Ingredients
1 cup creamy peanut butter
1/2 cup coconut sugar (or brown sugar)
1/4 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a mixing bowl, combine peanut butter, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
- Add the almond flour, baking soda, and salt, mixing until fully combined.
- Gently fold in the chocolate chips, ensuring they’re evenly distributed.
- Spread the dough into the prepared baking dish evenly.
- Bake for 18-22 minutes or until the edges are golden brown and the center is set.
- Allow the bars to cool completely before slicing into 12 even squares.
Notes
You can store these cookie bars in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 1 week.
To reheat, microwave for 10-15 seconds or warm in the oven at 350°F for a few minutes.
Feel free to add more chocolate chips for a more decadent flavor.
You can substitute almond flour with regular flour, but the texture will vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 12 bars
- Calories: 230 kcal