Chocolate Chunk Cookie Bars
I randomly had a craving on Tuesday at 6 am for super chocolate-y cookie bars. I mean, that's a total normal thing to crave first thing in the morning, right? Since one of my 2016 resolutions is to be more of a "do-er", I decided I should bring my craving to life and make some cookie bars for breakfast. I know, I am such a go-getter.
What exactly is a cookie bar? Well, I didn't really know either since I hadn't actually made them before. My imagination had dreamt up an ooey gooey cookie baked into bars and studded with melty chocolate chunks. So, I pulled together my favorite ingredients and hoped for the best. Sometimes you just have to trust your instincts because these were SO on point.
Soft, chewy bars with butterscotch-like flavor and chocolate chunks in every bite. These cookie bars feel indulgent with their rich caramel flavor, but are full of protein and fiber from the almond butter and coconut flour base. Plus, they're super easy to whip up and taste ridiculously amazing when eaten straight out of the pan while they're still warm (not that I did that..). Or serve them warm with vanilla ice cream on top. Enjoy!
Gluten Free Chocolate Chunk Cookie Bars
Time: 45 mins
- 1 cup (255 g) almond butter
- 1/2 cup (80 g) coconut sugar
- 1/2 cup (185 g) honey
- 3 large pastured eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup + 1T (30 g) coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup (80 g) dairy free chocolate chunks (I used Enjoy Life)
- Preheat the oven to 350 degrees. Line a 9x9 baking pan with parchment paper and set aside.
- In a standing mixer fitted with a paddle attachment, cream together almond butter, coconut sugar, and honey. Add in eggs and vanilla extract and mix on medium speed. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the dry ingredients. Add dry ingredients to almond butter mixture and mix until well incorporated. Remove bowl from mixer and fold in chocolate chunks.
- Pour batter into the prepared pan. Bake for 30-35 minutes until the top has browned and batter seems set when lightly pressed. The bars are very moist so don't worry if it doesn't seem completely set. Allow to cool slightly on a rack before serving.