Finally — a no-fail coconut flour recipe!

I could wax poetic about how these bars are low in carbs, high in fiber, gluten-free (depending on the chocolate), blah blah blah…but all you need to know its that — holy crap — they’re good. And not too bad for you.

Next time you have a hankering for chocolate chip cookies, this isn’t just a healthier substitute; it’s about to become your new go-to recipe for chewy, cakey, chocolatey bars with that perfect balance of sweet-and-salty, thanks to a sprinkle of sea salt on top.

Coconut Flour Chocolate Chunk Bars

Courtesy of Ambitious Kitchen

Ingredients: 

• 1/4 cup melted coconut oil
• 1/3 cup honey, agave nectar or maple syrup
• 2 teaspoons vanilla extract
• 2 eggs, slightly beaten
• ¼ cup unsweetened almond milk (I used cashew)
• 1/2 cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 oz your favorite dairy free dark chocolate bar, coarsely chopped
• 1/2 cup coconut flakes, optional

Directions: 

1. Preheat oven to 350 degrees. Spray 8×8 inch baking pan with nonstick cooking spray.
2. In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, baking soda and salt.
3. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserving a few tablespoons for sprinkling on top, if desired.
4. Bake for 20-22 minutes (mine took closer to 26) or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it’s not all the way cooked, but it will be. DO NOT OVERBAKE.
5. Cool bars on a wire rack for at least 10 minutes so they settle a bit, then cut into 16 squares. Enjoy!

As mentioned above, I also sprinkled some sea salt on top before baking to offset the sweetness just slightly.

Have you struck gold with a coconut flour recipe?