These Chocolate Coconut Cookie Bars have twice the chocolate and coconut flakes for oodles of deliciousness. They have no added fats, and are gluten-free, soy-free and vegan, of course.
With the New Year around the corner, it's time for resolutions. And here's mine: I resolve to eat lots and lots of desserts in 2018.
No, I've not gone crazy, nor have I lost sight of my weight loss goals. It's just that with goodies like these vegan Chocolate Coconut Cookie Bars in my cookie jar, I am confident I can have my dessert and eat it too.
As you may have noticed if you read this blog, I've posted lots of gluten-free dessert recipes lately, and all of them are naturally sweetened. Most, like these scrumptious bars, are free of any added fats.
One reason I love making gluten-free desserts so much is because it's so easy to make them. Most come together easily in a single bowl or in the food processor, meaning there's not only minimal time required to mix up the batter, but minimal cleanup as well.
I also love the taste of almond flour in desserts. I don't bake much with starchy gluten-free flours because I find the almond flour goodies not only taste better, but they're better for me, and my family, too.
So take a few minutes today to whip up these delicious Chocolate Coconut Cookie Bars. You'll be sure to love 'em, and what's better, you won't have to stop eating them even if you make a skinny resolution.
More vegan cookies to try:
- Vegan Gluten-Free White Chocolate Chip Skillet Cookie
- Vegan Almond Flour Shortbread Cookies, Naturally Sweetened
- Vegan Coconut Almond Macaroons
- Maple Oatmeal Raisin Cookies
- Vegan Chocolate Chip Cookies
Chocolate Coconut Cookie Bars, vegan, gluten-free
- 1 ½ cups superfine almond flour
- ½ cup vegan turbinado or cane sugar or maple syrup
- ¼ cup unsweetened cocoa powder
- ½ cup bittersweet or dark chocolate chips
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon pure vanilla extract
- 1 cup sweetened coconut flakes
- ¼ cup aquafaba or chickpea brine (you can sub applesauce if you wish, but your cookies will be more tender and they could require a couple of extra minutes of baking time)
- Preheat the oven to 375 degrees Fahrenheit.
- Place all of the ingredients except the chocolate chips and coconut flakes in a bowl or in the bowl of a food processor. Mix or pulse until everything comes together.
- Add the chocolate chips and coconut flakes and mix until combined. If you are doing this in a food processor, just pulse a couple of times until everything is mixed.
- Line a 9 X 9 inch glass or metal baking pan with parchment paper or spray with cooking spray.
- Pat the batter evenly into the pan. This batter is a little dry, but it should be moist enough to hold together when balled. If it's too dry, sprinkle on some aquafaba and mix.
- Place the pan in the preheated oven and bake 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly on a rack, then cut into squares.