Coconut Cashew Butter Oatmeal Bars [Vegan & Gluten Free!]

When I got asked about making a new recipe with Betsy’s Best newest flavor nut butter, Coconut Cashew Butter, I was super thrilled!!!!

But it got me wondering…

What could I make?! πŸ€”

What would represent & compliment this incredibly YUMMY nut butter?!!

I did a poll on my IG stories.

Brownies or a twist on Oatmeal Scotchies?!

While brownies were the winner, I honestly couldn’t get the scotchie idea out of my head. I’m so glad I decided to make these!!

Gluten free? Yep!

Vegan? They are!

Reduced refined sugar with some help from The Maple Guild?! You betcha! πŸ˜‰

___________

What You’ll Need:

1 Β½ c. Bob’s Red Mill Gluten Free Baking Flour

1 ΒΌ tsp. Baking Soda

Β½ tsp. Pink Himalayan Salt

Β½ tsp. Cinnamon

1 ΒΌ c. Butter, softened [I used soy free Earth Balance]

ΒΎ c. Brown Sugar

Β½ c. The Maple Guild Maple Syrup

2 Eggs [my vegan swap: 2 TB. Ground Flax Meal + 6 TB. Water]

3 c. Bob’s Red Mill Gluten Free Oats

ΒΌ c. Shredded Coconut

β…” c. Coconut Cashew Butter

___________

Preheat oven to 375Β°.

Combine flour, baking soda, salt & cinnamon in small bowl. Set aside.

Combine ground flax meal & water in small bowl. Set aside.

Beat butter and brown sugar in large bowl. Then add maple syrup & eggs/egg replacement.

Gradually beat in flour mixture.

Stir in coconut, oats and coconut cashew butter.

Pour into greased 15×10 jelly pan and bake for 18-22 minutes or until lightly browned.

Let cool before cutting.

Enjoy!!!!! πŸ™ŒπŸ½πŸ™ŒπŸ½πŸ™ŒπŸ½πŸ™ŒπŸ½πŸ™ŒπŸ½

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