Wholesome Chocolate Chip Bars
My most recent attempt at a healthy snack / dessert hybrid was successful! These chocolate chip bars are made with 100% whole grain flour and have less sugars than your average chocolate chip bars. Yet they are just sweet enough thanks to the delicious blend of maple syrup, coconut sugar (yes, brown sugar is an option!), and dairy-free yogurt
When baked for the allotted time, they are a little cakey, a little chewy, and still soft / tender right in the middle. Feel free to adjust the baking time to suit your personal cravings, but Kylie and I loved them as is!
I created this recipe for my niece and So Delicious Dairy Free, to showcase their dairy-free yogurt, which I admit to personally loving. For a Discount: on their dairy-free yogurt to make these yummy chocolate chip bars, print this So Delicious Coupon
Choosing the Best Flour for Wholesome Treats
I use whole white-wheat flour in these chocolate chip bars, which is a 100% whole wheat, but it simply is a type of wheat that has a lighter hue and milder flavor that works well in cookies. It is sold in most stores these days. I recommend the Wheat Montana (even sold at Walmart) and King Arthur Flour brands, but stay away from the Trader Joe’s brand, which is inconsistent and often very grainy.
Whole wheat pastry flour is another good option, but will make for more delicate chocolate chip bars. All-purpose flour will of course work well in the recipe, but will remove much of the nutrition from the recipe. Whole spelt flour is another tasty option that I enjoy in cookies. See below for my comments on gluten-free.
Special Diet Options and Notes: Chocolate Chip Bars
When made as is, these bars are naturally vegan, vegetarian, dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free. I made them as such to suit the teenage dietary needs in our home.
What about gluten-free? I haven’t tested a gluten-free option as of yet. You should be able to substitute your favorite gluten-free flour blend (with xanthan gum) for the flour, though a full recipe that uses eggs might work better. Personally, if I were to test (and probably will) I would use part almond flour, part oat or brown rice flour to keep the whole grain goodness, and because I like that combination. If I do test a GF version of these chocolate chip bars, I will share!
Wholesome Chocolate Chip Bars
- 1-1/4 cups whole white-wheat flour (see flour notes in post above)
- 1/4 cup coconut sugar (can sub brown sugar)
- 3/4 teaspoon baking powder (1/2 teaspoon above 3000 feet)
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted (can sub grapeseed, canola, or rice bran oil)
- 1/4 cup So Delicious Dairy Free Plain Coconut Milk Yogurt, room temperature
- 1-1/2 teaspoons vanilla extract
- 3/4 cup dairy-free chocolate chips
- Preheat your oven to 350ºF and grease and flour an 8×8-inch baking dish, or line it with parchment paper.
- If using coconut sugar, grind it into a powder with your spice grinder – this is optional, but helps!
- Stir together the flour, sugar, baking powder, baking soda, and salt in a small bowl.
- In a mixing bowl, whisk together the maple, oil, dairy-free yogurt, and vanilla.
- Add the dry to the wet, and stir until well-combined. Stir in the chocolate chips.
- Spread the batter/dough (it will be thick) into your prepared baking pan with a spatula or damp hands, if needed.
- Bake for 30 minutes, or until lightly golden and beginning to pull away from the edges.
- Let cool completely before cutting.
Copyright Fleming Marrs Inc. ~ www.GoDairyFree.org
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Tagged egg-free, food allergy-friendly, lunch box, nut-free, peanut-free, soy-free, vegan, vegetarian