So here’s the thing. I finally discovered how exactly to bake with coconut flour. I experimented with it once before but from then on I type of quit because I kept having recipe screening failures. Whomp, whomp.

Then the few weeks ago I spotted coconut flour in the shelves at Trader Joe’s and decided to pick it up and do some experimenting. And guess what? I’m completely head over pumps obsessed! I’ve make pancakes, waffles, cookies, and BARS. Last week I bought four bags. GET AT ME TJ’S.

Of course with any formula I produce, I needed to check out several different versions.

Typically with coconut flour you should employ several eggs because the coconut flour holds an insane quantity of moisture. When I state several, it means 4-6 per formula; that’s a lot of eggs and I didn’t desire these pubs tasting like an omelette. Instead I opted to use only two eggs plus a small coconut oil and honey (or maple syrup) to help bind the bars and maintain them super moist.

And following the third round of testing, they arrived just perfect!

Simply no seriously, these bars are just…

If staring at your screen wondering why you’ll ever bake with coconut flour:

Lower in carbs: Coconut flour is leaner in carbs after that regular flour and it packages some serious fiber.

You don’t have to use just as much: Since coconut flour is super absorbent, you won’t need to use as much. This formula only calls for 1/2 cup.

Great for the paleo diet plan and it’s really gluten free.

The very best part is that now you totally have grounds to go out and purchase coconut flour. This recipe is completely easy to make. The pubs tend to be more cake-like, fairly soft, however the ideal indulgence without guilt.

QUESTION FOR YOU PERSONALLY: Do you want to see more coconut flour quality recipes on AK?


Prep time:

10 mins

Cook period:

20 mins

Total time:

30 mins


1/3 glass honey, agave nectar or maple syrup

2 teaspoons vanilla extract

2 eggs, slightly beaten

1/2 cup coconut flour

½ teaspoon baking soda

¼ teaspoon salt

3 oz your favorite dairy free chocolates pub, coarsely chopped

1/2 cup coconut flakes, optional


Preheat oven to 350 levels F. Spray 8×8 inch cooking pan with non-stick cooking spray.

In a big bowl, whisk together coconut oil, honey, vanilla, eggs, and almond dairy. In a separate medium dish whisk collectively coconut flour, cooking soda, and salt. Add dry ingredients to wet elements and blend until just combined and batter is usually smooth. Collapse in chopped chocolates, reserved a few tablespoons for sprinkling on top if desired.

Bake for 20-22 mins or until edges are golden dark brown and knife comes out with several crumbs attached. The batter may look like it’s not all the way cooked nonetheless it is going to be. USUALLY DO NOT OVERBAKE or it’ll lead to dried out bars no one loves that! I usually bake mine for 20 a few minutes and don’t possess any problems. Cool bars on a cable rack for at least 10 minutes so that they settle a little, then cut into 16 squares. Enjoy!

I used Trader Joe’s Coconut Flour.

I love to sprinkle extra chocolates chunks at the top or melt just a little extra delicious chocolate and glaze it outrageous from the bars. These are also specifically delicious having a sprinkle of ocean salt on top.

Coconut flakes are not included in nutritional info, but the delicious chocolate is.


I’ve tried several coconut flour meals that failed in flavor and texture. THIS IS A TOTAL HIT!!!!

What texture if the batter mix be?

Such as a normal cake mix or thinner? Mine was v watery.

Dear Monique

Where are the optional coconut flakes supposed to go? In the dough or sprinkled on top? They are not really mentioned again within the recipe.

Simply made these after seeing so many people make them about Instagram! I really like them! I had been choosing between these as well as the chickpea blondies, so I definitely see the blondies occurring sometime in my own future!

Hey Monique,


Just made these and they’re AMAzing!!!

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