These gluten-free almond energy bars are super simple, not too sweet, and stick together quite nicely if you use my technique for compressing them. The recipe makes 10 bars.

Ingredients

  • 2 eggs
  • ½ C almond butter
  • ¼ C brown sugar (may be increased to ½ if you prefer a sweeter bar)
  • 2 C oats (or less, see note below about almond butter)
  • ¾ C sliced almonds
  • ½ C mini chocolate chips (or ¼ C mini chocolate chips and ¼ C dried cherries, chopped)

Directions

Preheat oven to 350 degrees.

Decrease oats if your almond butter is dry.

Note: I buy my almond butter freshly ground and occasionally it’s a little dry. This recipe is calculated using moist, spreadable almond butter. If your almond butter is dry, decrease the amount of oats.

Whisk the eggs. Add almond butter and brown sugar and mix. Then add oats, sliced almonds, and chocolate chips and mix until thoroughly combined.

Line an 8 x 8 baking dish with foil. Grease the foil and then spread the granola bar mix in the pan.

Line your pan with foil and grease.

Place a piece of wax paper on top of the granola bar mix. Put a book that fits inside the pan on top of the waxed paper. Step on the book. Move the book around and keep stepping on it to fully compress the granola bars. This technique works really well, although I’m pretty sure commercial granola bar manufacturers don’t use this exact method.

Use a book on top of wax paper to compress.
I’ve kept this perfectly sized book specifically for this purpose.
Compressed bars before baking.
After compressing.

Bake gluten-free almond energy bars at 350 degrees for 22 – 24 minutes or until edges start to brown.

Allow to cool completely and then remove from pan by lifting with foil. Use a sharp knife to cut into 10 bars.

Gluten-free almond energy bars

Enjoy!

If you’d like a sweeter granola bar made with honey, try this recipe.