Cinnamon roll meets chocolate chip cookie dough bar. Breakfast and dessert in one. Made with tigernut flour and coconut flour and sweetened with maple and monk fruit keeping these bars low in sugar. Can be made egg-free.
Prep Time:10 minutes
Cook Time:16 minutes
Total Time:26 minutes
Yield:about 8 bars 1x
2/3 cup coconut flour (2 3/4oz)
1/4 cup tigernut flour (1 oz)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons maple syrup ( 1 1/2oz)
2 tablespoons monk fruit
1 teaspoon vanilla extract (optional)
2 whole eggs or 2 flax gels (3 tablespoons flax meal with 6 tablespoons water)
1/3 cup chocolate chips
8 tbsp coconut oil, semi solid (4 oz)
2–4 tablespoons water
1/3 cup coconut sugar
2 teaspoons cinnamon
1 tablespoon oil
1/4 cup coconut butter
1–2 tablespoons maple syrup
1–2 tablespoons water if needed
Make the cookies
Preheat oven to 350 degrees.
In a large bowl, place all your dry ingredients. Stir.
Next add in coconut oil and eggs (or flax egg)
Stir together. Add in your chocolate chips and stir.
End with adding in your water. Add enough until the batter starts holding together. You want it to be on the thick side.
Grease a 9×5 bread loaf pan.
Spread half the cookie dough on the bottom.
Make cinnamon mix
Mix all ingredients together.
Sprinkle most of the cinnamon mix on top of the cookie dough.
Then spread the remaining cookie dough on top carefully.
Bake for 16-20 minutes.
Let cool a few minutes before removing from pan.
Mix everything together. Add water until desired consistency.