Sugar Free Low Carb Cookie Bars

Prep Time 20

Servings 16 bars

Line a square baking dish (9x9" for thinner bars, 8x8" or 6x6" for thicker bars) with parchment paper, leaving an overhang on all sides.
In a medium mixing bowl, blend together the butter (or alternative), sugar free maple syrup, and vanilla extract until creamy.
Stir in the blanched almond flour until fully combined. Adjust salt to taste.
Fold in ½ cup of the sugar free chocolate chips.
Transfer the dough to the prepared pan and press into an even layer.
Refrigerate for 30 minutes (or freeze for 15 minutes) while you prepare the ganache.
Place the remaining 1 cup of chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted.
Stir in 1 tablespoon of coconut oil until smooth and glossy.
Remove the dough from the fridge and pour the ganache evenly over the top.
Let sit at room temperature for 5 minutes, then return to the refrigerator until fully set (about 1 hour).
Lift the bars out using the parchment overhang, transfer to a cutting board, slice into 16 bars, and serve.

This recipe contains no eggs and no all-purpose flour, making the raw dough safe to taste.
Almond meal can be substituted for a more textured, rustic bar.
For a thicker, more cake-like bar, add 1–2 tablespoons of coconut flour to the dough.
Use vegan chocolate chips to keep this fully vegan.
Store in an airtight container in the fridge for 7–10 days, or freeze for up to 1 month.
Nutritional information is an estimate and will vary based on specific ingredients used.