Skinny Slow Cooker Chocolate Chip Cookie Bars

I- Ingredients for 18 cookie bars

• 1 ½ cups white whole wheat flour or gluten-free* flour (measured like this)
• 1 ¼ tsp baking powder
• 1 ¼ tsp cornstarch
• ¼ tsp salt
• 3 Tbsp (42g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 1 Tbsp (15mL) vanilla extract
• ¾ cup (144g) coconut sugar
• 3 Tbsp (42g) dark chocolate chips
• 2 Tbsp (28g) miniature chocolate chips

II- Directions

1. Line a 5-quart slow cooker with foil, and lightly coat with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt.
3. In a separate bowl, whisk together the butter, egg, egg white, and vanilla.
4. Stir in the coconut sugar, mixing until completely dissolved.
5. Add in the flour mixture, stirring until just incorporated.
6. Fold in the dark chocolate chips and 1 ½ tablespoons of miniature chocolate chips.
7. Spread the cookie dough into the prepared slow cooker, and gently press the remaining miniature chocolate chips on top.
8. Place the slow cooker lid on top.
9. Cook on LOW for 1 hour 45 minutes to 2 hours 15 minutes, or until the sides look firm and set while the center still looks slightly underdone.
10. Turn off the slow cooker, remove the lid, and let the bars cool completely to room temperature in the slow cooker.
11. Once at room temperature, let them set for at least 2 hours for the best texture.

III- Nutrition facts per cookie bar

• 100 Calories;
• Fat: 3.5g;
• Saturated fat: 2g;
• Cholesterol: 15mg;
• Carbs: 15g;
• Fiber: 1g;
• Sugar: 7g;
• Protein: 2g.