These refined sugar-free cookie bars are so quick and easy to prepare! They make a great after-school snack for hungry children or can be packed in school lunch boxes as part of a balanced lunch. The sunflower seed butter can be replaced with either peanut butter or almond butter if nut allergies or histamine intolerance is not an issue. This recipe makes one 8x8-inch pan of bars, or 8 cookie bars. Double the recipe and use a 9x13-inch pan for 16 bars. The chocolate topping is optional!
Ingredients
3 cups
rolled oats
¾ cups
sunflower seed butter
½ cups
maple syrup
⅓ cups
coconut oil
2 teaspoons
vanilla extract
½ teaspoons
sea salt
