Paleo Chocolate Salted Cookie Bars
Alright, friend, let me tell you about these Paleo Chocolate Salted Cookie Bars that have become a staple in my kitchen. The first time I made them was a total fluke—I was out of regular flour and thought, ‘why not try something new?’ It was a wild success, and now they’re my go-to when I need a sweet treat that’s a bit healthier (okay, maybe just ‘healthier-ish’). Plus, my kids devour them before I can even sneak a second piece, so you know they’re good!
Why You’ll Love This
I make this recipe on those days when I’m craving chocolate but want to stick to my paleo-ish routine. My family goes crazy for these bars—there’s something about that salty-sweet combo that’s just irresistible. And honestly, I love that it’s one of those ‘throw it all together and hope for the best’ recipes that actually delivers (most of the time, anyway). I remember the first time I tried salting cookies—boy, was I skeptical! But now, I’m a total convert.
Ingredients
- 1 cup almond flour (Sometimes I use coconut flour, but it changes the texture a bit.)
- 1/2 cup cocoa powder
- 1/4 cup honey (maple syrup works too if that’s your jam)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- A pinch of sea salt (the secret ingredient!)
- 1/2 cup dark chocolate chunks (or chips, whichever you’ve got lying around)
Directions
- Preheat your oven to 350°F (175°C). Or, you know, around there. I’m not super strict with it.
- In a mixing bowl, combine the almond flour, cocoa powder, and salt. Give it a good stir.
- Add in the honey, melted coconut oil, and vanilla extract. Mix until everything’s just combined. (This is where I usually sneak a taste!)
- Fold in the chocolate chunks. Don’t worry if it looks a bit weird at this stage—it always does!
- Press the mixture into a square baking dish lined with parchment paper. Honestly, I just use whatever pan’s clean.
- Bake for about 20-25 minutes. Keep an eye on it. It should be firm to touch and slightly pulling away from the edges.
Notes
If it seems a bit crumbly when you’re mixing, don’t stress. Actually, I find it works better if you let it sit for a few minutes before baking.
Variations
I’ve tried adding nuts, like walnuts or pecans, but they make the bars a bit too ‘busy’ for me. My husband, on the other hand, insists they’re perfect that way. Go figure!
Equipment
No fancy mixers needed here! Just a good old-fashioned spoon and bowl. If you don’t have a parchment paper, just grease the pan well.
Storage Information
Store these in an airtight container. They’ll last about a week—though honestly, in my house, they never make it past day two!
Serving Suggestions
These are fantastic with a dollop of coconut yogurt or even a scoop of ice cream, if you’re feeling indulgent. My kids love them with a glass of almond milk.
Pro Tips
Don’t rush the cooling process. I once tried cutting into them too soon and ended up with chocolate crumbles instead of bars. Patience is a virtue, or so they say.
FAQ
Can I substitute the almond flour? Yeah, you can try coconut flour, but you’ll need to adjust the liquids a bit. It’s a finicky one!
Are these bars super sweet? Not really. They have a nice balance—more of a grown-up chocolate bar than a candy bar.
So there you have it. Give these a try and let me know how it goes. Or, better yet, invite me over and I’ll taste test for you!
