Sometimes you just need less sugar…I mean that is just how it is, even me. I need to be healthy (ish). Enter these delicious and incredibly easy low carb healthy (ish) chocolate chip cookie bars.
I know I must seem like I should be perpetually in a diabetic coma with this blog…but I do actually try to balance myself. A lot of times I make low carb or low sugar treats, I just never think they are good enough to share the recipe. They are always just ok.
But these low carb healthy (ish) chocolate chip cookie bars are really f’ing good and they have an amazing texture. ANNNNDDDDD not one person in my house noticed that they were anything other than a regular, delicious chocolate chip cookie bars.
So I say healthy (ish) because I am not sure how everyone on earth feels about fat…most specifically butter. I use butter in these and I do not give a shit. I am not in ketosis – nobody I know is in actual ketosis either, so eating a one off keto dessert or fat bomb (I think that is what they call them) full of saturated fats doesn’t make them healthy AT ALL. If you are in ketosis, then great, eat all the alternative fats you want, if you want to eat low carb, but are not full keto…look it up, keto occasionally, is not beneficial or remotely healthy. It is all or nothing with keto shit. With that out of the way, I want to say that butter gives these a comfort element and a familiarity that I happen to love.
What to do about sugar
You can use regular brown sugar if you want, but since I am going all in with the healthy part of these, I am using a slightly better for you coconut palm sugar. It is super similar to brown sugar, readily available on Amazon and in the stores and not terribly expensive either. It is also low on the glycemic index so a great alternative if you have a diabetic in your life.
The almond flour
Taking out the white flour is what really makes the difference in the carb count here. It is also what can affect the texture. After a couple test runs, I have found the super fine ground almond flour is the way to go IF you want the texture as close as possible to a regular chocolate chip cookie bar. This is the one I use. HOWEVER, the almond meal from Trader Joe’s is what I LIKE the most. It has a heftier texture and is darker, because it grinds the almond skins as well. Really your choice, but my kids preferred the fine ground stuff, so that is ultimately what I am going with in this recipe.
The chocolate chips
I even healthy’d the f–k out this part too. Lily’s dark chocolate baking chips are my absolute obssession of 2020. They are intensely chocolatey, smooth, and made with stevia so perfect for a healthy treat. Also PSA – make hot chocolate with them. Melt into some milk with a touch of maple syrup, you will thank me later.
Easy low carb healthy(ish) chocolate chip cookie bars
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter melted
- 3/4 cup coconut palm sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
Preheat an 8x8 pan and spray with cooking spray. Preheat oven to 325.
Whisk together almond flour, salt, and baking soda.
With a stand mixer (or hand mizer) beat together (with paddle attachment with stanc mixer) the melted butter and coconut palm sugar until fully blended. Add the two eggs, the one yolk and vanilla and mix until well incorporated.
Add the almond flour mixture to the wet ingredients. Stir in the chocolate chips.
Spread the batter in the baking pan and bake in oven for about 35-40 minutes on the middle rack.
My other favorite almond flour recipe is right here.