I finally made some time to play in the kitchen with a new baked good recipe and boy am I glad I did. I have been craving chocolate chip cookies like crazy lately but rather than another cookie recipe, which there are a ton of all over the internet, I wanted to make cookie bars. These tasty beauties are soft and chewy and the chocolate just melts in your mouth. They satisfy that craving for chocolate chip cookies, and then some.
I made these with coconut oil, since that is what I had on hand, but I cannot wait to try it with palm shortening, since whenever I have made cookies with it they are always extra incredible. But, these are definitely not lacking in any way! These bars would be great with other goodies added like dried cherries, chopped walnuts, coconut, etc.
I cannot wait to share these with my parent’s tonight after dinner. I made these last night and I couldn’t try them until today after I took photos and the anticipation was killing me. As much as I don’t necessarily want to share these, I am quite happy to not only have other recipe testers around, but also a few more mouths to eat my creations, to save me from sitting down and eating ALL of them! Also two more people to judge me if I am a pig and eat ALL of them in one day. Ooh it’s so tempting.
2 1/2 cups blanched almond flour (I use Honeyville) Preheat the oven to 350º F and lightly grease the bottom and sides of an 8″ square baking pan with coconut oil. In a large mixing bowl, whisk together all of the dry ingredients. In a smaller bowl, add all of the wet ingredients. Mix well with a hand mixer or a whisk. Add the wet ingredients to the dry and mix very well with a hand mixer. Then fold in the chocolate chips and nuts (if you are including) with a spatula. Pour all of the batter into the greased pan and spread evenly with a spatula or your hands, gently press in. Bake for 20 – 25 minutes until the top is nice and golden brown and the center is no longer doughy. Allow to cool 10-15 minutes before cutting into bars or they could fall apart. *These keep best in an air-tight container in the fridge. You could put these in the microwave for a few seconds when serving to take the chill off or to get them slightly warm.
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup honey
2 extra-large local farm fresh brown eggs
1/4 cup coconut oil, melted – You could also try grass-fed butter, palm shortening or ghee, though I haven’t tried them yet with any of these
2 teaspoons vanilla extract
1 tablespoon unsweetened non-dairy milk (I used almond)
3/4 cup dairy-free gluten-free semi-sweet chocolate chips (I like Chocolate Dream or Enjoy Life)
1/4 cup walnuts (optional)
{ 31 comments… read them below or add one }
Mmmmm these look yum. Could imagine these going down well with a cold glass of almond milk.
You have no idea how excited I am to try this recipe! I am trying to go gluten free so I have basics (almond flour, coconut flour etc) so I don’t have all the “special mix” of flour. When I read the recipe I was exstatic to see that it was only blanched almond flour! I have that! Woohoo! My mouth waters with every recipe you put up but this basic chocolate chip cookie just got me so excited because this is such a comfort food and it is a “light at the end of the tunnel” so to speak. Thank you so much Beth!
You are so welcome Joanna and I hope you really enjoy these. Thanks so much for taking time to comment! xo
I am allergic to eggs and almonds…do you think it would work with coconut flour and an egg replacer?
Sarah coconut flour and almond flour are definitely not interchangeable, they behave completely differently in recipes, so no it would definitely not work. Other nut or seeds flours would likely work but other than that I cannot make any suggestions for substitutions. I haven’t made these with an egg replacer or any kind, so I cannot say for sure on that. I would likely try a flax seed or chia seed replacer, but I cannot promise anything as I haven’t tried it. If you do try it, please respond back with your results. Thanks.
I tried these last night using chia seed eggs and pumpkin seeds instead of almond flour. I just whipped the pumpkin seeds up in my food processor, so they were not a fine flour. Also, I mistakenly put in peppermint instead of vanilla! I cooked them for 30 minutes at 350 and they still were very gooey, so I set the oven at 375 and baked them for about 10 more minutes. They are still pretty gooey this morning but they hold together. Next time I might just try a gluten free grain flour. I am allergic to almonds.
Thanks again for a great recipe!
sarah, you can use rice flour and arrowroot or tapioca as well. And flax instead of enerG replacer. I have used the land o lakes gluten free toll house recipe as my base and modified as needed. I dont use dairy eggs or sugar even heh so it is defiantly a good base recipe. Check it out.
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Thanks you guys for these tips! I will try and make these this weekend and report back. Sarah, I will check out that land o lakes GF toll house recipe. thank you!!
