Scotcheroos (GF, Paleo)
Scotcheroos are a classic treat in the midwest. If you are from the midwest, then you know what I am talking about! It’s been a family favorite since I can remember. When I started the Paleo diet, I wasn’t sure how I was going to get my fix, but I figured it out. After finding Lovebird cereal (super clean Paleo and AIP approved) I had an idea. I decided to crush the cereal so it was smaller to get that “rice-like” texture. (You will want to get the Unsweetened kind since we will be adding honey to sweeten the bars.) Then, it was a matter of swapping out the rest of the ingredients for cleaner alternatives. Once you make these, you won’t be able to stop! They are so delicious and no one can tell they are Paleo friendly.
Ingredients you’ll need for scotcheroos
- Coconut Oil: Feel free to use refined or unrefined coconut oil. Unrefined will have a bit of a coconut taste, so if you do not like that, go with refined. You could also sub butter or ghee here, but make sure it is room temperature.
- Coconut Sugar: Use any sugar you like in these, but I highly recommend using coconut sugar. It has less of a glycemic index than white or brown sugar so it is not as impactful on your blood sugar levels. This is why it is accepted on the Paleo diet. Another bonus of coconut sugar is its notes of molasses. This mixed with the rich almond butter is a match made in heaven. Throw in some chocolate chips and it’s sooooo comforting! If you would prefer to stay away from sugar completely, this recipe will work with monk fruit sweetener.
- Baking Soda: This helps the cookies rise.
- An Egg: The egg helps hold the dough together. If you do not consume eggs, you can substitute with a flax or chia egg.
- Almond Butter: The key ingredient in this recipe is natural almond butter, with just almonds (and salt if you like). I know, I know, mixing the separated oil and butter together is one of the messiest jobs you can do, but I promise It is so worth it! The almond butter gives these cookies a rich flavor and that decadent chewy texture just like the real thing. You will not miss the gluten chocolate chip cookies after you taste these.
- Vanilla: Vanilla will add that lovely hint of flavor.
- Coconut Flour: I use a small amount of coconut flour to help thicken the dough.
- Almond Flour: The bulk of the dough will be almond flour for this cookie recipe. It is a staple in any Paleo diet. Be sure to buy blanched almond flour and not almond meal.
- Chocolate Chips: Try subbing the chocolate chips for chocolate chunks for a more indulgent cookie, or a mixture of both! I personally love Hu No Added Sugar Keto Baking Chips since they are sweetened with dates. You could also use one of their bars (sweetened with coconut sugar) which are to die for. Lily’s is another great option if you prefer to stay away from sugar.
- Walnuts: As far as nuts go, I personally like adding walnuts, but you could definitely swap them for macadamias or pecans. Be sure to give them a rough chop so they combine well with the dough. Or, go for a classic cookie and omit them completely!
- Flaked Sea Salt: Flaky sea salt for topping is a must in my opinion. Sweet and salty is my favorite flavor combination and the salt just takes it up a notch. I wouldn’t say these are for adults only, but the salt adds a sophisticated touch. Maldon is my absolute favorite flaked salt!
Scotcheroos
This is a nostalgic treat made healthier and paleo friendly with Lovebird cereal.
Equipment
- 8 x 8 Baking Dish
- Rolling Pin
Ingredients
- 3 1/2 cups Lovebird Unsweetened Cereal
- 3/4 cup almond butter runny, natural
- 1/3 cup honey
- 2 tbsp coconut oil
- 1 tsp vanilla
- 2 tbsp flaxseed meal
- 1/4 tsp sea salt
Chocolate Topping
- 3/4 cup chocolate chips 4.5oz
- 1 tsp coconut oil
- 1 tbsp almond butter
- 1 pinch flaked sea salt optional
Instructions
- Place cereal in a gallon sized ziplock bag and crush into “rice” sized pieces with a rolling pin. This will help all of the ingredients bind together and give it a “rice-like” texture. Place crushed cereal in a medium sized mixing bowl and set aside.
- In a small saucepan, on medium low heat, melt the almond butter, honey and coconut oil and mix until everything comes together.
- Remove the saucepan from heat and add in vanilla, salt and flaxseed meal. Stir everything together until you get a cohesive mixture.
- Pour the almond butter mixture into the cereal and mix thoroughly so that all cereal gets coated. Press evenly into an 8 x 8 baking dish lined with parchment paper.
Make the Chocolate Topping
- Add the chocolate chips, coconut oil and almond butter to a microwave safe bowl and microwave for 30 second intervals, mixing between each session until you have a smooth consistency.
- Spread on top of the cereal treats and top with sea salt if desired. Refrigerate for 1 hour (or freeze for 20 min) and munch on!
