Almond Butter Chocolate Chip Cookie Bars
By Lee Funke
7/18/2023
Make our flourless almond butter chocolate chip cookie bars for a delicious treat made with wholesome ingredients!
Ooey-Gooey Flourless Cookie Bars Recipe
If there is one cookie bar recipe that I’ve made time and time again, it’s these almond butter cookie bars.
They are grain-free and refined sugar-free, making them a great nutritious dessert to share or freeze for later.
They’re made from the basis of drippy almond butter, but I’ve made an oatmeal peanut butter variation before and they are equally as good!
<img loading=“lazy” src=“https://fitfoodiefinds.com/wp-content/uploads/2024/06/default-image-300x300.jpeg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A light pink background features the text “fit foodie FINDS” in dark green capital and lowercase letters. - 6”>
Flourless
Monster Cookie Bars
These flourless monster cookie bars are packed with oats, all-natural peanut butter, m&ms, and chocolate chips, making them the perfect sweet treat. Enjoy!
What You Need
You only need a few staple ingredients to whip up a batch of these bars.
- almond butter: make sure to buy an all-natural, drippy almond butter so that there is enough fat in these bars. Our favorite is the 365 brand.
- coconut sugar : coconut sugar is an all-natural sweetener and is slightly less sweet than brown sugar. Brown sugar works too!
- coconut flour : coconut flour is actually not a flour, but it does act like one!
- eggs : you need 2 large eggs for these cookie bars.
- dark chocolate chips : we love dark chocolate chips because they’re slightly less sweet. However, semi-sweet and milk chocolate work too!
- vanilla extract : vanilla extract brings out the wonderful flavor of the almond butter,
Top Tips
Make sure almond butter is drippy: our #1 tip is to use drippy almond butter…the kind that needs to be stirred. This is to make sure there is enough oil/fat in the bars.
Don’t overbake: whatever y ou do, don’t overbake them. I personally like them slightly underbaked so they come out gooey.
Let cool before slicing: these bars need to set before slicing or they will have a hard time holding together. Make sure they cool completely before slicing.
Frozen Peanut Butter Banana Split Cups
Cupid’s Chex Mix of Love
No-Bake Peanut Butter Bars
Cottage Cheese Cheesecake Bars (No Bake!)
Giant Protein Sugar Cookie (Soft, Chewy & Bakery-Style)
Storage
Let bars cool completely. Then, store them in an airtight container in the fridge for up to 3-5 days.
How to Freeze Them
I prefer to store these bars in the freezer so that they last the longest.
- Place sliced bars on a cookie sheet.
- Freeze them for 1 hour.
- Transfer bars into an airtight container or gallon-size bag and freeze them for up to 3 months.
Ingredients1x2x3x
Wet Ingredients
- ▢ 1 cup creamy almond butter , unsalted (if you’re using salted, omit additional salt from the recipe)
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
Dry Ingredients
- ▢ ⅔ cup coconut sugar , or light brown sugar
- ▢ 3 tablespoons coconut flour
- ▢ 1 teaspoon baking soda
- ▢ 1/8 teaspoon sea salt
- ▢ ½ cup dark chocolate chips , + more for topping
Instructions
- First, preheat your oven to 350ºF and spray a 8×8-inch cake pan with coconut oil cooking spray. Or, line with a piece of parchment paper.
- Add the wet ingredients into a large bowl and mix until combined. Add dry ingredients into a medium bowl and mix until combined.
- Add dry ingredients into wet and mix until combined. Your batter should have a cookie dough consistency.
- Transfer the dough into the greased baking dish and use your fingers or a spatula to evenly press it into the pan. Feel free to press more dark chocolate chips into the top of your bars.
- Bake cookie bars at 350ºF for 12-15 minutes or until fully cooked in the center.
- Let cool for at least 30 minutes before slicing. Serve with a sprinkle of sea salt.
Tips & Notes
- A 9×9-inch or 6×10-inch pan would work too. The cook-time would vary.
- Make sure to let the bars cool for 30 minutes before slicing so that they can firm up.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Almond Butter Chocolate Chip Cookie Bars
Ingredients
Wet Ingredients
- 1 cup creamy almond butter unsalted (if you’re using salted, omit additional salt from the recipe)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅔ cup coconut sugar or light brown sugar
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- ½ cup dark chocolate chips + more for topping
Instructions
- First, preheat your oven to 350ºF and spray a 8x8-inch cake pan with coconut oil cooking spray. Or, line with a piece of parchment paper.
