recipe 17 // gluten-free chocolate chip coconut bars

Gluten-free chocolate chip coconut bars | tinyinklings.com
Mondays are hard. I made you some treats! Truth be told, I made two batches of these in the span of one week. Whoops. I guess it could be worse. These treats are on the healthier end of the treat spectrum (Treat spectrum? Totally a thing, yes?), although, as with any treat, you I should probably eat them in moderation.

Gluten-free chocolate chip coconut bars | tinyinklings.comAlmond flour forms the base of these cookie bars. In with it goes sea salt, baking soda, and cinnamon. For the wet ingredients, we combine, an egg, some coconut oil, a bit of honey, and vanilla extract. Yum! Coconut shreds and dark chocolate chips join the party at the end. A cameo appearance if you will. A quick 15-minute bake in the oven and I dare you to not cut into these while they’re still cooling in the pan. Oh, and P.S.? Crossfitters will be happy to hear that these treats are PALEO! Cookie beast mode. No? Okay. {Recipe after the jump}

Gluten-free chocolate chip coconut bars | tinyinklings.comChocolate Chip Coconut Bars Recipe Card by Kayla King | tinyinklings.comGluten-free Chocolate Chip Coconut Bars
Adapted from this recipe
yield: 9 bars

Ingredients

1 1/2 cups almond flour or almond meal
1/4 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4 cup melted coconut oil
2 Tbsp. honey
1 egg, beaten
1 tsp pure vanilla extract
1/2 cup shredded unsweetened coconut
1/4 cup dark chocolate chips (increase to 1/2 cup if you really like chocolate!)

Preparation

Preheat oven to 350° F. Cut parchment paper to fit an 8×8 pan.

Combine dry ingredients: almond flour, baking soda, sea salt, and cinnamon. Set aside.

Combine wet ingredients in a separate bowl and then add to dry ingredients, folding together with a silicone spatula. When combined, fold in coconut and chocolate chips.

Spread the batter into the parchment-lined pan, using your spatula to get it into the corners. It will seem thin, but this is normal.

Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Cool at room temperature.

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by Kayla on 05/13/2013

tagged as , , , , , in FOOD + DRINK

{ 3 comments… read them below or add one }

1 The Healthy Apple May 22, 2013 at 6:51 am

These look amazing! I am gluten-free and can’t wait to try them. So happy I came across your blog. I love it! Have a great week!

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2 Kaylan September 16, 2013 at 2:56 pm

Do you think coconut flour could be subbed for almond in this recipe? I’m not familiar with either flour, but my hubs is allergic to nuts, which makes yummy sounding recipes a no for us!

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3 Kayla September 16, 2013 at 3:43 pm

Coconut flour really sucks the moisture out of baked goods, so unless you increase a liquid, I’m not sure how well it would turn out. Are you adverse to oat flour? If that’s a suitable alternative to nut flour for you (and you can get it GF if you need to), I think the bars would turn out better than with coconut flour. Thanks for your comment! :)

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