No-Bake Eggless Chocolate Chip Cookie Bars

Instructions

1. 1

   Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.

2. 2

   In a large mixing bowl, combine the rolled oats, almond flour, and salt. Mix well and set aside.

3. 3

   In a small saucepan over medium heat, melt the unsalted butter. Add the brown sugar and milk, stirring constantly until the sugar is dissolved and the mixture is smooth (about 2-3 minutes). Remove from heat and stir in the vanilla extract.

4. 4

   Pour the wet mixture over the dry ingredients. Mix thoroughly until everything is well combined and a dough forms.

5. 5

   Allow the mixture to cool for 5 minutes, then fold in the mini chocolate chips (so they don’t melt).

6. 6

   Transfer the dough to the prepared baking pan. Press it down firmly and evenly using a spatula or your hands.

7. 7

   Refrigerate the pan for at least 2 hours, or until the bars are firm and set.

8. 8

   Once set, lift the bars out of the pan using the parchment paper. Cut into squares or bars.

9. 9

   Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.