Chocolate Chip Gingerbread Squares

Ingredients:

• 1 cup rolled oats

• 1 cup almond flour

• 1/4 cup coconut sugar

• 1 tsp baking powder

• 1 1/2 tsp gingerbread spice

• 3 flax eggs (for THREE flax eggs, combine 3 tbsp ground flaxseed with 7 1/2 tbsp of water and let sit until thickened to an egg-like consistency)

• 1/4 cup plant based milk

• 1 tsp vanilla

• 1/4 cup dairy free dark chocolate chips

• pinch salt

Method:

1. Preheat the oven to 350F.

2. In a food processor, pulverize the oats until they become almost flour-like.

3. Add in the remaining dry ingredients (minus the chocolate chips) and pulse just until well combined.

4. Pour in the flax eggs, almond milk, and vanilla and blend until there is no dry mix left.

5. Add in chocolate chips and give a few short pulses just to mix the chocolate in, not break it up.

6. Transfer to a parchment lined loaf pan and spread the mixture out evenly (work quickly because the oats will cause the mix to thicken over time making it tough to spread). Top with a few extra chocolate chips and pop in the oven. Bake for 20 minutes.

7. Allow to cool almost completely before removing from the pan and cutting into squares. Store at room temperature or in the fridge in an airtight container (freezing would work too). Enjoy :)

*if you want to make enough for an 8x8 pan, just double the recipe