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Flourless Monster Cookie Bars

flourless monster cookie bars

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • Pinch of sea salt
  • 1/4 cup M&Ms (optional)
  • 1/4 cup chopped nuts (optional)
  • 1/4 tsp espresso powder (optional, enhances chocolate flavor)

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, allowing some overhang for easy removal.
  2. In a medium bowl, whisk together almond flour, rolled oats, cocoa powder, and sea salt until well combined.
  3. In a separate large bowl, whisk melted butter and brown sugar together until smooth and slightly thickened, about 1-2 minutes.
  4. Add eggs one at a time, whisking well after each addition until the mixture looks glossy, then stir in vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined.
  6. Fold in chocolate chips and any optional mix-ins, distributing them evenly throughout the batter.
  7. Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
  8. Bake for 20-25 minutes until the edges are set but the center still looks slightly underdone.
  9. Allow the bars to cool completely in the pan for at least 30 minutes before lifting out and cutting into squares.

Notes

  • For the chewiest texture, be careful not to overbake these bars.
  • Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
  • Add a slice of bread to your storage container to help keep the bars soft and prevent them from drying out.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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