Chocolate Chip Cookie Bars
These Chocolate Chip Cookie Bars taste just like a chocolate chip cookie but are made with whole wheat flour, sugar, and dark chocolate chips. Soft but chewy, they are so easy to make!
Servings: 16 squares
Ingredients
- 1 stick unsalted butter softened
- 1 cup sugar or coconut sugar
- 1/2 cup almond butter
- 2 eggs
- 2 tsp vanilla extract
- 2 cups white whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt save some for topping.
- 3/4 cup dark chocolate chips save some for topping
Instructions
- Preheat the oven to 350F. Grease a 9x13 inch baking dish with cooking spray, line it with parchment paper, and set aside.
- In a large bowl, mix together the butter and natural sweetener until fully combined. It's about 2 minutes.
- Then, add the almond butter and mix until smooth.
- Add the eggs and vanilla and mix again until it is creamy.
- Add the flour, baking soda, salt and 1 tablespoon water.
- Mix to combine all the ingredients together.
- Add the chocolate chips and fold in.
- Spread the dough out in the prepared baking pan.
- Bake for 18 minutes or just until set in the center.
- Let cool and cut into squares.
- Store for up to 5 days in an glass container.
Notes
- Adapted from Half Baked Harvest.
- While you can grease your pan, I prefer lining it with parchment for easy removal and clean up.
- Add a sprinkle of flakey salt on top of the bars after they’ve finished baking to bring out the chocolate flavour.
- Make sure you use unsalted butter so the bars don't end up too salty.
- To store: Store the chocolate chip cookie bars in an airtight container at room temperature for up to 5 days.
- To freeze: Wrap the cookie bars in plastic wrap and transfer the bars to a freezer-safe container and freeze for up to 3 months.
Nutrition
Serving: 1/18 | Calories: 187kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Cholesterol: 28mg | Sodium: 109mg | Potassium: 7mg | Fiber: 2g | Sugar: 13g