These soft & gooey Healthy Espresso Chocolate Chunk Cookie Bars make the perfect paleo treat filled with melted vegan chocolate and hints of coffee.

Healthy Espresso Chocolate Chunk Cookie Bars (paleo)

These Paleo Espresso Chocolate Chunk Cookie Bars are literally to die for. Maybe it’s because I went a full year without any eggs, sugar, chocolate, or nut butter, but when I bit into these melty, gooey bars I thought I was going to faint. There’s so much goodness inside and I love the espresso and chocolate combo! These are my new go-to when I need a chocolate fix, and they’re easy to freeze if you want to have a good stash on hand.

I had a friend over for dinner and it took me forever to come up with the menu, but I knew for sure that I was making these espresso cookie bars for dessert. You just can’t go wrong with cookies when you’re trying to please an audience. And the hint of espresso and sea salt, plus the unique presentation makes these Espresso Chocolate Chunk Cookie Bars more of an elevated experience. And they’re paleo and nut-free, so they’re safe to serve to pretty much anyone!

Why add espresso in your chocolate chip cookie bars?

I know that peanut butter and chocolate are a dream team, but I’d argue that espresso and chocolate are equally as wonderfully dangerous when combined. Not to throw shade at PB, but if you try these cookie bars you’ll understand. It’s kind of like Marvel vs DC heroes–two totally different universes, two totally different dream teams, both life-changing (and life-saving, depending on the day.)

But anyways, adding espresso deepens the chocolate flavor without overpowering it, making for an even more rich and indulgent cookie bar experience. And I mean…who doesn’t want more caffeine in their life? Especially when it comes in the form of cookie bars. Would it be awkward if I started having these for breakfast?

How to make the perfect Healthy Espresso Chocolate Chunk Cookie Bars:

These one-bowl espresso cookie bars are quick and easy to whip up and face-plant in, and they’re free of allergens like gluten, nuts, and dairy! You’ll just need to mix together your ingredients, pour them in a pan, then bake at 350 F for about 12-15 minutes. That’s it! Here’s what you’ll need to make it all happen (Yes, it’s only 10 ingredients and one bowl!)

• Coconut Oil: You can also use ghee, but I have not tested other oils in this recipe
• Coconut sugar: this is a lower inflammatory sweetener that I use in all of my paleo baking. Can be subbed for regular sugar if needed.
• Vanilla: Don’t forget vanilla! It adds so much to cookies.
• Baking Soda
• Egg: just one egg! I have not tested these sans-egg
• Cassava flour: This is key to a gluten-like texture
• Coconut Flour:  I find this binds and gives a teeny bit of fluff to the texture of the cookies
• Chocolate Chunks: I chop up 1 Lily’s or Hu Chocolate Bar
• Flakey Salt: good fancy Maldon sea salt is a must on these cookies!
• Espresso Powder: don’t overdo this–just a few teaspoons will do!

That’s it! I bake mine in a 7 inch pan, but a 6 or 9 inch would work as well, they’ll just be a bit thicker or thinner.

Tips for the best Paleo Espresso Cookie Bars:

These cookie bars are hard to mess up, but here are a few tips to help make the gooiest, best paleo bars ever:

• Remember to line your baking dish with parchment paper to prevent sticking.
• Don’t overbake your cookies–always aim to underbake! These will be super gooey at first but they’ll firm up as they cool and they’re SO GOOD when they get melty like that.
• Let your cookie bars rest for at least 10 minutes before moving or they might fall apart on you, but they’ll firm up and hold together as they cool.

More Paleo Cookies and Bars

Tahini Cookie Bars
Paleo Maple Pecan Blondies
Chocolate Cashew Butter Cookies

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Healthy Espresso Chocolate Chunk Cookie Bars

These soft & gooey Healthy Espresso Chocolate Chunk Cookie Bars make the perfect paleo treat filled with melted vegan chocolate and hints of coffee.

COURSE Dessert

Cuisine American

PREP TIME 10 minutes

COOK TIME 12 minutes

TOTAL TIME 22 minutes

SERVINGS 8

INGREDIENTS

• 1/2 cup coconut oil softened
• 1 egg
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1 tbsp espresso powder 2 for extra espresso flavor
• 3/4 cup cassava flour
• 2 tbsp coconut flour
• 1/2 cup chocolate chunks or 1 chopped bar
• Sea salt for garnish

INSTRUCTIONS

1. Preheat oven to 350 F and line a 7-inch baking pan with parchment paper.
2. In a medium bowl, stir together the egg, coconut sugar, coconut oil, and vanilla until smooth and creamy, about 2 minutes.
3. Stir in baking soda, then cassava flour, espresso powder, and coconut flour. Fold in chocolate chunks, then spread into the prepared pan. Sprinkle a bit of sea salt over the top.
4. Bake for 12-15 minutes, or until golden but still a bit gooey. Remove from oven and cool for at least 10 minutes before removing from the pan (I like to cool mine 20 minutes)