My cookbook is here! 
These coconut cookie bars are so easy to make in one bowl and the outcome will definitely please you!
These healthier coconut cookie bars are the ultimate sweet treat, delivering a rich, gooey interior contrasted with a beautiful golden brown exterior. Because they are completely gluten free, they offer a wholesome alternative to traditional bars without sacrificing an ounce of flavor or texture.
The star texture of these bars comes from a perfect pairing of almond flour and plenty of shredded coconut, keeping the crumb beautifully tender and moist. Folded into the batter are pockets of rich chocolate chips that melt into gooey pools as they bake.
Whether you need a satisfying afternoon pick me pack or a crowd pleasing dessert, these bars strike the perfect balance between smart ingredients and comforting flavors. They prove that you don’t need refined white flour to achieve that coveted, melt in your mouth cookie bar texture.
Every bite is a delightful mix of chewy coconut, rich chocolate, and a golden, toasted crunch. Homemade is way better and healthier than store bought cookie bars!
If you like this recipe, you will also love my Healthy Chocolate Coconut Snack Cake or my 4 Ingredient Coconut Cake.
Thank you for stopping by Hungry Happens! If you create this dish or any other on our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Healthier Coconut Cookie Bars (Gluten Free)
Ingredients
- 2 eggs, lightly beaten
- 3/4 cup (195 g) creamy all natural peanut butter, room temp
- 1/2 cup (110 g) brown sugar, packed
- 1/4 cup (55 g) butter, melted
- 1 tsp vanilla extract
- 1 cup (110 g) almond flour
- 3/4 cup (60 g) coconut shreds, divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90 g) chocolate chips
Instructions
- Preheat oven to 350℉. Line an 8×8 inch brownie pan with parchment paper.
- In a large bowl, whisk together the eggs, peanut butter, brown sugar, butter and vanilla until smooth. Next, add in the almond flour, 1/2 cup of coconut shreds, baking powder, baking soda, salt and mix until incorporated. Fold in the chocolate chips. Transfer thick mixture to the pan and spread out evenly. Top with extra chocolate chips and the remaining coconut shreds. Bake for 23-25 minutes – DO NOT OVER BAKE. Let it set in the pan for 10 minutes and then transfer to a wire rack.
Notes
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
- You can use any nut or seed butter besides peanut butter.
- You can use granulated sweetener besides brown sugar.
- You can use any neutral oil instead of melted butter, like melted coconut oil, olive oil or avocado oil.
- Any granulated sweetener works here.