Beaver Bay Cookie Bars

This is probably my second most requested recipe following the banana bread.  I perfected it when I brought it on my church's camping trip. And we all gobbled them right up. I love this recipe because it's simple. I memorized the recipe the first time I made it and will spout it to anyone who will listen. What can I say? I like sharing the love...of baking that is ;)



Ingredients:

2 cups peanut butter (Adam's Peanut Butter is the best for this recipe, though I suppose you could use another brand)
1 cup coconut sugar
1 cup maple syrup
2 eggs
1 tsp vanilla
2 tsp baking soda
1/2 cup almond flour
1-2 cups chocolate chips

Method:

Mix peanut butter, sugar, syrup, eggs and vanilla until 'creamed' with an electric mixer. This won't turn out like regular creamed cookie dough, but the eggs will get a little fluffy :) Add baking soda and almond flour and mix well. The dough will be slightly gooey due to the maple syrup. With a spatula mix in chocolate chips. (You can never really have too many chocolate chips, so use at your own discretion.)

Pour dough onto greased cookie sheet (mine was about 12" x 14"). Bake 12-15 minutes at 350 degrees.  The sheet will be golden brown on top and no longer gooey in the middle, but it won't be as solid as traditional cookie dough.

Let cool and set for 10 minutes or so, then cut into bars. Delicious for a morning snack with an americano, an after dinner treat with friends, or to munch on while journaling by the water.

Note: These make great traditional cookies as well. I cut the recipe in half to make approximately 10-12. As they bake, they spread out a little more than traditional cookie dough, so give them plenty of room to grow.