Blueberry Cookie Crumble Bars (vegan, gluten-free, paleo option)

Blueberry Cookie Crumble Bars (paleo, gluten-free, vegan)

Okay guys… this creation has me RULL excited. It’s free of toxic ingredients and is super easy to make. I made it with blueberries but you can switch in any berry of choice!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Keyword: blueberry oatmeal cookie bars, gluten-free, vegan
Servings: 15

Equipment

  • 8×8 baking dish
  • small saucepan

Ingredients

Oatmeal cookie layer:

  • 1 cup sprouted oats or shredded coconut for paleo
  • 1/2 cup almond or oat flour
  • 1/2 cup coconut flour
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup nut or seed butter
  • 1/3 cup monk fruit syrup or pure maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • 1 tsp baking powder

Berry layer:

  • 3 cups fresh or frozen blueberries or other berries
  • 1 tbsp lemon juice
  • 2 tbsp monk fruit syrup or pure maple syrup
  • 1/4 cup chia seeds
  • 1/2 tsp vanilla

Berry drizzle:

  • 2 tbsp blueberries
  • 1-2 tbsp water
  • 1/2 cup Lakanto powdered sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest

Instructions

  • Preheat oven to 350 and line an 8×8 baking dish with parchment paper
  • Combine the cookie layer in a bowl until well combined.
  • Press a little over half of the mixture into the baking pan and bake for 15 minutes.
  • Meanwhile, make the berry layer by placing the berries, lemon juice, and maple syrup in a small saucepan over medium-high heat. Crush the berries with a spoon until mushy. Remove from heat and stir the chia seeds and vanilla in.
  • When the cookie layer is done, spread the blueberry mixture evenly, then top with the remaining cookie mixture crumbles.
  • Bake for 20-25 minutes, or until golden brown. Cool on a wire rack.
  • While the bars are cooling, make the drizzle by blending the wet ingredients (starting with 1 tbsp water) in a blender, adding more water if necessary (you want to be able to drizzle it.)
  • Once cool, cut into bars and then drizzle the blueberry mixture over the top with a spoon.
  • Store in an airtight container on counter or fridge for 4-5 days.

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