Ooey Gooey Cookie Bar

Ooey Gooey Chocolate Chip Bars { Low Carb Keto GF }

WEBMay 12, 2019 · Add almond flour and xanthan gum. Continue stirring and simmer for 10 more minutes. Meanwhile, in a load pan (approx 9x4), …

1. Preheat oven to 325 degrees F.
2. In a medium sauce pan, heat heavy whipping cream, butter, and monkfruit over medium heat.
3. Simmer and stir often for 10 minutes. A very soft boil (light bubbles) is perfect. You want the sauce to start to thicken.
4. Add almond flour and xanthan gum. Continue stirring and simmer for 10 more minutes.

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Gooey Chocolate Chip Cookie Bars Crazy for Crust

WEBFeb 6, 2019 · Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. …

Rating: 4.2/5(161)
1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.

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OoeyGooey Peanut Butter Oatmeal Cookie Bars

WEBFeb 27, 2024 · Instructions. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. In a large bowl, mix together eggs, …

Rating: 5/5(86)
1. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
2. In a large bowl, mix together eggs, coconut sugar and peanut butter until smooth and creamy. Next add in the melted and cooled coconut oil and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix until smooth, you do not want any oil separation.
3. Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, baking soda and salt. Finally fold in ¾ cup of the chocolate chunks/chips, you’ll reserve ¼ cup for sprinkling on top.
4. Add the batter to the prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining ¼ cup chocolate chunks. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly underbaked them so they stay nice and fudgy and gooey. Once done baking, sprinkle with sea salt. Allow blondies to cool for 15-20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.

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