Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that’s guilt free.

I don’t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I’m going to be craving a sweet treat, but my body surely won’t need sweets, hence the paleo salted chocolate cookie bar. And because they’re so darn good.

And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving.  This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.

Just like these cookie bars! There’s so much luscious, dark, chocolate happening and they’re so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That’s my emoji for on point.

I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I’ve done for non-paleo desserts and well, it didn’t work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. ‘

So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can’t think of any more adjectives to describe how wonderful these paleo cookie bars are.



  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup Hershey's dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/4 cup almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup paleo chocolate chips
  • sprinkle of sea salt


  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
  2. Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. ..............................

for full instruction please see :