Chewy sugar-free cowboy cookie bars made with almond flour, coconut flour, monk fruit sweetener, chocolate chips, and nuts.

Scale

1 1/2 cups almond flour

1/2 cup coconut flour

1/2 cup unsalted butter, melted

2/3 cup monk fruit sweetener

2 large eggs

1 teaspoon vanilla extract

1/2 cup sugar-free chocolate chips

1/2 cup chopped pecans

1/4 cup shredded coconut

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1. Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.

2. Whisk melted butter, monk fruit sweetener, eggs, and vanilla in a bowl.

3. Stir in almond flour and coconut flour until a dough forms.

4. Fold in chocolate chips, pecans, and coconut.

5. Press dough evenly into the baking pan.

6. Bake for 18 to 22 minutes until edges are golden.

7. Cool completely before slicing into bars.

Use finely ground almond flour for best texture.

Do not overbake the bars.

Refrigerate before slicing for cleaner squares.