Tasty holiday treat

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This article was published 13/12/2018 (2838 days ago), so information in it may no longer be current.

To make them whole-grain or gluten-free, see the variations below.

The flour was measured using the spoon-and-sweep method. However, for best results, use a kitchen scale. Make sure to seek out refined coconut oil, which has a neutral scent and flavour and, if following the gluten-free version, a store-bought blend that already contains xanthan gum.

MAKE AHEAD: The bars will keep for up to 3 days in an airtight container at room temperature.

From Seattle baker Polina Chesnakova.

Endlessly Adaptable Cookie Bars

Makes 32 pieces

Ingredients
500 ml (280 g or 2 cups) all-purpose flour
5 ml (1 tsp) baking powder
2.5 ml (½ tsp) kosher salt
250 ml (1 cup or 8 oz) refined coconut oil, room temperature but solid
125 ml (½ cup) packed dark brown sugar
60 ml (¼ cup) granulated sugar
10 ml (2 tsp) vanilla extract
30 ml (2 tbsp) almond milk (may substitute another non-dairy milk)
250 ml (1 cup) vegan dark chocolate chips or chunks, plus more for topping
125 ml (½ cup) unsalted almonds, toasted and chopped, plus more for topping
Flaky sea salt, for topping

Preheat the oven to 175 C (350 F). Use cooking oil spray to grease a 9-by-13-inch metal baking pan and line it with parchment paper, allowing for a bit of overhang.

Whisk together flour, baking powder and salt in a medium bowl.

Combine the coconut oil and both sugars in the bowl of a stand mixer or handheld electric mixer; beat for about 3 minutes on medium speed until light, fluffy, and smooth. Stop to scrape the sides of the bowl, then add the vanilla extract and almond milk, beating on medium speed until incorporated.

Reduce the mixer speed to low; add the flour mixture in two additions, stopping to scrape down the sides and mixing just until the dry ingredients are completely incorporated. Use a rubber spatula to fold in the dark chocolate and almonds.

Scrape the dough into the baking dish, then use the palm of your hand to press the dough into an even layer, without compressing it too much. Sprinkle with more chocolate and almonds on top and finish with a sprinkle of flaky sea salt. Bake (middle rack) for about 30 minutes, or until edges are lightly browned and the middle looks a tiny bit puffed and under-baked.

While the cookie slab is still warm, use a sharp knife to score cuts for the 32 pieces. Cool for about 15 minutes before using the parchment paper to lift them to a rack. Discard the parchment and complete cutting the slab into 32 bars.

VARIATIONS: To make Spiced Pecan Spelt Bars, swap out 250 ml (1 cup) all-purpose flour for 250 ml (1 cup) spelt flour and increase salt to 5 ml (1 tsp). Whisk 7.5 ml (1½ tsp) cinnamon, 2.5 ml (½ tsp) ground ginger, 2.5 ml (½ tsp) ground cardamom, and 2.5 ml (½ tsp) ground nutmeg in with the flour. Omit flaky sea salt and switch out dark chocolate and almonds for equal amount pecans, sprinkling some on top before baking.

To make Gluten-Free Coconut and Date Bars, swap out the 500 ml (2 cups) of all-purpose flour for 490 ml (1¾ cup) plus 30 ml (2 tbsp) gluten-free flour blend and whisk it with baking powder (reduced to 4 ml or ¾ tsp), salt (increased to 5 ml or 1 tsp), and 1 ml (¼ tsp) baking soda. Use melted coconut oil instead of solid and whisk it with the sugars (dark brown sugar increased to 180 ml or ¾ cup), vanilla (increased to 20 ml or 4 tsp), and almond milk until a smooth paste is formed. Fold in dry ingredients, 250 ml (1 cup) unsweetened coconut shreds and 125 ml (½ cup) chopped semi-dry dates. Allow the dough to sit for 30 minutes before transferring to pan.

— Washington Post