The Ultimate Cookie Bars

These Ultimate Cookie Bars are Grain-Free

The Ultimate Cookie Bars_2


Being around baked goods all the time as we are here at the Test Kitchen has its pluses and minuses. Having our choice of chocolate to snack on is a huge plus. Being mindful of our “everything in moderation” approach to life can be a challenge. We are thrilled with all the new books, authors and bloggers who are bringing us health minded baking and dessert recipes. These Ultimate Cookie Bars look incredibly decadent, and they are, but they are also grain-free using almond flour, honey and dairy-free chocolate chips. Kelly Smith has written Everyday Grain-Free Bakingand has also brought us her Chocolate Covered Banana Muffins. For those on a grain-free diet, these will be just what you have been looking for, but do not think of these just as a restrictive diet dessert. They are rich and satisfying in their own right. Almond flour is also getting easier to find since it has become more of a baking staple. Make sure it is fresh. We suggest buying small quantities and using it up quickly. Store any you are not using in the freezer in a zip-top bag.

 The Ultimate Cookie Bars

Excerpted from Everyday Grain-Free BakingCopyright © 2015 by Kelly Smith and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photography by Kelly Smith.


The Ultimate Cookie Bars
Makes: 9 bars
Chocolate Chip Cookie Layer:
  • 1½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup unsalted butter (or coconut oil), softened
  • ¼ cup honey
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dairy-free mini chocolate chips
Fudgy Brownie Layer:
  • ½ cup blanched almond flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup unsalted butter (or coconut oil)
  • ⅓ cup pure honey
  • ⅓ cup dairy-free mini chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Optional: Chocolate chips, walnuts, and unsweetened shredded coconut for topping the bars
  1. Preheat oven to 340°F. Lightly oil an 8”×8” baking dish; set aside.
  2. For the Chocolate Chip Cookie Layer: In a small bowl, mix together the almond flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, add the butter (or coconut oil) and honey. Using a stand mixer or electric hand mixer, blend together until creamy. Add the egg and vanilla and continue to mix until well blended.
  4. Add the dry ingredients and continue to mix until incorporated. Using a rubber spatula, fold in the chocolate chips. Then use an angled cake spatula (spreader) to smooth the cookie dough evenly across the bottom of the prepared 8”×8” baking dish; set aside.
  5. For the Fudgy Brownie Layer: In a small bowl, mix together the almond flour, baking soda, and salt; set aside.
  6. Place the butter (or coconut oil) in a small saucepan and melt over low heat. Add the honey, chocolate chips, and cocoa powder. Stir the mixture until the chocolate chips begin to soften. Then remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
  7. In a large bowl, add the eggs and vanilla. Whisk together until well combined. Then slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
  8. Add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain.
  9. Pour the brownie batter over the chocolate chip cookie dough. For an extra special touch, sprinkle top of batter with a handful of chocolate chips, walnut pieces, and unsweetened shredded coconut.
  10. Bake for approximately 28–30 minutes until a toothpick inserted into center comes out with a moist crumb. (It’s okay if the center is a bit fudgy. Do not overbake.) Remove from oven and allow the dessert to cool completely in the baking dish before cutting and serving. Then cut into 9 bars and enjoy.



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