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. This easy keto cookie bars recipe is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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 my keto cookie bars have collagen added they are full of protein to help you last to the next meal.
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Another couple of great lunchbox treats are these Almond Flour Peanut Butter Cookies and my Keto Protein Bars.
How do I make Keto 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 Keto 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 Keto 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 Cookie Bars:
No-Bake Homemade Granola Bars Recipe
Peppermint Cookies and Cream Bars
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📖 Recipe
Ingredients
Dough Ingredients:
- 4 oz cold salted butter, cut into pieces
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ cup collagen
- 1 teaspoon vanilla
- ⅔ cup sugar-free chocolate chips
Instructions
- 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
Nutrition
Valerie says
Taryn, Sounds like a great recipe. Will they be chewy with collagen or do I need to sub gelatin for a chewy texture?
Taryn says
They are chewy with the collagen. Hope you love them!
Whitney says
I tried this with allulose+stevia (homemade gentle sweet). I know my oven seems to run a little hot sometimes, so I started at 10mins. I pulled out a puddle with burnt edges. :/ I've used the allulose before without a problem. I'm not sure what went wrong (unless I took too long spreading it out, and the butter got too warm?). I also used a silicone liner instead of parchment. I'm open to ideas, but I also figured I'd share in case anyone else runs into this.
Maybe my oven runs a lot hotter than I thought. 😛
Taryn says
I would suggest buying an oven thermometer. Or trying again with the temperature set at 300. Sorry it didn't work for you.
Deborah Dykeman says
I have a supply of these always on hand! One of my husband's favorites!
Lucinda Hunter says
My granddaughter is gluten free and allergic to almonds. Could I just use all coconut flour to make these? I’m new to all this. Thank you.
Taryn says
No, the texture wouldn't be the same. It is better to sub sunflower seed flour. That can be used 1:1 for almond flour.
Ellen says
Very good!
Rachel says
Thick, chewy & basic cookie bar base! I had to put them in the freezer to stop myself. I also made these with sugar free butterscotch chips. DELICIOUS!
Heather Mary Horner-Glister says
Would you use 1/2 cup of gelatine, that seems like a lot thanks
Taryn says
If you want a chewy texture I would use at least 1/4-1/3 of a cup.
Shaakirah says
Can I substitute eggs for the collagen?
Taryn says
They will be cakey instead of chewy. Gelatin is a better option.
Sharon says
Where can one get collagen, and is it known by anything else?
Taryn says
A well stocked grocery store or health food store or online. You can sub in gelatin if needed.
Amanda says
Great recipe and so easy!