The Best Coconut Flour Chocolate Chunk Bars

Incredible paleo and gluten free coconut flour bars with layers of dark chocolate in every bite. They’re naturally sweetened with honey for a wonderful, healthy treat or snack. You’ll be amazed by how easy they are to make, too!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

So here’s the thing. I finally discovered how to bake with coconut flour. I experimented with it once before but after that I sort of gave up because I kept having recipe testing failures. Whomp, whomp.

Then a few weeks ago I spotted coconut flour on the shelves at Trader Joe’s and decided to pick it up and do some experimenting. And guess what? I’m completely head over heels obsessed! I’ve made pancakes, waffles, cookies, and BARS. Last week I bought four bags. GET AT ME TJ’S.

coconut flour bars with chocolate chunks on a plate

Ingredients in coconut flour bars

Typically with coconut flour you need to use several eggs because the coconut flour holds an insane amount of moisture. When I say several, it means 4-6 per recipe; that’s a lot of eggs and I didn’t want these bars tasting like an omelet. For these paleo coconut flour bars I opted to use only three eggs plus a little coconut oil and honey (or maple syrup) to help bind the bars and keep them super moist. Here’s everything you need:

  • Coconut oil: you’ll use a bit of coconut oil to give these bars the perfect amount of moisture.
  • Honey: these healthy coconut flour bars are naturally sweetened with honey!
  • Vanilla extract: a touch of vanilla makes these extra delicious.
  • Eggs: as I mentioned, we’re using just 3 eggs in this recipe instead of 4-6 to help them stay together.
  • Coconut flour: you’ll only need 3/4 cup coconut flour to give these bars the perfect texture while keeping them gluten free, grain free & paleo.
  • Baking soda & salt: to help these bars bake up properly.
  • Almond or coconut milk: I like to keep these bars dairy free by using almond or coconut milk, but you can use any milk you’d like.
  • Dark chocolate: I love using a dark chocolate bar, but feel free to use dark chocolate chips (dairy free if desired).

And after the third round of testing, they came out just perfect!

coconut flour bars in a stack

Benefits of baking with coconut flour

  • It’s low in carbs. Coconut flour is lower in carbs than regular flour and it packs some serious fiber.
  • You don’t need to use as much. Since coconut flour is super absorbent, you won’t need to use as much. This recipe only calls for 3/4 cup.
  • It’s great for the paleo diet and it’s gluten free.
  • It’s fun to experiment with! Check out my other delicious coconut flour recipes.

paleo coconut flour bars in a stack

How to make coconut flour bars

  1. Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together coconut oil, honey, vanilla and eggs.
  3. In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined and batter is completely smooth.
  4. Stir in almond milk. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.
  5. Bake for 17-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares.

healthy coconut flour bars on wax paper

Tips for making coconut flour bars

  • Make sure your eggs are at room temperature so that they don’t cause the coconut oil to congeal.
  • Don’t pack your coconut flour. This will cause the bars to become super dense.
  • DO NOT OVER BAKE or it will result in dried out bars and no one likes that! The batter may look like it’s not all the way cooked but it will be. I always bake mine for 18-20 minutes and don’t have any problems.

paleo coconut flour bars with a bite taken out

How to store & freeze coconut flour bars

To store: these gluten free coconut flour bars should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.

To freeze: you can easily freeze these healthy coconut flour bars! Allow the bars to cool completely, then cut the them as directed. Wrap individual bars in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months. Simply allow them to thaw at room temp when you’re ready to eat.

grain free coconut flour bar with a bite taken out

The best part is that now you totally have a reason to go out and buy coconut flour. This recipe is completely easy to make. The bars are more cake-like, fairly soft, but the perfect indulgence without guilt.

More coconut flour recipes to try:

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

Chocolate Chip Coconut Flour Pumpkin Bars

The Best Paleo Chocolate Chunk Cookies

Grain Free Tahini Brownies

Vegan Paleo Banana Muffins with Chocolate Chips

If you make these coconut flour chocolate chunk bars, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!

The Best Coconut Flour Chocolate Chunk Bars (paleo, gluten free)

4.71 from 37 votes
coconut flour bars in a stack
Course Dairy Free, Dessert, Gluten Free, Grain Free, Paleo, Paleo Friendly, Snack
Cuisine American
Keyword coconut flour bars, gluten free coconut flour bars, grain free coconut flour bars, paleo coconut flour bars
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 16

Incredible paleo and gluten free coconut flour bars with layers of dark chocolate in every bite. They're naturally sweetened with honey for a wonderful, healthy treat or snack. You'll be amazed by how easy they are to make, too!

Ingredients

  • 1/4 cup melted coconut oil
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 3 eggs, at room temperature
  • 3/4 cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsweetened almond milk or coconut milk
  • 3 oz your favorite dairy free dark chocolate bar, coarsely chopped (or 1/2 cup chocolate chips)

Instructions

  1. Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together coconut oil, honey, vanilla and eggs. It is important your eggs are at room temperature.

  3. In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined and batter is completely smooth. Stir in almond milk. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.

  4. Bake for 17-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it's not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 18-20 minutes and don't have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!

Recipe Notes

I used Trader Joe's Coconut Flour.

I like to sprinkle extra dark chocolate chunks on top or melt a little extra chocolate and glaze it over the top of the bars. These are also especially delicious with a sprinkle of sea salt on top.

Coconut flakes are not included in nutritional information, but the chocolate is.

To store: these gluten free coconut flour bars should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.

To freeze: you can easily freeze these healthy coconut flour bars! Allow the bars to cool completely, then cut the them as directed. Wrap individual bars in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months. Simply allow them to thaw at room temp when you're ready to eat.

Nutrition
Servings: 16 servings
Serving size: 1 bar
Calories: 104kcal
Fat: 7g
Carbohydrates: 10.3g
Fiber: 1.8g
Sugar: 7.6g
Protein: 1.5g
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