Healthy chocolate chip cookie bars are soft, chewy and loaded with chocolate chips! Made with almond flour and coconut flour, this chocolate chip cookie bar recipe is completely vegan, gluten-free and paleo, but you’d never tell! Ready in under 20 minutes, they make the ultimate easy keto and low carb dessert!
Easy Chocolate Chip Cookie Bars
These chocolate chip cookie bars are my new favorite healthy dessert. Chocolate chip cookie bars are different from traditional chocolate chip cookies. They need a little more flour and a little more chocolate chips. However, they don’t require any leavening agents. This means that you don’t need any baking soda or baking powder, as these bars don’t need to rise!
Soft baked cookies turned into bars that are actually healthy? These cookie bars are your answer!
Almond flour, coconut flour, smooth almond butter, and chocolate chips are the star players in these chewy and gooey bars. They are also made without eggs, without peanut butter, without oatmeal, and without dairy!
It’s time for cookies to get transformed into cookie bars!
The other main difference between chocolate chip cookies and chocolate chip cookie bars is the bake time!
How long to bake chocolate chip cookie bars
While chocolate chip cookies can be ready in under 15 minutes, cookie bars are different.
As there is a bigger proportion to be baked in one sitting, you’ll be looking at baking the bars for at least 22 minutes. Once a skewer comes out ‘just clean’, they are done.
While the bars may seem a little under-done, they continue to cook while cooling down, so don’t fret.
These cookie bars are eggless, so even if they are a little under-done, they are still delicious.
How to make chocolate chip cookie bars
Step 1: Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Step 2: Prepare your flax egg by combining your ground flaxseed and water. Set aside to allow to form a gel.
Step 3: In a large mixing bowl, add your dry ingredients and mix well. Set aside. In a seperate small bowl, add your wet ingredients and whisk until combined.
Step 4: Combine your wet and dry ingredients, except for your chocolate chips, and mix until fully combined. Fold in your chocolate chips.
Step 5: Transfer the cookie bar batter into the lined pan and spread out in an even layer, using a rubber spatula. Bake for 22-25 minutes, or until a toothpick comes out ‘just clean’.
Step 6: Remove from the oven and allow to cool in the pan for at least 25 minutes, or until relatively cool. carefully transfer to cooling rack until cooled completely.
Can you freeze chocolate chip cookie bars
Healthy chocolate chip cookie bars need to be stored in the fridge, and are also freezer friendly!
To freeze chocolate chip cookie bars, wrap in parchment paper, before storing in a sealed ziplock bag or container. Avoid packing too many bars together, otherwise, they shall stick and crumble when thawed.
Cookie bars can be kept frozen for up to 6 months.
How to re-heat chocolate chip cookie bars
Re-heating chocolate chip cookie bars are easy and can be done two ways.
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.
Chocolate Chip Cookie Bar Nutrition
The calorie content of these cookie bars will depend on whether you cut them into 12 bars (small, ideal size) or 6 full-sized chunky bars.
Per 1/12th of this recipe, each bar will clock in at 130 calories. Each bar yields 11 grams of fat, 3 grams of net carbs and 5 grams of protein.
Tips and Tricks for Perfect 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.
Ensure you use a sharp knife to slice the bars, as they are more fragile than traditional cookie bars.
More healthy recipes with chocolate chips
- Flourless Zucchini Chocolate Chip Bars
- Chocolate Chip Pancakes
- Flourless Breakfast Bars
- Edible Cookie Dough
- Zucchini Chocolate Chip Cookies
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, prepare your flax egg, by combining your ground flax with 2 1/2 tablespoons of tap water. Allow sitting for 15 minutes, to form a gel.
- In a large mixing bowl, combine your almond flour, coconut flour, granulated sweetener of choice and mix well.
- In a seperate small bowl, combine your flax egg, almond butter, almond extract, and coconut milk and mix very well. Add to the dry mixture, and mix very well, until fully combined. Fold in your chocolate chips.
- Transfer your cookie bar batter into the lined pan and spread out using a rubber spatula. Bake for 22-25 minutes, or until a toothpick comes out just clean.
- Allow cookie bars to cool in the pan for 20 minutes. Transfer to a cooling rack.