Black Magic Bars (Black Walnut Chocolate Chip Oat Bars)

Black Magic Bars from Gluten Free Easily

When my friend Alta (Tasty Eats At Home) made her beautiful and tantalizing Chocolate Black Walnut Cake a while back, I started craving black walnuts. I realized that I hadn’t made any baked goods with black walnuts in a long time. The last time I really remember eating black walnuts on a regular basis was when we lived in the farmhouse on 100 acres when we were first married. We had a few black walnut trees in the yard. Walnut trees are like many other trees that produce a fruit or nut. Some years are years of abundance and others years there’s not enough produced to even fool with. We have a black walnut tree on our mountain property, and some years the black walnuts rain down hitting the pavilion roof and pelting our tent. Other years, we almost forget we have a black walnut tree.

When we lived in the farmhouse, we’d gather all the walnuts and run them through my in-laws’ hand cranked corn sheller. It did a fairly good job of removing that very messy black, outer hull (which is reminiscent of creosote and tar). Once we’d removed all the shell that the corn sheller would take off, we’d lay an old sheet in our yard and spread the walnuts out to dry for a good while there. Oh, and surprisingly, we had no squirrel issues there. The property had a huge open yard and farm fields with just a few trees. But maybe the lack of squirrels had as much to do with the number of cats we had at the time as it did the lack of trees! Later on, we moved the walnuts to our large, sunny screened porch before we eventually cracked them to remove the prized kernels/meat. After we cracked the nuts–wearing gloves so that our hands would not be stained black—we dried them out a bit more on paper towels on the counter and then I froze the black walnut pieces in glass jars. All in all, “processing” black walnuts is no small task, but can definitely be worth the effort. Plus, it’s a point of pride to have one’s own black walnuts. Read more about black walnuts including their history and nutritional benefits, and see three very appealing black walnut recipes (not gluten free, but could easily be adapted) here.

I remember adding black walnuts to a simple muffin recipe during our time in the farmhouse. We were heading out on a Sunday drive with Mom and Dad and my muffins had just come out of the oven. I lined a basket with a kitchen towel and hastily tucked the hot muffins in all nice and cozy. As we drove “down country,” we all had our turn sampling those Sweet Black Walnut Muffins. I swear I still remember exactly what those muffins looked and tasted like. The  slightly crusty edge, the steam that came out as I broke one open, and the contrast of the pungent black walnut pieces to the sweet tender crumb revealed on the inside of the muffin.  I remember my Dad saying, “Hey, these aren’t bad!” and proceeding to eat at least two. Sometimes my Dad offers half praise, but the proof is in his eating!

So much easier than "processing" one's own black walnuts!

So much easier than “processing” one’s own black walnuts!

This morning was a little bit cooler and I suddenly wanted to bake. Specifically, I wanted to bake some type of bar that would serve as my breakfast. I also knew I wanted to use oat flour and chocolate chips. I spied the black walnuts in the pantry, grabbed those, and then mixed in a few other ingredients. In pretty short order, I was burning my fingers trying to remove a Black Magic bar from one corner of the baking dish. It was totally worth the tender fingers afterwards though!

I took these bars to work and they disappeared quickly. Note that most people either love or hate black walnuts. They have a strong, distinctive flavor and, likewise, folks have a strong, distinctive reaction to them. Luckily, I and my family love them and, obviously, so do my co-workers. These Black Magic Bars made a great breakfast and one bar topped with a little peanut butter also worked nicely as my mid-afternoon snack!

Black Magic Bars from Gluten Free Easily

Black Magic Bars (Black Walnut Chocolate Chip Oat Bars)

