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)!
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!
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!
Enjoy your weekend!
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Chocolate Chunk Cookie Bars
- Total Time: 25 mins
- Yield: 18-2" cookie bars 1x
Ingredients
- 1 1/2 cups fine almond flour
- 1/2 cup coconut sugar
- 1/4 Teaspoon sea salt
- 1 Teaspoon baking powder
- 1 Tablespoon tapioca starch
- 1/2 cup (3 ounces) chocolate chunks, (Enjoy Life brand)
- 1/3 cup coconut oil, melted
- 1 egg
- 1 Tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease an 11″ x 7″ baking pan.
- Melt the coconut oil over low heat in a small saucepan.
- While the coconut oil is melting, combine the almond flour, coconut sugar, sea salt, baking powder, and tapioca starch.
- Chop the chocolate chunks until they’re about 1/2 their original size, and mix them into the almond flour mixture.
- Mix in the melted coconut oil, egg, and vanilla until a thick cookie dough forms.
- 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.
- Bake for 15 minutes, or until the bars are puffy, golden brown, and still moist in the center.
- Prep Time: 10 mins
- Cook Time: 15 mins
I’ve made these many times. They are easy and a hit with my family as well as many others I know who are gluten-free.
★★★★★
So glad you’ve all been enjoying these! 🙂
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.
★★★★★
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!
I don’t have tapioca four or starch on hand, can I substitute coconut flour or use more almond flour?
The tapioca is what creates the chewy texture in these bars, so there really isn’t a substitute for it. I wouldn’t use coconut flour because it has a tendency to take up too much moisture, but you could try this with a bit more almond flour as a sub – it will just be crumbly! 🙂
Could I use regular white cane sugar?
You should be able to substitute regular white sugar with similar results. Let me know how it goes if you give it a try! 🙂
These look amazing. I can almost taste them just by looking!
Melting chocolate chunks can really do a number on you!