The most delicious Chocolate Chip Granola Bars made from leftover almond pulp! Or you can just use blanched almond flour if you prefer. These are full of flavor, are vegan, gluten-free, dairy-free and oil-free and only 8 ingredients! SO much better than store-bought!
I make my own homemade almond milk. It’s ridiculously easy and SO MUCH better than store bought. Honestly, I make mine on the thick side, so it is almost like cream. I use organic almonds as well, and I swear that increases the clean smell and flavor of the milk as well. It smells just like pure sweet almond oil.
Anyways, the only issue I have had when making almond milk is what to do with the leftover almond pulp. I hate to admit, I’ve thrown it away too many times. I have made a few recipes with it and haven’t been pleased with how they’ve turned out….typically too soggy of results. The almond pulp has tons of moisture in it, so it doesn’t work exactly the same as almond flour in every recipe. But for these bars specifically, the almond pulp finally worked well….without having to dry/dehydrate it first. Score.
So, I finally came up with these amazingly, delicious chocolate chip bars. The almond pulp makes them so moist and chewy. These have a slight crisp on the outside, but soft and chewy on the inside. These almond chocolate chip bars are only 8 ingredients, vegan, gluten-free and oil-free!
A lot of sites/blogs are copying this recipe and posting it on their site as their own, without any credit. Please have respect to my hard work here and do not repost my recipe on your site, if you are inspired, link and give credit properly, but do not post my recipe on your site.
Almond Pulp Makes The Best Chocolate Chip Bars
Ingredients
- 1/2 cup + 2 tablespoons( 200g) pure maple syrup, room temperature (or agave)
- 1/4 cup (32g) ground flaxseed
- 1 cup (107g) almond pulp or 1 cup (112g) blanched almond flour
- 1 cup (100g) gluten-free whole rolled oats, NOT quick oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup (120g) mini dairy-free chocolate chips (I use Enjoy Life)
- 1/2 cup (128g) creamy roasted almond butter
- 2 teaspoons (10g) vanilla extract
Note
- This recipe does not require you to use a dehydrator or "cook" your almond pulp before using it! But because of this, there is more moisture in it than almond flour. You can use regular blanched almond flour as well for this recipe, just note that the baking times below are slightly different. They are delicious either way.
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. Please understand that using your measuring cups and comparing them to the weights I have listed will likely vary. In fact, you don't even need to get out the cups to do this, it is not needed if you just follow my weights listed. I always test my recipes specifically using the WEIGHT LISTED. Keep in mind, so many measuring cups, even if they all state 1/2 cup, for example, will still slightly vary in size. I've noticed this myself with several different measuring cups I own! This is also why your measurements will vary. For this reason, weighing is the only TRUE way to get the exact result. Just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Before following the recipe, if you are using homemade almond pulp, make sure you have squeezed out the excess moisture out really well, from preparing the almond milk. Papertowel dry it and store in the fridge overnight, as this helps to dry it out some. You do not need a dehydrator or to bake it to dry it out, but you also don't want it too wet or to use it immediately after making your almond milk, because it could make the bars too wet.
- Preheat an oven to 350 degrees and line a 9X5 loaf pan with parchment paper hanging over the sides for easy removal later. Do you use a different size or bigger pan, otherwise the bars will be too thin and not bind well or hold their shape. They are meant to be thick bars like in the photos.
- Mix the syrup and flaxseed in a cup well with a fork and set aside for 10 minutes to gel up. Do not skip this step, as it is what acts as the "egg" and binds the bars to hold their shape.
- In a large bowl, combine the almond pulp (or almond flour), oats, cinnamon and salt and whisk well. Stir in the chocolate chips. I prefer mini because they disburse well and stay in tact better.
- After the 10 minutes is up for the syrup and flaxseed mixture, stir in the almond butter and vanilla until very smooth. Pour over the dry ingredients and stir for a couple of minutes until very sticky and absorbed, pressing with the back of your spoon to help mix.
- Add the dough to the loaf pan and spread out evenly and flat with a rubber spatula. You can slightly dampen your fingers to help press it down around the edges, as it will be sticky.
