Apricot, Almond and Dark Chocolate Cookie Bars

Makes 16 cookies (You will need an 8x8x2 inch / 20x20x5 cm baking dish, or comparable.)

Author Molly Patrick of Clean Food Dirty Girl


  • 1/3 cup water 80 ml
  • 2 tablespoons ground flax seeds aka flaxmeal
  • 1/3 cup unsweetened applesauce 85 g
  • 1/3 cup coconut sugar 45 g
  • 1/4 cup unsweetened almond butter 60 g
  • 1/4 cup 100% pure maple syrup 60 ml
  • 1 teaspoon pure vanilla extract
  • 1 cup rolled oats 100 g
  • 3/4 cup white whole wheat flour 110 g
  • 1 teaspoon ground cinnamon powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup diced dried apricots 60 g
  • 1/4 cup vegan dark chocolate chips 45 g / or other vegan chocolate chips
  • 1/4 cup chopped or sliced raw almonds 25 g
  • 1 1/2 tablespoons unsweetened coconut shreds


  1. Preheat oven to 350 °F (175 °C). Line an 8x8x2 inch (20x20x5 cm) baking dish with parchment paper and set aside.

  2. In a small bowl, stir together the water and ground flax seeds. Set aside.

  3. In a large mixing bowl, whisk together the applesauce, coconut sugar, almond butter, maple syrup and vanilla. Set aside.

  4. Place the oats, flour, cinnamon, baking powder, baking soda and salt into your blender and blend until the oats become flour. Transfer to the mixing bowl with the liquid ingredients, then add the flax mixture you set aside earlier and stir until blended.

  5. Stir in the apricots, chocolate chips and almonds. Transfer the mixture to your baking dish and use the back of a spoon or your hands to evenly spread it out to the edges of the dish. Sprinkle the coconut shreds evenly over top.

  6. Bake for 20-22 minutes until firm in the center and golden brown around the edges, then cool completely before cutting into 16 squares.

Recipe Notes

You can use Pamela’s All Purpose Flour Artisan Blend to make these brownies gluten free.