• Katherine Arthurs

The Best Gluten Free Chocolate Chunk Coconut Sugar Bars with Flake Salt


Ok, everyone opinion of the best, is different. BUT our family loves these. Knowing there is less processed sugar in these + they are gluten free always helps our gut + minds.

Chocolate. I love using chocolate chunks in here - they still melt apart even after the bars have completely cooled. PLUS the brown sugar + coconut sugar combination really works - plus it makes it a great caramel color. Add a tiny bit of flake salt to the top - and it's a great sweet + salty combination happening in your mouth.

These could be made into cookies...I just like to change things up a bit + cooking it on a baking sheet takes a lot less time.

Make em, you'll like em! Promise!

Gluten Free Chocolate Chunk Coconut Sugar Bars with Flake Salt

Inspired from Half Baked Harvest's chocolate chip peanut butter swirled cookie bars

Cooking spray

2 sticks (1 cup) salted butter, at room temperature

2/3 cup light brown sugar

1/3 coconut sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups gluten free flour blend (I used Bobs Red Mill 1 to 1 Blend)

1 teaspoon baking soda

1 bag of semi sweet chocolate chunks (I used Enjoy Life Mega Chunks)

1 pinch of flake salt (Maldon is what I used)

Preheat your oven to 350F. Grease a 5x12 pan (or around that size).

In a bowl of a stand mixer (use a hand mixer, if you have that) beat on medium speed the butter, brown sugar + coconut sugar until combined.

Add the eggs + vanilla. Mix on low until combined. Then add the flour + baking soda, mix until just combine.

Using a wooden spoon or rubber spatula, stir + fold in the chocolate chips.

Add the batter to the prepared baking pan + smooth out using the back of a spoon. Make sure it touches all the sides + is about the same thickness throughout. Sprinkle the flake salt on top of the batter.

Bake for 22 minutes. Remove from oven + let cool on a wire rack.

Cut into pieces + enjoy!

Store in an air tight container !