Servings: 12 Bars
Almond Flour Chocolate Chip Cookie Bars
Chewy, gooey Almond Flour Chocolate Chip Cookie Bars taste just like traditional chocolate chip cookies, but are made grain-free and refined sugar-free. A delicious chewy cookie bar recipe!
Equipment
Ingredients
- ½ cup (113g) unsalted butter 1 stick, softened
- ⅓ cup (80ml) pure maple syrup*
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cups (160g) finely ground almond flour
- ½ tsp baking soda
- 1/2 tsp sea salt
- 1 cup (180g) chocolate chips**
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8" x 8" square baking dish with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, pure maple syrup, and vanilla extract until well-combined. Note: you can also use a large mixing bowl and a hand mixer instead. Scrape the sides of the bowl, and beat in the egg until combined.
- Add the dry ingredients to the stand mixer with the wet ingredients (almond flour, baking soda and sea salt). And mix until a thick dough forms.
- Add in the chocolate chips and beat on medium speed until they are well-distributed throughout the dough.
- Transfer the cookie dough to the prepared pan and spread it into an even later.
- Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the cookie bars reach your desired level of doneness and are slightly golden brown around the edges. I bake mine for 20 minutes. 18 will result in chewier cookie bars, where 22 minutes will result in crispier edges.
- Allow the cookie bars to cool for at least 15 minutes before slicing and serving.
Notes
*You can replace the pure maple syrup with regular cane sugar, brown sugar, coconut sugar, maple sugar, or sugar-free sweetener.
**Use any type of chocolate chips you like. Semi-sweet chocolate chips, dark chocolate chips, sugar-free chocolate chips, and white chocolate chips are all great!
Cover the baking pan with plastic wrap and store at room temperature for up to 24 hours.
Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze any remaining cookie bars in a zip lock bag for up to 3 months.
For a larger batch of cookie bars, double the recipe and use a 13" x 9" baking dish.
Nutrition
Serving: 1Cookie Bar (of 12), Calories: 298kcal, Carbohydrates: 14g, Protein: 9g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Cholesterol: 96mg, Sodium: 126mg, Fiber: 4g, Sugar: 7g