Coconut Flour Chocolate Chip Snack Cake Recipe

4.60 from 5 votes

Coconut Flour Chocolate Chip Snack Cake Recipe

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!

Prep Time5

Cook Time18

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Servings: squares

Calories: 144kcal

Author: Andrea

Ingredients

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

Optional Add-ins

1/4 tsp cinnamon
1/3 cup peacans or walnuts chopped
1/2 cup unsweetened coconut flakes

Instructions

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!

Notes

*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!

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