Coconut Oil Chocolate Chunk Cookie Bars Recipe
Thick, chewy and totally irresistible! You’d never guess that these coconut oil chocolate chunk cookie bars are 100% dairy free.
Servings: 12 squares
- 1/4 c. unrefined coconut oil
- 1/2 c. refined coconut oil
- 3/4 c. brown sugar packed
- 3/4 c. granulated sugar
- 2 tsp. vanilla extract
- 2 eggs
- 2 1/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. coarse sea salt
- 1 c. semisweet or bittersweet chocolate chopped
Preheat oven to 350 degrees. Line an 8x8 inch baking pan with parchment paper and set aside.
In a large microwave-safe mixing bowl, add the coconut oil, microwave just until melted. Add sugars and vanilla extract, whisk to combine. Add eggs, mix well after each addition.
In a medium mixing bowl whisk together the flour, baking soda and salt. Using a rubber spatula or wooden spoon, fold in dry ingredients along with the chopped chocolate.
Transfer dough to baking pan and spread into an even layer. Place in the oven and bake for 20-25 minutes. Remove from the oven and allow to cool in the pan for 30 minutes before cutting and slicing. Store in an airtight container at room temperature for up to 3 days.
- If you have an allergy, please read all labels carefully when choosing chocolate.
Calories: 535kcal | Carbohydrates: 75g | Protein: 7g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 192mg | Fiber: 3g | Sugar: 37g | Vitamin A: 49IU | Calcium: 36mg | Iron: 4mg