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.
Of course with any recipe I make, I needed to test out a few different versions.
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. Instead I opted to use only two eggs plus a little coconut oil and honey (or maple syrup) to help bind the bars and keep them super moist.
And after the third round of testing, they came out just perfect!
No seriously, these bars are just…
If staring at your screen wondering why you would ever bake with coconut flour:
- 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.
- Great for the paleo diet and it’s gluten free.
- It’s fun to experiment with. Thanks to Pinterest there are hundreds of delicious coconut flour recipes.
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.
QUESTION FOR YOU: Would you like to see more coconut flour recipes on AK?
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More coconut flour recipes to try:
The Best Coconut Flour Chocolate Chunk Bars (paleo, gluten free)
- 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)
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
In a large bowl, whisk together coconut oil, honey, vanilla and eggs. It is important your eggs are at room temperature.
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.
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!
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.