I set out to craft a low carb recipe for some delicious blondies, which you could call these, but I thought chocolate chip cookie bars seemed a more appropriate name for how they came out. Regardless of what you call them in your house they’re scrumptious and they won’t last long.
These are the perfect tasty snack for picnics or get-togethers where people need a sugar free or gluten free option (if aiming for gluten free, be careful which baking powder is used since some of these have wheat starch). Added bonus: They have been kid tested and approved by the ever growing cast of extra kids that follow ours home from school. These have also been a great treat for when the grandparents visit, both of whom have diabetic conditions.
The batter that this recipe makes is a bit thick, so after spooning it into the baking dish, you will need to spread it out over the parchment paper. After baking, these will remain very soft and fall apart easily until they are completely cooled; and on the note of cooling, I think they taste best when chilled in the fridge, but that’s just a personal preference- I know some people insist that the chocolate chips must be soft in their cookie bars, and would have you believe that they’re best when served warm.
But let’s get on with it, shall we. I now present to you the recipe for super yummy Blondies- aka Chocolate Chip Cookie Bars!
- 2 1/2 Cups Almond Flour
- 1 tsp Coconut Flour
- 1/2 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1 Cup Butter, melted
- 1 Cup Brown Swerve, tightly packed
- 1/2 Cup Swerve
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 Cup Lilly’s Chocolate Chips
- Preheat oven to 350° F
- Prepare 9″x13″ pan by lining with parchment paper.
- In a large mixing bowl combine the dry ingredients (almond flour,coconut flour, xanthan gum, and baking powder) and set aside.
- In a large mixing bowl, mix the melted butter, brown swerve, and swerve until smooth.
- Add the eggs and vanilla and mix to combine.
- While mixing, gradually add in the dry ingredients.
- Stir in the chocolate chips by hand.
- Spoon batter into the prepared 9″x13″ pan, and spread to even.
- Bake 30-35 minutes. Times may vary by oven.
- Remove from oven and cool completely before serving, best when chilled.
|Servings per batch||20 Bars|
|Serving size||1 Bar|
|Net Carbs||1.5 g|