- Add the wet ingredients into a large bowl and mix until combined. Add dry ingredients into a medium bowl and mix until combined.
- Add dry ingredients into wet and mix until combined. Your batter should have a cookie dough consistency.
- Transfer the dough into the greased baking dish and use your fingers or a spatula to evenly press it into the pan. Feel free to press more dark chocolate chips into the top of your bars.
- Bake cookie bars at 350ºF for 12-15 minutes or until fully cooked in the center.
- Let cool for at least 30 minutes before slicing. Serve with a sprinkle of sea salt.
Video
Notes
- A 9x9-inch or 6x10-inch pan would work too. The cook-time would vary.
- Make sure to let the bars cool for 30 minutes before slicing so that they can firm up.
Nutrition
Almond Butter Chocolate Chip Cookie Bars
By Lee Funke
7/18/2023
Make our flourless almond butter chocolate chip cookie bars for a delicious treat made with wholesome ingredients!
Ooey-Gooey Flourless Cookie Bars Recipe
If there is one cookie bar recipe that I’ve made time and time again, it’s these almond butter cookie bars.
They are grain-free and refined sugar-free, making them a great nutritious dessert to share or freeze for later.
They’re made from the basis of drippy almond butter, but I’ve made an oatmeal peanut butter variation before and they are equally as good!
<img loading=“lazy” src=“https://fitfoodiefinds.com/wp-content/uploads/2024/06/default-image-300x300.jpeg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A light pink background features the text “fit foodie FINDS” in dark green capital and lowercase letters. - 15”>
Flourless
Monster Cookie Bars
These flourless monster cookie bars are packed with oats, all-natural peanut butter, m&ms, and chocolate chips, making them the perfect sweet treat. Enjoy!
What You Need
You only need a few staple ingredients to whip up a batch of these bars.
- almond butter: make sure to buy an all-natural, drippy almond butter so that there is enough fat in these bars. Our favorite is the 365 brand.
- coconut sugar : coconut sugar is an all-natural sweetener and is slightly less sweet than brown sugar. Brown sugar works too!
- coconut flour : coconut flour is actually not a flour, but it does act like one!
- eggs : you need 2 large eggs for these cookie bars.
- dark chocolate chips : we love dark chocolate chips because they’re slightly less sweet. However, semi-sweet and milk chocolate work too!
- vanilla extract : vanilla extract brings out the wonderful flavor of the almond butter,
Top Tips
Make sure almond butter is drippy: our #1 tip is to use drippy almond butter…the kind that needs to be stirred. This is to make sure there is enough oil/fat in the bars.
Don’t overbake: whatever y ou do, don’t overbake them. I personally like them slightly underbaked so they come out gooey.
Let cool before slicing: these bars need to set before slicing or they will have a hard time holding together. Make sure they cool completely before slicing.
Frozen Peanut Butter Banana Split Cups
Cupid’s Chex Mix of Love
No-Bake Peanut Butter Bars
Cottage Cheese Cheesecake Bars (No Bake!)
Giant Protein Sugar Cookie (Soft, Chewy & Bakery-Style)
Storage
Let bars cool completely. Then, store them in an airtight container in the fridge for up to 3-5 days.
How to Freeze Them
I prefer to store these bars in the freezer so that they last the longest.
- Place sliced bars on a cookie sheet.
- Freeze them for 1 hour.
- Transfer bars into an airtight container or gallon-size bag and freeze them for up to 3 months.
Ingredients1x2x3x
Wet Ingredients
- ▢ 1 cup creamy almond butter , unsalted (if you’re using salted, omit additional salt from the recipe)
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
Dry Ingredients
- ▢ ⅔ cup coconut sugar , or light brown sugar
- ▢ 3 tablespoons coconut flour
- ▢ 1 teaspoon baking soda
- ▢ 1/8 teaspoon sea salt
- ▢ ½ cup dark chocolate chips , + more for topping
Instructions
- First, preheat your oven to 350ºF and spray a 8×8-inch cake pan with coconut oil cooking spray. Or, line with a piece of parchment paper.
- Add the wet ingredients into a large bowl and mix until combined. Add dry ingredients into a medium bowl and mix until combined.
- Add dry ingredients into wet and mix until combined. Your batter should have a cookie dough consistency.
- Transfer the dough into the greased baking dish and use your fingers or a spatula to evenly press it into the pan. Feel free to press more dark chocolate chips into the top of your bars.
