Who doesn’t love chocolate chip cookies? Go on, I’ll wait. Seriously, they have got to be arguably the best cookie ever created (well, perhaps it’s a tie with oatmeal raisin cookies and peanut butter cookies), but even too much of a good thing can get boring. That’s why I love coming up with fun twists on the classic, like no-bake chocolate chip cookies, oatmeal chocolate chip bars, and now these cookie bars.
Why I love this recipe
6 ingredients. And if you’re as obsessed with baking as I am, you probably have all of them on hand already. Accidentally gluten-free. For how decadent these cookie bars taste, you’d never suspect they’re made without all-purpose flour. Oh, and you can make them vegan, too! Perfect texture. Smooth, creamy almond butter mixed with gooey melted chocolate chips makes for a combination of textures that’s truly unbeatable. Customizable. Like my raspberry bars, once you know the basics, you can play around with the ingredients to make them uniquely yours.
Ingredients needed
As I mentioned, this recipe uses simple ingredients. Here’s everything you’ll need:
Almond butter. Smooth, creamy almond butter is best. Maple syrup. For a tasty caramelized sweetness. I’ve also tried this recipe with agave and it works really well. Large eggs. If possible, I like to use room-temperature eggs so they blend more evenly into the batter. Salt. A must for imparting a subtle salty yet sweet flavor. Baking soda. This will help give the bars some added fluffiness. Chocolate chips. I usually use semi-sweet chocolate chips for this recipe, but you could definitely use dark chocolate, white chocolate, or milk chocolate chips if you prefer.
How to make chocolate chip cookie bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven to 350F/180C. Grease an 8-inch square baking pan with nonstick cooking spray or line it with parchment paper and set aside. Step 2- Make the batter. In a medium bowl, stir or whisk together the almond butter and maple syrup. Add the eggs, salt, and baking soda, then fold in the chocolate chips. Step 3- Bake and serve. Transfer the cookie batter to the prepared pan and bake the bars for 25 minutes. Let the cookie bars cool in the pan completely before slicing.
Recipe tips and variations
Don’t overbake. You’ll be able to tell the bars are done baking when the edges are firm, the bars are golden brown, and a toothpick inserted comes out clean. To keep cookie bars soft, store them at room temperature. Then, after a few days, you can transfer them to the fridge. Make extra gooey bars. When we’re craving a more decadent dessert, I’ll underbake these bars for 3-4 minutes. Make vegan cookie bars. Like most of my dessert recipes, these bars can easily be made vegan. Simply swap the eggs for equal parts flax egg. Each flax egg is made up of 1 tablespoon of flaxseed to 3 tablespoons water. Make a low-carb version. When I’m cutting back on carbs, I’ll make this recipe with sugar-free chocolate chips and keto maple syrup. Make a double-batch. Double up the ingredients, and they should fit in a 9×13-inch baking dish. Add mix-ins. While I think these cookie bars are delicious as is, you could fold in some cinnamon, vanilla extract, chopped nuts, or dried fruit to make them more unique.
How to store leftovers
To store: These bars can safely be stored in an airtight container at room temperature for up 1 week. If you’d like them to last longer, store them in the fridge for an additional 1 week. To freeze: Transfer cooled leftover cookie bars to a freezer-safe container and freeze them for up to 3 months. Let the frozen bars thaw overnight in the fridge before enjoying.
More cookie bar recipes to try
Monster cookie bars– Always a favorite with kids and adults alike! No bake caramel cookie dough bars– Need I say more?
