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Who can resist a cookie bar? It’s like a brownie + a cookie all in one. This recipe is especially irresistible as it contains the dynamic duo: peanut butter and chocolate. I dare you to eat just one…
Preheat your oven to 350 ºF and lightly grease an 8 x 8 metal baking pan.
In a large bowl, whisk together the peanut butter, coconut oil, turbinado sugar, chia seed mixture, and vanilla extract until very smooth. Add the superfine brown rice flour, potato starch, almond meal, xanthan gum, salt and baking soda and mix well until all is very evenly incorporated. Fold in chocolate chips. Spread batter onto the prepared baking sheet and bake for 25 minutes. Let cool completely and then slice. Store in an airtight container up to 3 days.
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