Chocolate Chunk Cookie Bars

Chocolate Chunk Cookie Bars | GI 365

Chocolate Chunk Cookie Bars | GI 365

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 | GI 365 Chocolate Chunk Cookie Bars | GI 365 Chocolate Chunk Cookie Bars | GI 365 Chocolate Chunk Cookie Bars | GI 365 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 | GI 365

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 | GI 365 Chocolate Chunk Cookie Bars | GI 365

Enjoy your weekend!

5.0 from 1 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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13 Comments on “Chocolate Chunk Cookie Bars”

    1. Kari

      Sorry about that, there were only photographs this morning! I’ve fixed the mistake and the rest is there now, including the recipe. Let me know if you make them, and have a great weekend! :)

    1. Kari

      Thanks Mike! I’m making them again for the weekend because it’s so miserable outside that cookie making seems like the appropriate activity!

  1. Alicia

    Can I substitute something else for the tapioca? Or if I have instant tapioca can I blend it and use that?

    1. Kari

      I’m not sure what would happen if you substituted something else. The role tapioca starch plays in this recipe is to give the bars a nice chewy texture, (similar to the texture you get with white all-purpose flour).

  2. Katie Cross

    I finally got around to making these!

    Instead of making bars, I just made them as cookies. They were delicious! I accidentally overcooked them even, and they still had that beautiful chewy texture. I also ran out of coconut sugar (I’m a hot mess lately) so I only had 1/4 c or so, but it was just right for my taste. I couldn’t even tell it was missing.

    Another awesome recipe. Thanks Kari!

    1. Kari

      I’m glad you stopped by to share your experience because I’ve been wondering if they would work as cookies or not – mystery solved!

  3. Abbie

    These bars look so perfectly chewy and delicious! Just like every chocolate chip cookie should be. They look awesome.
    Pinning!

    1. Kari

      If there’s another kind of nut flour available to you, that might work. As for the tapioca starch, (sometimes called tapioca flour) you could try cornstarch instead. It’s important to keep the flour a nut flour, otherwise there won’t be enough moisture in the recipe! Let me know what’s available for you, and maybe we could figure out a substitute!

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