- For dough using almond pulp, bake for 30-32 minutes until very golden brown and firm on top. For dough using almond flour, bake about 27-30 minutes until very golden brown and firm on top.
Important
- Cool 1 hour before cutting, or they will fall apart. They firm up a lot as they cool. If desired, melt some chocolate chips and drizzle the tops for added sweetness or for presentation purposes. Honestly, they are plenty delicious without it, I just did it more for looks. Slice very carefully into 8 bars. Wrap each individually in plastic wrap and store in the fridge. They will hold their shape very well this way and it makes for an easy grab-and-go snack!
Hi! Are these bars gluten free?
Yes, as long as you use certified gluten-free oats!
hi! they look great and I want to try them right now, but I have my pulp already dry/dehydrated: do you think I can still use it for this recipe? Thanks!!
Hi Laura, yes that will work fine, just use the same measured amount of almond flour. Let me know how you like them!
(It would be my first recipe with almond pulp…)
I am excited to try the recipe. I am new to making almond milk. Prior to now we have always bought it and I decided that homemade would surely be better than the store stuff. The only doff my sone notes was that the homemade almond milk was watery. You have said yours is thicker like cream. How do you make it that way ?
Hello – I’d like to make these chocolate bars, my concern is over the almond pulp. I have a ton of dried pulp. I never thought to simply freeze the wet ball after squeezing…so, I dry it out, store in the freezer and assume one day I will find a recipe to grind it up in a processor and use as a flour base.
It appears you almond pulp is slightly wet for this recipe. How would I use mine in your bar cookies, please?
Thank you for your response.
Dried almond flour works well too, so as long as it’s finely ground and you are using the same weight amount, you should be fine. The drier, the better.
I was very skeptical about this recipe. Every healthier treat recipe that I have tried has been an utter fail, spending big bucks on obscure ingredients (P.S. All of the ingredients for this recipe are regulars in my pantry.) just to end up in the freezer for a desperate moment. Desperate meaning, “There’s a blizzard and the roads are closed and I need a treat”; that kind of desperate. So I was very pleasantly surprised when this turned out pretty darn yummy. The texture and consistency was very cookie like. I will definitely make this again. Win!
Wonderful Amanda, I’m so happy to hear my recipe was a success for you! I know what you mean,too..a lot of healthy recipes taste just that, healthy and/or bland. So glad these were yummy!
Love the bars. I was wondering if anyone doing Weight Watchers has figured out how many points a bar is?
Hi Chris, so glad you loved these! I have no idea about Weight Watchers, sorry!
I’m glad I found this recipe! I’ve been making my own almond milk (SO GOOD) and have a stockpile of oven dehydrated almond pulp. My last batch, I put the pulp in the fridge per your instructions and made these bars. They’re fantastic and hearty. I didn’t have any syrup on hand so subbed one cup of dates blended with one cup of hot water. Sweet enough for me :). Thanks, as always, for your great recipes.
These bars are really delicious! I have made 2 batches so far; the second time, I added some coconut flakes, and a few tablespoons of hemp/flax seed mix, as well as a bit more rolled oats for added texture. The result seems to make it more of a really filling energy bar, and super-nutritious. I am looking forward to another batch of almond milk so I can whip up another batch of these bars. My 6th grade son likes them too, and he is picky and not fond of store-bought cereal/energy bars. Thank you for sharing this recipe!
So awesome to hear Beth! So glad you enjoyed these!
Hi Brandi, I only have a half cup of almond pulp. Can I use half pulp and half flour? If so, should I adjust anything else and how long should I bake for? Can’t wait to try this. Thanks for sharing!!
Hi Ashley! Yes, definitely. I have noted right in the recipe that you can use almond flour and in the directions it says how long to bake if using almond flour 🙂
These are the best bars! My whole family liked them! Soft and chewy!
Hi there. These are delicious! I used chia seeds with the maple to make a binder as I didn’t have flax, and I used peanut butter as I didn’t have almond butter.