- Bake cookie bars at 350ºF for 12-15 minutes or until fully cooked in the center.
- Let cool for at least 30 minutes before slicing. Serve with a sprinkle of sea salt.
Tips & Notes
- A 9×9-inch or 6×10-inch pan would work too. The cook-time would vary.
- Make sure to let the bars cool for 30 minutes before slicing so that they can firm up.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Almond Butter Chocolate Chip Cookie Bars
By Lee Funke
7/18/2023
Make our flourless almond butter chocolate chip cookie bars for a delicious treat made with wholesome ingredients!
Ooey-Gooey Flourless Cookie Bars Recipe
If there is one cookie bar recipe that I’ve made time and time again, it’s these almond butter cookie bars.
They are grain-free and refined sugar-free, making them a great nutritious dessert to share or freeze for later.
They’re made from the basis of drippy almond butter, but I’ve made an oatmeal peanut butter variation before and they are equally as good!
<img loading=“lazy” src=“https://fitfoodiefinds.com/wp-content/uploads/2024/06/default-image-300x300.jpeg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A light pink background features the text “fit foodie FINDS” in dark green capital and lowercase letters. - 23”>
Flourless
Monster Cookie Bars
These flourless monster cookie bars are packed with oats, all-natural peanut butter, m&ms, and chocolate chips, making them the perfect sweet treat. Enjoy!
What You Need
You only need a few staple ingredients to whip up a batch of these bars.
- almond butter: make sure to buy an all-natural, drippy almond butter so that there is enough fat in these bars. Our favorite is the 365 brand.
- coconut sugar : coconut sugar is an all-natural sweetener and is slightly less sweet than brown sugar. Brown sugar works too!
- coconut flour : coconut flour is actually not a flour, but it does act like one!
- eggs : you need 2 large eggs for these cookie bars.
- dark chocolate chips : we love dark chocolate chips because they’re slightly less sweet. However, semi-sweet and milk chocolate work too!
- vanilla extract : vanilla extract brings out the wonderful flavor of the almond butter,
Top Tips
Make sure almond butter is drippy: our #1 tip is to use drippy almond butter…the kind that needs to be stirred. This is to make sure there is enough oil/fat in the bars.
Don’t overbake: whatever y ou do, don’t overbake them. I personally like them slightly underbaked so they come out gooey.
Let cool before slicing: these bars need to set before slicing or they will have a hard time holding together. Make sure they cool completely before slicing.
Frozen Peanut Butter Banana Split Cups
Cupid’s Chex Mix of Love
No-Bake Peanut Butter Bars
Cottage Cheese Cheesecake Bars (No Bake!)
Giant Protein Sugar Cookie (Soft, Chewy & Bakery-Style)
Storage
Let bars cool completely. Then, store them in an airtight container in the fridge for up to 3-5 days.
How to Freeze Them
I prefer to store these bars in the freezer so that they last the longest.
- Place sliced bars on a cookie sheet.
- Freeze them for 1 hour.
- Transfer bars into an airtight container or gallon-size bag and freeze them for up to 3 months.
Ingredients1x2x3x
Wet Ingredients
- ▢ 1 cup creamy almond butter , unsalted (if you’re using salted, omit additional salt from the recipe)
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
Dry Ingredients
- ▢ ⅔ cup coconut sugar , or light brown sugar
- ▢ 3 tablespoons coconut flour
- ▢ 1 teaspoon baking soda
- ▢ 1/8 teaspoon sea salt
- ▢ ½ cup dark chocolate chips , + more for topping
Instructions
- First, preheat your oven to 350ºF and spray a 8×8-inch cake pan with coconut oil cooking spray. Or, line with a piece of parchment paper.
- Add the wet ingredients into a large bowl and mix until combined. Add dry ingredients into a medium bowl and mix until combined.
- Add dry ingredients into wet and mix until combined. Your batter should have a cookie dough consistency.
- Transfer the dough into the greased baking dish and use your fingers or a spatula to evenly press it into the pan. Feel free to press more dark chocolate chips into the top of your bars.
- Bake cookie bars at 350ºF for 12-15 minutes or until fully cooked in the center.
- Let cool for at least 30 minutes before slicing. Serve with a sprinkle of sea salt.
Tips & Notes
- A 9×9-inch or 6×10-inch pan would work too. The cook-time would vary.
- Make sure to let the bars cool for 30 minutes before slicing so that they can firm up.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
