These magical almond flour chocolate chip cookie bars are chocolatey, gooey, soft & fudgy, and are SO delicious!
I love a good cookie – especially in bar form. These cookie bars are moist, ooey gooey and fudgy! The dough itself is SO delicious – that I need to remind myself to put them in the oven and bake them before I eat all the dough.
One of my favorite parts about this recipe is the easy cleanup. This is a one-bowl recipe that requires just a few ingredients. I like to line the baking pan with parchment paper so I can just throw the parchment paper away and not even have to clean the pan.
These cookie bars are paleo-friendly and are made with almond flour to keep them gluten-free and grain-free. I used coconut sugar as the sweetener to keep them refined-sugar-free.
This recipe is made with plant based / vegan butter to keep them dairy-free. If you’re not dairy-free you can use the same amount of butter instead of vegan butter. This recipe calls for a 1/2 cup of melted vegan butter, which equals 1 stick of butter / vegan butter.
Ingredients needed for these cookie bars:
- vegan butter – melt the butter in a small saucepan over very low heat. once melted turn off the heat and let it cool for a few minutes before adding in the other ingredients.
- egg – I always opt for a pasture-raised egg for optimal nutrients.
- vanilla extract – gives these cookie bars their delicious flavor.
- coconut sugar – my sweetener of choice for this recipe. I love that coconut sugar is unrefined and a more natural sweetener.
- almond flour – this is the only flour used in this recipe. It keeps this recipe gluten-free and grain-free.
- baking powder – to help the cookie bars rise and get fluffier.
- salt – because what’s a cookie without a bit of salt?!
- chocolate chips – obviously – because what’s a cookie without chocolate chips?! I opt for dairy-free chocolate chips that are naturally sweetened.
How to make these magical chocolate chip cookie bars:
I love how easy this one-bowl recipe is! First you’ll mix together the wet ingredients (vegan butter, egg, vanilla extract and coconut sugar) in a large mixing bowl. Then stir in the dry ingredients (almond flour, baking powder, salt & chocolate chips).
Next you’ll spoon the batter into a parchment-lined 8×8 baking dish and place in the oven at 350F. These bake for about 25 minutes – make sure not to over-bake them! The edges should be golden and the top should be lightly golden. I love when the center cooked JUST enough – but still soft and gooey. Make sure you let these cool completely on a cooling rack before slicing and serving – I let them cool for at least 30 minutes before touching them.
More cookie recipes that you’ll love:
- vegan banana bread chocolate chip cookies
- the most amazing vegan maple sea salt chocolate chip cookies
- vegan + gluten-free chocolate chip cookies
- raw vegan gluten-free no-bake chocolate cookie dough
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag @leahsplate on Instagram.
PrintAlmond Flour Chocolate Chip Cookie Bars
These magical almond flour chocolate chip cookie bars are chocolatey, gooey, soft & fudgy, and are SO delicious!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup (1 stick) melted vegan / plant based butter
- 1 pasture-raised egg
- 2 tsp vanilla extract
- 1 cup coconut sugar
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350 F and line an 8×8 baking dish with parchment paper.
- Add the wet ingredients (vegan butter, egg, vanilla extract and coconut sugar) to a large mixing bowl and mix until well-combined.
- Add the dry ingredients (almond flour, baking powder, salt and chocolate chips) into the bowl with the mixed wet ingredients and mix until it forms a cookie dough-like consistency.
- Spoon the batter into the parchment-lined baking dish and place in the oven. Bake for 25 minutes.
- Remove from the oven and allow to cool completely on a cooling rack before slicing and serving.
Notes
Keep stored on the counter for up to 3 days, refrigerate for up to 1 week, or freeze in an airtight container for a few months.
Keywords: gluten-free, grain-free, dairy-free, cookie bars, almond flour cookies, baking, dessert
OMG, these should be mass marketed they are so delicious! A chocolate chip cookie in the body of a brownie! TGTBT
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Thank you so much! Wish I could sell these in stores!! 🙂
These are just what I’ve been waiting for ! Excellent cookie bar !!
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Thank you!! You’ll LOVE this recipe!
This is my new favorite dessert!
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Yay that makes me so happy!
Love love love these. So easy to make & soooo tasty. Perfect sweet treat. Will be one of my go-tos!
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That makes me SOOO happy! They’re honestly one of my favorite recipes from the blog!
These are so amazing. I couldn’t believe how decadent they tasted!! Always love your blog! Keep those recipes coming!!
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I am SO SOO glad that you loved them 🙂