Make these flourless almond butter chocolate chip cookie bars for a simple, wholesome dessert that’s grain-free and refined sugar–free. They’re soft, slightly gooey in the middle, and rely on creamy almond butter, coconut flour, coconut sugar, eggs, and dark chocolate chips for a naturally delicious treat you can bake, slice, and enjoy or freeze for later.
Ooey-Gooey Flourless Cookie Bars Recipe
This almond butter cookie bars recipe is one I return to again and again. The texture is soft and slightly chewy with pockets of melted chocolate. Because the bars are flourless and made with natural sweetener, they make a satisfying dessert or snack that feels a little healthier than a traditional cookie bar.
These bars are straightforward to prepare and are ideal for sharing, packing in lunches, or keeping in the freezer for quick treats. If you prefer a peanut-butter version, you can swap almond butter for peanut butter and follow the same method.
Flourless
Monster Cookie Bars
For a fun variation, try a monster cookie bar version packed with oats, natural peanut butter, and colorful candies along with chocolate chips.
What You Need
This recipe uses pantry staples and comes together in a single bowl. Below are the ingredients and a short description of why each one is important.
- Almond butter: Use an all-natural, creamy almond butter that is slightly runny (stirred) so the mixture contains enough natural oil for a tender bar.
- Coconut sugar: An unrefined sweetener that gives a subtle caramel note; light brown sugar may be substituted if you prefer.
- Coconut flour: A highly absorbent, fiber-rich ingredient that provides structure without using grain flours.
- Eggs: Two large eggs bind the ingredients and contribute to the soft, cake-like texture.
- Dark chocolate chips: Semi-sweet or milk chocolate will work too, but dark chocolate balances the sweetness nicely.
- Vanilla extract and a pinch of salt: These bring out the almond butter’s flavor and round out the sweetness.
Top Tips
Use drippy almond butter: Choose a natural almond butter that separates and needs stirring. The natural oil keeps the bars moist and tender.
Watch the bake time: These bars are best when slightly underbaked for a gooey center. Bake just until the center sets—overbaking will dry them out.
Let them cool completely: Allow the bars to cool and firm up for at least 30 minutes before slicing; this helps them hold together cleanly.
Pan size matters: A standard 8×8-inch pan is recommended. Using a larger or smaller pan will change the thickness and may alter bake time slightly.
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Storage
After baking, let the bars cool completely. Store them in an airtight container in the refrigerator for 3–5 days. Chilling helps them keep their shape and prevents the chocolate from getting too soft at room temperature.
How to Freeze Them
Freezing is the best way to extend the bars’ shelf life while preserving texture and flavor. Follow these simple steps:
- Slice the cooled bars into portions.
- Arrange the slices on a baking sheet in a single layer and freeze for 1 hour to harden.
- Transfer the frozen slices to an airtight container or a resealable freezer bag. Freeze for up to 3 months.
When ready to eat, thaw in the refrigerator or at room temperature for 20–30 minutes, or enjoy straight from the freezer for a firmer, ice-cream-like bite.
More of our Favorite…
Cookie Bars Recipes
- Monster Cookie Bars
- Pumpkin Oatmeal Cookie Bars
- Maple Chocolate Chip Cookie Blondie Bars
- Oatmeal Peanut Butter Cookie Bars
- Gingerbread Cookie Bars
Almond Butter Chocolate Chip Cookie Bars
These grain-free chocolate chip cookie bars are made with almond butter, coconut flour, coconut sugar, eggs, and dark chocolate chips for a simple, naturally sweet treat.
By: Lee Funke
Prep: 10 mins • Cook: 15 mins • Total: 25 mins • Servings: 9
Ingredients
Wet Ingredients
- 1 cup creamy almond butter, unsalted (if using salted almond butter, omit any extra salt)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup coconut sugar (or light brown sugar)
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup dark chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 350ºF. Grease an 8×8-inch baking pan with coconut oil spray or line it with parchment paper for easy removal.
- In a large bowl, combine the almond butter, eggs, and vanilla extract and mix until smooth and uniform.
- In a separate bowl, whisk together the coconut sugar, coconut flour, baking soda, and sea salt.
- Add the dry ingredients into the wet mixture and stir until fully combined. The batter will resemble a thick cookie dough.
- Fold in the dark chocolate chips, then transfer the dough to the prepared pan. Use a spatula or your fingers to press it evenly into the pan. Sprinkle additional chocolate chips on top if desired.
- Bake at 350ºF for 12–15 minutes, or until the center is just set. Avoid overbaking to keep the bars soft and slightly gooey.
- Allow the pan to cool on a wire rack for at least 30 minutes before slicing into 9 bars. Finish with a light sprinkle of sea salt if you like.
Tips & Notes
- A 9×9-inch or a 6×10-inch pan may be used; baking time will vary depending on pan size and thickness.
- Let the bars cool completely before slicing so they set and slice cleanly.
- If you prefer a chewier bar, remove from the oven on the earlier side of the bake-time range.
Nutrition
Approximate per serving: Calories: 276 kcal • Carbohydrates: 24 g • Protein: 7 g • Fat: 17 g • Fiber: 4 g • Sugar: 18 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography: Photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.