Almond Butter Chocolate Chip Cookie Bars
Published 6/6/2022 • Updated 7/18/2023
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Make our flourless almond butter chocolate chip cookie bars for a delicious treat made with wholesome ingredients!
Ooey-Gooey Flourless Cookie Bars Recipe
If there is one cookie bar recipe that I’ve made time and time again, it’s these almond butter cookie bars.
They are grain-free and refined sugar-free, making them a great nutritious dessert to share or freeze for later.
They’re made from the basis of drippy almond butter, but I’ve made an oatmeal peanut butter variation before and they are equally as good!
Flourless
Monster Cookie Bars
These flourless monster cookie bars are packed with oats, all-natural peanut butter, m&ms, and chocolate chips, making them the perfect sweet treat. Enjoy!
What You Need
You only need a few staple ingredients to whip up a batch of these bars.
- almond butter: make sure to buy an all-natural, drippy almond butter so that there is enough fat in these bars. Our favorite is the 365 brand.
- coconut sugar: coconut sugar is an all-natural sweetener and is slightly less sweet than brown sugar. Brown sugar works too!
- coconut flour: coconut flour is actually not a flour, but it does act like one!
- eggs: you need 2 large eggs for these cookie bars.
- dark chocolate chips: we love dark chocolate chips because they’re slightly less sweet. However, semi-sweet and milk chocolate work too!
- vanilla extract: vanilla extract brings out the wonderful flavor of the almond butter,
Top Tips
Make sure almond butter is drippy: our #1 tip is to use drippy almond butter…the kind that needs to be stirred. This is to make sure there is enough oil/fat in the bars.
Don’t overbake: whatever you do, don’t overbake them. I personally like them slightly underbaked so they come out gooey.
Let cool before slicing: these bars need to set before slicing or they will have a hard time holding together. Make sure they cool completely before slicing.
Storage
Let bars cool completely. Then, store them in an airtight container in the fridge for up to 3-5 days.
How to Freeze Them
I prefer to store these bars in the freezer so that they last the longest.
- Place sliced bars on a cookie sheet.
- Freeze them for 1 hour.
- Transfer bars into an airtight container or gallon-size bag and freeze them for up to 3 months.
Almond Butter Chocolate Chip Cookie Bars
Ingredients
Wet Ingredients
- 1 cup creamy almond butter, unsalted (if you’re using salted, omit additional salt from the recipe)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅔ cup coconut sugar, or light brown sugar
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- ½ cup dark chocolate chips, + more for topping
Instructions
- First, preheat your oven to 350ºF and spray a 8×8-inch cake pan with coconut oil cooking spray. Or, line with a piece of parchment paper.
- Add the wet ingredients into a large bowl and mix until combined. Add dry ingredients into a medium bowl and mix until combined.
- Add dry ingredients into wet and mix until combined. Your batter should have a cookie dough consistency.
- Transfer the dough into the greased baking dish and use your fingers or a spatula to evenly press it into the pan. Feel free to press more dark chocolate chips into the top of your bars.
- Bake cookie bars at 350ºF for 12-15 minutes or until fully cooked in the center.
- Let cool for at least 30 minutes before slicing. Serve with a sprinkle of sea salt.
Tips & Notes
- A 9×9-inch or 6×10-inch pan would work too. The cook-time would vary.
- Make sure to let the bars cool for 30 minutes before slicing so that they can firm up.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
it is one of the best homemade cookies I have ever had thank you so much for this recipe
We’re blushing! Thanks so much for this review, George!
These were so good! I was scared they would taste too much like almond butter but they don’t. They taste like gooey chocolate chip cookies. I will definitely make these again!
One of my favorites!
So much yum town! I had to review this one because I make these all the time! I’ve made the recipe as written, and have also made them vegan by using flax eggs and they’ve turned out both times. Actually feeling inspired right now to make another batch ASAP. Thanks for an awesome recipe!
These are so good! My whole family,husband,kids,grandkids and all my friends love these. I usually make 2 pans to be sure I get some!
Made this last night! I added a little almond flour in place of some coconut flour and it still turned out great! Also used peanut butter because that’s what I had. Didn’t measure chocolate but probably adddd a lot more hehe. Love how simple ithis was and how great it turned out!
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My husband and I are addicted to these ever since the first batch I made. I just tried a batch with the TJ’s mixed nut butter and they are our favorite ones yet!!! We also like to do a mix of peanut butter chips and chocolate chips in ours. SO GOOD.
o0o I’ve never tried TJ’s mixed nut butter! I will have to pick some up the next time I there!
i have been grain free for about 4 years and this recipe is one of the best recipes I have ever tried!!!! Bringing these to my daughter’s house for dinner and finally will have a dessert bar that we ALL can eat! Thank you!!!
YESS!!!! I make this all the time switching off between peanut butter, almond butter, and cashew butter. SO GOOD.
just made these and they are amazing!! do they freeze well?
can’t wait to try with other nut butters! 🙂
Hey Alicia! I freeze these all the time. Just place them in a freezer-safe gallon-size bag and you’re good to go!
Hello! I don’t have any almond butter. What can I use as a substitute? Which nut would work best?
I’ve made these bars with almond butter, cashew butter, and peanut butter!