Almond Flour Chocolate Chip Cookie Bars
User Reviews
4.4
Almond Flour Chocolate Chip Cookie Bars
Description
Almond Flour Chocolate Chip Cookie Bars use almond flour as the main dry ingredient for a gluten-free option, mixed with softened unsalted butter and maple syrup for moisture and sweetness. Eggs and vanilla extract bind and flavor the dough. Baking soda provides lift, while sea salt enhances the overall taste. Chocolate chips incorporated throughout add bursts of melted chocolate upon baking.
After mixing, the dough spreads evenly in an 8-inch square pan and bakes at 350°F for 18-22 minutes. Shorter baking yields chewier bars; longer baking creates crisper edges. The bars develop a slight golden color on the edges indicating doneness.
This recipe is suitable for those looking for softer texture cookie bars with almond flour’s distinct flavor profile. The bars can be stored refrigerated or frozen for longer preservation.
Adjusting the sweetener type or chocolate chip variety allows customization without altering the base method. These bars serve well as snacks or dessert, easy to portion and share.
Ingredients
- ½ cup (113g) butter 1 stick, softened, unsalted
- ⅓ cup (80ml) maple syrup pure
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cups (160g) almond flour finely ground
- ½ tsp baking soda
- 1/2 tsp salt sea salt
- 1 cup (180g) chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8" x 8" square baking dish with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, pure maple syrup, and vanilla extract until well-combined. Note: you can also use a large mixing bowl and a hand mixer instead. Scrape the sides of the bowl, and beat in the egg until combined.
- Add the dry ingredients to the stand mixer with the wet ingredients (almond flour, baking soda and sea salt). And mix until a thick dough forms.
- Add in the chocolate chips and beat on medium speed until they are well-distributed throughout the dough.
- Transfer the cookie dough to the prepared pan and spread it into an even later.
- Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the cookie bars reach your desired level of doneness and are slightly golden brown around the edges. I bake mine for 20 minutes. 18 will result in chewier cookie bars, where 22 minutes will result in crispier edges.
- Allow the cookie bars to cool for at least 15 minutes before slicing and serving.
Notes
- Maple syrup can be replaced with cane sugar, brown sugar, coconut sugar, maple sugar, or sugar-free sweetener depending on preference.
- Use any chocolate chips you prefer, including semi-sweet, dark, white, or sugar-free varieties.
- Store cookie bars covered at room temperature for up to 24 hours, or refrigerate in an airtight container for up to one week.
- Freeze extras in a zip lock bag for up to three months for longer storage.
- Doubling ingredients allows making a larger batch using a 13" x 9" baking dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Bars
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1Cookie Bar (of 12) | |
| Calories | 298kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 96mg | 32% |
| Sodium | 126mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
