Coconut Chocolate Chip Cookie Bars

Grain free Low Carb Chocolate Chip Cookie Bars 

Well, I’m finally back. Where did I go for most of January, all of February and most of March? Mostly the doctor! 

Apparently, I’m pretty allergic to carageenan (a food additive used as a thickener in non-dairy products, and also toothpaste and a few other things). Super random. I know. 

Anyway, I developed these gives that turned into eczema and eventually had an anaphylactic reaction and was put on crazy high doses of prednisone. 

Long story short, I finally figured out it was the carageenan in the new brand of almond milk I was buying, and eventually things cleared up…after two months of constant discomfort and pain. So, I’ll happily avoid that ingredient from now on! If you’re interested in reading more about carageenan (who wouldn’t be?) I’ll be posting about it at For Eat’s Sake sometime this week. 

On to cookie bars! These are pretty tasty, if I do say so myself, and the batch makes 9 bars that clock in at 3 net carbs each. That’s not bad for having a pretty healthy dose of chocolate chips. They’re just dense enough, while still being light and chewy, and not too sweet. If there’s one thing that leaves a bad taste in my mouth, it’s overly sweet low-carb foods. 

Grain free Low Carb Chocolate Chip Cookie Bars

Coconut Chocolate Chip Cookie Bars

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 9 bars

Serving Size: 1 bar

Calories per serving: 145

Fat per serving: 14g

Carbs per serving: 5g (2g net carbs)

Protein per serving: 2g

Fiber per serving: 3g

Coconut Chocolate Chip Cookie Bars

Chewy, delicious blondie bars that are low carb, gluten free, grain free and dairy free!


  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup almond butter or coconut butter
  • 1/4 cup warm water (might not be necessary!)
  • 1 tbsp vanilla extract
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • Pinch of salt
  • 4 tiny scoops of powdered stevia or 10 drops liquid stevia
  • 1/4 cup chocolate chips


  1. Preheat your oven to 350ºF and grease a brownie pan (no bigger than 8 x 8)
  2. In a mixing bowl, beat eggs with cinnamon, stevia, vanilla and salt.
  3. Add coconut oil and almond butter to the egg mixture, stirring until thoroughly combined.
  4. Stir in the coconut flour, being careful to get rid of all lumps. The batter should be smooth and even, like a slightly thicker brownie batter. If it’s not, add the water slowly until the desired consistency is reached.
  5. When the batter is smooth and lump-free, stir in the chocolate chips.
  6. Pour the batter into the greased pan and bake for about 15 – 20 minutes, until you can pierce the blondies with a fork or a knife, and it comes out clean (no batter on it!).
  7. Let them cool for about 15 minutes before cutting.

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