Coconut Oil Chocolate Chunk Cookie Bars
If you’re looking for a sweet treat that combines the rich flavors of chocolate with the tropical essence of coconut, then these Coconut Oil Chocolate Chunk Cookie Bars are just what you need! These cookie bars are incredibly easy to make and are perfect for any occasion, whether it’s a cozy family gathering or a casual get-together with friends. With the nutty undertones of whole wheat flour and the luscious texture brought by coconut oil, this recipe will quickly become a favorite in your home. Let’s dive into the wonderful world of baking these delightful cookie bars!
Why This Recipe Belongs in Your Rotation
These Coconut Oil Chocolate Chunk Cookie Bars are not just any dessert; they are a fusion of flavor and texture that will leave your taste buds dancing in delight. The use of coconut oil not only enhances the overall flavor but also gives these bars a moist and chewy consistency. Plus, they are simple enough that even beginner bakers can whip them up with ease. Whether you’re an experienced baker or just starting out, you’ll appreciate how forgiving and straightforward this recipe is. The combination of whole wheat flour and coconut oil makes for a wholesome twist, allowing you to indulge without a hint of guilt!
The Essentials
To make these Coconut Oil Chocolate Chunk Cookie Bars, you will need the following ingredients:
- 1 cup whole wheat flour – Adds a nutty flavor and wholesome texture.
- 1 and 1/4 cups all-purpose flour – Provides structure and balance.
- 1/2 teaspoon salt – Enhances the sweetness of the chocolate.
- 3/4 cup coconut oil – Melts beautifully for a rich flavor.
- 1 and 1/4 cups brown sugar – Offers moisture and a slight caramel flavor.
- 1/2 cup granulated sugar – Balances the sweetness.
- 1/2 teaspoon cinnamon – Adds warmth and depth.
- 2 large eggs – Binds the ingredients together.
- 1 and 1/2 cups chocolate chunks – The star of the show for a chocolatey experience!
Equipment Breakdown
To prepare these cookie bars, you will need:
- Mixing bowls – For combining your dry and wet ingredients.
- Whisk – To mix the ingredients thoroughly.
- Spatula – Helpful for folding in chocolate chunks and transferring the batter.
- Baking pan (9×13 inches) – The perfect size for these cookie bars.
- Parchment paper – To line the baking pan for easy removal.
- Oven – Preheated to the right temperature for baking.
Make Coconut Oil Chocolate Chunk Cookie Bars: A Simple Method
Making these Coconut Oil Chocolate Chunk Cookie Bars is an enjoyable process that yields delicious results. Follow these steps:
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookie bars bake evenly.
Step 2: Prepare Your Baking Pan
Line a 9×13-inch baking pan with parchment paper. This will make it easy to lift out the bars once they have cooled.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and cinnamon. Set aside.
Step 4: Combine the Sugars and Coconut Oil
In another bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix until well combined and smooth.
Step 5: Add the Eggs
Crack in the eggs one at a time, mixing well after each addition until the batter is light and fluffy.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
Step 7: Fold in Chocolate Chunks
Gently fold in the chocolate chunks, ensuring they are evenly distributed throughout the batter.
Step 8: Bake
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Step 9: Cool and Slice
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, lift the cookie bars out using the parchment paper and allow them to cool completely on a wire rack before slicing into squares.
Ingredient Swaps & Substitutions
If you’re looking to customize these Coconut Oil Chocolate Chunk Cookie Bars, consider these alternatives:
- Flours: You can substitute the whole wheat flour with almond flour for a gluten-free option, though the texture may vary.
- Sweeteners: Maple syrup or honey can be used in place of granulated sugar, but you may need to adjust the wet ingredients.
- Chocolate: Swap chocolate chunks for dark chocolate chips or white chocolate for a different flavor profile.
- Eggs: For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg).
Insider Tips
- Use room temperature eggs for a smoother batter.
- For an extra touch, sprinkle a pinch of sea salt on top before baking for a delightful contrast.
- If you prefer softer bars, reduce the baking time by a few minutes.
- Experiment with adding nuts or dried fruit for added texture and flavor.
Keep It Fresh: Storage Guide
To keep your Coconut Oil Chocolate Chunk Cookie Bars deliciously fresh:
Store the bars in an airtight container at room temperature for up to five days. If you want to keep them longer, consider refrigerating them for up to a week or freezing them for up to three months. Just be sure to wrap them well in plastic wrap or place them in a freezer-safe container to avoid freezer burn.
Popular Questions
Can I use refined coconut oil instead of virgin coconut oil?
Yes, refined coconut oil has a neutral flavor, so it won’t alter the taste of your cookie bars if you prefer it for baking.
What can I use if I don’t have chocolate chunks?
You can use chocolate chips or even chopped up chocolate bars as a substitute. Just make sure they are of good quality for the best flavor.
Can I make these cookie bars ahead of time?
Absolutely! These bars can be made a day in advance, making them perfect for parties or gatherings.
How do I know when the cookie bars are done baking?
The edges should be golden brown, and a toothpick inserted in the center should come out clean or with a few moist crumbs attached.
Serve & Enjoy
Now that you’ve baked these delightful Coconut Oil Chocolate Chunk Cookie Bars, it’s time to indulge! Slice them into squares and serve them warm with a scoop of vanilla ice cream for an extra treat, or enjoy them as is with a cup of coffee or tea. They are perfect for lunches, after-school snacks, or even a late-night dessert. The combination of coconut and chocolate is sure to satisfy your cravings and leave you wanting more!
With their rich flavors and chewy texture, these Coconut Oil Chocolate Chunk Cookie Bars are bound to become a staple in your baking repertoire. Enjoy the process, share with loved ones, and most importantly, savor every bite!
Coconut Oil Chocolate Chunk Cookie Bars
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C).
- Step 2: Prepare Your Baking Pan - Line a 9x13-inch baking pan with parchment paper.
- Step 3: Mix the Dry Ingredients - In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and cinnamon. Set aside.
- Step 4: Combine the Sugars and Coconut Oil - In another bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix until well combined and smooth.
- Step 5: Add the Eggs - Crack in the eggs one at a time, mixing well after each addition until the batter is light and fluffy.
- Step 6: Combine Wet and Dry Ingredients - Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Step 7: Fold in Chocolate Chunks - Gently fold in the chocolate chunks, ensuring they are evenly distributed throughout the batter.
- Step 8: Bake - Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until the edges are golden brown.
- Step 9: Cool and Slice - Let it cool for about 10 minutes, then cool completely on a wire rack before slicing into squares.
Notes
- Use room temperature eggs for a smoother batter.
- Sprinkle a pinch of sea salt on top before baking for a delightful contrast.
- For softer bars, reduce the baking time by a few minutes.
