Lemon Blueberry Cookie Bars with Matcha Coconut Drizzle
For a new twist on a favorite treat, try our lemon blueberry cookie bars with Matcha Coconut drizzle recipe for a delicious taste.
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Cooking tools:
- Food processor
- Blender
- Pastry cutter
- Microplane
- Baking pan
- Oven
- Cooling rack
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 8x8 pan
- 1 cup oat flour (need to know how to make oat flour?)
- 2 Tablespoons flax seeds
- 1 cup whole oats
- 1/3 coconut oil
- 1/4 cup melted Artisana Organics coconut butter
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup blueberries
- 1 lemon (for zest & juice)
- 1 teaspoon chia seeds (optional)
- 1/2 cup oat flour
- 1/4 oats
- 1 tablespoon coconut sugar
- Any nutritious add-ins you enjoy: nuts, more flax seeds, shredded coconut, etc.
- 1 teaspoon Mizuba Organic Culinary Matcha
- 1/4 cup melted coconut butter.
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