium 67mg.
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