These magical almond flour chocolate chip cookie bars are chocolatey, gooey, soft & fudgy, and are SO delicious!

I love a good cookie – especially in bar form. These cookie bars are moist, ooey gooey and fudgy! The dough itself is SO delicious – that I need to remind myself to put them in the oven and bake them before I eat all the dough.

One of my favorite parts about this recipe is the easy cleanup. This is a one-bowl recipe that requires just a few ingredients. I like to line the baking pan with parchment paper so I can just throw the parchment paper away and not even have to clean the pan.

These cookie bars are paleo-friendly and are made with almond flour to keep them gluten-free and grain-free. I used coconut sugar as the sweetener to keep them refined-sugar-free.

This recipe is made with plant based / vegan butter to keep them dairy-free. If you’re not dairy-free you can use the same amount of butter instead of vegan butter. This recipe calls for a 1/2 cup of melted vegan butter, which equals 1 stick of butter / vegan butter.

Ingredients needed for these cookie bars:

• vegan butter – melt the butter in a small saucepan over very low heat. once melted turn off the heat and let it cool for a few minutes before adding in the other ingredients.
• egg – I always opt for a pasture-raised egg for optimal nutrients.
• vanilla extract – gives these cookie bars their delicious flavor.
• coconut sugar – my sweetener of choice for this recipe. I love that coconut sugar is unrefined and a more natural sweetener.
• almond flour – this is the only flour used in this recipe. It keeps this recipe gluten-free and grain-free.
• baking powder – to help the cookie bars rise and get fluffier.
• salt – because what’s a cookie without a bit of salt?!
• chocolate chips – obviously – because what’s a cookie without chocolate chips?! I opt for dairy-free chocolate chips that are naturally sweetened.

How to make these magical chocolate chip cookie bars:

I love how easy this one-bowl recipe is! First you’ll mix together the wet ingredients (vegan butter, egg, vanilla extract and coconut sugar) in a large mixing bowl. Then stir in the dry ingredients (almond flour, baking powder, salt & chocolate chips).

Next you’ll spoon the batter into a parchment-lined 8×8 baking dish and place in the oven at 350F. These bake for about 25 minutes – make sure not to over-bake them! The edges should be golden and the top should be lightly golden. I love when the center cooked JUST enough – but still soft and gooey. Make sure you let these cool completely on a cooling rack before slicing and serving – I let them cool for at least 30 minutes before touching them.

More cookie recipes that you’ll love:

• vegan banana bread chocolate chip cookies
• the most amazing vegan maple sea salt chocolate chip cookies
• vegan + gluten-free chocolate chip cookies
• raw vegan gluten-free no-bake chocolate cookie dough

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag @leahsplate on Instagram.

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