Gooey chocolate chip cookie bars filled with melty chocolate chips and sweet blueberries – Blueberry lovers will go crazy for these!
And they’re the perfect healthy snack for back-to-school!
Pack the bars into a lunchbox, or serve with a cold glass of almond milk for a wholesome after-school snack. They’re also great for summer barbecues or picnics; summer is not over yet! And you can put your own spin on the recipe by using whatever fruit you have on hand—fresh raspberries, strawberries, or cherries would all work nicely here.
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These soft chocolate chip blueberry bars are oil-free and give you an option to make them both gluten-free and flourless if you use almond meal or oat flour (rolled oats pulsed in a food processor until they achieve a flour-like texture).
You also have the choice of using almond butter or sunbutter instead of peanut butter here, making the chocolate chip blueberry bars perfect for peanut-free environments or for people with nut allergies.
Chocolate Chip Blueberry Bars – With A Flourless Option
- 1/4 cup applesauce
- 1 cup almond butter OR sunbutter
- 3/4 tsp pure vanilla extract
- 1/4 tsp cinnamon, optional
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond meal, even or buckwheat (50g)
- loosely packed 2/3 cup (60g) brown sugar or coconut sugar – I like Wholesome! Organic Coconut Sugar or Brown Sugar
- loosely packed 2/3 cup blueberries, fresh or frozen (90g)
- additional 2 tbsp blueberries
- chocolate chips if desired in the batter, plus 1-3 tbsp for the top
- up to 2 tbsp milk of choice, only if needed
Preheat your oven to 350 F, line an 8-inch baking pan with parchment paper, and set aside. In a bowl, gently heat your almond butter if it’s not already stir-able. Stir in the applesauce and vanilla, and set aside. In a separate bowl, combine baking soda, salt, flour, sugar, and chocolate chips if desired. Pour dry into wet and keep stirring—it will seem dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off the spoon. Only if needed, slowly add up to 2 tbsp milk of choice while stirring. Don’t add extra milk; it eventually will get gooey like cookie dough. Add 2/3 cup blueberries and stir very gently so you don’t break the berries. Transfer batter to the prepared pan, smooth down evenly with a spatula or spoon, and press the remaining 2 tbsp blueberries + 1-3 tbsp chocolate chips into the top for presentation. Bake 15 minutes, then let sit at least 20 minutes, during which time they will firm up considerably. They also firm up even more if you let them sit overnight. Due to the perishable nature of the berries, leftovers should be stored in the fridge or freezer after a day.
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Hot Fudge Brownie Larabars (no-bake, sugar-free, vegan)