Black Magic Bars (Black Walnut Chocolate Chip Oat Bars)
  • 2 large eggs (or 2 jumbo eggs; see notes for egg-free, vegan option)
  • ⅓ cup coconut or palm sugar
  • 1 cup oat flour (certified gluten-free, I use this product)
  • 1 cup black walnuts, chopped
  • 1 cup dark or semi-sweet chocolate chips (I usually use either Enjoy Life Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips to ensure my recipe is also dairy free)
  • 1 tbsp coconut oil (see notes)
  • ½ tsp sea salt
  1. Preheat oven to 350 degrees Fahrenheit. Grease 8 x 8 baking dish.
  2. In a large bowl, beat eggs slightly.
  3. Stir in coconut sugar.
  4. Add oat flour, black walnuts, chocolate chips, coconut oil, and sea salt. Mix until blended with wooden spoon.
  5. Spread batter into baking dish.
  6. Bake about 20 to 25 minutes. Test with toothpick for doneness.
  7. Cool slightly before cutting into squares.
You may be able to use slightly less coconut oil if you use jumbo eggs. You may also use another vegetable oil if you prefer. I feel certain that egg substitutes such as flax eggs or chia eggs would work wonderfully in this recipe, but I haven’t personally tried them yet. I didn’t need to chop the black walnuts as the pieces were small enough right out of the package. I’m sure this recipe would work with other nuts, like English walnuts or pecans, as well. Those who cannot tolerate even certified gluten-free oats, might want to try quinoa flakes. You can run them through your food processor to create a flour that’s the same consistency as oat flour.

black magic bars, black walnut, chocolate chip, oat, gluten free, dairy free, easy

This post is linked to Allergy-Free Wednesdays, Gluten-Free Wednesdays, Wellness Weekend, and Whole Food Fridays. 

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74 Responses to “Black Magic Bars (Black Walnut Chocolate Chip Oat Bars)”

  1. Katrina (GF Gidget) on June 1st, 2012 8:52 am

    What a fun memory!

    • Shirley on June 2nd, 2012 7:29 am

      Hi Katrina–We did a lot of “Mother Earth News” things like that when we lived in the farmhouse, early in our marriage. ;-)


  2. Ina Gawne on June 1st, 2012 10:15 am

    Shirley- these bars sound delicious! I have never heard of black walnuts before, although I am sure I would love them. How lucky, you once lived on a farm with an actual walnut tree! Growing up, we did too. My mom would actually pickle the walnuts, which then turned black – they were so delicious! Thanks for sharing and giving me a trip down memory lane!

    • Shirley on June 2nd, 2012 7:31 am

      Hi Ina–I’m really surprised how few folks know about black walnuts. Hope you’ll get to try them one day. Very cool that you had English walnut trees! That would be grand IMO. :-) I’ve never heard of pickled walnuts though … fascinating.


  3. Faith on June 1st, 2012 10:43 am

    These look yummy Shirley, have to go look for black walnuts and give this recipe a try – thanks!

    • Shirley on June 2nd, 2012 7:32 am

      Hey Faith–Thanks, dear. Please report back when you do! :-)


      • Faith on June 2nd, 2012 10:42 pm

        Just wanted to let you know that I tried your recipe. I did not have Black Walnuts – I used regular walnuts, so mine was just Magic Bars. I used flax eggs and 1/2 dark and half semi sweet chips. The outcome was thinner and looked dryer than yours, but it was still tasty. I will try this again, my husband even liked it, it was very easy to make.

        • Shirley on June 5th, 2012 3:25 pm

          Hey Faith–Thanks for reporting back. I’m glad you both liked them even if they weren’t totally perfect. I think that the black walnuts also add moisture to the recipe, more so than English walnuts would.


  4. Ricki on June 1st, 2012 11:53 am

    These sound seriously amazing, Shirley. And I loved your story! I’ve never tried black walnuts so can’t even imagine what they taste like. . . are they sort of like a stronger English walnut?

    • Alta on June 1st, 2012 3:33 pm

      Ricki, if I had to describe it, I’d say they almost taste boozy. Especially when baked. (does that make sense, Shirley?) Like a cross between an English walnut and some bourbon. Divine.

      • Ricki on June 1st, 2012 9:16 pm

        Oh, my gosh–that DOES sound divine! Bet I’d love them. :)

        • Shirley on June 2nd, 2012 8:08 am

          I hope they give you the boozy taste per Alta’s description, Ricki. Boozy taste that’s natural with no booze is a very good thing. ;-)


      • Shirley on June 2nd, 2012 8:00 am

        Hi Alta–Thanks for giving Ricki your opinion on the taste of black walnuts. I have never consciously thought “boozy,” but now I will have to try these Black Magic Bars again with that in mind. As I was saying to Ricki, I think earthy most of the time. Must make more bars (or black walnut pound cake!) and offer an “informed opinion.” ;-)


    • Shirley on June 2nd, 2012 7:39 am

      Thanks, Ricki! I am very happy with them. Sad that I don’t have any more chocolate chips on hand; otherwise, I’d make another batch for Son who is here right now. Might have to make an emergency store run. ;-) I know you already have Alta’s answer on what black walnuts taste like. I still think it’s hard to describe them though. I’ve never thought they tasted boozy, but maybe that’s one of the reasons I enjoy them so! LOL I’d say they are more “earthy.” I’ve read all types of descriptions of them, but I think you will have to get some to decide!


