Ooey Gooey Hazelnut Chocolate Cookie Bars
Author: 
Recipe type: Vegan, Gluten Free, Dessert
Serves: one 8" square pan
 
Ingredients
  • COOKIE DOUGH
  • 1 tbsp ground chia seeds + 3 tbsp water
  • ⅔ cup vegan margarine
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 2¼ cups oat flour
  • 1 tsp baking soda
  • ¾ cup roasted hazelnuts, chopped
  • ¾ cup chopped vegan chocolate or chocolate chips
  • Maldon salt, optional
  • FILLING
  • 6 pitted Medjool dates
  • ⅓ cup hot water
  • 1 tbsp cocoa powder
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 350°F and line an 8" square pan with parchment paper.
  2. In a small bowl, mix the ground chia seeds and 3 tbsp water until it becomes a gel. Set aside.
  3. In a large mixing bowl, cream the margarine and sugars together until light and fluffy. Add the chia seed gel and mix until smooth. Mix in the vanilla extract and sea salt.
  4. Add the oat flour and baking soda to the margarine mixture and mix until incorporated. Fold in the hazelnuts and chocolate until evenly combined. Set aside the cookie dough while you make the filling.
  5. In a small blender (i.e. Magic Bullet) or a small food processor, blend all the filling ingredients together until a smooth paste is achieved.
  6. Press half of the cookie dough into the bottom of the prepared pan. Spread the date filling evenly on top. Put dollops of the remaining cookie dough over the top of the filling and use a spatula or your hands to smooth it out into a flat even layer. Sprinkle the top with some Maldon salt if desired.
  7. Bake in the preheated oven for 35 to 40 minutes or until the top is golden brown. Cool on a cooling rack for at least 15 minutes before cutting and enjoying.
Recipe by Radiant Rachels at https://radiantrachels.com/ooey-gooey-hazelnut-chocolate-cookie-bars/