Description
These Almond Flour Sugar Cookie Bars are a delicious, gluten-free treat perfect for any occasion. Soft and slightly chewy, they combine nutty almond flour and a buttery, coconut oil base with just the right amount of sweetness. Enhanced with optional chocolate chips and sliced almonds, these bars bake up quickly and effortlessly, delivering a satisfying dessert that’s both flavorful and easy to make.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 1/4 cup coconut oil, melted
- 1/2 cup granulated sugar or coconut sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Optional Add-ins
- 1/2 cup chocolate chips
- 1/4 cup sliced almonds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, ensuring some overhang for easy removal of the bars.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and fully incorporated.
- Form the Dough: Add the wet ingredients mixture to the dry ingredients and stir until a cohesive dough forms.
- Add Optional Mix-ins: Gently fold in the chocolate chips and sliced almonds if you’re using them, distributing them evenly throughout the dough.
- Press into Pan: Evenly press the dough into the prepared baking pan, smoothing the top to create an even surface.
- Bake: Place the pan in the oven and bake for 20 to 25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang and slice into 16 bars.
Notes
- The bars have a soft and slightly chewy texture.
- For an extra flavor boost, sprinkle a pinch of sea salt on top before baking.
- Store bars in an airtight container at room temperature for up to 5 days.
- You can freeze the bars for up to 2 months for longer storage.
- Omitting the chocolate chips will yield a classic sugar cookie flavor.
