Sugar-Free Chocolate Chip Cookie Bars
Soft, chewy, and chocolatey, these sugar-free cookie bars deliver all the indulgence of classic chocolate chip cookies without the sugar. Using almond and coconut flours with a low-carb sweetener, they’re perfect for diabetics, low-carb diets, or anyone craving a guilt-free dessert. Easy to make, store, and slice, they’re ideal for snacks or lunchbox treats.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened (or coconut oil for dairy-free)
- ½ cup granulated erythritol or monk fruit sweetener
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup sugar-free chocolate chips
- Optional Add-Ins:
- ½ tsp cinnamon
- ¼ cup chopped nuts
- ¼ cup unsweetened shredded coconut
- Ingredient Substitutions:
- Flours: Almond flour → hazelnut or pecan flour; adjust coconut flour liquid if increased.
- Butter: Dairy-free butter or coconut oil for lactose-free/vegan version.
- Sweetener: Allulose or monk fruit blend instead of erythritol.
- Chocolate: Sugar-free chocolate chunks or dairy-free options.
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- Mix dry ingredients (almond flour, coconut flour, baking soda, salt, optional cinnamon) in a medium bowl.
- Beat softened butter with sweetener until smooth. Add eggs and vanilla extract; mix gently until incorporated.
- Gradually add dry ingredients to wet mixture; mix just until combined. Avoid overmixing.
- Fold in sugar-free chocolate chips and optional add-ins.
- Spread batter evenly in prepared pan. Bake 20–25 minutes, until edges lightly golden and toothpick comes out mostly clean.
- Cool completely in the pan before slicing into squares.
- Tip: Slightly underbake for chewier bars—they firm up as they cool.