Chocolate Chip Almond Cookie Bars

chocolate chip almond cookie bars #vegan #glutenfree

I have a confession to make. When I first made this I intended for these to be cookies. No matter what I did the cookies did not want to stick together. This, on a day where everything was sticking everywhere else in the kitchen – pancakes ruined, stovetop hashbrowns ruined, I was determined to not let another thing get ruined.

So I improvised.

I sprayed a baking dish with olive oil cooking spray and pressed the unstickable cookie dough into it. I’m actually surprised it worked. I fully expected another kitchen fail.

Here is an important note about my experiment which may impact the success of how this turns out for you.

The almond butter I used was not at it’s prime. You know when you are supposed to mix in the oil that rises to the top? Well I do. But apparently I don’t stir well enough so at the bottom of the jar is some almond butter that’s drier and less oily. I think had this been ‘fresh’ almond butter from higher up in the jar it might have been less dry and therefore less non-dairy milk would have been needed. I suggest starting with just 2 tablespoons of non-dairy milk and adding a tablespoon at a time, if needed.

chocolate chip almond cookie bar

gluten free vegan chocolate chip almond cookie bars

chocolate chip almond cookie bars #vegan #glutenfree

Chocolate Chip Almond Cookie Bars
Prep time
Cook time
Total time
These cookie bars use almond butter but you could use peanut butter too.
Recipe type: Dessert
Serves: 4
  • ½ cup coconut oil
  • ½ cup almond butter
  • ½ cup sugar
  • ¼ cup coconut sugar
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • Ener-G egg replacer, to make 1 egg
  • 2 - 4 tablespoons unsweetened non-dairy milk (see note above)
  • 1½ cup gluten-free all-purpose flour blend
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup sliced almonds
  • ½ cup chocolate chips
  • Pinch sea salt, optional
  1. Preheat oven to 350°F. Spray an 8x8 glass baking dish with non-stick spray.
  2. In a large mixing bowl, cream the coconut oil, almond butter, sugars, maple syrup, egg replacer and vanilla extract. Whisk together the flour, baking soda and baking powder and add to almond butter mixture, stirring to combine well. Add non-dairy milk. Stir in sliced almonds and chocolate chips.
  3. Press mixture into greased baking dish. Bake for 35-40 minutes until bottom is nicely browned and top is firm when lightly pressed.
  4. Remove from oven and sprinkle immediately with sea salt, if using. Let cool completely before cutting and serving.


So there you have it. A recipe rescued from the day of failure. I hope you enjoy it too.


  1. Rebecca says

    I made these yesterday and they are delicious! I missed the xanthan gum in the recipe, so I didn’t have any on hand to use. When I try them again I will use xanthan gum to see if they come out any better. I used peanut butter instead of almond, I’m sure either would be excellent. I did add the sea salt when thye came out of the oven, it added that hit of extra salt that made them so wonderful. I cut them before they were completely cool and they fell apart (a fabulous topping for ice cream?), today thy are fully cool and don’t fall apart. The hardest part now is not just sitting down and eating them all! A terrific recipe that I will make again (and again).

    • says

      So glad you enjoyed these Rebecca. Yes, letting them cool completely is key. I find any gluten-free baking I have to let cool completely or it tends to crumble more readily than treats with gluten in them. If they held together when cooled without the xanthan gum and you were pleased with the texture I wouldn’t bother including it next time either. It sounds to me like it could probably be optional.

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