  5. Steph on June 1st, 2012 1:30 pm

    These bars sound soooo good and I will be making them soon. It’s funny that you posted a black walnut recipe because I’ve been craving a piece of black walnut pound cake and have been thinking about making one using your pound cake recipe :-)

    • Shirley on June 2nd, 2012 7:41 am

      Hey Steph–Yes, that’s serendipity for sure. And what a great idea! I bet my pound cake could easily be turned into a yummy black walnut pound cake. :-) In fact, now you have me craving that! I think I have all the ingredients on hand, too. ;-)


  6. Caralyn @ glutenfreehappytummy on June 1st, 2012 1:43 pm

    oh my gosh those look amazing!!!! i’m definitely going to make these for a yummy weekend treat:)– but i’m going to have to sub almonds for black walnuts–i’m allergic! thanks for sharing!

    • Shirley on June 2nd, 2012 7:42 am

      Hi Carolyn–Thanks! I’m imagining these bars with almonds now … I think they would be very tasty. :-)


  7. Kim (Cook IT Allergy Free) on June 1st, 2012 1:45 pm

    Holy Moly! Those are divine! I want one of those immediately! I have not had black walnuts in a really long time. And I love Steph’s idea of adding them to your pound cake recipe (which I already know tastes amazing).
    By the way, that is too funny about your Dad offering only half praise. My father-in-law is like that too. He will just mention something is ok and then proceed to eat the entire batch. LOL

    • Shirley on June 2nd, 2012 7:48 am

      Kim–Thanks, dear! I am quite pleased with this recipe, and think I’ll be buying black walnuts on a regular basis from now on. ;-) I’m wondering how many of us will be making the black walnut pound cake, too. Excuse me while I fantasize a moment … that would be soooo good for breakfast right now. :-)

      Sometimes Dad will immediately say that something is good, but I guess it’s mostly with new things that he’s unwilling to offer true praise at first. No matter with either my dad or your FIL, huh?, as the proof is right in front of us! ;-)


  8. Alisa on June 1st, 2012 1:53 pm

    I love the recipe name! And the ooey gooey look of these is simply to die for.

    • Shirley on June 2nd, 2012 7:51 am

      Hi Alisa–Thanks! You know me and my names? ;-) These bars merited that one! I’m not sure they are as “ooey gooey” as they look because that implies more decadence and less healthiness, and the oat flour, black walnuts, etc. make these *fairly* healthy for an indulgence. :-)


  9. SunnyB @ andloveittoo on June 1st, 2012 2:02 pm

    Oh my, Shirley! These look absolutely delicious. Thank you for sharing. xoxo

    • Shirley on June 2nd, 2012 7:52 am

      Hey, dear Sunny!–They are absolutely delicious … thanks for taking the time to comment! :-)


  10. Vicky on June 1st, 2012 2:19 pm

    These look so yummy Shirley! I might try them with flax eggs so my husband can enjoy them…walnuts have such a lovely flavour in baked goods though I’ve never seen black walnuts here, I’d have use ordinary ones! Definitely one to try!

    • Shirley on June 2nd, 2012 7:55 am

      Hi Vicky–Thank you! I would love it if you would try them with flax eggs. I think the flax eggs would provide an added dimension to the flavor and texture of these bars. I am sorry that so many of you can’t get black walnuts. And as I was saying earlier (or asking), I guess I can’t ship you any due to customs rules, right? Or because they are packaged, is that allowed? You need black walnuts! They will be good with English walnuts, but it’s the black walnuts that make them black magic bars. ;-)


      • Vicky on June 2nd, 2012 9:18 am

        So sweet of you Shirley! I guess customs and excise would block them – funny how certain food stuffs can’t be imported!

        I’ve got a list of foods I’m going to look out for when I go to Canada later on in the year including Yacon Syrup – something else I haven’t seen here!

        I will make them with English Walnuts and flax eggs and add lots of chocolate to make them blacker lol! If I add some bicarbonate of soda and some cider vinegar it mat help them to rise – anyway let’s see how they work out.

        I’m on holiday for the Queens Jubilee celebrations, I might try them on Monday! If I do, I’ll let you know!

