Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- Sea salt to taste
- 1/2 cup maple syrup
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup maple balsamic vinegar*
- 4 Tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 4 oz. chopped dark chocolate (or chocolate of choice)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8×8 baking dish with parchment paper and set aside.
- Combine flour, baking soda and sea salt in a small bowl. In a separate large bowl whisk together maple syrup, sugar, balsamic, coconut oil and vanilla. (Make sure you measure the oil or butter AFTER melting.) Stir in the dry ingredients until just combined then fold in chopped chocolate.
- Spread dough into the parchment lined baking dish so it covers all corners, as evenly as possible. Bake for 20-25 minutes. Allow to cool for at least 15 minutes in the pan before cutting into squares. Be careful not to over bake, the bars may look a little undone but they will continue to cook while cooling in the pan. It’s very important you wait at least 10-15 minutes before cutting into squares!
Notes
I reccommend using a good quality balsamic vinegar or glaze. I used a maple flavored one but also tested the recipe with non flavored and had good results.
Makes 12-16 cookie bars depending on how large you want them!
Bars stay fresh in an airtight container at room temperature for up to 5 days.