A Tale Of Two Cookie Bars

I grocery shop every two weeks. I used to go once a week but found that I was buying things we didn't really need just because I was there. Now I plan out our menu and buy only what we need. We're approaching the end of our two weeks since our last shopping which means our snack supply is dwindling and we still have 3 days until I do the grocery shopping. That means one thing.... preheat the oven!
Last night I needed a quick snack recipe that I could throw together after dinner without much fuss. I've found that cookie bars are a great go-to recipe when I don't have time to scoop out individual cookies.
Here are two of our favorite recipes.

Last night I made Maple Pecan bars and Chocolate Chip Cookie bars. I mixed up the batter for each and put both pans in the oven at the same time.... another time saver.

Maple Pecan on the left, Chocolate Chip on the right

Charlotte's favorite is the chocolate chip cookie bars but I like the Maple Pecan the best.

Maple Pecan Bars
(This recipe is non-dairy but the dairy options listed)

3/4 cup cold-press coconut oil (or butter)
3/4 cup brown sugar
2/3 cup real maple syrup
3 large eggs
1 1/2 tsp. vanilla
2 1/2 cups whole wheat pastry flour (or all-purpose if you prefer)
1 1/2 tsp. salt
1 tsp. baking powder
1 1/2 cups chopped pecans

Preheat oven to 350*. Spray 9x13 pan well with non-stick spray.

In a microwave safe bowl, melt coconut oil for 30 seconds to a minute... or until liquid. Stir in brown sugar and maple syrup until well combined. Let cool to lukewarm. Stir in eggs and then the vanilla. Stir in dry ingredients and pecans and stir just until combined.

Pour into prepared pan and bake for 30-35 minutes or until golden brown and the center is set. Cool completely in the pan. Cut into bars and serve.
Makes 24-32 bars depending on size.

Chocolate Chip Cookie Bars (adapted from King Arthur flour recipe)

2/3 cup cold-pressed coconut oil (or butter)

1 1/2 cups brown sugar

3 eggs

1 tsp. vanilla

2 3/4 cups whole wheat pastry flour (or all-purpose if you prefer)

2 1/2 tsp. baking powder

1/2 tsp. salt

1-2 cups of chocolate chips (depending on your love of chocolate)

1/2 cup quick rolled oats

Preheat oven to 350*. Spray a 9x13 pan with non-stick spray.

In a microwave safe bowl, melt coconut oil for 30 seconds to a minute or until liquid. Stir in brown sugar. Let cool to lukewarm. Stir in eggs and vanilla. Add dry ingredients, chocolate chips and oats.

Dump dough into prepared pan and flatten evenly making one even layer. Damp hands make this easier. Bake for 30-35 minutes or until the top is slightly golden brown. Don't over bake or they will be very dry. Cool completely in the pan and cut into bars.

Makes 24-32 bars depending on size.