  11. Shannon Brown on June 1st, 2012 3:15 pm

    These received the husband stamp of approval. When I saw them this morning, I thought they had my husband’s name all over them. I made them with lunch and he enoyed them. My only changes were to make oat flour out of GF oats (in the food processor) and to sub pecans for black walnuts because that’s what I had. Thanks!

    • Shirley on June 2nd, 2012 7:57 am

      Yippeeee, Shannon!! I am always seeking the husband seal of approval. ;-) Seriously, that is good news, especially since you made these bars with pecans. I love pecans! Thanks so much for sharing your report. Give your taste tester a thank you hug for me, too. :-)


  12. Alta on June 1st, 2012 3:33 pm

    I could definitely go for these. I’d be right there with you, Shirley, burning my fingers to get at a bar hot from the pan. :)

    • Shirley on June 2nd, 2012 8:02 am

      Alta–Isn’t it funny how with some recipes, one really CANNOT wait one minute longer for any cooling to take place?? That was definitely the case with these, Alta. :-)

      Thanks! xo,

  13. Linda on June 1st, 2012 5:28 pm

    I love the combination of walnuts, oats, and chocolate, so I know I would love these bars. I’m not sure I’ve ever tried black walnuts, though, but I bet regular walnuts would be good too.

    • Shirley on June 2nd, 2012 8:04 am

      Hey Linda–That is a winning combo, isn’t it? As much as I try not to eat grains and limit gf oats, I do adore oat flour. Then combined with the other ingredients … well, black magic as I already said. ;-) I think you’d remember black walnuts if you had tried them. I also think you’d like them. If you have an upscale grocery store, be on the lookout for them!


  14. Karen@Cook4Seasons on June 1st, 2012 6:05 pm

    YUM!! I am so onto these! Oat flour has become my new favorite GF base…I’m currently hooked on oat pancakes, too. We have lots of walnuts at the farmers market right now…even some crimson reds! So fun to play with nuts, so to speak. LOL.

    • Shirley on June 2nd, 2012 8:07 am

      Thanks, Karen! Okay, now you have me wanting oat pancakes! I love heartier pancakes. :-) I have never heard of crimson reds before! How does the taste compare to regular English walnuts? Very intrigued now. So do you have black walnuts at your farmers market, too? Do you like them? Yes, I really like playing with nuts in the kitchen. LOL


  15. Shelly on June 1st, 2012 9:31 pm

    These look heavenly! As we can’t have oats or quinoa in our house, I will just drool over the picture. :)

    • Shirley on June 2nd, 2012 8:09 am

      Hey Shelly–Hehe! Thanks, dear, but sorry this recipe will not work for you. I’m wondering if almond flour will work. Might have to do a little test. ;-)


  16. Stephanie Mckenzie on June 2nd, 2012 1:55 am

    Thanks so much for this recipe, it came out very yummy! I could not believe how few ingredients were needed, but decided to trust you lol….so glad I did. I will definitely make it again, and try it with flax gel in place of eggs.

    • Shirley on June 2nd, 2012 8:12 am

      Hi Stephanie–Yippee! Another review already! Happy to hear you trusted me and relieved that doing so yielded yummy results, dear. ;-) So I take it you used black walnuts? Or did you use English walnuts? Yep, flax eggs next time for me, too (which might be very soon!).


      • Stephanie Mckenzie on June 2nd, 2012 3:42 pm

        Shirley, I just checked the bag and it doesn’t say one way or the other so I’m not sure. I did get them from Trader Joe’s, the bag says California premium walnut halves ( I chopped them before using ).

        Yep, I’ll be making very soon too…probably tonight :-)


        • Shirley on June 5th, 2012 3:23 pm

          Stephanie–I’m sure those were English walnuts then. Enjoy your next batch! :-) You’ll have to try them again with Black Walnuts in the future. ;-)


  17. Susan on June 3rd, 2012 11:25 pm

    I remember getting black walnuts from my brother’s in-laws when they lived on their farm. You’re absolutely right — they take a lot of work to get the nuts out of the shell. They certainly have a stronger flavour than “regular” walnuts. Hope to try these yummy bars but will substitute walnuts for a nut that I don’t have a reaction to. (Walnuts give me sores in my mouth for some reason — perhaps the oils?)

