Chocolate Chunk Cookie Bars

Some days, chocolate chip/chunk cookies are more of a requirement than anything else! So why bars instead of cookies? I’m so glad you asked: bars are so much faster than cookies because they bake all at once – no running out to the kitchen every 8 minutes to put another cookie sheet in the oven!

It’s been a cookie kind of week here with all the blowing, cold, and snowy-ness. I may need to add a cozy Hot Chocolate to the menu because it’s snuggle on the couch weather, (good book + sweets + footstool = I may not leave the couch)!

These bars are really simple to make, just 4 easy steps:

• Mix the ‘dry’ ingredients together in a mixing bowl.
• Roughly chop up the chocolate chunks because the package doesn’t lie when they say ‘Mega Chunks’.
• Stir the ‘wet’ ingredients into the ‘dry’ ingredients until a thick dough forms.
• Spread it out as evenly as possible in the pan and bake!

I gave you an up close shot here so you could see the craggy/crunchy tops, soft and chewy interior, with lots of chocolate chunks in every bite!

Enjoy your weekend!

• 1 1/2 cups fine almond flour
• 1/2 cup coconut sugar
• 1/4 Teaspoon sea salt
• 1 Teaspoon baking powder
• 1 Tablespoon tapioca starch
• 1/2 cup ( 3 ounces ) chocolate chunks, (Enjoy Life brand)
• 1/3 cup coconut oil, melted
• 1 egg
• 1 Tablespoon vanilla extract

1. Preheat the oven to 350°F and lightly grease an 11″ x 7″ baking pan.
2. Melt the coconut oil over low heat in a small saucepan.
3. While the coconut oil is melting, combine the almond flour, coconut sugar, sea salt, baking powder, and tapioca starch.
4. Chop the chocolate chunks until they’re about 1/2 their original size, and mix them into the almond flour mixture.
5. Mix in the melted coconut oil, egg, and vanilla until a thick cookie dough forms.
6. Spread the cookie dough into your prepared pan as evenly as possible. Don’t worry if the dough is rough and craggy, it makes a great crunchy top after baking.
7. Bake for 15 minutes, or until the bars are puffy, golden brown, and still moist in the center.

• Prep Time: 10 mins

• Cook Time: 15 mins

• 1 1/2 cups fine almond flour

• 1/2 cup coconut sugar

• 1/4 Teaspoon sea salt

• 1 Teaspoon baking powder

• 1 Tablespoon tapioca starch

• 1/2 cup ( 3 ounces ) chocolate chunks, (Enjoy Life brand)

• 1/3 cup coconut oil, melted

• 1 egg

• 1 Tablespoon vanilla extract

1. Preheat the oven to 350°F and lightly grease an 11″ x 7″ baking pan.
2. Melt the coconut oil over low heat in a small saucepan.
3. While the coconut oil is melting, combine the almond flour, coconut sugar, sea salt, baking powder, and tapioca starch.
4. Chop the chocolate chunks until they’re about 1/2 their original size, and mix them into the almond flour mixture.
5. Mix in the melted coconut oil, egg, and vanilla until a thick cookie dough forms.
6. Spread the cookie dough into your prepared pan as evenly as possible. Don’t worry if the dough is rough and craggy, it makes a great crunchy top after baking.
7. Bake for 15 minutes, or until the bars are puffy, golden brown, and still moist in the center.

• Prep Time: 10 mins
• Cook Time: 15 mins

Find it online : https://getinspiredeveryday.com/food/chocolate-chunk-cookie-bars/