Toffee Cinnamon Almond Cookie Bars

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Wherever you are, be there totally. If you find your here and now intolerable and it makes you unhappy, you have three options: remove yourself from the situation, change it, or accept it totally. If you want to take responsibility for your life, you must choose one of those three options, and you must choose now. Then accept the consequences. ~Eckhart Tolle

Let’s face where we are right now. Let’s face head on whether or not our current situation can be improved. We always have options. Always. Now, one way any situation can be enhanced is by incorporating delicious food that also happens to be good for us. No matter what you are doing or where you are doing it, you can always have more pleasure hitting your tongue while not harming your cells.

Okay, well actually. I’m lying. Not every single situation can be improved with more delicious food. In fact, in order to make this work, you are going to need to be hungry. And on top of this, you shouldn’t be performing physical activity while you are eating. I am attempting to come up with any form of physical activity in which eating these bars would be ideal while performing the exercise and I am currently at a loss. If you happen to think of one, please let me know.

Yet, this still leaves us with many hours throughout the day in which you are potentially hungry. Hence, perfect opportunities to improve your day and ameliorate any feelings of requiring food which will likely ensue {unless you are not mortal and don’t require any food at all ~ I won’t rule out any superhuman creatures reading this}. You never know. Wow, and how old am I? Shockingly adultish. Shockingly or unshockingly my Peter Pan Syndrome {PPS for short} diagnosis remains as strong as ever. Let’s continue.

Recipe time for daredevils, non-daredevils, mortals and everyone else who has a sweet tooth without the guilt of eating calories that don’t serve your cells with health. This includes fellow PPS Syndrome diagnosed individuals. Mermaids I am excluding you because you live underwater and this recipe requires an oven. Sorry.

Note: The word toffee in this post comes from the usage of coconut sugar. I used coconut sugar when I made this recipe even though I usually use date sugar or whole dates as a primary sweetener. Why did I do this? The short answer is that I ran out of both dates and date sugar. Meanwhile, using coconut sugar definitely produced a toffee-like effect. A scrumptious, dark golden hue-contributing, toffee-like effect!


2 flax eggs: (2 tbsp ground flax mixed with 6 tbsp water)
1/2 cup white beans from an EPA free can
2 tablespoons coconut oil
3/4 cup date sugar or coconut sugar
4 tablespoons maple syrup
1 teaspoon ground vanilla bean
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ceylon cinnamon
3/4 cup oat flour or whole wheat pastry flour (both work beautifully)
3/4 cup almond flour
1/2 cup nondairy dark chocolate chips and/or raisins
Optional: Favorite coffee of choice to sprinkle on top (I used my fav dark french roast)



Preheat oven to 350F and line an 8-inch square pan with parchment paper. Mix flax eggs in a small bowl or mug and set aside so a nice gel can form. Add all ingredients to a food processor except for the chocolate chips. Process until thoroughly mixed and pour the dough into a large mixing bowl. Evenly mix in chocolate chips and/or raisins.

Spoon dough into prepared pan and spread out until smooth and even. If desired, sprinkle extra chocolate chips on top and/or cinnamon. I use a pastry roller to roll the dough out evenly.

Bake for 20 minutes or until golden brown and slightly cracked around the edges. Place pan on a cooling rack for 10 minutes. Then, lift out and place bars directly on cooling rack for another 10 minutes or so, until cool. Slice and enjoy!

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