Ingredients
1 3/4 cup blanched almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar free brown sugar
1/4 cup granulated sweetener of choice monk fruit or erythritol
1/2 cup almond butter or any smooth nut or seed butter
2 tablespoon coconut oil softened
2 large eggs room temperature * See notes
1/8 teaspoon vanilla extract
1/4-1/2 cup keto chocolate chips
Instructions
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine your almond flour, coconut flour, baking powder, and salt, and mix well.
In a separate bowl, whisk together your sugars, butter, coconut oil, and eggs, until glossy. Stir through your vanilla extract.
Slowly add your dry ingredients into the wet ingredients and mix until just combined. Fold through your chocolate chips. Transfer to the lined pan.
Bake for 22-25 minutes, or until just golden brown on top. Remove from the oven and let cool in the pan completely.
Notes
You can use an egg replacer, like Bob’s Red Mill, to substitute the egg and keep these bars vegan.
TO STORE: Leftover cookie bars will keep at room temperature in a sealed container, for up to 1 week. Store them in the refrigerator if you’d like them to keep longer.
TO FREEZE: To freeze chocolate chip cookie bars, wrap in parchment paper, before storing it in a sealed ziplock bag or container. Avoid packing too many bars together, otherwise, they shall stick and crumble when thawed. They will keep well for 6 months.
TO REHEAT: To heat up in the microwave, ensure the bars have been thawed completely. Once at room temperature, heat uncovered for 30 seconds, until chocolate chips have just melted. To re-heat bars in the oven or toaster oven, place on a lined tray. Pre-heat the oven to 180C/350F and heat for 4-5 minutes, until warm.
