Gluten-Free, Chocolate Chip, Almond Butter Cookie Bars
These gluten-free, processed sugar-free, peanut-free cookie bars are one of my favorite baked items to whip up in my kitchen. Who can resist a chocolate, nut butter cookie bar 😋
Cookie bars made with almond flour, maple syrup for sweetener, and almond butter instead of peanut butter make them a slightly healthier version of a typical homemade chocolate chip peanut butter cookie and WAY better for us than store-bought, boxed cookies.
Ingredients:
¼ cup unsalted butter ½ stick, softened
⅓ cup pure maple syrup
¼ cup almond butter
1 large egg
1 tsp vanilla extract
1 ⅔ cups almond flour
½ tsp baking soda
1/2 tsp sea salt
1 cup chocolate chips
Instructions:
Preheat the oven to 350 degrees Fahrenheit and line an 8X8 square inch baking dish with parchment paper.
In a stand mixer fitted with the paddle attachment, beat the butter, almond butter, pure maple syrup, and vanilla extract until well combined. You can also use a large mixing bowl and a hand mixer instead. Scrape the sides of the bowl and beat in the egg until combined.
Add all the dry ingredients (flour, baking soda, and salt) to the mixture of wet ingredients. Mix until a thick dough forms.
Add in the chocolate chips and beat on medium speed until they are well-distributed throughout the dough.
Transfer the cookie dough to the prepared pan and spread it into an even layer.
Put your pan on the center rack of the preheated oven and bake for 19 to 23 minutes or until the cookie bars reach your desired level of doneness and are slightly golden brown around the edges. I always bake mine for the longest amount of time, so they are nice and crispy.
Allow the cookie bars to cool for at least 15 minutes before slicing and serving.
Thank you, Julia Mueller from theroastedroot.net, for the inspiration!
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