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

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.

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.