Rich, decadent, German Chocolate Cookie Bars made with whole-grain almond flour and coconut flours for a healthy treat. Gluten-free, vegan, and refined sugar-free.
It's hard to believe I started this blog a year ago this week. At the time, I was feeling exhausted and run down, and it wasn't for several months later that I figured out the reason for that.
I assumed my schedule was to blame, and I wanted something totally separate from my day-to-day that would not only give me a creative outlet but would force me to continue to learn and connect with others.
It has been a gradual process, this space, and very much continues to be. Finding my voice, figuring my way around a camera, trying not to get too discouraged after several failed attempts at a recipe. It would be so much easier if I just could use flour with gluten.
In working on this post, I was reminded of how this space has provided me with the balance that I needed. I talk with my students and athletes a lot about balance, and what that used to mean for me is something much different now.
I used to think achieving balance was strictly related to the way we booked ourselves throughout the week. But as I am learning, it also involves the food I eat, how essential quiet downtime is for me, and the importance of spending time with close friends.
Where was the book Quiet when I was in my early 20s? Definitely changed the way I perceive what I need and that it is okay to make choices that work towards a better, healthier, happier way of being.
And so to ring in another year in my little corner, and all in the name of balance, of course, I present to you these German chocolate cookie bars.
Using my favorite grain-free cookie base of almond and coconut flours, I added unsweetened cocoa powder, dairy-free chocolate chips, pecans, and unsweetened coconut flakes. Sweetened with maple syrup, it is a chocolatey treat without being overly sweet.
Stay warm, bake some bars, and be well this weekend. As always, thank you for reading.
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
German Chocolate Cookie Bars (Gluten-Free, Vegan)
- ¾ cup almond flour packed
- ¼ cup coconut flour packed
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted coconut oil cooled
- ¾ cup maple syrup grade b
- ½ teaspoon pure vanilla extract
- 1 cup dairy-free dark or semi-sweet chocolate chips
- 1 cup pecans chopped
- ½ cup unsweetened coconut flakes
- Preheat oven to 375 degrees Fahrenheit. Grease the bottom and sides of an 8x8 baking pan with coconut oil.
- In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Add maple syrup, vanilla extract, and cooled coconut oil and stir until mixture is evenly incorporated. Fold in chocolate chips and chopped pecans.
- Spread mixture into prepared pan. Sprinkle coconut flakes over top. Bake for 20-25 minutes, or until a toothpick come out clean. Cover top with a sheet of foil once coconut starts to look toasted (after about 7-8 minutes). Place pan on wire rack to cool.
Tessa, I wanted to say thank you for this recipe! I have a few friends that have various dietary restrictions and sometimes they miss out on eating experiences. I search through and try tons of recipes to find a few that are delicious and decadent. These brownies are amazing!! I printed out the recipe and put it in my notebook of favorite recipes!
I recently started to bake, opting for good recipes from scratch. I stumbled on your recipes, I gathered the ingredients, and came home to make these amazing bars! The recipe was easy to follow and it turned out just like the pictures! The coconut makes it look and taste amazing, and my dad is now a fan. I'll definitely be making another one or your desserts tonight!
Thanks for this amazing find!
Hi Merritt! I am so happy to hear that. :) The German chocolate cookie bars are one of my faves. I hope you find others here you love too!
Made this yesterday for a dinner party and everyone loved them!
Doubled the recipie and made one batch with no coconut flakes for the kids... Absolute hit, Never making brownies again!
I am so happy to hear that!!! Glad that everybody loved them! Thank you, Mariana! :)
I have these in the oven now, 28 minutes and they're still wet in the middle! I hope they turn out bc the batter was delish! The only thing I changed was using half butter half coconut oil. Would that matter for bake time? Thanks!
Hi Laura! It shouldn't affect it too much, but with oven variations it may take a little longer. I would make sure to lay a sheet of foil over until it looks ready to come out of oven. If it seems like the middle never cooked all the way, you may want to chill the bars after they cool to help with cutting. This would probably also help "fudge" them up!
Hi again, Laura! I had a friend make these this week as well and had a similar problem. I made them last night to see what might be the issue and they came out as they should. We realized she didn't pack her almond and coconut flours when measuring. I'm hoping you were able to salvage yours the other day - but wanted to check in and add that tip in case you make again. I appreciate you trying the recipe!
We are paleo and have been searching for a paleo,grain free chocolate dessert. These bars are fantastic! Moist,rich chocolate flavor. Quick to make. Any suggestions for making them chewier?
Thank you, Courtney! I am so glad to hear you all like them! I would suggest possibly underbaking them by a couple minutes for a chewier texture. If you try that and it works, I'd love to know! Thank you again for your kind words.
Thanks Tessa for your recommendation. I made this again with these suggestion but stayed with the raw honey. I also changed my pan size, for when I made this recipe previously, not realizing I used a 9x9 inch pan, so this time I used the correct size 8x8 inch pan. I have to say these are very delicious. They came out moist, a lot of chocolate flavor and the coconut and nuts added the right touch of crunch. I will file this and make it again and again. I was able to hold off eating these the same day but waited and until the next and they were great.
Thanks for sharing this recipe...a real find.
