This is a version of a different coconut bar cookie recipe made with butter. I tried it with coconut oil instead and it came out tasting much better. It is also made with much less sugar than the original recipe.
Ingredients
- brown sugar: 0.66667 cup
- coconut oil: 0.5 cup
- agave nectar: 0.5 cup
- rolled oats: 1 cup
- all-purpose flour: 0.75 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
-
Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.
