PALEO chocolate cookie bars, with sea salt. Thick and chew and everything. Are you even ready for this?
Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that's guilt free.
I don't know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I'm going to be craving a sweet treat, but my body surely won't need sweets, hence the paleo salted chocolate cookie bar. And because they're so darn good.
And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving. This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.
They started at a Friendsgiving last weekend, then we had another one at work and then another one at our church on Sunday. Then I hosted another Friendsgiving last night. And somehow we got to 4 real quick.
But tomorrow is the big one. My mom is hosting 20 family members and close friends and we're going to watch the parade and relax all day and it's going to be really great. I made my paleo pumpkin bars, apple crisp and I am making cranberry apple sangria. I also made a paleo chocolate caramel tart (coming to the blog soon!).
All I have to say is thank the lord above that chocolate is paleo. I'm not sure what I would even do if it weren't. Because that tart is phenom.
Just like these cookie bars! There's so much luscious, dark, chocolate happening and they're so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That's my emoji for on point.
I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I've done for non-paleo desserts and well, it didn't work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. '
So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can't think of any more adjectives to describe how wonderful these paleo cookie bars are.
I'm thinking you should test it out for yourself! And if you love them as much as I do please share your adjectives below?.
And one last Thanksgiving note: I am so so grateful for you. Every single person who stops by here for one recipe or if you come back to check in and follow along. You make blogging and sharing my recipes so worth while. Thank you! Happy Thanksgiving!
More paleo chocolate desserts:
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup Hershey's dark chocolate cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil melted
- 1/4 cup almond butter
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup paleo chocolate chips
- sprinkle of sea salt
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
- Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
- In a medium bowl, add the coconut oil, almond butter, maple syrup and coconut sugar together and microwave on medium high heat for 30 seconds. Stir and repeat until completely melted. Allow to cool for approximately five minutes then add the eggs and stir until smooth. Add vanilla and stir until combined.
- Add the dry ingredients to the wet ingredients and using a whisk or rubber spatula mix together until combined. The dough will be very soft and wet, but thick. Fold in the chocolate chips.
- Transfer the dough to the prepared baking pan and smooth into an even layer. Sprinkle the top with more chocolate chips and sea salt if desired. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
SunnySky says
Looks yummy!
Would it alter the recipe too much by substituting
3/4 cup cacao powder for the
½ cup cocoa powder &
¼ Hershey's dark chocolate cocoa powder?
Molly Leonard says
No it should be just fine! You can definitely sub the dark cococa powder out for regular.
haley @Cupcakes and Sunshine says
eeee you are so cute and these look and sound incredible!! making them this week!
Molly Leonard says
Thank you so much!!! Chocolate and sea salt is the best combo:) Can’t wait to hear how they turn out!
Wendy says
Do you know how many carbohydrates each serving contains and what that serving size would be? My daughter LOVES chocolate and I am trying to find recipes for her. However, she has sugar problems and is only allowed 30g of Carbs per day.
Molly Leonard says
Hi Wendy! So glad these could be an option for your daughter! If you cut them into 16 squares they are 16.5 net carbs (subtracted fiber) per serving and 19 carbs total. Hope this helps!
❤️Molly
Kristin says
Hello and thanks for sharing this decadent recipe! Going to give it a try tomorrow, but can't do eggs. What would you recommend as the best substitute in this recipe? Thanks!
Molly Leonard says
Hey Kristin!
So glad you're going to give these a try. I'd recommend substituting with 1/2 cup yogurt, pumpkin puree or applesauce. I haven't tested any of these but those are always a good sub in other recipes.
Happy baking!❤️
Kristin says
Hi, Molly! Made these yesterday and they were amaaazing!! Could not even tell they were Paleo! My kids gobbled them up! 🙂 I ended up using beef gelatin as a substitute for the eggs and it worked great! Thanks so much for sharing! 🙂
Molly Leonard says
Hi Kristin!! So glad you made them, and thanks for sharing your tip I'll have to remember that:) Thank you so much for taking the time to share❤️
McKnzy Miller says
How much cocoa powder and maple syrup?
Molly Leonard says
Good catch, McKnzy! They both should be 1/4 cup. Thanks!
