We’re ditching the flour and butter in these ultra chocolatey, super chewy healthy{ish} almond butter cookie bars. These one pan wonders are gluten and butter free but they’re big on taste! Enjoy them warm from the oven with a cold glass of milk.
One of the questions I am asked the most when people find out I run a baking blog is “do you eat all those sweets you make?”. Followed closely by “how are you so tiny with all of those baked goods around?”. Well, truth be told I do have decent genes {thanks mom!}, I work out {almost} everyday and I’m generally a pretty healthy eater. I try to follow the 80/20 rule….eating whole, nutritious foods 80% of the time and whatever the heck I want the other 20% of the time. I believe in a moderation just as much as the next girl, but I’m always down for a little indulgence when the craving strikes.
It’s all about balance, amiright?
It’s January and as we do, many of us are cutting back on our cookie consumption after eating ALL the cookies over the holidays. #no regrets. But just because we are eating a bit more healthy-ish this time of year {I see you summertime!} doesn’t mean we have to sacrifice our favorite treats. My sweet tooth still craves chocolate at the end of the day and I’m not sinking my teeth into anything that doesn’t taste like the real deal. No cardboard cookies for me, thank you very much. Enter these almond butter cookie bars. Made with wholesome ingredients like almond flour and coconut oil, they happen to be grain free and butter free but they’re big on taste.
I originally posted the recipe for these bars in cookie form last year on Instagram and you all went crazy for them. Turns out I’ve got some almond butter fans out there and many of you were thrilled to see an indulgent recipe made sans butter or gluten. These one pan wonders don’t have a single dab of butter or speck of flour but you won’t miss those traditional ingredients one bit. Promise. These ooey gooey almond butter cookie bars are full of nutty almond butter flavor, a generous dose of dark chocolate and they have the perfect balance of salty meets sweet that is a real people pleaser.
INGREDIENTS YOU NEED FOR ALMOND BUTTER COOKIE BARS
Almond butter. Good almond butter is the key here. It’s used in place of butter and provides a healthy dose of good fats along with a hint of nutty flavor that makes these bars oh-so-good! Use a smooth almond butter for best results.
Coconut oil. We’ll use coconut oil for additional fat and moisture. It’s just enough but not so much that you’ll taste more than a hint of coconut. Be sure your coconut oil is melted, but not hot.
Almond flour. I LOVE baking with almond flour. It delivers so much delicious, nutty texture to cookies and bars and it makes a great substitute for all-purpose flour. I like to use finely ground almond flour like this one from King Arthur Baking.
Brown sugar. In the interest of full disclosure, I tried making these bars using coconut sugar but I just wasn’t loving the texture. Just a bit of regular brown sugar lends the perfect amount of sweetness and moisture that make these bars truly indulgent. I use light brown sugar but dark brown will work just as well.
Coconut flour. You might be tempted to leave this ingredient out, but it’s worth the extra trip to the market. Coconut flour is packed full of nutrients (hello fiber, proteins and healthy fats) and it’s naturally sweet. Just a little bit goes a long way and it’s best mixed with other grain free flours like almond flour as it helps to absorb some of the moisture. Sift the flours together to prevent any gritty texture once the bars are baked.
Eggs. They add both moisture and structure to the bars. Be sure your eggs are at room temperature before mixing your batter.
Vanilla. Just a drop for good measure.
Baking powder. Adds lift and rise and keeps the cookie bars from being too dense.
Salt. I like to bake with kosher salt and don’t forget the added flakey sea salt for sprinkling on top of the baked bars. Delish!
Bittersweet chocolate. I’ll leave it to you to decide which chocolate chips best suit your fancy. Semi sweet, extra dark or even vegan chocolate chips will work but I’m partial to bittersweet chocolate chips. They’re sweet, but not too sweet. Fold some into the batter and reserve a handful to place on top for a the ultimate chocolatey treat!
TIPS FOR THE VERY BEST COOKIE BARS
Use room temperature ingredients. Trust me when I say that hot coconut oil and cold eggs don’t mix. It never ends well. Be sure all your ingredients are at room temperature before you begin baking. It’s never fun to waste ingredients and start from scratch so follow this cardinal rule folks. It makes all the difference.
Use smooth almond butter. This is mostly a matter of preference but I don’t like chunks of nuts in my cookie bars so I’m Team Smooth Nut Butter all the way. If you store your almond butter in the fridge, be sure to set it out well in advance so that it is smooth and easy to stir.
