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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Ingredients
Dough Ingredients:
- 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
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
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Tina B says
Can I use THM baking blend instead of almond flour? I just can’t handle the taste. Thanks 🙂
Taryn says
I have not tested these with baking blend but I think it would work. Use a little less.
Georgia says
Best tasting and easiest low carb cookie I’ve tried.
Kimberly Christie says
After trying many of your recipes and absolutely loving them, I almost lost faith on this one. My dough did not eventually come into the shape of a ball, but remained dry and crumbly. I used double the amount of sweetener because I was subbing monkfruit/erythritol blend. I had to try to form the mixture into a ball myself and smash it down onto my baking sheet without out crumbling apart. The entire time it baked I was preparing to write an angry review about wasting expensive ingredients on this recipe that clearly didn’t have enough liquid in it. I WAS WRONG. The cookie bars turned out perfect. My husband (our resident cookie connoisseur) would’ve eaten the entire recipe in one sitting had I not intervened. I’ll never doubt your recipes again!
Taryn says
I was getting nervous reading this! Lol. I’m glad they turned out perfect 😊
Kimberly Christie says
I’m back with an update! I made a second batch and added 1 cup chopped walnuts and OMG. These cookies!!! I don’t really see the need to ever bake a different chocolate chip cookie again. These are SO EASY!! This has become one of my Top 5 of 2019!!
Lisa says
Can I substitute the collagen with egg? If yes, how many?
Also, Do you know how much monk fruit sweetener I should use?
Taryn says
I have not tested this with eggs. If you do you will have cakey bars, not chewy bars. Monk fruit is fine though. You will need alot 1.5 times the amount listed. Start with the same amount and taste the dough until it’s your desired sweetness.
Kari says
What size pan do you use?
Melanie Gilster says
Could you use eggs if you wanted them instead of collagen? I am trying to cut carbs and sugars but I’m fine with eggs and dairy.
Taryn says
I have not made this with eggs but from my experiences low carb baking it would make these cakey instead of chewy.
Michelle says
Hi is there any substitute for the collagen?
Taryn says
Gelatin would work.
Leah Ford says
Wondering if you think protein powder could take the place of the collagen?
Taryn says
Yes, I think so.
Christina says
Can you use baking blend instead of the almond and coconut flour?
Taryn says
Baking blend should work but I haven’t tested it. If you try please let me know how they come out!