A quick and easy recipe for healthy chocolate chip cookie bars made without eggs, without peanut butter and without sugar! Soft, chewy and gooey, these low carb and keto cookie bars are also paleo, vegan and gluten free!
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.
Healthy Chocolate Chip Cookie Bars (Keto, Vegan) should be stored in the fridge and will keep well refrigerated for at least 1 week.Healthy cookie bars are freezer friendly and will keep well frozen for up to 6 months.