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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.
Ingredients
- 2/3 cup brown sugar
- ½ cup coconut oil
- ½ cup agave nectar
- 1 cup rolled oats
- ¾ cup all-purpose flour
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 244 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat10g | 48% |
| Sodium3mg | 0% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber2g | 7% |
| Total Sugars22g | |
| Protein2g | |
| Calcium14mg | 1% |
| Iron1mg | 5% |
| Potassium52mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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