If you like ooey-gooey chocolate chip cookies, you are going to LOVE these Chocolate Chip Brownie Bars.
Using a combination of cashew butter, maple syrup, chia seeds and coconut flour these bars are free of all refined flours and sugars and are, dare I say, better then a traditional cookie (or cookie bar!).
I love packing them into lunch boxes but they are also perfect to bring along to a picnic or a cookout!
Chocolate Chip Cookie Bars
- 1 cup of creamy cashew butter or any nut butter you have on hand
- 1 tablespoon ground chia seeds*
- 3 tablespoons filtered water
- 1/2 cup maple syrup
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup chocolate chips be sure to get dairy free if vegan
- Pre-Heat oven to 350
- Grease an 88 baking dish with cooking spray or coconut oil. Set aside.
- Combine chia seeds and water in a small bowl and allow to sit for 5 minutes until it thickens up and has a gel like texture.
- In a large bowl combine; cashew butter, chia egg mixture, maple syrup, coconut flour, vanilla extract, baking soda, and kosher salt. Mix until everything is well combined.
- Sprinkle in chocolate chips and gently mix until they are evenly distributed through out the batter.
- Transfer batter to greased baking dish and gently pat the batter into the pan to even it out.
- Bake for 30 minutes or until the cookie bars are set up and lightly browned.
- Allow to cool completely before cutting into 9 squares. Enjoy
Miles Batterson says
Would flax seed work instead of chia sead?
Marine Cerantola says
Hi there! This recipe looks amazing!
Do you thinks it’s possible to substitue cashew butter for cashew purée? Cause it’s the only thing I could find in my country. But as it is more liquid, I’m afraid the mix’s going to be different.
Hmmmm, I’m not sure because I’ve never seen the puree. But – you could certainly sub in any other type of nut butter.
I made this brownie.
They are super yummy..
thank you !
Can Almond flour be used instead of coconut flour?
Hi Anne, it can be be but the measurements may need to be adjusted a bit, so it may take a little trial and error. Would love to hear how it goes if you give it a try.
I made these last night. That are awesome!
Yay! So glad you enjoyed them.
Can I use eggs instead of the chia seeds and if so how many would I need ?
One egg 🙂
I am wondering if I could try adding a little cocoa powder and make them DOUBLE chocolate?!
I bet you could!
The cashew butter you used for your Chocolate Chip Cookie Bars, is it raw cashew butter or roasted cashew butter?
Either will work 🙂
Dani, these are amazing! My husband made them for my birthday and they were a hit! Thank you!
Yay!! So glad to hear it Marguerite 🙂
Can you freeze these?
I made this today….and I agree they are seriously delicious 🙂 …. I love them, they will be gone very quickly. I will try to keep a few for my sister when she visits this week. I had Cashew butter, but since I had jar of peanut butter already open, I used peanut butter, but next time, which will be soon, I would like to use cashew butter. Thank you for this amazing Chocolate Chip Cookie Bars -Vegan + Paleo.
Hi Dani! Love your recipes 🙂
I tried this recipe but used almond meal instead and less maple syrup than what your recipe calls for. Although it smelled AMAZING, the texture wasn’t chewy at all…it was very dry… can you tell me what I did wrong??
Changing the flour and the measurements for maple syrup will definitely effect the end results. I would try making the recipe as written for best results!
Karla Grant says
I’ve been wanting to make these for a long time. I finally did this a.m. and just took them out of the oven. Oh they smell delicious!!
Thans for what you do!
Just made these. Baked for 30 minutes and they definitely seemed set. After leaving them in the pan to cool, I cut into them and they are total mush. Did I not let them cool long enough?Need to be eaten with a spoon, not that it’s the end of the world, but would prefer to hold them like a cookie bar. Delicious though. Please advise.
Hmmmm, they are soft in the middle BUT they so set up. Did you make any changes to the recipe? IF not, they may have just needed to cook a little longer. Another idea, you can pop them in the fridge to chill before cutting, to help them set as well. Let me know how it goes if you try again. I would love for these to work for you.
Amelia Silva says
I made these last night. Very tasty!
Anytime! So glad you enjoyed it Amelia 🙂
Rory Kahn says
SUCCESS!! Made these for the 2nd time. Much better results. This time I used the cashew nut butter (last time I used almond butter as it was all I had on hand), and I added 5 minutes onto the baking time. Much better flavor and they are perfectly set. Thanks Dani!
YAY! So glad to hear that it worked out for you and that you enjoyed it. Thanks for reporting back.
Mary Beth Gutierrez says
I made these tonight, I just used an egg instead of the chia seeds. Such a great recipe! Delicious!
All I have on hand is Stevia or powdered sugar. Which of those can I use with the best results? Oh and I only have PB2
Hi Hana, I’m sorry to be the bearer of bad news, but I don’t think either of those substitutions will work. However, if you do give it a try, I would love to hear how they turn out.
Do the chia seeds need to be ground or could you just soak them as is?
They need to be ground 🙂
Just made them and they are soooo delicious. Thank you!!
Connie M Norris says
Please tell me the nutrition info provided is for the whole dish – not 1/9th of the dish!
Calories: 957kcal | Carbohydrates: 178g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 14mg | Sodium: 1236mg | Potassium: 362mg | Fiber: 7g | Sugar: 154g | Vitamin A: 200IU | Calcium: 280mg | Iron: 1.5mg
Followed recipe exactly as written and they were fantastic! Is the nutrition information is accurate? Some of the numbers seem pretty high.