    • Shirley on June 5th, 2012 3:31 pm

      Hey Susan–It’s hard to describe the taste of a black walnut, isn’t it? When you say stronger–like you and I did–it really doesn’t convey the flavor. I’m thinking about making some Coconut Muffins with black walnuts added next. :-) Oh, and I sometimes have that issue with English walnuts, too … but not always. If you soak them and dehydrate them, you reduce the phytic acid and they actually taste less acidic. I’m not sure if that’s what causes the sores, but a lot of folks report that issue with walnuts.

      Thanks for commenting, Susan!

  18. InTolerant Chef on June 4th, 2012 6:17 am

    Lovely story! These look yummy indeed. I don’t have any nut trees growing, but we did harvest a small crop of peanuts for the first time that was very exciting :)

    • Shirley on June 5th, 2012 3:33 pm

      Thanks, InTolerant Chef. :-) Wow, you grew your own peanuts–that’s pretty amazing! Did they taste significantly different from what you find in the store? What did you have to do before you ate them? Anything?


  19. Vicky on June 4th, 2012 12:20 pm

    I made these today (picture on facebook) They taste very, very nice. I used a flax egg (1 tablespoon golden flax seeds to 3 tablespoon of water) instead of egg. I only made half the quantity since it was experimental. I also used honey (40ml) instead of coconut sugar which we can’t buy easily here, extra virgin olive oil instead of the coconut oil and I added half a teaspoon of bicarbonate of soda and 1 and a half teaspoons of organic cider vinegar to the half quantities.

    I think the mixture was too dry and even though the end result was moist, it was a lttle crumbly. It didn’t rise despite the soda and vinegar but I think that might have been because it needed more moisture perhaps?

    Next time I make them I will use one and a half flax eggs. I will also use 60ml of honey since honey mustn’t be as sweet as coconut sugar.

    BUT they taste awesome! Thank you for the recipe, it’s definitely a keeper!

    • Shirley on June 5th, 2012 3:38 pm

      Hi Vicki–Thanks for sharing what you did to make these vegan and SCD. I purposely didn’t add baking soda to my recipe. I didn’t want them to rise. I wanted the bars to be denser. I think that also kept them more moist. You might just try skipping the soda and vinegar next time. Using 1 1/2 to 2 flax eggs makes sense to me. If I make the recipe just by substituting flax eggs, I’ll report back. Oh, and you know we have honey from our bees, so I can certainly try using that instead of coconut sugar. ;-)

      Hope you enjoyed the Queen’s Jubilee day! Thanks,

      • Vicky on June 5th, 2012 5:41 pm

        We had a wonderful weekend watching the Jubilee celebrations but from the comfort of our living room, not in the pouring rain!

        I added the soda and vinegar because your picture looked cakey so I thought it would be best to try to add the soda and vinegar since the flax seed eggs only bind. I definitely think they will work better with extra flax eggs. They certainly taste nice with the honey! I wish I had my own source of honey too, you are so fortunate :)

        We’ve polished the bars off tonight watching the last of the celebrations. Yum yum!

        Vicky x

        • Shirley on June 6th, 2012 2:51 pm

          Vicky–From the comfort of your own home does sound much better! Well, that was a super close-up photo (of the very last bar) and I guess in that regard the photo was a bit deceptive in making it look both cakey and super gooey. I swear I didn’t doctor the photo though!

          The world certainly needs more beekeepers and honeybees, which in turn give you that lovely honey … please join “our club.” :-)


  20. Carol Simply Gluten Free on June 5th, 2012 9:59 am

    Love that image you painted in my head. We had a black walnut tree in our backyard in a house we once lived in, during certain times of the year if I went out side barefoot the bottoms of my feet would be black as tar!

    Great recipe!


    • Shirley on June 5th, 2012 3:39 pm

      Hey Carol–You certainly know all about black walnuts then! I’m pretty sure they used to use that blackness/resin (or whatever the proper term is!) in dyes and furniture stains back when both came from products of nature not chemicals.

      Thanks, dear! xo,

  21. A Table in the Sun on June 6th, 2012 11:55 pm

    Black walnuts are wonderful. I find that using nuts makes any dessert taste decadent. I used almond meal in my waffles this morning….mmmmm.

    • Shirley on June 13th, 2012 8:28 pm

      Hi A Table in the Sun–Welcome to gfe! :-) It’s great to have someone else who *knows* black walnuts comment on this post. ;-) I totally agree with you on nuts in food. They add richness from their taste and their good fat, too. Almond flour waffles are indeed very good!


