Dandelion Root Cookie Bars

Did you know that a 'weed' is a subjective matter? I always thought that weeds were a specific species of plants. What plants are 'weeds' are dependent on the person managing the land. I spent some time farming in Oregon, and I remember one day my job was to weed the bell pepper rows. The farmer was showing me how to remove weeds properly. The 'weeds' looked familiar and edible. He told me, "In this case, the weeds are actually spinach leaves."

I thought it was weird to remove an edible and nutrient-dense plant, but a job is a job.

What I'm getting at is that dandelions are not weeds—spread the word.

Dandelions were commonly harvested during The Great Depression and eaten in salads. Many families also made imitation honey using dandelions. People would also use the roots to make a coffee substitute. They would wash the dandelion roots, chop them up, and roast them until they were dry and brittle.

The flavor of roasted dandelion root is chocolatey and nutty. It has a resemblance to coffee without being acidic like coffee. I was craving something with that dandelion root flavor and decided to make these chewy cookie bars!

For Some, dandelions represent the sun due to their yellow petals. Some like to think of dandelions as a symbol of strength due to how quickly they grow and multiply. I have always loved dandelions and have only recently started to think of them as food. 


  • ½  cup (1 stick) unsalted butter
  • ¾ cup (140g) light brown sugar 
  • ¼ cup (12g) roasted dandelion root powder
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup (90g) all-purpose flour 
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
Browning the butter:
  • Cube the stick of butter into 1-inch pieces and place them into a saucepan. Place the saucepan over medium-low heat and stir often.
  • The butter will melt, then bubble and foam, and lastly brown. Continue to stir frequently until you achieve an amber color. Once the butter has browned transfer it into a heat-safe bowl and set aside.
  • Preheat the oven to 350F.
  • Take an 8x8 square baking pan and line it with parchment paper, set it aside.
Mixing the drys: 
  • In a small bowl pour in the flour, baking soda, baking powder, and salt. Whisk the ingredients together until combined.
Putting it together:
  • Once the browned butter has had a chance to cool, add in the brown sugar, and dandelion root powder and stir. Then add in the egg and vanilla and mix until incorporated 
  • Take your dry ingredients and pour them into the wet ingredients. Fold the mixture until there are no more dry bits of flour.
  • Pour the batter into the prepared pan and bake for 20-23 minutes
  • Allow it to cool completely in the pan before slicing into it.
  • Store the cookie bars in an airtight container and consume them within 5 days.
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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