Reagan says
Hi Molly! These are so good! I couldn't even tell they were paleo! I was wondering what the nutritional values were? (Calories, sugar, fat)
Molly Leonard says
Hi Raegan! So glad you loved them. My fiance had no idea they were paleo either, he couldn't stop eating them:) I just posted the nutrition label so check right under the recipe! Let me know if you have any questions.
❤️Molly
Afton says
Wow!!! I made these last night, and they are amazing!! I could eat these for breakfast, lunch, dinner, midnight snack......
Thank you so much for sharing this recipe. I can't wait to try more of your recipes!
Molly Leonard says
Hi Afton!!
Best. news. ever.
I'm pretty sure I did eat these for breakfast, lunch and dinner?. Let me know what recipes you make! The paleo pumpkin bars, and healthy (GF) chocolate banana blender muffins, and snickerdoodle protein balls are some of my faves!
❤️Molly
Afton says
I tried the cashew energy bites. A....MAZ...ING!! My daughter in law and I couldn't believe how awesome! I can't wait to try the other recipes you listed above. Thanks again for sharing all these fabulous recipes. I know it's a ton of work, and we all appreciate it so much!
Molly Leonard says
Hey Afton!
You are so sweet that really means a lot:) I forgot about the cashew bars, that's one of my faves too. So easy to make and have snacks on hand all week.
Happy Valentine's Day❤️
Molly
connie says
Mine turn out a bit on the dry side. Are they supposed to be cake like or more moist like a brownie? Wonder what I am doing wrong.
Molly Leonard says
Hey Connie!
They're supposed to be less dense than a brownie would be, but definitely not dry. They are more cakey, but shouldn't be crumbly. I'd triple check ingredient expiration dates and amounts. As well as oven temp!
❤️Molly
connie says
Thank you I tried it again and was sure to measure the almond butter and coconut oil properly and melted as you state. I was careful to bake to just done and they were great. Took them to a birthday party and everyone liked them.
Molly Leonard says
Hey Connie!! Love to hear that! So glad you and everyone liked them☺️
Kara Skrabacz says
Hi! I am a blogger paleomomnoms.com, and I would love to make your recipe, post a link to your site and adapt it a bit for my style and ingredients that I have on hand. Before I do, I'd like to get your permission to do so? Thanks!
Molly Leonard says
Hi Kara! Of course, thank you so much for asking.
Michelle morgan says
What is a brand of paleo chocolate chips can I look to buy?
Molly Leonard says
Hey Michelle! I like to use Enjoy Life! You can find them on Amazon or typically any grocery store in the baking aisle.
https://www.amazon.com/Enjoy-Life-Chocolate-Chunks-10-Ounce/dp/B004SEUA40/ref=sr_1_cc_1_a_it?s=aps&ie=UTF8&qid=1488329075&sr=1-1-catcorr&keywords=enjoy+life+paleo+chocolate+chips
❤️Molly
Amy says
Could I substitute grass fed butter for the coconut oil?
If not, am I measuring a 1/2 cup then melting or 1/2 already melted?
Molly Leonard says
Hi Amy! Yes, you can definitely substitute grass fed butter for the coconut oil. I've never tried it personally, but any fat that's solid at room temperature should work. If you're using the coconut oil measure it then melt it! Hope this helps and please let me know if you have any more questions!
❤️Molly
Jessica says
Hello! I was wondering if you could use coconut flour instead of the almond flour?
Molly Leonard says
Hi Jessica! Unfortunately, you can't swap coconut flour for almond flour in this recipe because coconut flour absorbs so much moisture. You'll likely end up with dry cookie bars! If you choose to use the coconut flour I'd recommend adding more wet ingredients. I haven't tested this, but I'd try two more eggs and double the coconut oil and maple syrup.
❤️Molly
Michelle says
I see baking powder in the ingredients list, but not in the instructions. When and how do I use it?
Molly Leonard says
Hey Michelle! Good catch! Looks like I forgot to list it in the directions as well. You'll whisk it together with the dry ingredients at the same time as the baking soda. I updated the recipe to reflect this.
❤️Molly