These healthier chocolate chip cookie bars are made with an almond butter base and are paleo-friendly! Did I mention they’re epically gooey and irresistible?
I get asked all the time what kind of diet I follow. My response? I EAT EVERYTHING. Seriously I will pretty much eat anything unless it’s a cricket dipped in chocolate or something weird. And even then, I’d prolly do it for 5 bucks. I prefer to eat gluten-free and as healthy as possible…but I would also die if I didn’t allow myself to eat ice cream. I LOVE ICE CREAM. Fun fact: I don’t remember a day where I didn’t eat dessert. Yup. I think dessert deserves to be eaten every single day and sometimes…multiple times per day. Why? Because it’s good for the soul.
LIKE THESE BARS. My mom makes these epic cookie bars called Congo Squares. These remind me a lot of those except this recipe is WAY healthier. If you follow me on Snapchat…you know that I made about 142 batches of paleo chocolate chip cookies before giving up and turning the recipe into bars. GRAIN-FREE BAKING IS HARD PEOPLE and I have no idea how paleo bloggers do it!
You only need a few staple ingredients to whip up a batch of these bars.
(DRIPPY)
ER MER GERD. Could you imagine these with peanut butter? or cashew butter? I should rename this recipe to Better Than Sex Bars. But then FFF haters would get mad and say that’s inappropriate.
It is very important that for this recipe you use DRIPPY almond butter. Why? Because the almond butter counts as a liquid, meaning that if you use rock hard almond butter- there’s not enough oil, which is what helps thin out your batter. I suggest using the Kirkland brand or Trader Joe’s. In the end, your dough should be very similar to cookie dough.
Grain-Free Chocolate Chip Cookie Bars
Ingredients
Wet Ingredients
- 1 cup creamy almond butter
, unsalted (if you’re using salted, omit additional salt from recipe) - 2 eggs, large
- 1 teaspoon pure vanilla extract
, unsalted (if you’re using salted, omit additional salt from recipe)
Dry Ingredients
- ā
cup coconut palm sugar
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- pinch of teaspoon sea salt
- Ā½ cup dairy-free chocolate chips
Instructions
- First, preheat your oven to 350ĀŗF and spray a 9×9 inch cake pan with coconut oil cooking spray.
- Place almond butter, eggs, and vanilla extract in a large bowl. Mix until combined. Place coconut palm sugar, coconut flour, baking soda, and sea salt in a medium bowl and mix until combined.
- Add dry ingredients to wet and mix until combined. Add in chocolate chips and mix again. Your batter should have a cookie dough consistency.
- Transfer dough into a 9×9 inch pan and use your fingers or a spatula to evenly spread out into the pan. If you notice that there is a lot of oil on the top of your dough, this is normal! Simply use a piece of paper towel to blot as much of it off it as possible.
- Bake at 350ĀŗF for 15 minutes.
- Let cool for at least 30 minutes before cutting and serving.
Nutrition Facts
Serving Size: 1 Calories: 276 Sugar: 18 Fat: 17 Carbohydrates: 24 Fiber: 4 Protein: 7Similar recipes:
WOOOO COOKIE BARS!
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! š
★★★★★
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!