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Are you ready for a healthy, low carb chocolate chip cookie bar recipe? Just imagine your favorite chewy, gooey, delicious chocolate chip cookie flavor in a time-saving, low carb recipe. That’s what these chocolate chip cookie bars are all about: low carb, healthy ingredients colliding with the delicious, mouth-watering flavor of your favorite classic cookie.
Chocolate chip cookies are an American staple. I mean, who doesn’t love them, am I right? And they’re about to get even better. Introducing the even easier, super delicious, healthy, low carb chocolate chip bar.
You’ve already tried the best low carb chocolate chip cookies, and they’re one of the most popular recipes from My Montana Kitchen. These healthy chocolate chip bars are every bit as delicious…and even easier.
What Are Chocolate Chip Bars?
You know what chocolate chip cookies are, but have you heard of chocolate chip cookie bars?
Instead of rolling or dropping your dough into individual cookies and painstakingly using a spatula to release them from your cookie sheet without cracking or breaking them, you can save time (and stress) making melt-in-your-mouth healthy chocolate chip bars.
It’s like a low carb chocolate chip cookie…just bigger and easier to make. Nope, I’m not teasing you. I would never tease about something this decadent.
We take our chocolate chip cookies seriously here at My Montana Kitchen.
How To Make Low Carb Chocolate Chip Cookie Bars
Making low carb cookies doesn’t have to be hard. In fact, it’s even easier than making healthy chocolate chip cookies from scratch. Seriously! But the ingredients you choose do matter when you want to make the very best low carb chocolate chip bars.
The Best Flour For Low Carb Chocolate Chip Cookies Bar
The best flour for use in this low carb cookie bars recipe is going to be THM Baking Blend. It really gives a fabulous taste and texture.
However, if you don’t have THM Baking Blend handy, don’t despair! You can simply make your own low carb baking flour blend for this recipe. Simply use 1/4 cup almond flour, 1/4 cup flax meal, and 1/4 cup coconut flour for the 3/4 cups of baking blend called for.
The Best Brown Sugar Substitute For Low Carb Baking
The only way to get that authentic, comforting taste of chocolate chip cookies is to use brown sugar. And when you’re low carb and healthy you can still get it! How neat is that?!
Tips For Making The Best Healthy Chocolate Chip Bars
Now that you’ve got the ingredients set, let’s talk about what to do with them!
Egg Yolks, Not Just Whole Eggs
Did you know that the secret to super chewy chocolate chip cookies lies in using egg yolks in addition to a whole egg? Really, it’s amazing what it does for the recipe.
So instead of using just a couple whole eggs, you’re going to use one whole egg and 2 yolks. If you don’t have an egg separator, they make this process even easier!
Naturally Softened Butter
Don’t melt your butter; let it sit out and use it in a softened state. It will cream better and give your final cookie bar texture something special.
Baking tip: using melted butter makes things chewier and often flatter. Using a cooler, just softened butter keeps them softer, like a cake. For this recipe, the egg yolks gives you the “chewy” and the softened butter will help with the “bar” part.
Also, butter that was melted and is now hardened again won’t react the same way in a recipe, so save that for other uses like sautéing or adding to your bulletproof coffee.
Handling The Thick Batter
The batter for these low carb cookie bars is going to be very thick. You can pour it onto your pan (similar to this), so you’ll need to use a spatula to scoop it out.
It’s pretty sticky, so using your hands to flatten it evenly won’t work. You could use your spatula to do this, but an even easier trick is to place a piece of parchment paper on top of it and smooth it out until it’s flat and the thickness is even.
Enjoying Your Low Carb Dessert
Once your chocolate chip bar is all baked, you can dive right in and eat it while it’s all hot and melty or you can wait a bit and cut it into even pieces (think: brownie).
All three of my kids devour these with gusto, and one even said they taste like “real cookies!” You know that’s high praise coming from a ten-year-old!
These would be great with some low carb hot fudge and healthy ice cream on top for special occasions; it’s like a brownie sundae but even better.
It’ll last for several days covered with plastic wrap (maybe…it depends on the amount of self control you have) on the counter.
If you enjoy these, check out the almond flour cookies at Wholesome Yum; they’re also really yummy!
- Preheat oven to 350.
- In a large bowl, cream softened butter and brown sugar substitute.
- Add remaining ingredients and mix well.
- Place batter into a greased 8x8 glass baking dish.
- Spread batter evenly in pan (it will be very thick).
- Bake for 25 minutes, or until just beginning to brown near the edges and set in the middle.
The batter will be very thick.
If you do not have the THM Baking Blend, you can use 1/4 cup each of almond flour, coconut flour, and flax meal to replace the Baking Blend.
I love to use this Brown Sugar Substitute.
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Serving Size1 Bar
Amount Per Serving Calories 185Total Fat 17gCarbohydrates 6gFiber 4gProtein 4g