Forget about the scooping and get your cookie fix in a square pan instead. Don’t worry, these chocolate chip cookie bars are as soft and chewy as the real deal. What better way to enjoy the upcoming Columbus Day weekend?
I have to admit, cookies are usually not one of my first choices when it comes to desserts but these healthy, chewy, warm chocolate chip cookie bars got me totally hooked. They are gluten-free, vegan, and refined sugar-free. Perfect to bring to any family or friend’s gathering
The almond butter and coconut sugar makes for that perfect chewy center without causing overbearing sweetness. These mouthwatering bars are loaded with chocolate. To cut out unnecessary refined sugar, I used stevia sweetened chocolate chips. If you are feeling bold you could even use a 100% chocolate chips or shredded chocolate. Honestly I have used it before in baked goods and it actually blends really well with the sweet components of the recipe.
Please use caution when making these! Knowing how much healthier these little bars are than the usual cookie might make you feel like you can binge them! Make sure to leave some for your friends and family. They will thank you for it…or don’t, you can always make more, and it takes only 30 minutes 😛
If you are not convinced and would like to stick with regular cookies this time here are some recipe ideas:
If you got curious and whipped these up, share your experience by leaving a comment down below. Happy Columbus Day weekend!
Chocolate Chip Cookie Bars
Forget about the scooping and get your chocolate chip cookie fix in a square pan instead. Don't worry, these chocolatey cookie bars are as soft and chewy as the real deal. They are gluten-free, vegan, and refined sugar-free. Perfect to bring to any family or friends gathering
Ingredients
- 3/4 cup oat flour
- 1/2 cup gluten free flour blend
- 1/4 cup rolled oats
- 1 cup almond butter (unsweetened)
- 1 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/4 cup unsweetened cashew milk*
- 1/4 cup unsweetened or stevia sweetened chocolate chips
- 1/4 tsp salt
Instructions
- Preheat ovent to 350F and line a 8 inch square brownie pan with parchment paper.
- In a medium sized bowl add almond butter and coconut sugar. Mix with a hand mixer or kitchen aid until combined.
- In a separate bowl mix all dry ingredients (except for the chocolate chips) and add to the almond butter mix. Add milk and mix until combined.
- Stir in chocolate chips and transfer batter into the brownie pan.
- Bake in the oven for about 25 minutes until edges begin to turn brown. Let completely before cutting into squared bars.
- Serve immediately and store leftovers in an airtight container for up to two days.
Notes
* any plant-based milk will work
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