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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!
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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
Instructions
- Pre-Heat oven to 350
- Grease an 8×8 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
Notes
*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.
Nutrition
Serving: 1square | Calories: 210kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 106mg | Potassium: 151mg | Fiber: 1g | Sugar: 13g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
Comments
Miles Batterson says
Would flax seed work instead of chia sead?
Dani says
yes!
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.
Dani says
Hmmmm, I’m not sure because I’ve never seen the puree. But – you could certainly sub in any other type of nut butter.
Nisha says
Hi Dani,
I made this brownie.
They are super yummy..
thank you !
Anne says
Can Almond flour be used instead of coconut flour?
Dani says
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.
Andrea says
I made these last night. That are awesome!
Dani says
Yay! So glad you enjoyed them.
Angelica says
Can I use eggs instead of the chia seeds and if so how many would I need ?
Dani says
One egg 🙂
Kaat says
I am wondering if I could try adding a little cocoa powder and make them DOUBLE chocolate?!
Dani says
I bet you could!
luisa says
The cashew butter you used for your Chocolate Chip Cookie Bars, is it raw cashew butter or roasted cashew butter?
Dani says
Either will work 🙂
Marguerite says
Dani, these are amazing! My husband made them for my birthday and they were a hit! Thank you!
Dani says
Yay!! So glad to hear it Marguerite 🙂
Tiffany says
Can you freeze these?
Dani says
yes!
luisa says
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.
Tanaz says
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??
Dani says
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
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
Rory says
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.
Dani says
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
Hello
I made these last night. Very tasty!
thank you
Dani says
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!
Dani says
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!
Hana says
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
Dani says
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.
Kathryn says
Do the chia seeds need to be ground or could you just soak them as is?
Dani says
They need to be ground 🙂
Sara says
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!
Nutrition
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
Joanne says
Followed recipe exactly as written and they were fantastic! Is the nutrition information is accurate? Some of the numbers seem pretty high.
Lorna says
This sounds so good, but is the nutrition information for the whole pan or 1/9th of it? It seems very high in calories.
Dani Spies says
Thee nutritional info has been adjusted to reflect each serving. One square when cut into 12 pieces is 210 calories.
Sandy says
Please tell me the nutritional facts are for the entire batch.
Dani Spies says
That’s correct and I just adjusted the recipe card. Each bar (when cut into 12 squares) is 210 calories.
Stephanie says
I have made this recipe 4 times with both pure maple syrup and substitute maple syrup. I love it. I especially love that it can be low carb without the pitfalls of having several eggs, lots of butter and/or heavy whipping cream in the recipe. Definitely feel clean while eating a delicious recipe.
Shirley Tolliver says
These are really yummy!
Dani Spies says
Thanks, Shirley! I’m so glad you enjoyed them.
Mary says
Hi Dani, can I use tahini instead of cashew butter? Thanks
Dani Spies says
Tahini may be a bit more bitter than the cashew butter – but it should work!
Henri says
Hey Dani,
I discovered your Channel and Im now loyal follower
I plan to make many of your great recipes!
But let’s begin with this one!
Just a few questions please!
#OVEN and BAKING
You use a traditionnal oven with high and low heat (resistances)?
Or a fan oven (with blower)
Because fan oven add about 10°F
(20°C for me in France)
You place your Pan on the middle rack?
(I use sometimes the rack just below, between middle and lower rack…but maybe not good?)
#PAN
Can I use a 9×6 Baking Dish?
This will be thicker maybe so baking time need to be added?
Please let me know
Many thanks
Henri
Dani Spies says
Hi Henri! My oven is a fan oven and I do use the middle rack. As for the baking pan – 9×6 should work just fine. You may need to add bitt of cooking time butt not too much! You will know your bars are ready when the kitchen smells like a big fat cookie and they are se through the center.
Henri says
Hey Dani,
So happy to have an answer from you thanks so much!
I also have the fan oven mode but was a little bit scared with the powerful heat vs traditionnal…
But you reassure me if you use it yourself!
Ok for Baking dish!
And what do you mean by “se through the center”?
Friendly from France
Henri
Aman says
An amazing recipe super easy and wholesome ingredients. Only change was I used 30 grams of choc chips instead of stated amount. Sending lots of love from UK
Jennifer Davis says
Hi Dani I used flax eggs instead of the chia egg
Connie says
Please clarify servings. Header says 12 servings. Directions say to cut into 9 squares. On which serving size is the nutrition information based?
Calderone says
One of my favorite dessert.