Chocolate Chip Cookie Bars are an almond flour cookie dough filled with sugar free chocolate chips and baked to perfection! Made with keto and low carb ingredients, this easy dessert is sure to impress!
These chocolate chip cookie bars are my new favorite dessert! Chocolate chip cookie bars are different from traditional keto chocolate chip cookies. You simply throw all your ingredients together and bake in just one pan- it could not be any easier!
Thick and chewy cookie bars with a gooey center, you are left with mouthfuls of chocolate chips in every bite. I brought these to a party recently and NO ONE believed me when I said they were completely low carb and sugar free- They tasted like a traditional chocolate chip cookie bar!
How do you make chocolate chip cookie bars
- Almond Flour– Blanched almond flour must be used, not almond meal. This ensures the light texture.
- Coconut Flour– Gives a slight cakey texture, while still being gooey.,
- Baking powder– Leavens out the cookie bars, and gives them a little rise.
- Salt– Brings out the sweetness!
- Sugar Free Brown Sugar– A keto substitute for brown sugar, this gives the cookie bars the gooey and soft centers.
- Sugar Free White Sugar– Either monk fruit sweetener or erythritol. This gives the cookie bars the crisp edges.
- Coconut Oil– Holds the cookie bars together.
- Almond Butter– Smooth almond butter is a must, and with no added sugar or salt. You can also use smooth peanut butter or sunflower seed butter.
- Eggs– Room temperature eggs. See my tips below to make this without eggs.
- Vanilla Extract– A must for any good cookie bar.
- Sugar Free Chocolate Chips or chunks– Obviously needed for a recipe calling for chocolate chips! I used chocolate chunks, for bigger pools of chocolate, but use whichever you have on hand.
Start by creaming together your sugars, butter, coconut oil, almond butter, and eggs, until smooth and glossy. Add in the vanilla extract. Add the dry ingredients, until just combined. Fold through your chocolate chips. Transfer to an 8 x 8-inch pan and bake for 22-25 minutes, until or until the tops begin to go brown. Remove from the oven and allow to cool in the pan completely, before slicing into bars.
Can I make these without eggs?
If you’d like these to be vegan chocolate chip cookie bars, swap out the eggs for a formulated egg replacer, like Bob’s Egg replacer.
I haven’t tried these with flax eggs or chia eggs, so please let me know if you have!
Tips to make the best keto Chocolate Chip Cookie Bars
- Do not overbake the cookie bars, as they continue to cook while cooling down.
- If you add extra chocolate chips, you’ll likely need to cook a little bit longer, otherwise, your bars will fall apart once slicing the bars.
- Almond butter is preferred, but you can sub it out for another nut butter, like cashew butter or peanut butter (not suitable for the paleo diet). Nut-free options like sunflower seed butter or tahini are great. Be sure your nut or seed butter is smooth and drippy, not firm or crunchy. It needs to be smooth to combine with the other ingredients easily.
- Use a combination of sugar free chocolate chips and sugar free chocolate pieces, to ensure there are mouthfuls of chocolate in every bite.
- If you don’t follow a keto diet, I love using dairy free mini chocolate chips and chocolate chunks.
- Ensure you use a sharp knife to slice the bars, as they are more fragile than traditional cookie bars.
Storing, Freezing, and reheating Cookie Bars
- To store: Leftover cookie bars will keep at room temperature in a sealed container, for up to 1 week. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: To freeze chocolate chip cookie bars, wrap in parchment paper, before storing it in a sealed ziplock bag or container. Avoid packing too many bars together, otherwise, they shall stick and crumble when thawed. They will keep well for 6 months.
- To reheat: To heat up in the microwave, ensure the bars have been thawed completely. Once at room temperature, heat uncovered for 30 seconds, until chocolate chips have just melted. To re-heat bars in the oven or toaster oven, place on a lined tray. Pre-heat the oven to 180C/350F and heat for 4-5 minutes, until warm.
More Keto Dessert Bars to try
- Flourless Zucchini Chocolate Chip Bars
- Flourless Breakfast Bars
- Edible Cookie Dough
- Peanut Butter Cookie Bars
Chocolate Chip Cookie Bars
- 1 3/4 cup blanched almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar free brown sugar
- 1/4 cup granulated sweetener of choice monk fruit or erythritol
- 1/2 cup almond butter or any smooth nut or seed butter
- 2 tablespoon coconut oil softened
- 2 large eggs room temperature * See notes
- 1/8 teaspoon vanilla extract
- 1/4-1/2 cup keto chocolate chips
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine your almond flour, coconut flour, baking powder, and salt, and mix well.
- In a separate bowl, whisk together your sugars, butter, coconut oil, and eggs, until glossy. Stir through your vanilla extract.
- Slowly add your dry ingredients into the wet ingredients and mix until just combined. Fold through your chocolate chips. Transfer to the lined pan.
- Bake for 22-25 minutes, or until just golden brown on top. Remove from the oven and let cool in the pan completely.
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