Our homemade chocolate chip cookie bars are filled with healthy ingredients and fit perfectly in your lunch box, giving you a delicious and healthy snack on the go!
Whether you’re looking for a healthy vegan snack to pack in your kid’s lunch box, or if you don’t have any kids at all and just care about healthy snacks for yourself (hey, that’s me too), these sticky chocolate chip cookies bars are a simple recipe that every kid will love. and adults.
Chocolate Chip Snack Bars It can be dairy-free, vegan, gluten-free, grain-free, refined-sugar-free, and completely oil-free.
And since there are no eggs in the recipe, little kids can feel free to sample the cookie dough as they help you out in the kitchen.
Try this too brewed coffee recipe
I don’t have kids so I have to make all the cookie dough samples when I make them.
I know… It’s a tough job.
The bars can be customized to suit your family’s taste – for example, I like to add raisins and chocolate chips, but you can choose to add dried cranberries, dates, coconut, ground walnuts, or whatever else you have and want to try.
While I’ve never tried a non-chocolate version (for obvious reasons related to my blog title), you could probably replace all the chocolate chips with dried fruit. Be sure to report again if you try.
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To make the bars, start by lining an 8-inch skillet with parchment paper or greasing it well. Put this pan aside.
Add all ingredients to a large mixing bowl, and stir until well combined. Transfer the mixture to an 8-inch bowl and smooth the mixture with a spoon or a second sheet of parchment. If desired, sprinkle on some extra chocolate chips or toppings of your choice.
Bake for 13 minutes on the center rack of the oven (or 15 minutes if using almond flour). The bars should look low and sticky after this time, which is what you want.
Let them cool down, and they will begin to set. For extra sticky bars (which I prefer), serve after half an hour. Otherwise, let them sit covered loosely overnight, and the excess moisture will evaporate to give you the perfect texture that is firm and soft at the same time.
- 1 cup Preferred nut butter, or non-allergenic
- 2/3 cup Pure maple syrup, keto syrup, honey, or agave (or here’s a sugar-free version: Peanut butter chocolate chips with chocolate chips)
- 1/2 cup Flour (wheat, white, oats, sorghum, or almonds)
- 2-3 Tablespoon Regular or mini chocolate chips
- 2-3 Tablespoon Raisins, chopped dates or extra small chips
- Optional 2 tablespoons shredded coconut and/or ground walnuts
- 1 1/2 teaspoon baking soda
- 1 Teaspoon pure vanilla extract
- 1/8 Teaspoon salt
Preheat oven to 325°F, line an 8-inch square saucepan with parchment, or grease it well, and set aside. If it is not easy to stir, gently heat the nut butter to soften it. In a bowl, stir all ingredients well so that you don’t get a lump of baking soda in the final results. Transfer the mixture to the pan and smooth it with a spoon or a second sheet of parchment over it (then remove the second sheet). If desired, you can squeeze more chocolate or dried fruit on top. Bake for 13 minutes on the middle rack (increase to 15 minutes if using almond flour). They should look down – let them sit for half an hour for extra sticky bars, or overnight if you want hard, soft cookie bars.View Nutrition Facts
More healthy, light lunches:
(or these Peanut butter keto cookies)
(or this Healthy banana bread)