  22. Maggie on June 7th, 2012 6:31 pm

    Lucky co-workers! I have never tried a black walnut, but your description of the steamy muffin has me on the lookout! These look like Hello Dollies. Have you ever tried them? This version is of course much healthier :)

    • Shirley on June 13th, 2012 8:49 pm

      Hey Maggie–From the comments from my Canadian friends, it seems that black walnuts don’t show up often in Canada. Hmmm. Yes, I’ve had Hello Dollies or at least something very similar. I think we call them Magic Bars or Seven Layers bars. ;-) These bars look much more gooey and decadent than they are in reality. The chocolate chips give enough gooeyness, but like you said, these are pretty healthy compared to the versions I’ve tasted of Hello Dolly bars. I’m sure that healthier versions exist though.


  23. amber on June 10th, 2012 12:27 am

    Okay, Shirley…this recipe is amazing. Here’s the deal. My sweet husband takes a granola bar to work everyday as part of his lunch. He’s all for me making homemade bars, I’ve just been dragging my feet. But here you have this fabulous recipe incorporating his favorite flavors (and I of course have all these ingredients on hand). So this is it. I’ll be making this on Sunday. :-) Awesome part is, I’ll have two weeks worth. I’m guessing these will freeze well (and I will let you know if they don’t).

    Thank you for this great recipe Shirley!! Oh, and thank you for sharing with us on AFW.


    • Shirley on June 13th, 2012 9:04 pm

      Hey Amber–I was so excited when I saw your comment on your AFW post. It’s so, so cool that these bars worked for your hubby … and for you! ;-) Hoping they will help keep your life easy and tasty! :-)


  24. Sophie on June 11th, 2012 10:33 am

    MMMMMM,..;I am so going to try these & use flax eggs! they look utterly easy to make & so tasty too! ;)

    Thanks! :) Happy eating!

    • Shirley on June 13th, 2012 9:05 pm

      Sophie–Thanks, dear! I think the recipe will work great if you use two flax eggs, but fingers crossed. Let me know. ;-)


  25. Good Food Good Friends on June 15th, 2012 7:13 am

    These look so good. I’ve been wanting to make my own granola bars for a while. The recipe looks so good, I think I’ll make a batch today. Perfect to take to the beach for a healthy breakfast or snack. Better than running down to the Krispy Kreme….

    • Shirley on June 18th, 2012 10:44 am

      Hi there!–I hope you made these bars and liked them. :-) I happened to make them again this morning and had two for breakfast. Yummm. Enjoy!


  26. Melissa on January 16th, 2014 9:31 am

    I just made these with regular walnuts and 1/2 cup of coconut and semi sweet chips. I didn’t have oat flour so I ground up gf oats. Even with all these mods they are wonderful!!

    • Shirley on January 16th, 2014 11:58 am

      Hi Melissa–It looks this is your first comment–welcome to gfe. :-) I am so, so happy that these turned out for you! Others have used the same subs with great results. All oat flour really is anyway is ground up oats. I like making my own oat flour a lot of times, too. (You can control the fineness of the flour that way.) Anyway, I really appreciate you taking the time to leave this great review! Enjoy!


  27. Pamela Hurlbert on January 16th, 2014 12:27 pm

    Could coconut nectar be used instead of coconut sugar?

    • Shirley on January 16th, 2014 7:31 pm

      Hi Pamela–First, welcome to gfe. :-) I can’t wager too much of a guess on subbing coconut nectar in this recipe. I have used coconut nectar in some recipes, but not too many and I normally use it in place of liquid ingredients in a recipe. You might try 1/4 cup of coconut nectar and if your batter seems too thin with that amount, add a little more oat flour. If the sweetness quotient is not sufficient, you could add a few more chocolate chips, but I suspect you are fine with less sweet treats if you use coconut nectar. Good luck in your experimenting! Please let us know how it works out! :-)


  28. Pamela Hurlbert on January 17th, 2014 1:43 pm

    They came out great. I added a scoop of protein powder and about 1/4 cup extra oatmeal flour. You are right, I don’t want my treats too sweet. Thank you for the recipe.

    • Shirley on January 17th, 2014 8:39 pm

      That’s wonderful news, Pamela! Thanks so much for coming back and letting us know how you made that substitution work for you. :-)


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