Are you needing a Quick Easy Dessert recipe? These Easy Chocolate Chip Coffee Bars make a simple and amazing week night dessert or a delicious snack for the kiddos.
I can’t count how many times I have made chocolate chip coffee bars. However, they never-fail to disappear within a short amount of time and my family never gets tired of them!
A little back story!
So these Chocolate chip Coffee Bars, are a favorite of my husband’s. Firstly, because they really are good. Secondly, I think it’s nostalgia, and his love for coffee! Thanks to his mom and sisters for making these pretty much every week, growing up. They would eat these several mornings a week along with coffee soup… (Crackers, instant coffee, milk, and sugar.) Yep! It’s a thing! I know! Not the healthiest, but hey! they seem to be thriving just fine in the adult world inspite of that!
On the other hand, I have tweaked the recipe a bit to make them healthier and easier on the waist-line! Originally, the recipe used more sugar, all purpose flour, and a cup of oil, which I substituted with a half cup of applesauce.
By the way, if you’re into favorites, check out these Healthy Sourdough Blueberry Muffins! We love these for a quick Breakfast!
This Quick Coffee Bars Recipe is so easy and delicious!
One bowl and 30 minutes and voila! You have a plate full of yummy, somewhat healthy, goodness. Pair these chocolate chip coffee bars with some fresh strawberries or peaches and you have yourself a delicious dessert!
Chocolate Chip Coffee Bars
- 2 3/4 c. White Whole Wheat Flour*
- 2 c. sweetener of choice (Sucanat, Cane sugar, or alternative sweetener)
- 1 tsp. baking soda
- 1 tsp. salt
- 3 eggs
- 1/2 c. olive or coconut oil*
- 1/2 c. unsweetened applesauce
- 1 c. coffee (brewed)
- 1 tsp. vanilla
- 1 c. chocolate chips
- Preheat oven to 350 degrees.
- Measure flour, sweetener, salt, and soda into a bowl. Mix well!
- Add eggs, oil, applesauce, coffee and vanilla and mix together.
- Pour batter into a greased 11 by 15 pan, (or if you prefer a thicker more cake-like dessert, use a 9 by 13 pan*).
- Sprinkle chocolate chips on top of batter.
Bake at 350 for 15 min. if using an 11 by 15 cookie sheet. If you use a 9 by 13 it will take 20-25 min. (check with a toothpick ).
Recipe Notes:
- *I like to use Sprouted wheat flour for an even healthier option. You can use all purpose flour if you prefer, and increase it to 3 cups.
- It is fine to use hot coffee to make these. No need to allow it to cool!
- If you want it totally sugar-free, use a sugar-free chocolate option, such as lily’s chocolate chips
- *Be sure to melt your coconut oil, if that is what you choose to use.
- These bars have more of a cake-like texture, which I love, but is something to keep in mind if you don’t enjoy that. Baking them in an 11 by 15 pan will give you a thinner bar. I like to use a 9 by 13 cake pan and put some of the extra dough in a bread pan, which will make a thicker bar.
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