¼cup4 Tablespoons unsalted butter or organic Earth Balance, softened + additional for greasing pan
¾cupcreamy or crunchy almond butter or other natural nut butter
2large eggs
¾cupcoconut palm sugaror brown sugar
1teaspoonpure vanilla extract
¾cupmillet flour*
1teaspoonaluminum-free baking powder
¼teaspoonsea salt
¾cupsemisweet chocolate chips
Instructions
Preheat oven to 350 degrees. Grease an 8-inch square baking pan with butter and line the bottom with parchment paper so that the bars are easy to take out.
Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, coconut sugar and vanilla until smooth.
In a small bowl, whisk together the millet flour, baking powder and salt. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, about 25 minutes. Let cool in the pan for at least 45 minutes before cutting into 16 squares. Leftovers can stored in the refrigerator for up to a week. These also freeze beautifully.
Notes
*Look for millet flour in the baking section or near gluten-free flours. Or, to make your own, grind whole grains of millet into a powder in a clean coffee grinder.