Easy Almond Coconut Bars (Grain Free, Gluten Free)
These flourless almond coconut bars are gooey, nutty, and just the right amount of sweet – all without the gluten or refined flour. Lightly sweetened with honey and brown sugar, they’re a cross between your favorite treat and a nourishing snack – with a drizzle of dark chocolate to take them over the top! Whether it’s living gluten free, or grain free, or just looking for a delicious dessert, these bars will satisfy everyone on your list.
✩ What readers are saying…
“Making these AGAIN for Easter!! (Also made for Christmas). Huge hit! Family expects me to bring them now? I double the recipe and bake in a 13x9x2. Come out perfect. Only problem is they are addictive!” -Nancy
I love everything about these almond coconut bars – the chewy texture, the honey-coconut flavor, and the touches of chocolate.
And the fact that they are a dessert? Well, if you’ve read my health journey you’ll know that I do still eat sweets in moderation – I believe not feeling deprived is one of the keys to weight loss and maintenance.
That belief, and the fact that these almond coconut bars are a pretty nutrient-dense food, makes them a great treat option, in my opinion. They are packed with good things like coconut with fiber and vitamins, and anti-oxidant rich almonds with protein and good fats.
And the chocolate? Let’s talk about dark chocolate.
Here’s the thing about it: all you need is a bit to be satisfied, and in fact I find I can’t eat as much of dark chocolate as I used to of milk chocolate. We’ve never had regular desserts at our house, but a few years ago we started having a small piece of dark chocolate after our dinners, which is actually really satisfying and seems to help curb sweet cravings.
After awhile of this practice, both Brian and I found that our tastebuds have adjusted and milk chocolate doesn’t taste like chocolate anymore, just blandly sweet. Which is probably a good thing, as I never eat milk chocolate anymore!
Back to the bars – when my daughter tried one, she thought it was like pecan pie or a nut pie bar, and it does remind me of that texture. It made me think of a passover macaroon, the kind made with a bit of almond meal – more like a cake than a dense cookie bar.
All this to say, these may be a slightly healthier cookie, but they are still a delicious one, so it checks all the boxes!
Coconut Bars Video
Recipe Ingredients
You’ll need the following ingredients to make these amazing coconut bar cookies:
When testing this recipe, I set out to eliminate the flour in an old recipe I found by substituting almond meal, not because I avoid flour or gluten, but because I wanted to increase the protein and nutrients in a typical bar cookie. Little did I know it was also going to improve the flavor tenfold!
Ingredient Notes & Substitutions
- Brown sugar: You can also use coconut sugar.
- Butter: You can substitute coconut oil.
- Almond flour: Or almond meal – this recipe works with both.
- Ground flaxseed: This is optional (I added it for more fiber and omega-3 fat) – you can simply use more almond flour.
- Honey: You should be able to use maple syrup, though I haven’t tested it.
- Unsweetened coconut: Using unsweetened keeps the sugar content down, but you can use sweetened coconut if that’s what you have.
- Chocolate chips: Use any kind you like – mini chocolate chips disperse more evenly in the batter, but you can use regular (or leave them out altogether). More is used for the drizzle, if you’re adding it.
Let’s Make Almond Coconut Bars
Step 1: Make first layer. Mix the butter and sugar and then add the almond flour and flax, if using. Press into a parchment-lined pan and bake 12 minutes.
Step 2: Make second layer. Beat the eggs in a medium bowl. Add all the remaining second layer ingredients and mix thoroughly.
Step 3: Bake. Pour the second layer onto the partially baked layer and pop it back into the oven for another 20 minutes or so before cooling.
Step 4: Optional drizzle. The chocolate drizzle is totally up to you, but it’s not only a delicious addition, it makes them look great, too!
TIP: Refrigerate the bars a couple hours or overnight before cutting and drizzling with chocolate – the bars firm up to make cutting them cleaner.
Storage
These store best in the refrigerator rather than at room temperature (especially if you use coconut oil for the crust). Keep them in an airtight container for 5 days.
For longer storage, these freeze great! Keep them airtight for up to 3 months for best quality.
