Chocolate chunk walnut cookie bars


SUP BABES. Long time no talk. I haven't shared a recipe in a hot minute so I figured I'd pop in with the lazy version of my coconut oil chocolate chunk cookies: CHOCOLATE CHUNK WALNUT COOKIE BARS. They've been on rotation for the past I-dunno-how-long so I figured that's reason enough to bring the recipe your way. Yeah, they're only slightly different from the originals but they are so much better because they 1) require less active time and 2) have loads of crunchy stuff on top (I'm allll about the crunchy stuff on top).

Since I've got you here, I wanted to run something by you. If you couldn't tell, my time for OLC has obviously been super limited (our cannabis ventures are sucking up all my time) - I mean, I shot the photos for this recipe three weeks ago and literally just finished editing them yesterday - I was thinking of starting a new series called JUST THE RECIPE. It's exactly what it sounds like: just the recipe (plus a final shot of whatever recipe I'm sharing). Are you down? With all the shit I've got going on, I figured something like that would be an easy way for me to bring you new content while I'm working on full format blog posts. Lemme know what you think because I think it'd be.. fun?

Also! Not sure if you noticed (though I'm sure you did) but the site got a little update. I'd wanted to pull the plug on my WordPress site for a while so a couple of weekends ago I finally made the migration over to Squarespace and I love it here. Things are a little messy right now and old posts look a little wonky but bear with me.. eventually I'll get around to updating them. But the big reason I made the switch is because my old site wasn't all that great to navigate. In the new space, it's easier to browse all my content (including the old stuff) (but who would want to do that?) and I've finally got tag-specific pages with THUMBNAILS (which I think is lovely). My recipe index is basically still the same (longtime lover of lists) though I did break down each category into two sections to make it a little more user friendly. Ooh. And I also added a PRODUCTS page which means you can now sift through all my favorite (and most useful) kitchen things. <3

Alright, that's all from me. HUGS!

PS - If you want to hear my nervous laugh and see my stringy ass bed head and watch me make these cookie bars with Frank B. - IN HIS KITCHEN - head this way.
PPS - I moved my LIFTING HEAVY THINGS guide over this way. I know I said it'd never live on the pages of this site but.. I was wrong.


Notes: If you don't have potato starch on hand, you can get away with using corn starch or arrowroot flour. I rarely keep brown sugar on hand anymore because it dries out so fast in the arid Colorado climate so my lazy version is to just add the molasses to the recipe instead of making brown sugar then using it in the recipe. I've made these bars both ways and can't tell a difference. But! If you have brown sugar on hand, use 2/3 cup (146g) of that instead. If you don't have maple flavor you can replace it with more vanilla extract (or just buy it because it's delicious and makes most desserts 10x better). To make these gluten-free, simply swap in your favorite gluten-free flour (I recommend BRM 1-to-1). You can totally use chips in place of chunks but I wouldn't recommend it because chunks >>> chips. YA HEARD?

More bar goodness: nutty brownies with mocha ganachemaple-nut cookie bars (GF), and chocolate chunk almond butter blondies


2 tablespoons (20g) potato starch
2/3 cup (140g) cane sugar
1 teaspoon (5g) unsulphured molasses
1/3 cup (75g) refined coconut oil, melted (but not hot)
1/4 cup (55g) unsweetened almondmilk
1 1/2 teaspoons (6g) pure vanilla extract
1/2 teaspoon (2g) maple flavor
1/2 teaspoon (2g) baking soda
1/4 teaspoon (1g) fine sea salt
1 1/2 cups (210g) unbleached flour
2 ounces good quality dark chocolate, roughly chopped

1/2 ounce good quality dark chocolate, roughly chopped
1/4 cup raw walnuts, broken into pieces
Sea salt flakes

Preheat oven to 350˚F. Line a 6 1/2x9 1/2 baking sheet with parchment paper; set aside. In a stand mixer fitted with the whisk attachment, mix the potato starch and cane sugar until combined. Add the molasses, coconut oil, almondmilk, vanilla extract, and maple flavor and beat for about one minute; just until the mixture starts to turn into a thick liquid. Off the mixer and add the baking soda, sea salt, and flour; mix until the 3/4 of the flour is incorporated then add the chocolate chunks, walnuts, and sea salt flakes.

Bake at 350˚F for 24-28 minutes then remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack to cool completely. Cookie bars can be kept in an airtight container, at room temperature, for up to five days (but they won't last that long)

Yield: 8 cookie bars (or 16 if you cut them like Frank B.)