Incredibly soft, moist, thick and chewy chocolate chunk cookie bars made with coconut oil instead of butter, all in one bowl!
YOU GUYS. OMG. These Coconut Oil Chocolate Chunk Cookie Bars are TO DIE FOR.
Sure, this is very 2014 of me to be posting these cookie bars now but I mean just look at those chocolate chunks! *drool*
To be honest, I’ve been DYING to share these with you for weeks now. After making these for my friends a few weeks ago, I shared them on Instagram Stories. I asked if you wanted the recipe and you all said YES.
I love Instagram Stories so so much. You guys always give me the BEST feedback via polls and DM! Are you following me? Instagram has become so much better than Snapchat. It won me over big time. I was always a HUGE fan of Snapchat but honestly I think Riri has officially killed Snapchat now for sure. First Kylie, now Riri. Eek.
It’s bittersweet. I was always on Snapchat being crazy with my friends. It was like our home movies. As a matter of fact, I started using Snapchat in 2014. See that…we came full circle. RIP.
ANYWHO.
Yes, my friends loved these coconut oil chocolate chunk cookie bars so much, they devoured them. They had no idea they were made with coconut oil instead of butter either.
Oh wait, did I mention that? Yeah, there is absolutely no butter in these! Only coconut oil.
And you can make them in ONE BOWL. Do you hear that? Angels singing. Yeah. High five for less dishes to wash, guys. Woot!
Into one bowl, you basically mix all the wet ingredients first – coconut oil, brown sugar, egg, and vanilla. Make sure your coconut oil is cooled. Warm/hot coconut oil will literally cook your egg. GROSSSSS. Nobody wants that. Barf. After that, you mix in your dry ingredients – flour, baking soda, baking powder, and sea salt.
Ta-daaa. Done and done! 
SO GOOD RIGHT?!
Ugh, I can’t even handle it. I’m about to go grab one in my kitchen right now as I type this.
Have you ever baked with coconut oil? It’s not common for me. The last time I did it was for my paleo nutella chocolate brownie skillet last year but I have to say that when I do I remember why I love it so much. I’ve also made these avocado brownies from Ambitious Kitchen which uses coconut oil too. It’s a great alternative for the lactose intolerant.
These cookie bars do have a slight coconut-y taste but it’s not intense at all.
They are super soft and chewy which is how all cookie bars should be!
Pretty sure you have all these ingredients at home right now so GO MAKE THEM!
I hope you LOVE them!
Incredibly soft, moist, thick and chewy chocolate chunk cookie bars made with coconut oil instead of butter, all in one bowl!
- 1/2 cup coconut oil melted, cooled
- 1 cup light brown sugar packed
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt plus more for garnish
- 1 your favorite dark chocolate bar chopped
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Preheat oven to 350 degrees F. Lightly grease and line an 8x8 baking sheet with parchment paper.
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In a bowl, mix coconut oil, brown sugar, egg and vanilla together until well combined. Add flour, baking soda, baking powder and salt. Mix until just combined. Don’t overmix. Fold in chopped chocolate.
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Transfer mixture onto prepared baking sheet. Bake for 20-22 minutes or until edges are slightly golden brown. Sprinkle with sea salt. Serve and enjoy!
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