When in doubt, add more chocolate. January might be all about healthy this and good-for-you that, but chocolate is never off limits. For a deliciously decadent cookie bar, mix in the full amount of chocolate chips the recipe calls for and then sprinkle more on top of the bars. More is just better.
Do not over bake. Fair warning bakers – if you over bake these bars, they will be dry. And crumbly. No one likes a cardboard cookie bar so keep a close eye on your oven and only bake the bars until the edges are set and the center of the bars still looks a bit under baked. Get the baking time just right and you’ll be rewarded with an ooey, gooey, perfectly chocolatey and ultra chewy cookie bar of your dreams!
HOW TO STORE ALMOND BUTTER COOKIE BARS
These cookie bars are gluten free which technically makes them more prone to drying out faster than baked goods made with regular flour. But thanks to a healthy dose of almond butter, coconut oil and extra moisture from the brown sugar and eggs, these bars will stay surprisingly moist for days after they are made. Keep them tightly wrapped at room temperature for up to three days. Better yet, snuggle them up in a plastic bag and stash them away in the freezer for when the craving strikes. It’s never a bad idea to reheat these bars in a warm oven for a few minutes – those melted pools of dark chocolate are seriously irresistible!
For a clean cut and razor sharp edges I should remind you to let the bars cool completely before slicing but these bars are far too delicious served warm from the oven with a sprinkle of flakey sea salt. They’re perfect for dunking in a glass of cold almond or oat milk. One bite and you’ll fall in love. Good luck having just one!
I can’t wait for you to try these healthy{ish} almond butter cookie bars. I have a good feeling you’re going to love this guilt free treat just as much as I do. So watcha waiting for….happy baking!
If you love these Healthy{ish} Almond Butter Cookie Bars, check out these easy and delicious cookie bar recipes:
Brown Butter Chocolate Chip Blondies
Chocolate Pecan Pie Cookie Bars
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Healthy{ish} Almond Butter Cookie Bars
- Prep Time: 10 mins
- Cook Time: 25-30 mins
- Total Time: 50 mins
- Yield: 16 squares 1x
- Category: Bars
Description
We’re ditching the flour and butter in these ultra chocolatey, super chewy healthy{ish} almond butter cookie bars. These one pan wonders are gluten and butter free but they’re big on taste! Enjoy them warm from the oven with a cold glass of milk.
Ingredients
1 2/3 cups blanched almond flour, sifted
3 TBSP coconut flour, sifted
1 tsp baking powder
1/4 tsp kosher salt
3 TBSP coconut oil, melted and cooled
1/2 cup smooth almond butter, room temperature
1 cup light brown sugar, packed
2 tsp vanilla
1 large egg plus one egg yolk, room temperature
1 cup bittersweet chocolate chips, divided
flakey sea salt for sprinkling (optional)
Instructions
Preheat oven to 350 degrees.
Grease an 8 x 8 inch baking pan with non-stick cooking spray and line bottom and sides of pan with parchment paper.
In a medium bowl, sift together almond flour, coconut flour, baking powder and kosher salt. Set aside.
In a the mixing bowl of a stand mixer fitted with a paddle attachment, mix the coconut oil, almond butter, and brown sugar until smooth and lighter in color. About two minutes.
Add the egg and egg yolk, one at a time. Mix on low speed until well combined.
Add the vanilla and mix on low speed until incorporated.
Add the dry ingredients to coconut oil mixture and mix until just barely combined. Do not over mix. A few streaks of flour remaining is fine.
Remove the bowl from the mixer and add 1/2 of the chocolate chips. Stir to combine.
Scoop dough into the prepared baking pan and use an offset spatula to level the top, pressing the dough into the corners of the pan. Top with the remaining chocolate chips.
Bake for 25-30 minutes or until top is golden brown and center is set. If the top is browning too quickly, cover the top of the pan loosely with a piece of aluminum foil.
Cool on a baking rack for 20-30 minutes before removing the bars from pan. Sprinkle with flakey sea salt if desired. Slice into squares. Best served warm.
Notes
Best served warm from the oven.
Store left overs wrapped tightly in a cool, dry place for up to 3 days.
To freeze, wrap tightly in plastic wrap and seal in a plastic bag. Defrost at room temperature.
*Recipe originally published in May 2019.
*Recipe originally published in May 2019.
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