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    Home » Recipes » Brownies/ Blondies/Cookie Bars

    Almond Flour Cookie Bars

    By Wendy Sondov · Published: Apr 23, 2021 · Modified: Apr 9, 2025 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Almond Flour Cookie Bars are soft, golden-brown cookies swirled with melted chocolate chips. These flourless and naturally gluten free cookies, make a delicious Passover snack that is also a year round favorite!

    Overhead shot of golden brown cookie bars with swirls of melted chocolate baked in.

    Why you'll love this recipe

    Baking gluten free treats often requires a lot of specialty ingredients to create the texture of baked goods made with wheat flour. Not this recipe! Get delicious flavor and soft, chewy texture using a handful of common ingredients.

    Finely ground almond flour can easily be found at most supermarkets. It gives the bars a soft crumb and almond flavor.

    Adding starch, potato starch for Passover use and corn starch for all other times, provides the chewiness expected from cookies and bars.

    Recipe ingredients

    Recipe ingredients; almond flour, chocolate chips, unsalted butter, sugar, eggs, powdered sugar, potato starch, vanilla.

    For bars with the soft texture of regular flour, use finely ground almond flour. Using almond meal will produce a grainier texture.

    Mini chocolate chips melt faster than regular sized chips, which is important in this recipe. If substituting regular chips, chop them into smaller pieces before using.

    Potato starch is a common Passover ingredient and can sometimes be found in the kosher food section of a grocery store year round. For non-Passover use, corn starch can be substituted with the same results.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Recipe instructions; combine ingredients, spread into pan, bake, swirl melted chocolate, finish baking, cut into bars.
    1. Using an electric mixer, combine the ingredients.
    2. Spread the batter evenly into a lined jelly roll pan with a silicone spatula.
    3. Bake for 5 minutes, until the chocolate chips are melted. Remove from the oven and swirl the batter with the spatula to create a marbling effect.
    4. Return to the oven and bake until golden. Cool then cut into squares.

    Recipe tips

    • For the best texture, use finely ground almond flour.
    • For non-Passover use, corn starch can be substituted for the potato starch in this recipe.
    • To get the swirled chocolate effect, very small pieces of chocolate must be used so that they melt before the dough begins to bake. Use mini chips or chop regular chips or chocolate.
    • There is enough batter to cover the bottom of the jelly roll pan. It will be very thin, but will rise when baking to produce cookie-like bars.
    • For thicker bars use a smaller pan. The baking time will be slightly longer.
    • This recipe can also be used to make thick, chewy almond flour blondies. Make the recipe as written using an 8" or 9" square baking pan and bake for 20-25 minutes after swirling the melted chocolate.
    • Slice into bars while still warm to reduce cracking and crumbling.
    • Do not attempt to move the bars out of the pan until they are completely cooled. The bars get sturdier when cool and will hold together beautifully.

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    Storage tips

    • Store at room temperature in an airtight container for up to one week.
    • To keep these bars soft while shipping, double wrap piles of 2-4 squares in plastic wrap, then place the bundles in a column, in a plastic storage container or freezer weight ziplock bag.
    • These bars freeze well for up to a month, when well wrapped in plastic wrap. Defrost at room temperature.
    Closeup stack of cookie bars showing chocolate swirled throughout the almond dough.

    Frequently asked questions

    What is the difference between almond meal and almond flour?

    Almond meal is usually made from coarsely ground raw almonds with their skin. Almond flour is made from blanched almonds with the skin removed, giving it a lighter color and finer texture.

    Can you substitute almond meal for almond flour?

    The finer the grind, the closer the texture will be to wheat flour. If almond meal is used, the baked goods will have a heavier, grainier texture.

    More gluten free cookie recipes

    Coconut Macaroons without condensed milk are moist, chewy, coconut cookies with crisp outer edges. Dip them in chocolate for an extra special flourless treat.

    Double Chocolate Gluten Free Biscotti are completely flourless cookies for chocolate cookie fans who like to dunk their cookies.

    Chocolate Mint Cookies a favorite flavor combination in a fudgy, crisp cookie.

    Flourless S'mores Peanut Butter Cookies will become your favorite way to make quick and easy, gluten free peanut butter cookies!

    Marzipan Cookies have a crunchy, almond encrusted exterior and a soft, chewy center. Made with just a handful of ingredients, this recipe is quick and easy.

