• Anne-Ashley

Coconut Flour Chocolate Chunk Bars

Updated: Nov 27, 2018

I know what you're thinking... not another cookie bar recipe. Well..... let me stop you right there. First and foremost.. you can NEVER have too many cookie bar recipes. Am I right? Or am I right? I couldn't tell you why I decided that I wanted more sweets after eating everything in sight during Thanksgiving. However, when given any opportunity to eat sweets that are not going to rev up my acid reflux or when I stumble upon a reflux friendly recipe like this one... I HAVE to make it. I was very impressed with the consistency of this recipe. I have tried baking with coconut flour and it has been nothing short of a disaster. Anyone who buys specialty flours knows that they aren't cheap and when your recipe flops you literally can see your money being tossed into a blazing fire. I was BLOWN away by this recipe. They remind me a lot of my chocolate chip cookie bars minus the tahini. I think these will be more friendly to the normal taste bud. AKA your family member who is not used to eating healthy. One thing that I love about coconut flour is that it is low carb and of course gluten free. I shaved some dark chocolate into the batter before baking but used carob chips for my "chocolate chips."If you are not fighting reflux then by all means use the real deal and eat 50 for me. If you are a reflux fighter than you will love your carob chips "just think it over and over again." Enough talking... get to baking! You will LOVE this recipe. I pinky promise!

I found this recipe on Ambitious Kitchen's Blog. I absolutely LOVE her recipes. She is fantastic.

Ingredients:

1/4 cup melted coconut oil

1/3 cup honey or maple syrup (maple syrup tastes the best to me)

2 teaspoons vanilla extract

2 eggs, slightly beaten

¼ cup unsweetened almond milk or regular

1/2 cup coconut flour

½ teaspoon baking soda

¼ teaspoon salt

3 oz your favorite chocolate chip, carob chips or whatever you would like!

Optional: Grate high quality dark chocolate into the batter.


Directions:

Preheat oven to 350 degrees

Spray an 8x8 inch baking pan with nonstick cooking

In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and milk.

In a separate medium bowl whisk together coconut flour, baking soda, and salt.

Combine the dry ingredients into the wet ingredients and mix well.

Fold in your choice of chocolate chips!

Bake for 20-22 minutes

*The batter may look like it's not all the way cooked but it will be.

DO NOT OVER BAKE.

  • @ieatcakeforbreakfast
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