Grain-Free Chocolate Chip Cookie Bars - Tasty Yummies.com

 – Gluten-Free + Dairy-Free

2 1/2 cups blanched almond flour (I use Honeyville)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup honey
2 extra-large local farm fresh brown eggs
1/4 cup coconut oil, melted – You could also try grass-fed butter, palm shortening or ghee, though I haven’t tried them yet with any of these
2 teaspoons vanilla extract
1 tablespoon unsweetened non-dairy milk (I used almond)
3/4 cup dairy-free gluten-free semi-sweet chocolate chips (I like Chocolate Dream or Enjoy Life)
1/4 cup walnuts (optional)

Preheat the oven to 350º F and lightly grease the bottom and sides of an 8″ square baking pan with coconut oil.
In a large mixing bowl, whisk together all of the dry ingredients. In a smaller bowl, add all of the wet ingredients. Mix well with a hand mixer or a whisk. Add the wet ingredients to the dry and mix very well with a hand mixer. Then fold in the chocolate chips and nuts (if you are including) with a spatula.
Pour all of the batter into the greased pan and spread evenly with a spatula or your hands, gently press in.
Bake for 20 – 25 minutes until the top is nice and golden brown and the center is no longer doughy. Allow to cool 10-15 minutes before cutting into bars or they could fall apart.
*These keep best in an air-tight container in the fridge. You could put these in the microwave for a few seconds when serving to take the chill off or to get them slightly warm.