Chocolate Chip Almond Butter Bars
Soft, chewy, and flourless so the creamy almond butter shines through with chocolate chips in every bite!! Easy, no-mixer peanut-free dessert recipe that's a guaranteed hit!!
Servings: 12
Calories: 317cal
Ingredients
- one 16-ounce jar almond butter I used raw, no-salt added
- ¾ cup dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon salt or to taste (scale back on the salt if your almond butter is salted)
- ½ teaspoon baking soda
- ½ cup mini semi-sweet chocolate chips plus about 2 tablespoons for sprinkling (I recommend mini chips for better distribution)
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large bowl add the almond butter, dark brown sugar, and whisk until smooth and combined.
- Add the egg, vanilla, salt, baking soda, and stir until combined. Dough will be thick and a bit granular.
- Add 1/2 cup chocolate chips and stir to combine.
- Turn the batter out into prepared pan, packing it with a spatula to form an even, smooth, flat layer.
- Evenly sprinkle with about 2 tablespoons chocolate chips.
- Bake for about 13 to 14 minutes, or until top is set in center and done; don’t overbake or bars will turn crumbly and not hold together. All almond butters vary in thickness, and climates and ovens vary, so baking times will vary. Bars firm up as they cool.
- Place pan on a wire rack to cool for at least 1 hour before slicing and serving.
Notes
Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition
Serving: 1 | Calories: 317cal | Carbohydrates: 23g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 16mg | Sodium: 197mg | Fiber: 4g | Sugar: 17g
