Published 6/6/2022 • Updated 7/18/2023
Ooey-Gooey Flourless Cookie Bars Recipe
If there is one cookie bar recipe that I’ve made time and time again, it’s these almond butter cookie bars. They are grain-free and refined sugar-free, making them a great nutritious dessert to share or freeze for later. They’re made from the basis of drippy almond butter, but I’ve made an oatmeal peanut butter variation before and they are equally as good!
What You Need
You only need a few staple ingredients to whip up a batch of these bars. Monster Cookie Bars
almond butter: make sure to buy an all-natural, drippy almond butter so that there is enough fat in these bars. Our favorite is the 365 brand. coconut sugar: coconut sugar is an all-natural sweetener and is slightly less sweet than brown sugar. Brown sugar works too! coconut flour: coconut flour is actually not a flour, but it does act like one! eggs: you need 2 large eggs for these cookie bars. dark chocolate chips: we love dark chocolate chips because they’re slightly less sweet. However, semi-sweet and milk chocolate work too! vanilla extract: vanilla extract brings out the wonderful flavor of the almond butter,
Top Tips
Make sure almond butter is drippy: our #1 tip is to use drippy almond butter…the kind that needs to be stirred. This is to make sure there is enough oil/fat in the bars. Don’t overbake: whatever you do, don’t overbake them. I personally like them slightly underbaked so they come out gooey. Let cool before slicing: these bars need to set before slicing or they will have a hard time holding together. Make sure they cool completely before slicing.
Storage
Let bars cool completely. Then, store them in an airtight container in the fridge for up to 3-5 days.
How to Freeze Them
I prefer to store these bars in the freezer so that they last the longest.
Cookie Bars Recipes
Monster Cookie Bars Pumpkin Oatmeal Cookie Bars Maple Chocolate Chip Cookie Blondie Bars Oatmeal Peanut Butter Cookie Bars Gingerbread Cookie Bars
