These healthy strawberry cookie bars are thick, soft and chewy and loaded with fresh strawberries! Made with almond flour and coconut flour, these keto and low carb bars make the perfect quick and easy dessert! Naturally paleo and gluten-free, these cookie bars are eggless, making them vegan friendly too!
Strawberry Cookie Bars
We are huge fans of the strawberry and chocolate combination here. We’ve enjoyed them in fresh strawberry cookies, strawberry oatmeal bars, and even strawberry chocolate chip cookies.
It was only a matter of time before we made them into bars!
Cookie bars are pretty much what their name suggests- Cookies in a bar shape.
Cookie bars have the same texture as chocolate chip cookies- Soft, chewy and crumbles with each bite. They also taste absolutely delicious and addictive.
Unlike traditional cookie bars, my recipe has a healthy twist to them. They are made without eggs, without butter and without any sugar whatsoever, but you’d never tell! They taste incredible, and remind me of a strawberry shortcake bar, just with chocolate chips added!
Strawberry Cookie Bars Ingredients
Coconut Flour and Almond Flour
Coconut flour and almond flour are both low carb, grain free and keto approved flours.
On their own, they both have their merits, but I love using them together, as they yield a fabulous chewy texture. For skeptics out there, I promise you won’t taste the coconut or almond flavor at all.
Granulated Sweetener of choice
Monk fruit sweetener is a keto, paleo, and vegan-friendly sweetener. It contains zero calories, no sugar and unlike many other sweeteners, doesn’t leave any bitter aftertastes.
The ground flaxseed (when mixed with water) is the egg replacement in these cookie bars. They will help hold the cookies together. Unlike using an egg, these cookie bars won’t rise as much.
If you can tolerate eggs, you can use the equivalent of 1 large egg.
Coconut milk is my preferred liquid of choice. You can use any milk of choice, like almond or unsweetened cashew milk.
Almond butter provides a delicious, buttery flavor and is a great substitute for using butter or oil. Any smooth nut or seed butter will work, provided it is of the smooth variety. Sunflower seed butter and tahini are some of my favorites.
Almond extract gives it an authentic cookie taste. You can substitute it for vanilla extract.
Sugar Free Chocolate Chips
There are a few sugar free chocolate chip brands which are keto friendly and low carb. I prefer using stevia sweetened chocolate chips, but you can use the Splenda sweetened chocolate chips if you wish.
Fresh or frozen strawberries can be used in these cookie bars. While fresh is best, frozen works just as well.
If you use the frozen kind, ensure they are thawed out completely and excess water/juice has been soaked up.
How to make strawberry Cookie Bars
Making strawberry cookie bard is ridiculously simple and quick, and require minimal prep or mess.
It’s a simple 4 step process-
Step 1: Preheat the oven to 180C/350F. Line a square pan with parchment paper and set aside.
Step 2: Prepare your flax ‘egg’ by combining your ground flaxseed with water. Let it sit for 15 minutes, until a gel forms.
Step 3: Combine your dry ingredients in a mixing bowl, and mix well. In a seperate bowl, add your wet ingredients, along with your prepared flax egg, and mix well. Combine your wet and dry ingredients. Gently fold through your chocolate chips and strawberries.
Step 4: Bake your strawberry cookies bars! Once done, allow bars to cool in the pan completely. Slice into pieces and enjoy!
Storing Strawberry Cookie Bars
Fresh strawberry chocolate chip cookie bars can keep at room temperature but are best eaten fresh on the day they are made.
The cookie bars should be stored in the fridge, covered, and will stay fresh for at least 5 days.
Strawberry cookie bars are freezer friendly and will keep well in the freezer for up to 2 months. Ensure cookie bars are wrapped in parchment paper and placed in a ziplock bag.
To enjoy the bars straight from the freezer, allow thawing at room temperature for several hours, or in the fridge overnight.
Tips and Tricks for the BEST Strawberry Cookie Bars
Do not overbake the bars, otherwise, they will fall apart once you slice them up.
Be sure to allow the cookie bars to cool in the pan completely, as they will be still fragile while cooling down.
If desired, you can omit to add the strawberries to the cookie bar batter and simply layer them on top.
Strawberry Cookie Bars
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1 cup granulated sweetener of choice
- 1 flax egg * See notes
- 1/2 cup almond butter can sub for any nut or seed butter of choice
- 1/4 cup coconut milk can use any milk of choice
- 1/8 teaspoon almond extract
- 1/4 cup strawberries chopped
- 1/4 cup keto chocolate chips
- Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- Prepare your flax ‘egg’ by combining your ground flaxseed with 2.5 tablespoons of warm water. Let it sit for 15 minutes.
- In a large mixing bowl, add your dry ingredients and mix well. In a seperate bowl, add your wet ingredients, along with your prepared flax ‘egg’, and mix well. Combine your wet and dry ingredients. Fold through your strawberries and chocolate chips.
- Transfer your cookie bar batter in the lined pan and spread out in an even layer. Bake for 20-25 minutes, or until a skewer comes out clean from the center and the edges go golden.
- Allow strawberry cookie bars to cool in the pan completely, before slicing into bars.
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What’s the texture of the monkfruit sweetener? Is it like regular sugar or powdered sugar?
This looks good!
Just made these – DELICIOUS. Like a brownie I thought. I used dark chocolate chunks, normal egg and coconut but otherwise followed recipe to a T. Love them warm and gooey but I also like them straight from the fridge too.
YUM!!!! Love it! 😀
Can I use vanilla extract instead of almond extract? I only have vanilla on hand.
AMAZING! BARELY MADE IT TO THE TABLE
Too sweet. Will cut down sugar next time.