Warning: This recipe may cause you to eat an entire pan of cookie bars.
No joke. You’ve been warned. If you doubt me, just make a pan of these for yourself and let me know how long it lasts. I give you two days tops. Or at least that’s how long they lasted in our home between the Mr. and I.
One of the things I’ve missed since going gluten free has been the classic taste of my sweet mama and I’s chocolate chip cookies. Taking a bite into those cookies was like a time machine — they had the ability to take me back to some of my greatest memories as a little girl, baking in the kitchen with mama.
I lost that time machine when I had to go gluten free back in March, and though I tried to recreate it nothing came close. Until now.
A few months ago I stumbled on this recipe for Coconut Flour Cookie Bars by one of my favorite fellow food bloggers, Monique of Ambitious Kitchen. I bookmarked it with the intention of making it that weekend, but time ran away with itself and I never got around to it.
When the Mr. and I moved to Des Moines a few weeks ago, I had a bit of free time between settling in and starting my new job at The Integer Group. So what’s a girl to do with a little bit of free time? Bake, of course! I pulled up my Pinterest feed and randomly scrolled down to these paleo cookie bars, remembering just how eager I’d been to make them just a few months ago.
Well friends, after baking these bad boys I kicked myself for not making them earlier! Holy YUM! I normally don’t publish other blogger’s recipe on my site but this one HAS to be shared. While these cookie bars still don’t compare to my mama and I’s classic cookie recipe, they are a pretty close second in my book. They are cakey, gooey, perfectly sweet and finger-lickin’ good.
I normally have decent self control when it comes to sweets (In my family, it was a tradition to eat one homemade chocolate chip cookie every night before bed — but no more than one. Mama taught us that sweets are fine every day, as long as they are eaten in moderation). But these bars are simply irresistible. It’s a good thing these Coconut Flour Chocolate Cookie Bars are made with 100% good-for-you, healthier ingredients or I might be in trouble.
My favorite thing about these cookie bars, other than how UNbeliiiiiEVEably delicious they are, of course, is knowing how healthy the ingredients are. With ingredients like coconut flour, coconut oil, unsweetened almond milk, eggs and pure maple syrup, you can know that what you are eating is not only sweet but good for you too!
These Coconut Flour Chocolate Cookie Bars are a new staple in my recipe box. Whether you’re making them to enjoy at home or want to share them with friends, they are a perfect healthy dessert option that doesn’t sacrifice on taste.
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 2 eggs, slightly beaten
- ¼ cup unsweetened almond milk
- 1/2 cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground sea salt
- 3 ounces of your favorite dark chocolate bar, coarsely chopped
- Preheat oven to 350˚ F. Spray an 8×8 inch baking pan with nonstick cooking spray.
- In a large bowl, whisk together coconut oil, maple syrup, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, baking soda and salt. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.
- Bake for 20 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it’s not all the way cooked but it will be. Do not overbake or your bars will be super dried out! Cool bars on a wire rack for 10 minutes, then cut into 12 squares.