Slow Carb Candy Corn Cookie Bars

Ingredients

• 1 cup almond flour
• 1/2 cup oat flour
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free candy corn, for layering and topping

Instructions

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
2. Whisk almond flour, oat flour, coconut sugar, baking soda, and salt in a bowl.
3. Stir in melted butter, egg, and vanilla until a soft cookie dough forms.
4. Press half the dough into the pan. Sprinkle part of the sugar-free candy corn over it, then press the remaining dough on top and finish with more candy corn.
5. Bake for 18–22 minutes, until the edges are golden and the center is set.
6. Cool completely before slicing so the bars hold their shape.

Nutrition per serving

Calories, macros, and macro split are approximate per 1 bar (about 45g). Net carbs = total carbs minus fiber.

Fits this plan because…

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