    Matzo Marshmallow Treats are a sweet, chewy Passover dessert you can sink your teeth into! Marshmallows and crunchy bits of matzo make this Passover candy a favorite of both kids and adults.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Almond Flour Cookie Bars

    Soft, golden-brown cookie bars that are flourless, naturally gluten free, and a delicious Passover treat. 
    5 from 4 votes
    Pin Recipe Print Rate
    Course: Dessert
    Cuisine: American, Jewish
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 28
    Calories: 129kcal
    Author: Wendy Sondov

    Ingredients

    • 1 cup granulated sugar
    • ½ cup unsalted butter room temperature
    • 3 large eggs
    • 1 teaspoon vanilla or almond extract
    • 1 ¼ cups plus 2 tablespoons finely ground almond meal/flour
    • ¼ cup plus 2 tablespoons potato starch or corn starch for non-Passover use
    • 1 cup mini chocolate chips
    • Optional: powdered sugar for dusting tops of cookies

    Instructions

    • Preheat oven to 350° F. Line a jelly roll pan (15” x 11”baking pan with sides) with parchment paper allowing a few inches of overhang on the long sides.
    • In the bowl of an electric mixer, cream together the sugar and butter. Add the eggs one at a time and almond/vanilla extract. Beat to combine.
    • In a medium bowl, whisk together the almond meal/flour and potato starch. Stir into the creamed mixture.
    • Fold in the chocolate chips.
    • Spread the batter evenly, from edge to edge, into the prepared pan.
    • Bake for about 5 minutes, or until the chocolate chips are melted. Remove the pan from the oven and, using a rubber spatula, swirl the melted chocolate into the batter.
    • Return the pan to the oven and continue baking for another 20 minutes, just until the top is dry and golden brown.
    • Remove from oven and slice into squares.
    • Allow the squares to cool completely in the pan before removing to serve or store.
    • Optional: Sprinkle with powdered sugar.
    • Store at room temperature in an airtight container for at least 5 days.

    Notes

    • For the best texture, use finely ground almond flour.
    • For non-Passover use, corn starch can be substituted for the potato starch in this recipe.
    • To get the swirled chocolate effect, very small pieces of chocolate must be used so that they melt before the dough begins to bake. Use mini chips or chop regular chips or chocolate.
    • There is enough batter to cover the bottom of the jelly roll pan. It will be very thin, but will rise when baking to produce cookie-like bars.
    • For thicker bars use a smaller pan. The baking time will be slightly longer.
    • This recipe can also be used to make thick, chewy almond flour blondies. Make the recipe as written using an 8" or 9" square baking pan and bake for 20-25 minutes after swirling the melted chocolate.
    • Slice into bars while still warm to reduce cracking and crumbling.
    • Do not attempt to move the bars out of the pan until they are completely cooled. The bars get sturdier when cool and will hold together beautifully.
    Packing tips
    • Double wrap piles of 2-4 squares in plastic wrap, then place the bundles in a column, in a plastic storage container.
    • Use crinkled wax paper, if necessary, between the cookie bundles and the lid of the container to ensure there is no movement during shipping.

    Nutrition

    Calories: 129kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 22mg | Fiber: 1g | Sugar: 11g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: April 21, 2014. Last Updated: April 23, 2021. Updated for additional information and improved photographs.

    Save

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    Comments

    1. saltandserenity

      April 26, 2021 at 3:10 pm

      You know a Passover recipe is great when you will make it all year! Bookmarking this one for sure. Thanks Wendy.

      Reply
    2. Frugal Hausfrau

      April 27, 2016 at 11:10 pm

      What a happy mistake that turned out to be~ Thanks for sharing with us on Throwback Thursday!

      Mollie

      Reply
    3. Nicole

      April 25, 2016 at 8:39 pm

      These look great - a perfect Passover treat! Pinning to try during the holiday

      Reply
      • The Monday Box

        April 26, 2016 at 7:34 am

        Thanks, Nicole! My family has been devouring them! Happy Passover!

        Reply
    4. edye

      April 24, 2016 at 11:58 am

      Wow! These look amazing!! Thanks for sharing 🙂

      Blessings,
      Edye | http://gracefulcoffee.wordpress.com

      Reply
      • The Monday Box

        April 26, 2016 at 7:35 am

        Thanks, Edye! These are a favorite of everyone I bake them for. 🙂

        Reply
    « Older Comments
    5 from 4 votes (4 ratings without comment)

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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