Go Back

Gluten-Free Snack Attack: Coconut Bars

Jennifer Marcks / Gluten-Free MARCKS The Spot
This is an easy and delicious gluten-free bar. Quick to whip up and quick to disappear!
Course Dessert


  • 2 eggs
  • 3 T coconut oil
  • 4 T all natural applesauce
  • 1 T honey (optional)
  • ¼ cup coconut sugar
  • 1 t. pure vanilla extract
  • ½ cup coconut flour
  • ¼ cup millet flour
  • ½ t. baking soda
  • ½ t. guar gum
  • Pinch of sea salt
  • ¼ - ½ cup dark chocolate chips


  • Preheat oven to 350°.
  • Lightly oil an 8 x 8 pan with coconut oil. (If you want a thicker bar use a smaller pan and check the middle to make sure it is baked through completely, a knife should come out clean.)
  • Mix all dry ingredients together in a small bowl.
  • Melt the coconut oil.
  • In another bowl, combine all wet ingredients, except for the coconut oil.
  • Dump dry ingredients over wet ingredients.
  • Last, pour the coconut oil over the dry ingredients. (Make sure this isn’t too hot as it can cook your eggs.)
  • Mix until combined. Lastly, add the chocolate chips.
  • Spread mixture into prepared pan, pressing down equally around the pan.
  • Bake for 22-25 minutes.
  • Cool. Cut into bars and ENJOY!


*You can easily substitute brown rice flour or garbanzo bean flour for the millet flour.
When adding the coconut oil, make sure it is not too hot or it may cook the eggs in the recipe. By adding the coconut oil over the flours, the bars tend to mix up rather well without the coconut oil hardening while mixing.
Keyword coconut bars, dairyfree, gluten-free