This past weekend I posted an Instagram story of a late night baking project with gooey almond butter and chocolate chunk cookie bars, and SO many people reached out asking for the recipe – ask and you shall receive! I made two batches of these and they were demolished within 24 hours (with the help of friends). As the title suggests, these cookie bars are gooey, chewy, and so deliciously chocolatey. This recipe has some easy ingredients tweaks that make it a treat everyone can enjoy, no matter what kind of diet you keep! You could swap out the sugar below for coconut sugar to make it less processed, you could use dairy free chocolate chips to make this vegan, the list goes on. Pin this, email this, share this – you’re going to want to hang onto this recipe! Enjoy them with your morning cup of coffee, a glass of vanilla almond milk, or simply by themselves!
Almond Butter + Chocolate Chunk Cookie Bars
- 1 cup sugar I did 1/2 cup granulated white sugar and 1/2 cup brown sugar and it was delicious
- 1 cup almond butter
- 2 teaspoons pure vanilla extract
- 1/4 cup rolled oats
- 1 and 1/4 cups oat flour you don't have to buy oat flour, just pulse rolled oats in a food processor or blender until they have a flour-like consistency
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons unsweetened vanilla almond milk
- 1/2 cups semisweet chocolate chunks optional: plus another 1/4 cup to top the mixture before baking
- Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, a pan larger than this won't work).
- In a large mixing bowl, mix together the sugar, almond butter, and vanilla on high for 1 minute using a stand or hand mixer with paddle attachment.
- In another small bowl, whisk together the oat flour, rolled oats, baking powder, and sea salt. You can do this with a fork or wooden spoon.
- With the mixer off, add the oat flour mixture and the almond milk to the wet mixture. Begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist mounds as it moves around the mixing bowl. Add 1/2 cup chocolate chips and stir to incorporate.
- Transfer the dough to the lined pan and use your fingers or a spatula to press evenly into the bottom. Keep pressing the dough outward until it’s nearly touching the sides of the pan. If desired, sprinkle the other 1/4 cup of chocolate chips onto the cookie dough.
- Bake for 22 to 26 minutes or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a bit of moist crumb at the tip. (note: if you want slightly drier, well-set bars, bake for 25 to 30 minutes).
- Let cool completely in pan. Then, grasp the edges of the parchment to gently remove the bar from the pan. Slice into 12 bars.
- You can store the bars in the pan at room temperature (loosely covered with foil) or in the refrigerator.
Recipe slightly adapted from Blissful Basil; Ashley’s original recipe is completely vegan and gluten free, mine is tweaked based on what I already had in my kitchen – make whatever works best with your diet and lifestyle!
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