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Soft and Chewy Coconut Oil Chocolate Chunk Cookie Bars

Ashley Manila
PRINT RECIPE
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 1 - 9x13 Inch Pan; about 22 servings

Ingredients
 

  • 1 cup whole wheat flour
  • 1 and 1/4 cups all purpose flour (be sure not to pack your flour)
  • 1/2 teaspoon salt
  • 3/4 cup coconut oil, melted and cooled slightly
  • 1 and 1/4 cups brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 and 1/2 cups chocolate chunks

Instructions
 

  • Preheat the oven to 325 degrees (F). Line a 9x13-inch baking pan with parchment paper - letting the excess hang over the edges of the pan by about 1 inch so that removing the baked bars is easy once baked. Spray the parchment paper and any exposed pan with nonstick cooking spray. Set aside.
  • Whisk the melted oil and sugars in a large bowl until combined. You can do this by hand, but I recommend using a handheld mixer if you own one, as it the by hand method takes a lot of elbow grease. Once the oil and sugar are well combined, add the cinnamon and eggs and mix well.
  • Add in the flours and salt, and using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix.
  • Fold in the chocolate chunks and then pour the batter into the prepared pan, smoothing the top with the spatula. *The batter will be very thick; this is normal ;) You can use a piece of plastic wrap to press it into the pan if you don't have a strong enough spatula.
  • Place the pan in the oven and bake until the top of the bars is golden brown, and just slightly firm to the touch; about 25-28 minutes.
  • Cool on a wire rack until they reach room temperature.
  • Remove the bars from the pan by lifting the parchment paper overhang and transfer them to a cutting board. Cut into small squares and serve.
  • *Bars will stay fresh for up to 3 days when stored in an airtight container.
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