Chocolate Chip Cake Bars (Gluten Free)

Whenever I’m craving something sweet, I often turn to either brownies or chocolate chip cookies.  The natural thing, of course, is to turn to chocolate chip cookie bars.

Using greek yogurt in these instead of butter made them light and cakey, which was just fine for me.  If you like a more dense bar, use butter instead!

These bars are thick, chewy, and bursting with chocolate.  They have very little sugar and are full of protein and fiber from almond meal and coconut flour.  A healthful treat, for sure!

I think that these bars would be even better alongside a scoop of ice cream – chocolate, preferably!  And I still wouldn’t feel the slightest bit of guilt, because we all need a treat now and then, right?

I added a sprinkle of fleur de sel before baking, and I really think the salt goes perfectly with the sweet chocolate.  You can use regular sea salt, too!

What is your go-to treat when you have a craving for sweets?


Chocolate Chip Cake Bars (Gluten Free)

yields about 9 bars (1 8×8? pan)

Chocolate Chip Cake Bars (Gluten Free)

  • 2 cups almond meal (I use Trader Joe's)
  • 2 Tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup plain greek yogurt (I use Chobani)
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 tsp liquid stevia (or 1/4 cup more sugar)
  • 1 Tbsp vanilla extract
  • 3 eggs
  • 1 cup dark chocolate chips
  • fleur de sel or sea salt, for sprinkling (optional)

Preheat the oven to 350ºF and line an 8×8? pan with parchment paper.

In a medium bowl, stir the almond meal, coconut flour, baking soda, and salt together. Set aside.

In a large bowl, cream the yogurt and sugar together. Add the liquid stevia, vanilla extract, and eggs, beating until well combined. Slowly add the flour mixture, stirring until fully incorporated. Fold in the chocolate chips.

Scoop the batter into the prepared pan, smoothing evenly with a spatula. Sprinkle lightly with sea salt. Bake at 350ºF for 20-25 minutes, until a toothpick comes out just clean. Allow to cool in the pan completely before cutting.

Store leftovers in an airtight container in the refrigerator.

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