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Gluten-Free Lactation Energy Bars (egg-free version)

Prep Time 1 minute
Servings 36 bars

Ingredients
  

  • 3 cups gluten-free whole oats
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup gluten free brewer's yeast
  • 1/2 cup coconut sugar
  • 1 tbls cinnamon
  • 2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup coconut oil melted
  • 15 oz canned pumpkin
  • 1/2 cup ground flax seed
  • 1 cup warm water
  • 8 medjool dates pitted and chopped
  • 3/4 cup dark chocolate chips
  • 1 cup coconut flakes

Instructions
 

  • Preheat oven to 350F
  • In a large bowl combine oats, almond flour, coconut flour, coconut sugar, brewer's yeast, spices, baking soda and salt.
  • In a separate bowl, combine water and flax seed. Allow to sit for 2-3 minutes.
  • Add pumpkin, coconut oil to flax seed slurry and whisk together until well combined.
  • Create a well in the center of the dry ingredients. Mix the wet ingredients into the dry until well incorporated.
  • Gently fold in the chopped dates, coconut flakes, and chocolate chips.
  • Chill dough in fridge for 30 minutes
  • Remove dough from fridge and place 1/3 of the mixture on large sheet of parchment paper.
  • Cover dough with a second piece of parchment paper and using a rolling pin, shape dough into a large rectangle 1/2" thick.
  • Transfer the rectangle of dough to a baking sheet and remove top sheet of parchment paper (save it!)
  • Bake in center rack of oven for 15 minutes. Allow to cool for 5-7 minutes on baking sheet before transferring to counter to cool.
  • Repeat with remainder of dough!
  • Cut into 3 inch rectangles and store in the fridge for up to 10 days or in the freezer for up to 3 months.
  • Alternatively: If you don't want to cook all the cookies at once, you can freeze the dough for future use. Roll it out into 1/2" rectangle, wrap in parchment and plastic wrap, and store in fridge!