Clean & Delicious with Dani Spies

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Chocolate Chip Cookie Bars | Vegan + Paleo

27 Comments

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!

Print Recipe

Chocolate Chip Cookie Bars

Yield: Makes 9 bars

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

Adapted from this recipe.

Ingredients:

  • 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)

Directions:

  1. Pre-Heat oven to 350º
  2. Grease an 8x8 baking dish with cooking spray or coconut oil. Set aside.
  3. 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.
  4. 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.
  5. Sprinkle in chocolate chips and gently mix until they are evenly distributed through out the batter.
  6. Transfer batter to greased baking dish and gently pat the batter into the pan to even it out.
  7. Bake for 30 minutes or until the cookie bars are set up and lightly browned.
  8. Allow to cool completely before cutting into 9 squares.  Enjoy

*Most chia seeds are not ground up when you buy them.  You’ll need to grind them yourself to make the chia egg.  The easiest way to do this is in a coffee grinder.

**Store the bars in an airtight container and keep them in the fridge for up to 1 week.

Nutrients per bar: Calories: 291; Total Fat: 19.2g; Saturated Fat: 3.3g; Cholesterol: 0mg; Sodium 128mg, Carbohydrate: 26.6g; Dietary Fiber: 3.8g; Sugars: 20.8g; Protein: 7.7g

Did you make this recipe? Snap a picture and tag @CleanAndDelicious on Instagram.
I LOVE to seeing your C&D creations. ❤︎ Dani

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Reader Interactions

27 Comments

  2. Marine Cerantola

    June 12, 2018 at 9:20 am

    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.

    reply to this comment

    • Dani

      July 17, 2018 at 10:47 am

      Hmmmm, I’m not sure because I’ve never seen the puree. But – you could certainly sub in any other type of nut butter.

    • Dani

      June 29, 2018 at 10:01 am

      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.

  10. luisa

    November 20, 2018 at 7:49 pm

    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.

    reply to this comment

  11. Tanaz

    December 18, 2018 at 7:40 pm

    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??

    reply to this comment

    • Dani

      December 28, 2018 at 4:00 pm

      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!

  12. Karla Grant

    January 21, 2019 at 1:44 pm

    Hi Dani,
    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!
    Karla
    Kinston NC

    reply to this comment

  13. Rory

    February 23, 2019 at 4:08 pm

    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.

    reply to this comment

    • Dani

      February 25, 2019 at 6:41 am

      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.

  15. Rory Kahn

    March 3, 2019 at 7:11 pm

    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!

    reply to this comment

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