A fun recipe using our Precise Gluten Free Oatmeal Cookie Mix. Makes 16 bars.
1 bag Precise Oatmeal Cookie Mix
1/2 cup extra light olive oil or sunflower oil
4 eggs or equivalent substitute (golden flaxseed is the best substitute)
1 teaspoon vanilla
1 teaspoon cream of tartar
1 teaspoon sea salt
1/2 teaspoon baking soda
1 cup cacao nibs or chocolate chips
Preheat oven to 325°F and lightly grease a 9 x 13-inch pan. Set the pan aside until ready to use.
Set two tablespoons of the cookie mix aside for the topping. In a large bowl mix together the rest of the bag of cookie mix with the half cup oil until it is completely combined and then scrape down the sides again. Spread the batter in the bottom of the prepared pan and bake in the preheated oven for 8 minutes.
While the crust is baking, prepare the topping. In a large mixing bowl, mix together the two tablespoons of cookie mix, eggs, vanilla extract, cream of tartar, sea salt and baking soda. Mix until mixture is thoroughly combined. Add the cacao nibs or chocolate chips and fold with a spatula.
Pour topping mixture onto the cookie crust and return to oven for 15-20 minutes or until mix is set.
Remove the bars from the oven and cool completely before cutting them. Serve immediately or store left overs in an airtight container for up to 4 days.
*For egg free bars: combine 1/4 cup golden flaxseed with 2/3 cup water. whisk to fully incorporate all of the water and add to topping mixture.