Delicious raspberry cookie blondie bars recipe that is soft, chewy and gooey in one! Made with almond flour and coconut flour, these raspberry bars need one bowl and no mess to make! Perfect for a keto and vegan-friendly dessert! Paleo, Gluten Free, Dairy Free, Sugar Free
Prepare your flax egg by combining your ground flaxseed with 2 1/2 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed.
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your flax egg, almond butter, milk of choice, and vanilla extract and mix very well.
Combine your wet mixture into the dry mixture and mix well, until fully combined. If the batter is too crumbly, add a little extra milk. Fold through half your chocolate chips and raspberries, reserving a few to top the cookie bars with.
Pour the cookie bar batter into the lined pan and spread out evenly. Top with raspberries and chocolate chips and bake for 20-25 minutes, or until the edges are golden brown and a toothpick comes out the center 'just' clean.
Remove cookie bars from the oven and allow to cool in the pan completely, before slicing into bars.
Notes
* Start with 1/4 cup and only add more if the final batter is too crumbly. For ultra gooey raspberry cookie bars, remove from the oven around the 20-minute mark. For thicker, slightly chewier cookie bars, cook for at least 25 minutes. Raspberry Cookie Bars can be stored at room temperature and will keep for 3 days, covered.Raspberry bars can be stored in the fridge and will keep fresh for up to 7 days.Raspberry Cookie bars are freezer friendly and will keep well frozen for up to 6 months.