In my desire for a slightly healthier bar cookie, I also lessened the sugar. There’s brown sugar in the shortbread-like crust layer and only honey in the coconut layer. And while these changes make for a more vitamin and nutrient-packed product (at about 150 calories per bar), they’re still a dessert that should be eaten in moderation.
But of course I think that about everything, which is why I feel free to enjoy them every now and then – and I hope you do, too!
Reader Raves
“I made these to take to work for lunch yesterday and they were a big hit!
Even my boss, who said he normally doesn’t care for coconut, really liked these!
Thanks for another great recipe!” -Teri
“OMG, I doubled this recipe, I ran short of honey so I used half honey and half maple syrup. I also did not have dark chocolate, so I used milk chocolate. These bars turned out amazing, certainly the best bar I’ve ever made. Thank you!!!!!” -Michelle
I hope you love these almond coconut bars – if you make them, be sure to leave a recipe rating to let us all know! TIP: You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.
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Easy Almond Coconut Bars
Equipment
- 9×9 inch baking pan
Ingredients
First Layer:
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup butter (you can use coconut oil, but you'll need to keep them refrigerated to stay firm)
- 1 cup almond flour or meal
- 2 tablespoons ground flax optional – use 2 tablespoons more almond flour if not using
Second Layer:
- 2 eggs
- 1/2 cup honey
- 2 tablespoons almond flour or meal
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/3 cup mini semisweet chocolate chips (or small regular chips)
Chocolate Drizzle (optional):
- 1/3 cup dark or semisweet chocolate chips
- 1 teaspoon coconut oil (or butter)
Instructions
- Heat oven to 350 degrees. Line a 9 x 9-inch square pan with parchment (or foil – you'll need the overhang to remove the bars).
- Make the first layer by mixing the sugar and butter until creamy and then adding the almond meal and flax, stirring to combine well. Press into prepared pan and bake for 12 minutes until brown around the edges. Remove from oven.
- Meanwhile, prepare the second layer by beating the eggs in a medium bowl. Add all the remaining second layer ingredients, mixing well and pour onto the partially baked first layer.
- Bake for 20-23 minutes more, or until top is golden brown and center barely jiggles. Cool completely on a wire rack before cutting into 24 bars (TIP: cool in the fridge overnight for firmer bars).
- For the drizzle, melt the chocolate chips with the oil and use a spoon to drizzle over the bars evenly (you can do this before cutting or after cutting, it's up to you).
Notes
Nutrition
More Healthier Bar Cookies
- Grain Free Almond Chocolate Truffle Bars
- Whole Grain Apple Butter Bars
- Healthy No-Bake Fudge Oatmeal Bars
This recipe has been updated – it was originally published in June of 2014.
These look terrific! I don’t eat sugar in any form. Do you think I could use stevia or swerve? I have stevia sweetened chocolate chips.
You can experiment with that, Sandie – I haven’t tried it.
Thank you for this delicious recipe! I plan to make this soon. Great blog and wonderful recipes, links and everything! Love & truly appreciate all of your hard work!
Hi Carol – I think you’ll like this recipe! It’s like an amped-up macaroon. 🙂
Can anything be subbed for the honey? I don’t eat carbs.
I haven’t tried any other sweeteners, plus they are all carbs, too (as is the coconut flakes in this recipe).
Making these AGAIN for Easter!! (Also made for Christmas). Huge hit! Family expects me to bring them now ? I double the recipe and bake in a 13x9x2. Come out operfect. Only problem is they are addictive!
I love knowing this, Nancy, so glad your family likes them!!
What could be subbed for the ground flax?
I just added that because I like the extra omega-3 from flax and try to include it in recipes, Claudia. Go ahead and just use 2 more TB of almond meal. 🙂
Do you have nutritional info on these bars? Specifically carbs, fiber and sugar? Thanks! They look scrumptious!
I do now!
Great recipe! I used my leftover cranberry sauce from Thanksgiving and altered it a little bit.
Doubled the bottom layer so I could cover the bottom of a sheet pan and spread my cranberry sauce over it once it cooked as directed. I didn’t have semisweet chocolate chips so I used white chocolate chips instead and poured the top layer over the cranberry layer and cooked as directed. Yummmm.
