Cookie Bars

There’s something about cookie bars that are just so different from your standard cookie. They are the perfect mid-day treat, party treat, or treat to frost and celebrate with!

Everyone of my trusty taste-testers (family, friends, neighbors) have raved about these cookies. The absolute perfect texture!

Chocolate Chip Cookie Bars

Warm classic cookies loaded with warm chocolate chunks. Pair them with a nice tall glass of almond milk!

Chocolate Chip Cookie Bars

Paleo Cookie Bars
Yields 16
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Prep Time
8 min
Cook Time
20 min
Total Time
28 min
Prep Time
8 min
Cook Time
20 min
Total Time
28 min
Dry
  1. 1 1/2 cup blanched almond flour
  2. 1 tablespoon coconut flour
  3. 1/2 cup coconut palm sugar
  4. 1 teaspoon baking powder
  5. 1/4 teaspoon baking soda
  6. 1/2 cup chocolate chunks
Wet
  1. 2 tablespoon palm shortening
  2. 1 teaspoon vanilla
  3. 2 eggs
Instructions
  1. Preheat oven to 350
  2. In a mixing bowl combine dry ingredients, minus the chocolate chunks
  3. Add in the wet ingredient and mix until combined
  4. Add in the chocolate chunks
  5. Line an 8x8 baking dish with parchment paper*
  6. Pour in batter and spread evenly
  7. Bake for 20-25 minutes or until a toothpick comes out clean
  8. Let cool COMPLETELY before cutting, bars will become more dense as they cool
Notes
  1. *If you have only a larger baking dish, line with parchment paper and spread batter on only one side of the dish, leaving the other half empty! I made a batch this way and they came out perfect.
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Chocolate Chip Cookie BarsChocolate Chip Cookie Bars

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

 


Paleo Cookie Bars

Prep Time 8 min Cook Time 20 min Total Time 0:28 Yields 16

Ingredients

    Dry

    Wet

    Directions

  • Preheat oven to 350
  • In a mixing bowl combine dry ingredients, minus the chocolate chunks
  • Add in the wet ingredient and mix until combined
  • Add in the chocolate chunks
  • Line an 8x8 baking dish with parchment paper*
  • Pour in batter and spread evenly
  • Bake for 20-25 minutes or until a toothpick comes out clean
  • Let cool COMPLETELY before cutting, bars will become more dense as they cool
  • Recipe Notes

  • *If you have only a larger baking dish, line with parchment paper and spread batter on only one side of the dish, leaving the other half empty! I made a batch this way and they came out perfect.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chocolate Chip Coconut Macaroons [VIDEO]

    These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!

    Chocolate Chip Coconut Macaroons

    Chocolate Chip Coconut Macaroon

    Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?

    Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!

    Chocolate Chip Coconut Macaroons

    I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!

    Chocolate Chip Coconut Macaroons 

    Sweetened just right! I’ll take another batch…

    Watch the video here: 


    Chocolate Chip Coconut Macaroons

    Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Yields 12

    Ingredients

    • 5 large egg whites
    • 1/4 cup honey
    • 2 cups unsweetened shredded coconut
    • 1 tsp vanilla extract
    • Dash fine sea salt
    • 1/4-1/3 cup chocolate chips of choice
    • Optional: 1/2 teaspoon almond extract
    • Dipping: 1/3 cup melted chocolate chips

    Directions

    • Preheat oven to 350℉.
    • In a large bowl whisk together egg whites with honey.
    • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
    • Add in chocolate chips.
    • Line baking sheet with baking liner or parchment paper.
    • Roll into balls (I pinch mine at the top, but you don't have to).
    • Bake for 12-15 minutes until slightly golden brown at the top.
    • Let cool and drizzle with chocolate.
    • Store in refrigerator.

    Recipe Notes

    • Servings: 12
    • Amount Per Serving: 1 (without chocolate dipping)
    • Calories: 139
    • Fat: 10g
    • Carbs: 12g
    • Protein: 2g
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Cookie Dough Cheesecake Bars

    Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.

    Cookie Dough Cheesecake Bars

    A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!

