I’m always trying out new ingredients, especially ones that are healthy alternatives. This chocolate chip snack cake is made with coconut flour, something I’ve only recently experimented with… and I have to admit, it’s a bit tricky. Coconut flour is super absorbant and has a distinct, yet mildly sweet flavor. It’s definitely best to bake with! I’ve tried making a few different things with it, carefully following tried and true coconut flour recipes. They’ve all turned out, but this one was definitely the clear winner!
This snack cake is a spin off of Ambitious Kitchen’s coconut flour chocolate chunk bars. When I first made her recipe, I followed it to the t. The bars were moist and tender but I felt like they were more cake-like than cookie-like, something that’s pretty common when baking with coconut flour. I wanted to incorporate chopped chocolate because of how melty it gets and all of the tiny flecks that get spread throughout. It was definitely a good choice! I also added a bit of banana for flavor as well as chopped walnuts and a pinch of cinnamon. They baked up beautifully!
So why use coconut flour versus a gluten-free mix? Well, it’s packed full of protein and fiber, helps lower cholesterol levels and helps regulate blood sugar levels. Plus you only need to use a small amount and it’s got a unique/distinct taste that works great in a variety of recipes. You can learn more about my favorite organic coconut flour over at nuts.com!
P.S. make sure to check out these healthy and delicious coconut flour recipes from around the web:
Coconut Flour Chocolate Chip Snack Cake Recipe
- 1/4 cup coconut oil - melted
- 1/4 cup honey or maple syrup
- 3 Tbsp overly ripe bananas - mashed
- 2 tsp vanilla extract
- 2 eggs
- 1/4 cup coconut, almond or whole milk
- 1/2 cup coconut flour
- 1/4 cup old-fashioned oats *
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 oz chocolate - chopped
- 1/4 tsp cinnamon
- 1/3 cup peacans or walnuts - chopped
- 1/2 cup unsweetened coconut flakes
- Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
- In a large bowl, whisk together coconut oil, honey, bananas, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, oats, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.
- Bake for 20-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 20 minutes and don't have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!
-For a dairy-free version, make sure to use a dairy-free milk as well as dairy-free chocolate.
-You can easily change the flavor of these bars by adding ⅓ c. fresh blueberries instead of chocolate!
Recipe source: adapted from Ambitious Kitchen