dessicated coconut and chopped walnutsoptional for topping
3/4cupbittersweet chocolate chips
English Toffee Bars
preheat oven to 350
Mix coconut oil, vanilla, egg, and coconut sugar together in a medium mixing bowl
Add almond flour, oats, and cashew flour to the bowl and mix until all ingredients are well combined.
Spread dough evenly and flat on the bottom of a 8x8 pan
Bake for 25-30 minutes or until golden brown around edges and no longer jiggly in the center
Remove bars from oven and sprinkle chocolate chips on top. Put a baking sheet over top to melt the chips for several minutes.
Using a butter knife, spread the melted chocolate into an even layer
Optionally top with other toppings like desiccated coconut or chopped walnuts
Let cool completely before cutting into cookies and serving
Make sure to let the cookies completely cool and the chocolate to harden before serving. You can cut these diagonally into beautiful diamonds or into squares. The diamond-shaped cookies look great with a walnut half in the middle of them. This recipe is based on dry climates like Denver and San Diego where your flour is apt to absorb a significant amount of the oil for a crispy taste and texture. If you live in a humid location like Florida, try decreasing the oil by 1/4 cup. If you don't have cashew flour, sub in almond meal. Alternatively, you could just use 1 1/3 cup of almond flour. If you are avoiding coconut, this will work well with pastured butter or sustainable palm shortening, but the flavor is best with coconut oil.