Description
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup creamy almond butter (or peanut butter)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup mini chocolate chips
1/2 cup dark chocolate, melted (for topping)
Directions:
In a mixing bowl, combine almond flour, coconut flour, almond butter, maple syrup, vanilla extract, and salt. Stir until a dough forms.
Fold in the mini chocolate chips until evenly distributed.
Press the dough into a lined 8×8-inch baking dish, spreading it evenly.
Pour the melted dark chocolate over the top and spread it into an even layer.
Refrigerate for at least 1 hour or until firm.
Slice into bars and serve chilled.
Prep Time: 10 minutes | Chilling Time: 1 hour | Total Time: 1 hour 10 minutes | Kcal: 220 per bar | Servings: 12 bars
Step-by-Step Guide
Follow these detailed instructions for perfect no-bake chocolate chip cookie bars every time.
- Prepare Your Pan: Line an 8×8-inch square baking dish with parchment paper, leaving overhang on two sides for easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, and salt to ensure even distribution and prevent lumps.
- Combine Wet Ingredients: In a separate, larger mixing bowl, stir the creamy almond butter, maple syrup, and vanilla extract until completely smooth and well-incorporated.
- Form the Dough: Add the dry flour mixture to the wet ingredients. Stir firmly with a spatula or wooden spoon until a thick, uniform dough forms. It should hold together when pressed.
- Add Chocolate Chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Press and Shape: Transfer the dough to your prepared pan. Use the bottom of a flat glass or your hands to press it into a firm, even layer.
- Add Chocolate Topping: Melt the dark chocolate in a double boiler or in short bursts in the microwave. Pour it over the pressed dough and use an offset spatula to spread it into a smooth, even layer.
- Chill to Set: Place the pan in the refrigerator for a minimum of 1 hour, or until the topping is completely firm to the touch.
- Slice and Serve: Use the parchment paper to lift the entire slab out of the pan. Place it on a cutting board and slice into 12 even bars with a sharp knife.
Serving Suggestions
These rich bars are versatile. For a decadent dessert, crumble one over a scoop of vanilla bean ice cream. They pair wonderfully with a cup of coffee or cold brew for an afternoon pick-me-up. For a festive touch, sprinkle a little flaky sea salt over the melted chocolate before chilling, or drizzle with a little extra almond butter after slicing.
How-to Summary
In summary, these no-bake bars are made by mixing almond and coconut flour with almond butter, maple syrup, and vanilla to form a dough. Fold in chocolate chips, press into a pan, top with melted dark chocolate, and chill until firm before slicing.
Frequently Asked Questions
Can I use a different nut butter?
Yes, peanut butter or cashew butter are excellent substitutes. Ensure they are creamy and natural, without added sugars or oils for the best texture.
My dough is too crumbly. How can I fix it?
This usually means the nut butter was too thick. Add an extra tablespoon of maple syrup or a teaspoon of melted coconut oil and mix until the dough holds together when pressed.
Can I make these vegan?
They are nearly vegan already. Simply ensure your dark chocolate chips and topping are dairy-free/vegan-certified.
How should I store the bars?
Store them in an airtight container in the refrigerator for up to 10 days. The chilled environment keeps them firm and fresh.
Can I freeze them?
Absolutely. Place sliced bars in a single layer on a parchment-lined tray to freeze solid, then transfer to a freezer bag. They will keep for up to 3 months. Thaw in the fridge before serving.
Common Mistakes to Avoid
- Not Lining the Pan: Skipping parchment paper makes removing and slicing the bars very difficult.
- Overheating the Chocolate: Melt dark chocolate slowly to avoid seizing. Use a double boiler or microwave in 20-second bursts, stirring between each.
- Insufficient Chilling: Do not rush the chilling step. If the chocolate layer isn’t fully set, it will smear when slicing.
- Using Coarse Flour: Ensure your almond flour is finely ground. A coarse meal will create a gritty, crumbly texture.
Conclusion
These no-bake chocolate chip cookie bars are the ultimate easy, healthy-ish treat. With a chewy, nutty base and a rich chocolate topping, they satisfy cravings without requiring an oven. By following the step-by-step guide and avoiding common pitfalls, you can create a perfect batch every time. Enjoy them straight from the fridge for a delicious and convenient snack.
