Chewy Fruity Chocolate Chip Cookie Cake

This cookie cake is our take on the kid-favorite chewy chocolate chip snack bar, reimagined for a lunchbox you can feel genuinely good about. The packaged bars most of us grew up with are essentially candy bars in disguise, and it is hard to find one that actually meets the standards we want to feed our kids, or ourselves.

These, however, have everything they need for a healthy snack or breakfast. Pumpkin seeds are a quiet iron powerhouse, and dried apricots layer in both iron and vitamin C to help iron absorption. Bake it in a 9-inch pie tin, slice it into triangles like a pizza, and wrap them up for the week ahead.

  • Ingredients

    3/4 cup pumpkin seed butter

    1/2 cup maple syrup

    1/3 cup Quality Flavors Date Syrup

    1 cup finely chopped apricots

    2 egg whites from large eggs

    1 cup old-fashioned quick-cooking rolled oats

    1/2 teaspoon baking powder

    Pinch of kosher salt

    1/2 cup Mini Dark Chocolate Chips

  • Making

    In a bowl, whisk together the maple syrup, pumpkin seed butter, egg whites, kosher salt, and baking powder.

    Fold in the oats and apricots until fully combined.

    Fold in the mini chocolate chips.

    Pour the mixture into a 9-inch pie tin.

    Bake for 30 minutes, until the top of the cookie cake is lightly golden. Do not overbake.

    Let cool completely, then cut into triangles and wrap for the kids' lunchboxes.

    By Quality Flavors

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