I adapted a recipe from The Sweet and Simple Kitchen to make these absolutely delicious bars. I made them less sweet, without toffee and gluten free.


3/4 cup butter, browned (use salted grass-fed butter)
1/2 cup dark brown sugar
1/3 cup maple syrup
1 egg, room temp
1 tbsp pure vanilla extract
1 cup almond flour
1 cup gluten free rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup dark chocolate chunks 
1/2 cup toasted pecans, roughly chopped


Preheat your oven to 350F, and line a 9x9" baking pan with parchment paper.

First make your browned butter. Place your butter into a sauce pan over medium heat to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat and allow to cool for 5 minutes. Once cooled slightly, add in the brown sugar and maple syrup and mix with a wooden spoon until combined.

Next, add in the egg and beat until thick – about one minute. Add the vanilla, and mix to combine.

In a small bowl, whisk together almond flour, rolled oats, baking soda, baking powder, cinnamon and salt. Add the dry ingredients to the pot and stir until the mixture is just starting to come together, but there are still floury streaks. Add in chocolate chips, and pecans, Stir to combine everything.

Place dough into prepared baking pan, and use your wooden spoon or your fingers to press the dough evenly to the outer edges of the pan.

Bake for 30 minutes or more until the edges and top are browned nicely and the centre feels slightly firm to the touch.