One of the things that I missed the most while on the Paleo diet was making my mom’s chocolate chip cookies. Now I have these bars as a delicious substitute for when those sweet cravings come around. And boy oh boy, do they smell good when they are baking.
Not only that, but they melt in your mouth, warm right out of the oven. These cookie bars make a wonderful occasional treat in this household.
The steps for this recipe are pretty basic if you are familiar with Paleo baking recipes. First you mix together the dry ingredients in one bowl. In a separate bowl, you mix together the wet ingredients. Then you pour the wet ingredients into the dry to combine, in this case using a hand mixer to beat well. This way the cookies should come out smooth instead of crumbly, as I have found some other almond flour recipes to do.
Lastly, you fold in as many or as few chocolate chips as you prefer, and bake. The wonderful aroma that fills your kitchen will be very rewarding.
Allow the cookie bars to cool for about 10-15 minutes before cutting into, or they might fall apart. I have found that these bars keep best in an airtight container in the refrigerator, for up to a week.
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla
- 2 large eggs
- 1 tbsp almond milk
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix together the flour, baking soda, and salt.
- In a separate bowl, mix together the vanilla, eggs, almond milk, oil, and syrup. Then add to the dry ingredients and stir well with a hand mixer. Fold in the chocolate chips with a spatula.
- Pour mixture into greased 8x8 baking pan, smoothing out to even. Bake for approximately 20 minutes or until the top is golden brown.