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This is a version of a different coconut bar cookie recipe made with butter. I tried it with coconut oil instead and it came out tasting much better. It is also made with much less sugar than the original recipe.

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Recipe Summary

cook:
25 mins
additional:
20 mins
total:
50 mins
prep:
5 mins
Servings:
10
Yield:
1 8-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.

  • Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

Cook's Note:

Corn syrup can be substituted for the agave syrup, if desired.

Nutrition Facts

244 calories; protein 2g; carbohydrates 34.9g; fat 11.5g; sodium 3.4mg. Full Nutrition
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