Chocolate Chunk Cookie Bars

Chocolate Chunk Cookie Bars | Get Inspired Everyday!

Chocolate Chunk Cookie Bars | Get Inspired Everyday!

Some days, chocolate chip/chunk cookies are more of a requirement than anything else! So why bars instead of cookies? I’m so glad you asked: bars are so much faster than cookies because they bake all at once – no running out to the kitchen every 8 minutes to put another cookie sheet in the oven!

It’s been a cookie kind of week here with all the  blowing, cold,  and snowy-ness. I may need to add a cozy Hot Chocolate to the menu because it’s snuggle on the couch weather, (good book + sweets + footstool = I may not leave the couch)!

Chocolate Chunk Cookie Bars | Get Inspired Everyday! Chocolate Chunk Cookie Bars | Get Inspired Everyday! Chocolate Chunk Cookie Bars | Get Inspired Everyday! Chocolate Chunk Cookie Bars | Get Inspired Everyday! These bars are really simple to make, just 4 easy steps:

  • Mix the ‘dry’ ingredients together in a mixing bowl.
  • Roughly chop up the chocolate chunks because the package doesn’t lie when they say ‘Mega Chunks’.
  • Stir the ‘wet’ ingredients into the ‘dry’ ingredients until a thick dough forms.
  • Spread it out as evenly as possible in the pan and bake!

Chocolate Chunk Cookie Bars | Get Inspired Everyday!

I gave you an up close shot here so you could see the craggy/crunchy tops, soft and chewy interior, with lots of chocolate chunks in every bite!

Chocolate Chunk Cookie Bars | Get Inspired Everyday! Chocolate Chunk Cookie Bars | Get Inspired Everyday!

Enjoy your weekend!

5.0 from 2 reviews
Chocolate Chunk Cookie Bars
 
Prep time
Cook time
Total time
 
Author:
Serves: 18-2" cookie bars
Ingredients
  • 1½ cups fine almond flour
  • ½ cup coconut sugar
  • ¼ Teaspoon sea salt
  • 1 Teaspoon baking powder
  • 1 Tablespoon tapioca starch
  • ½ cup (3 ounces) chocolate chunks, (Enjoy Life brand)
  • ⅓ cup coconut oil, melted
  • 1 egg
  • 1 Tablespoon vanilla extract
Instructions
  1. Preheat the oven to 350°F and lightly grease an 11" x 7" baking pan.
  2. Melt the coconut oil over low heat in a small saucepan.
  3. While the coconut oil is melting, combine the almond flour, coconut sugar, sea salt, baking powder, and tapioca starch.
  4. Chop the chocolate chunks until they're about ½ their original size, and mix them into the almond flour mixture.
  5. Mix in the melted coconut oil, egg, and vanilla until a thick cookie dough forms.
  6. Spread the cookie dough into your prepared pan as evenly as possible. Don't worry if the dough is rough and craggy, it makes a great crunchy top after baking.
  7. Bake for 15 minutes, or until the bars are puffy, golden brown, and still moist in the center.


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19 Comments on “Chocolate Chunk Cookie Bars”

  1. Jennifer Linford

    These are the best cookies I have ever made, with a huge bonus of being GF! I do use arrowroot starch and organic maple syrup in place of tapioca and coconut sugar. They come out perfect every time. Even my picky husband and kids (they do not care for GF baked goods) love them just like any other “real cookie.” Perfect texture and perfect taste! They even are better the next day if that is even possible. Thanks so much for this incredible recipe.

    1. Kari

      I’m definitely going to try maple syrup in these, I’m making some this week so I can’t wait to try it out, and I totally agree with you that they’re even better the next day!

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