Chocolate Chip Cookie Bars
This Chocolate Chip Cookie Bar recipe is an easy, keto-friendly dessert that will become a new weekly staple. With this recipe, you don’t have to feel guilty as you bite into these warm, gooey chocolate chip cookie bars!
Chocolate Chip Cookie Bar Recipe
Chocolate chip cookies are an American classic. This recipe has a few modifications to create a thicker, gooier version of that classic. It is also low-carb and just as easy to make! Since the bar is thicker, it is easier to create that gooey center while still getting that top nice and golden brown. These thicker bars are also more filling but there is no need to feel guilty of if you can’t stop at one! These bars are only about 4 net carbs per serving!
This Chocolate Chip Cookie Bar Recipe will be a hit at parties or if you’re just looking for a weeknight dessert. This recipe only requires 15 minutes of prep time and 30 minutes of cook time. You can also prep the dough ahead of time which will save even more of your valuable time. This recipe is great served alone but a scoop of ice cream would really top it off!
Why You Will Love This Recipe
- Low Carb and Grain-Free: You won’t be able to tell that this recipe is gluten-free and keto-friendly!
- Versatile: This recipe works well with flavors other than chocolate chips such as salted caramel or white chocolate.
- Quick: Only a 15 min prep time for this recipe.
Ingredients
As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe simply scroll to the recipe card.
- Almond Flour: Substitutions are not recommended. This recipe was formulated specifically using almond flour. Any alternative will likely significantly affect texture, consistency, and flavor.
- Baking Soda and Salt: Leavening agent (provides lift and rise)
- Butter: unsalted butter is recommended because the recipe calls for additional salt.
- Golden Monkfruit: A keto-friendly sweetener, if you aren’t watching carbs this can be made with traditional brown sugar or coconut sugar.
- Vanilla Extract: Adds depth and flavor to the cookies.
- Eggs: Provides structure and moisture.
- Lily’s Sugar Free Chocolate Chips: if you are not watching carbs regular chocolate chips will work.
How to Make Chocolate Chip Cookie Bars
In addition to the ingredients listed above, you will also need an 8×8 pan, mixing bowls, and a spatula. To make this recipe as simple as possible I have documented each step below. Follow this guide for the best low-carb Chocolate Chip Cookie Bars!
Mix the Ingredients
Line an 8×8 baking pan with parchment paper and set aside. In a small mixing bowl add the almond flour, baking soda, and salt. Combine and set aside. You will be adding this mixture to the butter and sugar you will be working with in the second step.
Cream the Butter and Sugar
In a second mixing bowl add golden monkfruit sweetener and softened butter. Using an electric mixer, cream the butter and sugar together. Add the eggs and vanilla extract and use the electric mixer to combine until creamy. While the electric mixer is running add the almond flour mixture slowly until completely combined. Stop the mixer and use a spatula to scrape the batter off the edges of the bowl and fold it into the dough.Â
Add Chocolate and Chill Dough
Next, fold in the chocolate chips and stir until they are incorporated. Press the dough into the prepared baking dish. Place the dough in the fridge as the oven finishes preheating.
Bake
After preheating the oven to 350 degrees F, bake the cookie bars for 15 minutes, rotate the pan, and bake an additional 10-15 minutes. The cookies are done when the top has been browned. There may still be some slight movement in the center of the dough, but this is normal the cookies will finish cooking as they cool.
Serve
Allow the cookie bars to cool completely on a wire rack. To cut the cookies you can place them in the freezer for 10 minutes and use a very sharp knife. This will help you get nice clean slices.
Reheating and Storage
These cookie bars can be stored in an airtight container at room temperature up to 5 days. Though I can assure you they will never last that long, they are irresistable! You can freeze these bars up to 3 months if stored in an airtight freezer bag.
Tips for the Best Chocolate Chip Cookie Bars
- It is critical to line the dish to avoid sticking and crumbling when attempting to remove and cut bars.
- Place any leftover cookies in an airtight container quickly to preserve moisture and keep them from drying out.
- For perfect crisp edges, allow cookies to cool before cutting.
- It is okay if bars still have a little movement when removed from the oven. They will continue to firm up as they cool.
- For a gooey center, remove from oven just as top is becoming golden brown.
- Add a dash of sea salt prior to serving for an extra hit of flavor
Recipe FAQ
Yes, this recipe is naturally gluten and grain free.
No, substitutions are not recommended. This recipe was formulated specifically using almond flour. Any alternative will likely significantly affect texture, consistency, and flavor.
Yes. You can double this recipe and use a 9×13 baking pan.
Yes, white chocolate or salted caramel would work well among others.
Yes. The nutrition is calculated in the recipe card. Each bar has 4.4 net carbs each.
Yes, the dough can be made up to 2 days ahead of time. After preparing the dough roll it into a ball or log shape and wrap tightly with plastic wrap.
Other Great Dessert Ideas
- Turtle Brownies (low carb + keto)– Perfectly fudgy and decadent. Gluten free brownies are covered with caramel, chocolate ganache, and roasted pecans for an amazing homemade dessert!
- Cranberry Bread (gluten free)– Features dried cranberries, white chocolate chips and hints of vanilla!
- Keto Chocolate Cake– This recipe is moist, soft, and so decadent. It’s intensely chocolatey and has less than 5 net carbs per slice!
- No Bake Peanut Butter Pie– The perfect easy dessert recipe! This sugar free, low carb pie features a cookie crust, creamy peanut butter filling and dark chocolate ganache!
- Classic Keto Whoopie Pies– Features a soft, chewy cookie with light and fluffy vanilla filling! These low carb treats are less than 5 net carbs each, and naturally gluten free!
- Keto Cranberry Cheesecake Bars– These delicious Keto Cranberry Cheesecake Bars have an almond flour shortbread cookie crust, a vanilla cheesecake filling, a layer of low-carb cranberry sauce, and a pecan crumble topping. At 5 net carbs each, this is a decadent keto treat!
Get the Recipe: Chocolate Chip Cookie Bars
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, 1 stick, softened
- 1 cup golden monkfruit
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups Lily’s sugar free chocolate chips
Equipment
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside.
- In a small mixing bowl add the almond flour, baking soda, and salt. Combine and set aside.
- In a second mixing bowl add the golden monkfruit sweetener and softened butter. Using an electric mixer cream the butter and sugar together. Add the eggs and vanilla extract and use the electric mixer to combine until creamy.
- While the electric mixer is running add the almond flour mixture slowly until completely combined. Stop the mixer and use a spatula to scrape the batter off the edges of the bowl and fold it into the dough.
- Next, fold in the chocolate chips and stir until they are incorporated.
- Press the dough into the prepared baking dish. Place the dough in the fridge as the oven finishes preheating.
- Bake the cookie bars for 15 minutes, rotate the pan, and bake an additional 10-15 minutes. The cookies are done when the top has browned. There may still be some slight movement in the center of the dough, but this is normal the cookies will finish cooking as they cool.
- Allow the cookie bars to cool completely on a wire rack.
The cookies were very moist and tasty! I took them to a small group and they disappeared very quickly.