Imagine sinking your teeth into a decadent, gooey chocolate chip cookie bar that's not only incredibly delicious but also gluten-free and packed with wholesome ingredients. These Almond Flour Egg Yolk Chocolate Chip Cookie Bars are about to revolutionize your dessert game, proving that healthy treats can be just as satisfying (if not more!) than traditional baked goods. Whether you're following a gluten-free lifestyle, looking for a nutritious snack, or simply craving a mouthwatering treat, these cookie bars are your ultimate solution!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Gluten Free
Serves: 12 bars
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of any lumps.
- In a separate medium bowl, whisk the egg yolks until smooth and slightly lightened in color. Add the melted coconut oil and vanilla extract, mixing thoroughly to combine.
- Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until a cohesive dough forms. The mixture should be slightly sticky but hold together well.
- Fold in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough to the prepared baking pan, using a spatula to spread it evenly and press it into all corners. Smooth the top with the back of a spoon or spatula.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper overhang to lift the bars out of the pan and transfer to a wire rack.
- Allow to cool completely for about 30 minutes before cutting into 12 even bars. The bars will firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Make sure to measure almond flour accurately by spooning it into the measuring cup and leveling it off.
- Don't overmix the dough - mix just until ingredients are combined to keep the bars tender.
- For extra richness, use high-quality dairy-free chocolate chips with a high cocoa content.
- Allow the bars to cool completely before cutting to help them set and maintain their shape.
- If you prefer a crispier texture, bake for an extra 2-3 minutes, watching carefully to prevent burning.
- Store in an airtight container with parchment paper between layers to prevent sticking.
- For best flavor and texture, enjoy within 3-5 days of baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 6g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 75mg