    Cookie Dough Cheesecake Bars

    Cookie Dough Cheesecake Bars

     

    Cookie Dough Cheesecake Bars
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    Cheesecake crust
    1. 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
    2. 2 tbsp grass-fed butter or coconut oil
    3. 4 tbsp pure maple syrup
    4. Dash Himalayan sea salt
    Filling
    1. 2 cups raw cashews, soaked in water overnight
    2. 2-3 tbsp coconut oil
    3. 1 tsp vanilla
    4. 2 tbsp pure maple syrup
    5. Dash himalyan sea salt
    6. 1/3 cup Enjoy Life's mini chocolate chips
    7. Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
    Instructions
    1. 1. Soak cashews overnight in a bowl of water
    2. 2. In the morning, rinse and discard water from bowl, set aside
    Crust
    1. 3. In a food processor, add sunflower seeds and grind into flour
    2. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
    3. 5. Blend until smooth
    4. 6. Line a 7x11 glass baking dish with parchment paper
    5. 7. Spoon crust mixture and flatten evenly
    Filling
    1. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
    2. 9. blend until creamy and smooth
    3. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
    4. 11. Place in freezer for 4-6 hours
    5. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
    Notes
    1. Serving: 15 bars
    2. Amount per serving: 1 bar
    3. Calories: 253
    4. Fat: 20g
    5. Carbs: 16
    6. Protein: 6g
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Cookie Dough Cheesecake Bars

    Cookie Dough Cheesecake BarsWhat is your favorite cheesecake flavor?

    Cookie Dough Cheesecake Bars

    Total Time 0:00

    Ingredients

      Cheesecake crust

      Filling

      Directions

      1. 1. Soak cashews overnight in a bowl of water
      2. 2. In the morning, rinse and discard water from bowl, set aside
      3. 3. In a food processor, add sunflower seeds and grind into flour
      4. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
      5. 5. Blend until smooth
      6. 6. Line a 7x11 glass baking dish with parchment paper
      7. 7. Spoon crust mixture and flatten evenly
      8. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
      9. 9. blend until creamy and smooth
      10. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
      11. 11. Place in freezer for 4-6 hours
      12. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator

      Recipe Notes

    • Serving: 15 bars
    • Amount per serving: 1 bar
    • Calories: 253
    • Fat: 20g
    • Carbs: 16
    • Protein: 6g
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

      Can it be Friday yet? If you read my last Valentine’s Day post, it’s no surprise to you that I am a big Valentine’s Day fan. I obviously love to make the sweet treats that we’re going to indulge in healthy, clean, and just as delicious. This week I am busy prepping homemade gifts for the women in my family (can’t give away the surprise just yet), and definitely another batch of these beauties. 

      Chocolate Raspberry Ganache Cupcakes

      Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

      Hands down, these cupcakes make my Top Ten Favorite Recipes List. Seriously. You need to g0 make them.

      Chocolate Raspberry Ganache Cupcakes

      Other paleo chocolate recipes:

      Paleo Chocolate Cupcakes

      Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

      Prep Time 7 min Cook Time 18 min Total Time 0:25 Yields 12

      Ingredients

      • 3/4 cup almond meal
      • 1 1/2 tablespoon unsweetened cocoa powder
      • 3 tablespoon Enjoy Life’s mini chocolate chips
      • 1/4 teaspoon baking soda
      • Pinch of salt
      • 3 eggs
      • 3 tablespoon unsweetened organic apple sauce
      • 3 tablespoon pure organic raw honey
      • 1 teaspoon vanilla extract
      • 1 carton fresh organic raspberries

      Ganache Frosting

      Directions

    • Preheat oven to 350
    • In a mixing bowl combine almond meal, cocoa powder, salt, and baking soda, mix well until smooth
    • Add in eggs, apple sauce, honey, and vanilla extract- whisk together
    • Add in chocolate chips
    • Pour into greased muffin tins (I use silicone muffin liners) halfway, place a raspberry in the center and top off with remaining batter
    • Bake on 350 for 15-20 minutes, or until a toothpick comes out clean
    • Make ganache: In a saucepan or microwave, heat chocolate chips and coconut milk and mix until combined, let sit for 5 minutes
    • Remove cupcakes and let cool on cooling rack, dip into ganache (optional: add a raspberry to the top), and let sit so the ganache cools and slightly hardens
    • Storing: Store in tupperware and for best results keep in the refrigerator
    • Recipe Notes

    • Servings: 12
    • Amount Per Serving: 1
    • Calories: 142
    • Fat: 9g
    • Carbs: 13g
    • Protein: 4g
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. 

