This recipe is adapted from Ambitious Kitchen’s “The Best Coconut Flour Chocolate Chunk Bars.” I’m always like, “Oh really!? The best?” when I see a title like this. I liked the looks of the recipe though and I knew I could sub just a few things to get it low carb. So are they the best? We loved them! They are so incredibly moist which if you’ve ever had a failure with coconut flour you KNOW is so important. My very first coconut flour recipe was for pancakes and really you could have called them panbricks instead. Coconut flour can be so very very dry.
The more you cook from scratch the more you’ll realize you are really just making your “box” mix and then the added wet ingredients. I always do my dry ingredients first and then I pretend like I bought that at the store! I added all the wet ingredients together and whisked it all up with the eggs.
The batter is very moist and it’s just enough to fill an 8×8 pan. I usually would use parchment paper for this but I was out today. I spray EVERYTHING that doesn’t use parchment paper with cooking spray. I don’t trust any pan to release my precious baked goodies. I just have trust issues I guess. 😉 So in ALL of my recipes spray spray spray if you don’t see parchment paper. I’m going to try and update all of them so they state that.
So Ambitious Kitchen’s cookie bars came out a lot darker than mine did. I upped the temperature to 400 degrees for 17 mins and it’s still really light on the top. The bottom’s got nicely browned though. I’m wondering if that has more to do with using chocolate chunks and not chips. I subbed heavy cream for the almond milk. That’s not necessary but it was only 4 tbsp so I might as well do cream rather than almond milk. If you want to cut more calories/carbs then by all means use almond milk. I think the coconut flakes make these bars so delicious. She says optional but really, it’s perfect with them. I love that this recipe is all coconut flour. It almost seems like I’m making it for free if it doesn’t have almond flour in it. When coconut flour recipes are done right they are really phenomenal!
- Preheat oven to 400 degrees
- Combine Coconut flour, coconut flakes, baking soda and salt and whisk together.
- In a separate bowl combine sugar free vanilla syrup, sweetener (if using liquid, if not then add the granulated sweetener to your dry ingredients), vanilla, oil and eggs. Whisk together.
- Add wet ingredients to the dry ingredients and whisk together.
- Fold chocolate chips into the batter and spread out into an 8x8 greased pan (or line with parchment paper.)
- Bake 15-20 mins. I baked mine for 17 minutes.
- Let this cool for 10 minutes before trying to get out of the pan if you're not using parchment paper.