Healthy cookie bars have become my new OBSESSION. Not only are they super easy, but they taste amazing!
Chocolate chip cookies are usually where all of the hype is, but cookie bars are just as good. They have the same taste with a slightly different texture, almost slightly more cakey.
Usually, I would stick to cookies, but I figured I would try these out and give them a fair chance.
And boy, was I surprised! This recipe was actually super yummy! These healthy cookie bars came out so moist and flavorful, that they completely blew my expectations out of the water.
At the moment, this recipe has become my go-to healthy dessert because of how easy it is!
This post is all about the best healthy cookie bar recipe to spoil yourself with.
Although not the most common ingredient to use for cookies, the base of this recipe is almond flour.
If you’ve ever tried marzipan (a super tasty almond paste), this is exactly what this cookie bar tastes like.
This portion size is definitely for maybe two or three people, and it really doesn’t use much of each ingredient, so you can make them again and again!
Even though they are technically a dessert, I have found myself reaching for them as a snack during the day.
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This healthy cookie bar recipe is sure to be a loved one if you are someone who enjoys almonds and nuts!
But what if you can only eat gluten-free recipes? I’ve got you covered!
All of the ingredients in this cookie bar are gluten-free, so you don’t have to worry about getting into a problem with allergies.
Whether you can eat gluten or not, these cookie bars are super yummy and can be consumed either way.
As for storage, they can stay in a container for about a week, or they can be put in the freezer for several weeks.
You may not need to worry about storing these for very long though, because the portion size is small enough to be depleted in just a couple of days.
Prepare these ingredients for this recipe:
Dry:
1 cup of Almond Flour
¼ cup of Coconut Flour (optional, can substitute with more almond flour)
½ tsp of Baking Powder
¼ tsp of Salt
Wet:
2 tbsp of Melted Butter or Coconut Oil
3 tbsp of Agave Syrup
1 large Egg
½ tsp of Vanilla Extract
Additional:
¼ cup of Chocolate Chips (semi-sweet, dark, white, or milk, or chopped nuts if desired)
You can alter the recipe slightly with the other options, but for the most part, the ingredients will stay pretty consistent.
I personally used dark chocolate chips for the healthy cookie bars. However, you can really use anything you already have.
You will also need these kitchen tools:
2 medium-sized Bowls
A Whisk
A Spoon Spatula
A 5×5 or 6×6 Pan
Parchment Paper
If you have a round pan, you can use that as well. Just as long as you have something that is small enough to evenly distribute the batter without leaving any blank spaces.
Just to keep in mind, a round pan may be harder to use with parchment paper! But if you can make it work, then it will do fine.
Now you can get started!
Step 1:
Preheat your oven to 350 degrees. Then line a 5×5 or 6×6 inch baking pan with parchment paper.
Set it off to the side and away from the heat of the oven.
Step 2:
In a medium-sized bowl, whisk together all of the dry ingredients: 1 cup of almond flour, ¼ cup of coconut flour (if using), ½ tsp of baking powder, and ¼ tsp of salt.
This shouldn’t take very long, and may only need a couple of seconds of stirring before you can move on.
Step 3:
In your other medium-sized bowl, mix together all of the wet ingredients: 2 tbsp of coconut oil or melted butter, 3 tbsp of agave syrup, 1 large egg, and ½ tsp of vanilla extract. Mix until fully incorporated.
Try your best not to over-mix, or the bars will come out tough.
Step 4:
Fold in the ¼ cup of chocolate chips or whatever add-in you plan on using.
Step 5:
Bake for 15-18 minutes, until the edges are golden brown or until you can stick a toothpick into the center and only a few moist crumbs come out.
Make sure that it gets evenly cooked throughout; you may need to turn the pan around halfway if you have a convection oven.
Step 6:
Let the bars cool for about 10-15 minutes before cutting and serving.
These healthy cookie bars can last for a week in a container, or you can store them in the freezer for up to several weeks!
Not only are these super moist and nutritious, but the little chocolate chips give them an extra flavor that goes well with the almond.
(RELATED POST: Tasty 7-Step Banana Chocolate Chip Cookies)
Suggestions if you want to tinker with the recipe:
Tip #1:
If the dough feels too dry, add 1-2 tablespoons of almond milk or melted butter. This will help soften up the dough and make it a little more moist.
Tip #2:
If you plan on multiplying the ingredients in this recipe, you may still be able to use the same size pan. If you think you may need one smaller or larger, just try to spread the dough about a half-inch thick throughout.
Tip #3:
Feel free to experiment with different flavors and add-ins, such as cinnamon, chopped dried fruit, or nut butter swirls.
Tip #4:
Don’t panic if the top of the dough starts to look overbaked after ten or so minutes, the inside is still baking and it will be done after several more minutes.
This healthy cookie bar recipe is so fun and easy, with just enough pieces for everyone to enjoy without having tons of leftovers.
You could also use this as a simple recipe for one, and you would have dessert for the rest of the week already ready to go!
They’re almost like chocolate chip cookies, so they taste amazing with milk or hot cocoa. Without using too much of each ingredient, this recipe is perfect to make again and again when you’re craving something sweet.