Really, Really Good, Better for You Chocolate Chip Bars

In honor of National Chocolate Chip Cookie Day, I give you a healthier, grain-free, low glycemic chocolate chip bar.  I am not going to lie: you will love them.  I make this recipe regularly and get asked for the recipe often.  It is based on this recipe here, but I have tweaked and changed enough ingredients that it is worth writing out. These satisfying cookie bars are not low calorie but rather than spike your blood sugar and then leave you feeling lousy, you feel full for hours. They are also quick, one bowl, and don't require using a mixer.  Have I sold you yet?

Rich but healthy chocolate chip cookie bars (another name suggestion?)

1/4 cup coconut oil, or butter
1/4 cup honey
2 Tbs maple syrup
1/2 an egg (if you are a "flax egg"eater, God bless you, skip this all together)
1/2 tsp vanilla
2 cups almond meal (I buy it at Trader Joe's)
1/4 tsp salt
1/2 tsp baking soda
1/2 cup to 3/4 cup dark chocolate chips

Preheat oven to 350
Either in a glass bowl or sauce pan, melt coconut oil in microwave or over the stove, depending on just how hippie you are. Add to the coconut oil the honey, maple syrup (if you don't have any on hand, just add a little extra honey), half egg and vanilla.  Mix with a spoon. Add almond meal, salt, and soda.  Mix well.  Finally stir in chocolate chips to taste.

Spread mixture along the bottom of a 9:"square pan.  Mixture will be wet, this is the hardest, stickiest step. Bake till lightly browned on top.  18 minutes in my oven.

This recipe doubles easily to a 13X9 pan, and you can use the whole egg that way.

Feel free to leave comments if you bake these and love them. If you change up or substitute ingredients and then don't like the way they turn out, keep it to yourself, Jana.

Realistic food photography.  Eat a row of these babies, and you don't feel like eating dinner that night.