These Chocolate Chip Cookie Bars remind me of the store-bought cookie bars I used to find in my school lunches. Except these are much healthier AND tastier. They are packed with protein and you will never know.
Chocolate Chip Cookie Bars – Low Carb, Keto, Gluten-Free, Grain-Free, Sugar-Free, THM S
My kids have major sweet tooths. If they could eat something sweet after every meal of the day they would. Giving them sugar-free options that still taste good is one of my goals. These cookie bars are perfect to pack in a lunchbox or set out with a glass of milk after school.
Since they have collagen added they are full of protein to help you last to the next meal.
How do I make Chocolate Chip Cookie Bars
I use my food processor to make these cookie bars. I simply add all the ingredients except the chocolate chips and process them until a ball of dough forms. At first, the mixture will look dry and crumbly. But after a minute or two, it comes together into a nice dough. Then I mix in the chocolate chips and press into a rectangle on a baking tray. Bake, cut, enjoy!
What ingredients are in Chocolate Chip Cookie Bars?
Almond Flour – Almond flour gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours. Just a little bit of coconut flour goes a long way.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar.
Collagen – Collagen is a great source of protein and since these cookie bars do not have eggs so the collagen helps them hold together.
Vanilla – Mexican vanilla extract is an affordable choice to other pure vanilla extracts.
Butter – I always use salted butter and normally just buy the regular kind from Wal-Mart or Costco.
Sugar-Free Chocolate Chips – Lily’s Chocolate Chips are one of the most well-known brands but any sugar-free chocolate chips will work.
How should I store Chocolate Chip Cookie Bars?
I store all my baked goods in the refrigerator if we won’t eat them within a day or two. This helps them last longer. Alternative flours can have a shorter life at room temperature than traditional baked goods. You can wrap the bars individually, store in the fridge, and then pack one with lunch. It will be fine to be at room temperature for half the day.
These also freeze very well for up to three months. Just wrap tightly before freezing.
Make sure to try these other Keto Bar Recipes:
No-Bake Homemade Granola Bars Recipe
Peppermint Cookies and Cream Bars
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These Chocolate Chip Cookie Bars remind me of the store-bought cookie bars I used to find in my school lunches. Except these are much healthier AND tastier.
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 cup collagen
- 1 tsp vanilla
- 2/3 cup sugar-free chocolate chips
Preheat the oven to 350. Line a small cookie sheet with parchment paper.
Add all the ingredients (except the chocolate chips) to a food processor and process for 1-2 minutes until the dough comes together in a ball and the ingredients are thoroughly incorporated. Mix in the chocolate chips. Press into an 8 x 10 inch square on the prepared cookie sheet.
Bake for 18-20 minutes or until golden brown.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
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