Coconut Flour Chocolate Chip Snack Cake
Prep time
Cook time
Total time
This coconut flour chocolate chip snack cake is loaded with nutritious and wholesome ingredients. It's healthy, packed full of protein and is the perfect way to satisfy your sweet tooth!
Yield: 16 squares
  • ¼ c. melted coconut oil
  • ¼ c. honey or maple syrup
  • 3 tbsp. overly ripe mashed banana
  • 2 tsp. vanilla extract
  • 2 eggs
  • ¼ c. coconut, almond or whole milk
  • ½ c. coconut flour
  • ¼ c. old-fashioned oats*
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 3 oz. chocolate, chopped
  • Optional add-ins:
  • ¼ tsp. cinnamon
  • ⅓ c. chopped pecans or walnuts
  • ½ c. unsweetened coconut flakes
  1. Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, 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.
  3. 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!
*To ensure that this recipe remains gluten-free, please check your package of oats.
-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
Recipe by Life Made Simple at