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?! 🤔

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! 😉


What You’ll Need:

1 ½ c. Bob’s Red Mill Gluten Free Baking Flour

1 ¼ tsp. Baking Soda

½ tsp. Pink Himalayan Salt

½ tsp. Cinnamon

1 ¼ c. Butter, softened [I used soy free Earth Balance]

¾ c. Brown Sugar

½ 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

¼ c. Shredded Coconut

⅔ c. Coconut Cashew Butter


Preheat oven to 375°.

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!!!!! 🙌🏽🙌🏽🙌🏽🙌🏽🙌🏽

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