These treats are thick and fluffy on the inside, golden on the outside and topped with a sweet cinnamon-sugar crisp. What I love about this recipe is that it's gluten-free, grain-free and dairy-free. The combination of almond flour and coconut flour creates an insanely light and airy texture, while still tasting decadent and sweet. I love pairing one of these with my morning or afternoon cup of coffee!
Technique tip: Add almond milk to batter after combining wet and dry ingredients to help easily mix everything together.
Swap option: Use creamy peanut butter or cashew butter instead of almond butter if preferred.
- 1/4 cup creamy almond butter
- 1/4 cup coconut oil, melted and cooled, plus extra for greasing pan
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup plus 1 tablespoon coconut sugar, divided
- 1¼ cups almond flour
- 3 tablespoons coconut flour
- 1½ teaspoons cinnamon, divided
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsweetened almond milk
1. Preheat oven to 350 degrees. Grease an 8- by 8-inch pan with coconut oil.
2. In a medium bowl, cream together almond butter, and melted and cooled coconut oil until smooth. Add in beaten egg, vanilla and 1/2 cup coconut sugar to almond butter mixture and cream together until smooth and well incorporated.
3. In a separate bowl, whisk together almond flour, coconut flour, 1 teaspoon cinnamon, baking soda and salt.
4. Combine wet and dry ingredients. Add almond milk to batter so as to allow mixture to incorporate more smoothly.
5. Once batter is thoroughly combined, transfer to prepared pan. Smooth out until batter is evenly distributed throughout the pan. Top with the remaining coconut sugar and cinnamon.
6. Bake for 16-20 minutes until edges of cake bars are golden brown.
7. Let the bars cool for a few minutes before slicing and serving.