Thanks Jami! A recipe I don’t have to feel so bad for eating!
That sounds amazing, too, Tanya!!
I do not have a 9 x 9 pan. I have a 8x 8 and a 13x 9. If I hated the 8×8 will I need to adjust the baking time? Or should I double the recipe and use the 13x 9 pan?
Thanks,
Candi
If I used*
Ha, I did a double take on the “hated” Candi! Before I had a 9×9 pan, I would use an 8×8 and just know the recipe would probably take a bit longer to cook, so that’s what I’d advise on these. 🙂
OMG, I doubled this recipe, I ran short of honey so I used half honey and half maple syrup. I also did not have dark chocolate, so I used milk chocolate. These bars turned out amazing, certainly the best bar I’ve ever made. Thank you!!!!!
You’re so welcome, Michelle – I’m glad they worked for you, too!!
I made these to take to work for lunch yesterday and they were a big hit!
Even my boss, who said he normally doesn’t care for coconut, really liked these!
Thanks for another great recipe!
Yeah! So happy to read this, Teri. 🙂
Well, this recipe is delish! My husband really likes them too so this will definitely be a keeper. Great recipe Jami 🙂
Thank you, Teresa!
Made these tonight for my church’s ladies meeting … Look wonderful and can’t wait to try them. One lady can’t have gluten so I am excited that she can eat these 🙂
Can I use whole wheat flour? I couldn’t find almond flour
Sure, Andrea, it should work, though they may be a bit drier, as the almond meal releases oil and I accounted for that in the butter/coconut oil measurements. Experimenting is always good, though!
Bob’s Red Mill has almond meal and flour too. At least at most westcoast stores.
Why refrigerate bars made with coconut oil?! I use coconut oil all of the time and it does not need refrigeration. It IS tropical!!
You don’t need to refrigerate it for safety, Jackie, I just prefer the firmer texture of items like this refrigerated – they’re easier to pick up. 🙂
I am looking forward to those recipes then! I meant to clarify in my original comment that we still eat real food just not grains and most dairy. More along the lines of what could be described as Paleo or Primal with occasional treats of GF grains or legumes (like nachos for dinner 😉 ).
And, yes, I hear you about the GF stuff. I read my labels carefully. That’s the secret to eating real food, whether with grains or without. 🙂
I am so excited to try these! I love your blog and have enjoyed all of your recipes that I have tried. We used to eat ‘real food’ but for various health reasons we eliminated all grains and most dairy several months ago, so that eliminated alot of the recipes I had tried from your blog. I still subscribe because I love your perspective on life and using simple ways to do things. And now this recipe, yay! 🙂
(The health issues that we eliminated grains and most dairy for are healing, Praise the Lord! Two members of my family are able to manage their chronic stomach conditions now without medication. I know that grain-free and limited dairy is not for everyone but it has been wonderful for our needs.)
That’s so nice to hear, Julia (about your liking the site – not your family’s stomach issues, lol)! And of course your grain-and-dairy-free life is still very much real food if there’s no processed stuff in there. 🙂 That’s the only thing to be wary of, since GF is so popular right now the food companies are creating a lot of junk food with the GF label.
So glad to hear that you’ve had success with your diet – I say anything that works! I actually don’t eat as much grains as I used to and if it were just me, I wouldn’t make bread regularly or eat pasta, which we’ve cut back to just a couple times a month. So stay tuned, you’ll probably find more recipes that will work with a mainly plant-based diet in the future. 🙂
Oh, Jami! I haven’t tried these yet, but it they taste HALF as good as they look, I may not be able to stop at one. Have you even tried to figure out how many calories, carbs, etc are in one piece?
i just made almond meal for the first time yesterday. i used it in lemon bars (in the bottom crust). it really does add something special to baked goods. i am going to try these soon. yum!
Mercy me, how good these look. I have a person in the family that can’t et chocolate and one that eats GF and no choc. I think I made try these and omit the choc. chips and only put choc. on top of part of it. I really like using almond meal.
Can I make almond meal by grinding up almonds in my food processor? Did you substitute straight across from regular flour?
Yes, you can, Cheryl. You just have to be careful not to grind it too much, as it starts forming almond butter!