One-Bowl Chocolate Chip Cookie Bars - Paleo/Gluten-Free/Egg-Free

Prep Time 15 Cook Time 22 to 25


½ cup room ghee, unsalted, room temperature

½ cup coconut sugar

2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon chia seeds

¼ cup hot water

2 cups finely ground almond flour

1 teaspoon baking soda

¼ teaspoon fine salt

1 cup allergy-free chocolate chips

flaked salt of choice (like Maldon brand)


  1. Preheat oven to 350 degrees. Arrange oven rack in middle of the oven. Grease a 8-inch x 8-inch glass square baking dish and then line it with parchment paper. This will help the parchment paper stick.
  2. Cream together the ghee, coconut sugar, vanilla and vinegar in a food processor for 30 to 60 seconds.
  3. In a small bowl, whisk the chia seeds with the hot water. Allow to gel for 5 minutes. Once gelled, add to the food processor and process for 15 to 20 seconds until combined with the creamed ghee and sugar.
  4. Add almond flour, baking soda and salt to the food processor and combine for 20 to 30 seconds until well mixed.
  5. Remove the lid of the food processor and stir in the chocolate chips with a rubber spatula.
  6. Scrape the mixture into your prepared baking dish and spread evenly with the spatula.
  7. Bake for 22 to 25 minutes until the edges are golden brown and the top if firm to the touch. Sprinkle with flaked salt.
  8. Remove from oven and let cool completely before cutting into squares and serving. I like them served straight from the fridge, but that’s just my preference!


Recipe Notes

You can likely substitute the chia egg for 1 regular egg, 1 flax egg or 1 gelatin egg

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