Boyoyboy, Beth, these look scrumptious! And I even have all the ingredients. Sounds like the right karma to get busy in the kitchen
Thanks lots for sharing. Hope everything is going ok with the move. xLinda
Thanks so much Linda, I hope you enjoy these if you make them. Yes everything is moving right along with the move. Flying out to Cali in less than 2 weeks to search for our home, hope to be out there by March 1. We cannot wait.
You could almost call these blondies. They look really unctuous and I can’t wait to try one with a cup of tea. Thanks for sharing this delicious looking recipe
Ooh I never thought of that on the blondies. I am not sure if I have ever had a proper blondie to be honest! I just know these taste like a yummy square of chocolate chip cookie dough goodness!! Thanks so much!
You are my favorite person right now. I totally can’t wait to get home and make these!!!!!
Alissa N recently posted..Black Bean Soup (Vegetarian and Vegan)
haha!! Yay. I hope you like these Alissa. I had to share the leftovers with the whole family last night and now they are gone, so I am already thinking about making them again this weekend.
Beth,
Thanks for sharing your recipe! These look amazing!! Do you think 2 (or 3) regular “large” eggs would work instead of 2 “extra large” eggs?
Thanks!
Megan
I think two large, would probably work just fine. To be honest, I always say “Large eggs” in my recipes since that is what I thought I was buying from our local co-op, but when I looked at the carton this time I noticed it said “extra-large”. I put it next to one of my mom’s regular large eggs and it wasn’t noticeably larger. So I say go with two
Ok, will do, thanks Beth!
They were AWESOME!!!
Thanks so much Kerry! I am so glad you enjoyed them. I wish I had more right now
Gluten free and dairy free Chocolate Chip Cookie Bars recipes sounds awesome. I just wanted to try. Pictures are making my mouth watering. Thank you for the recipe.
Ooooh wow, those look crazy delicious. Give me a glass of milk and some of these babies and I’m sold
! Also I agree with Jessy, your photos cause some tummy rumbles.
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I tried these tonight and unfortunately they came out terribly
I followed the recipe to a T with the exception of using Red Mill Almond flour/meal. Otherwise everything else was the same. It came out the consistency of a cake and all the chocolate chips had sunk to the bottom of the pan and kind of burnt. The texture was grainy also…I just didn’t imagine the change in flour brand would make that much of a difference. Not sure what happened. I’ll keep trying other recipes though! If you have any insight let me know (I’ve never baked with almond meal/flour before).
Hi Shannon, sorry to hear this. I’ve actually stopped baking with Bob’s Red Mill Almond Flour. It just doesn’t behave the same in recipes as other almond flours and this tends to be true across the board. Many people have found this to be true too as I see it mentioned on other blogs all the time.
I guess I tend to forget this and/or assume most people know and I didn’t post about it, but I used to whenever I shared a recipe with almond flour.
Quite a few people have tested this recipe and it turned out great so it has to be the Bob’s Red Mill flour for you. Sorry again.
Thanks for your response.
You are my favorite person!! These came out amazing. Its interesting because I just read the above comment, I used Bob’s almond flour and I thought they were incredible, and didn’t have an issue. I am going to try a new almond flour though, see how that works (I didn’t know it reacts differently than other brands!). I went with butter instead of coconut oil, and swapped the honey for maple. I am going to make these all the time, they came out sooooo good!! Hubby was obsessed too!! Thanks again!! <3
Alissa N recently posted..White Bean Chili (Vegan & Gluten Free)
I stumbled across your blog and made these yesterday. My family loved them and next time I want to make them with chia egg replacers. I used homemade almond flour and it turned out a little cakie but I expected that. Thanks again they were a big hit!
These were SOOOOOOOOOO amazing. I could have eaten the whole pan. I may or may not have eaten half of it. Oh. my. goodness. I used three large eggs instead of two extra large and a tablespoon of coconut milk instead of almond just to use what I had on hand, and they were absolutely delicious! My apartment has never smelled so good!
I love the look of these cookie bars, I’ve just bought some coconut oil as well, so will be giving these a go
Joy @ Baking-Joy recently posted..Dark chocolate & walnut banana bread
Thanks Joy. Hope you like these if you make them.
These are delicious!!! Thanks for the recipe. I used palm shortening and it turned out great. Oh, and Bob’s almond flour. They’re great!
So glad you enjoyed Christina! I need to make these again, they are my favorite!
These were amazing! I added coconut as I didn’t have any walnuts and they were so good! Thanks for the recipe.
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