I am so happy to hear that! Thank you for getting back to me! :)
I ran upon this recipe and had to try them So, today was the day and they were good. I do have a question regarding my execution. I did not realize until I was in the midst of mixing that I did not have two of the items the recipe called for, so I substituted raw honey for the maple syrup and omitted the chocolate chips. My product turned out a little dry and hard.Could substituting and omitting these ingredients be the reason why? I will make them again but I want to see if this could be clarified.
I really like your blog . Thanks.
Thanks so much for your kind words! Honey does tend to brown up faster than maple syrup, so usually a shorter bake time or reducing the oven temp to 325 and baking a tad bit longer will help. Chocolate chips will add a moistness and gooey-ness to it, but if you aren't using them I think underbaking these bars a little wouldn't hurt. Thanks again for stopping by!
When do you add the coconut flakes? when the cakes goes in the over or after the toothpick comes out clean?thank you
Good question! Thank you, I just fixed that, I didn't specify in the directions. Sprinkle the flakes over the batter right before you put it in the oven. The flakes should start to brown after about 7 or 8 minutes, so you can lay a sheet of foil over the top at that point to keep from burning. I hope you enjoy the bars!
Connie @ Sprig and Flours
Happy belated blog birthday! I know exactly what you mean about the gradual process of food blogging. My blog is turning 1 next month, and I cannot believe how much I've learned in just one year.
The obstacle you face, having to avoid gluten, makes your blog that much better and even more admirable! A lot of my dear girl friends are gluten free and I always want to spoil them with baked goods. I am so happy to have found your blog, and I'm pretty sure my friends will be too (:
These german chocolate bars sound and look fantastic. If I could just have a dozen right now...my life would be perfect.
Also, your photos are beautiful. I love dramatic food photography!!
Thank you so much for your kind words, Connie! And congrats on your upcoming one year of blogging as well! It is crazy to think about how many things you learn and discover through this process - makes it so worth it. :)
Christine // my natural kitchen
Happy blogging anniversary! :) These look fantastic!
Thank you, Christine! :)
Kelsey @ Snacking Squirrel
i saved the recipe because this is something worth testing out. they look spectacular!
Thanks so much, Kelsey! I hope you enjoy!
Brittaney @ Sips and Snacks
Oh my gosh these look incredible! AND they're vegan and gluten free?! I am so pumped I have all these ingredients on hand right now! I think I'll be surprising my husband with these tomorrow. Great way to start the weekend!
Thank you, Brittaney! Yay! I hope you both like them. Happy weekend!
Brittaney @ Sips and Snacks
Tessa, I wanted to make sure I came back to tell you that I made these, and they were amazing!! I actually made some for a food swap I went to on Sunday. I had some vegan, gluten free, and naturally sweetened cookies I was already planning to take, but I added these to have a second item. Everyone loved them! Thanks!
Oh yay!! Thanks so much for letting me know. I'm so happy they were a hit! :)
YUMMMM! I LOVED this post. I'm going to check out that book you mentioned ~ Quiet? Sounds like something I need for sure!
See you in the pit in a few hours!!!
Yay! Thanks, Sarah! Definitely my favorite book from the last year. You'll have to let me know if you read it. I love to discuss this book! :)
Laura @ My Plant Based Kitchen
Three words...looks amazingly delicious. :)
Thank you, Laura! :)
Gwen @ Delightful Adventures
Happy 1 year blogiversary :) I'm only a couple of months into mine, so I totally understand what you mean about finding your voice and learning how to properly harness your camera. I am still working on those things. However, it seems as if you have done a great job. I just discovered your blog today (I LOVE that you do vegan and gluten free recipes!) AND your images are all beautiful! This is a great recipe, I just pinned it, looking forward to reading more from you.
Thanks so much, Gwen! It's all such a fun, creative process. :) Thank you again for your kind words!
i'm so glad you started blogging and that we've connected tessa! your work is beautiful, your writing is authentic and your recipes so good.... you can bet i will be making these bars once i'm able to. xo
I'm so very glad we've connected as well!! Thanks so much for your sweet comment - it means a lot! :) I do hope you like these bars, I think they are my new favorite chocolate treat. xo.
Medha @ Whisk & Shout
These are so so so so SO beautiful! No, honestly. They are so beautiful :) Love that they are vegan, I am such a fan of German chocolate and will definitely be making these very soon. Do you think I could use 1 cup of all-purpose flour instead of the almond/coconut?
Thanks so much, Medha! :) I haven't tried it with an all-purpose flour/blend, but I'm afraid it wouldn't work well cup-for-cup due to the differences in weight in the flours. If you experiment with it, I'd love to hear how it worked out!
Christina @ Bake with Christina
Those bars just look SO decadent and delicious! And that's awesome that they're vegan and gluten-free!! Pinned :)
Thanks, Christina! You and I were on the same decadent chocolate wavelength this week! ;)
Hej hej, I am from Germany and I don't understand what is so german about CHOCOLATE COOKIE BARS ? Do you use any famous german product brands? Or why do you claim them to be German? They look good, by the way.
Thanks, Steph! Good question! :) These bars were actually a riff on the American German chocolate cake named after the US chocolate maker, Sam German. German chocolate cake traditionally is a chocolate cake with coconut-pecan frosting.