Soft and chewy chocolate chunk cookie bars are made with healthy and flavorful coconut oil and whole wheat flour! Ready for the bonus? This decadent recipe only requires ONE BOWL and 30 minutes of your time (and 25 of those minutes are the bars baking). These are sure to be a new favorite!
Can you tell I LOVE coconut oil? In the past few months I’ve made desserts like Caramelized Chocolate Coconut French Toast, Dark Chocolate Coconut Key Lime Pound Cake, Chocolate Coconut Cake Doughnuts, Lemon Coconut Sugar Cookies, and even Chocolate Covered Coconut Cream Eggs… but it’s never enough! They all just make me want more. I LOVE COCONUT OIL. It’s my Friday confession.
So with that… I give you these babies. Coconut oil chocolate chunk cookie bars!!! Yesssss.
Question: Have you tried baking with coconut oil yet? If yes… are you as hooked as I am? If not… are you at least intrigued?
These delightfully chewy cookie bars were inspired by my longing to crank the oven on and get cozy. It’s been chilly here this week (think sweaters and thick socks in the morning…), but since I’m not quite ready to jump on the pumpkin bandwagon (soon, soon…), I decided to mix a little tropical flavor (coconut oil) with some dark brown sugar and aromatic cinnamon…
The results? Oh boy… Rich, chewy, super chocolatey cookie bars ——> such a great compromise! Have a great weekend 🙂
Soft and Chewy Coconut Oil Chocolate Chunk Cookie Bars
- 1 cup whole wheat flour
- 1 and 1/4 cups all purpose flour (be sure not to pack your flour)
- 1/2 teaspoon salt
- 3/4 cup coconut oil, melted and cooled slightly
- 1 and 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 and 1/2 cups chocolate chunks
- Preheat the oven to 325 degrees (F). Line a 9x13-inch baking pan with parchment paper - letting the excess hang over the edges of the pan by about 1 inch so that removing the baked bars is easy once baked. Spray the parchment paper and any exposed pan with nonstick cooking spray. Set aside.
- Whisk the melted oil and sugars in a large bowl until combined. You can do this by hand, but I recommend using a handheld mixer if you own one, as it the by hand method takes a lot of elbow grease. Once the oil and sugar are well combined, add the cinnamon and eggs and mix well.
- Add in the flours and salt, and using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix.
- Fold in the chocolate chunks and then pour the batter into the prepared pan, smoothing the top with the spatula. *The batter will be very thick; this is normal 😉 You can use a piece of plastic wrap to press it into the pan if you don't have a strong enough spatula.
- Place the pan in the oven and bake until the top of the bars is golden brown, and just slightly firm to the touch; about 25-28 minutes.
- Cool on a wire rack until they reach room temperature.
- Remove the bars from the pan by lifting the parchment paper overhang and transfer them to a cutting board. Cut into small squares and serve.
- *Bars will stay fresh for up to 3 days when stored in an airtight container.