      {Dairy-Free} Mocha Hot Chocolate

      TUESDAY TREAT from Lexiscleankitchen.com‘Tis the season for warm drinks and comforting winter treats! Making your own homemade hot chocolate is so easy and everyone in your family is sure to love it. No powders filled with one too many ingredients, just simple and fresh plus the addition of a mid-day coffee… perfection. So, if you aren’t reaching for that cocktail tonight, cozy up by the fire with some homemade hot cocoa!

      Dairy-Free Mocha Hot ChocolateDairy-Free Mocha Hot Chocolate

      Dairy-Free Mocha Hot Chocolate
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      Ingredients
      1. 1 cup dark chocolate chips of choice
      2. 2-3 cups unsweetened vanilla almond milk, depending on how chocolatey you want it!
      3. 1 cup freshly brewed coffee
      4. 1 tbsp raw honey
      Dairy-Free Whipped Cream
      1. 1 can coconut milk, refrigerated at least overnight
      2. 1/2 tsp vanilla extract
      Instructions
      1. In a saucepan heat chocolate and almond milk and stir well until combined
      2. Add coffee and raw honey and stir well
      3. Pour into your mug and top with dairy-free whipped cream for an extra treat
      4. Dairy-Free Whipped Cream
      5. Remove can from fridge and turn upside down
      6. Use a can opener to open and scoop out the thick into a bowl
      7. Add vanilla extract and whip using a hand blender
      8. Taste and add more vanilla/sweetener as desired
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      Dairy-Free Mocha Hot ChocolateDo you have a favorite winter drink?

      Double Chocolate Chunk Macadamia Nut Cookies

      Chocolate Macadamia Nut Cookies {Paleo, dairy-free option} | Lexi's Clean Kitchen

      These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!

      Chocolate Macadamia Nut Cookies

      Double Chocolate Chunk Macadamia Nut Cookies

      Nothing reminds me more of the holidays than a warm cookie oozing with chocolate chips and the just-the-right addition of macadamia nuts. I envision sitting by a fire with family and friends holding nice cup of coffee or a glass of almond milk and enjoying some delicious guilt-free cookies …or just standing In the kitchen shoveling them in as I taste-test the recipe, that works too.

      I love the spirit of this season. It’s festive, full of time with family, holiday parties with friends, and a lot of reflecting and happiness for the upcoming year. These cookies are perfect for your upcoming family get together, holiday party, or for the chocolate lover in your life!

      Chocolate Macadamia Nut Cookies

      …And not that you need an excuse, but today is National Cookies Day, so get busy in the kitchen!

      Chocolate Macadamia Nut Cookies

      Try these other gluten-free cookie recipes:

      Watch the video:


      Double Chocolate Chunk Macadamia Nut Cookies

      Prep Time 00:10 Cook Time 00:15 Total Time 0:25 Yields 16

      Ingredients

        Dry Ingredients

        Wet Ingredients

        Add-Ins

        Directions

        1. Preheat oven to 350 °F.
        2. Line a baking sheet with parchment paper and set aside.
        3. Mix dry ingredients in one mixing bowl.
        4. Mix wet ingredients in another mixing bowl.
        5. Combine wet and dry ingredients.
        6. Fold in nuts and chocolate chips.
        7. Using a cookie scoop, scoop spoonful at a time onto baking sheet. After scooping the cookies onto the baking sheet, wet your hands and roll them until the cookies are smooth around the edges. Place on the baking sheet and press down to flatten a little.
        8. Bake for 15 minutes.
        9. Let cool on cooling rack.
        10. Serve with a glass of almond milk or a fresh cup of coffee!

        Recipe Notes

        • Sandwich two with dairy-free whipped cream for a real treat!
        • Photos updated March, 2017.
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!