Chocolate Coconut Cookie Bars (dairy, egg, soy, nut, gluten free)

• 3/4 cup coconut oil or beef tallow, melted

• 2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water and set aside for 5 minutes to gel)

• 3/4 cup brown or coconut sugar

• 1/4 cup honey

• 1 teaspoon vanilla extract

• 1/2 teaspoon sea salt

• 1/4 teaspoon baking soda

• 1 cup oats

• 1 cup all-purpose flour (wheat or gluten free)

• 1/2 cup unsweetened powdered cocoa

• 1 cup shredded coconut flakes (sweetened or unsweetened)

• 1 cup chocolate chips (optional)

Melt oil or tallow in large, microwaveable bowl, add the sugar, honey, flax eggs, and vanilla, and whisk to combine. Don’t freak out if it doesn’t whisk together perfectly, just try to get all the ingredients together.

Add salt, baking soda, cocoa powder, flour, oats, and shredded coconut, and stir into the wet ingredients with a spatula.

Spoon into a greased 8x8 pan, and cook at 350°F for 30 minutes. Cool completely before cutting and serving.

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