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40 cookies

Bake Time:

30-33 minutes to bake loaves, 5-7 minutes to bake sliced cookies


store covered at room temperature for up to 4 days, may be frozen


2 cups all-purpose flour

1 cup Leiber’s Premium Cocoa

1 1/4 cups sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup Goldbaum’s Oat Bliss oat drink

3 large eggs

2/3 cup canola oil

1/4 cup Leiber’s honey

1/2 teaspoon pure vanilla extract

1 ½ cups, 9 ounces, Lieber’s Dark Chocolate Chips

Preparation Directions

Preheat the oven to 350°F. Line a jelly roll pan or large cookie sheet with parchment paper or a silicone baking mat.

In a large bowl, mix together the flour, cocoa, sugar, baking powder and salt. Add the oat drink, eggs, oil, honey and vanilla and mix until all the ingredients are mixed together. Add the chocolate chips and mix again to evenly distribute the chips. I like to knead them in with my hands to best distribute them.

Divide the dough in half and shape each half into a log, about 10 to 12 inches long and place on the prepared pan at least 3 inches apart. Flatten each loaf slightly.

Bake for 30 to 33 minutes, or until the loaves feel pretty solid on top. Remove from the oven and let cool for 15 minutes. Slide the parchment and loaves off of the pan. Slice each loaf crosswise into 3/4-inch-thick slices.

Place a new piece of parchment on the pan and place the sliced cookies on the parchment, cut-side down. Bake for 5 minutes more, for cookies that are a bit soft, and 7 minutes for crisper cookies. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool.

This post was created in partnership with Lieber’s Foods.