Halfway Cookie Bars – rich cookie base with melty Hu dark chocolate chips and meringue baked to golden gooey perfection – but vegan, gluten-free, and healthier!
INSTRUCTIONS
- Preheat the oven to 350ºF.
- Stir together the almond butter, applesauce, prepared flax egg, coconut sugar, and vanilla.
- Add the oat flour, baking powder, and salt. Stir to combine.
- Spread into the bottom of a greased baking dish (I used this 9×6″ dish, but an 8×8″ square works too)
- Top with the Hu Dark Chocolate Gems. Press in gently. Set aside.
- In a dry clean bowl, begin whipping the aquafaba with a hand mixer or stand mixer. Beat to soft peaks.
- Add the cream of tartar. Continue beating for another minute or so.
- Add the powdered coconut sugar slowly while beating one tablespoon at a time until you have added the full 1/2 cup. Continuing beating to stiff peaks.
- Spread on top of the cookie bars.
- Bake for 25-30 minutes at 350ºF.
- Cool completely before slicing and eating (or even refrigerate overnight, I love them cold!)
