Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Wet Ingredients
- 250 g smooth almond butter (or peanut butter)
- 2 large eggs
- 80 ml pure maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 100 g rolled oats, blended into flour
- 1 tsp baking powder
- ¼ tsp fine salt
Mix-ins
- 80 g dark chocolate chips (70%+)
Method
Prep
Preheat your oven to 175°C (fan 160°C). Line a 20cm x 20cm square baking tin with baking paper.
Blend the rolled oats in a blender or food processor for about 30 seconds until you have a fine flour. Set aside.
Make the Batter
In a large bowl, whisk together the almond butter, eggs, maple syrup, and vanilla extract until smooth and well combined.
Add the oat flour, baking powder, and salt. Stir until a thick batter forms — it will be quite dense, this is normal.
Fold in most of the chocolate chips, reserving a small handful for the top.
Bake
Spread the batter evenly into the prepared tin — use the back of a wet spoon to smooth the top.
Scatter the reserved chocolate chips over the top and gently press them in.
Bake for 20–22 minutes, until the edges are set and golden and a toothpick inserted into the centre comes out with just a few moist crumbs (not wet batter). Do not overbake — they firm up as they cool.
Allow to cool completely in the tin before slicing into 16 squares. They slice much cleaner when fully cooled.
