Sugar-Free Chocolate Chip Cookie Bars
Satisfy your sweet tooth guilt-free with these delectable Sugar-Free Chocolate Chip Cookie Bars! Perfectly soft and chewy, these bars are crafted using a granulated sugar substitute and rich, sugar-free chocolate chips, making them ideal for low-sugar diets or diabetic-friendly desserts. A blend of creamy unsalted butter, vanilla extract, and just a splash of unsweetened almond milk creates a luscious dough that's easy to spread, while a simple mix of pantry staples like all-purpose flour and baking soda keeps the recipe fuss-free. Baked to golden perfection in just 25 minutes, these cookie bars are a convenient treat for parties, snacks, or indulgent moments. Slice into 16 squares and enjoy a wholesome, satisfying bite without the sugar spike!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar substitute (such as erythritol or monk fruit)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Sugar-free chocolate chips
- 2 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar substitute using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the sugar-free chocolate chips by hand, making sure they are evenly distributed throughout the dough.
Add the unsweetened almond milk to the dough and gently fold it in to achieve a soft, spreadable mixture.
Transfer the dough to the prepared baking pan. Use a spatula to spread it evenly to the edges of the pan.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang and slice into 16 squares.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 1.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 147 mg | 11% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