Just wondering if you think I could keep them ‘raw’ – when I was mixing the dough together I had a taste and it was delicious! Do you think they could be made into bliss balls or something and frozen? Or on a similar thought, baked into cookies?
Thanks for the great recipe – my freezer is full of almond pulp!!
Hi Rebecca! So glad you loved these! Oh yes, I totally think that could work, not sure if it’s too wet though, so if needed just add more almond pulp. Worth a shot! I love the raw batter too. I think they would be yummy as cookies as well, I would just plop mounds on the sheet and bake for 10 or so minutes until golden!
LOVE this recipe! I’ve made it twice already (in two weeks!) and my husband and I are LOVING them! Shared your recipe over on my blog, wanting to get the word out on how tasty (and easy) these guys are. Thank you for sharing your recipes!
<3 Kayleigh
Thank you so very much Kayleigh for making them! So happy you loved them!
I’ve made these numerous times now and my kids always love them. So glad to have such a yummy use for the almond pulp! Thank you for sharing! Laura
That’s so awesome to hear, yay!
Hi, have all ingredients except for maple syrup I wondering if I could use coconut palm sugar or honey in place of it. Also, why not use an egg (for us non-vegans) instead of flax or as an addition for extra binding, would this work?
Sorry I missed this comment before! I would not use sugar because that is a dry ingredient and the liquid from the syrup is needed here. I can only vouch for the flavor of syrup since that is what I used. Honey I don’t use and it’s much thicker and sweeter than syrup, so it will definitely change the flavor if you try it. As far as an egg, no that won’t really work here because I’m using a large amount of flaxseed here that is needed (it is a dry ingredient) that works to bind them by acting as both a binder and a “flour”, replacing it with a wet egg would not work the same as 1/4 cup flaxseed and of course since I’m vegan, I couldn’t tell you what the egg would do to the bars or how it would work. It’s really best to follow the recipe as written since that is the only sure way I know it to work since that is how I tested it.
Amazing!! My kids, my wife and my father in law loved the bars…and they’re gone. Time to make another batch
I used Almond flour instead of Almond pulp. Bars came out just a little bit on the softer side and I’m wondering if increasing the cooking time will harden them some more?
They taste so good that I’m done buying store bought snack bars!!!
Thank you so much Ash for the amazing review! Yes, if you want them more firm, just bake them 3-5 minutes longer 🙂
After coming across this recipe while looking to use my almond pulp, I baked these cookie bars and very much enjoyed them. I substituted peanut butter and was naughty and doubled the chocolate chips. Next time I will probably reduce the cinnamon or possibly omit it, it was good but I just didn’t think it was necessary. Thanks for such a great idea.
So happy you loved these Pam, thank you so much for the lovely review! I happen to love cinnamon in bars with chocolate chips since I love the added warmth and flavor, but yes you can totally lelave them out!
Delicious!!! Yeah!!! I finally found a recipe that I can use my almond pulp!! I used 96 grams of quinoa flakes instead of the oats and did just the 1/2 cup maple syrup! I have them all wrapped individually! Ready to enjoy!! Ah!!
Yay, so glad you loved these so much Linda, thank you!
I am in love with these bars. I always double the recipe and individually wrap for easy grab and go snacks. They store well in the fridge or freezer if you can’t eat them fast enough. Yum!
That’s such wonderful news Julie! And yes, I always store in the fridge too as I note, because they are so easy to travel with!
Hi Brandi, I’m 18months new to a vegan lifestyle and I’m so thankful for finally finding your site. I’ve just baked these chocolate chip bars and they are so delicious. The recipe is clear and the instructions are fool proof. I can’t believe I’ve finally found such an awesome vegan, gluten free treat to spoil myself with occasionally, as well as share with my family. These are my number one ‘go to’ snack/treat from now on! Thank you for all your hard work developing your recipes, I know just how hard it is. This one is certainly a winner!
Such a sweet comment Jo, thank you so much for taking the time to leave this lovely review! So very happy to hear this is your favorite snack now! That is awesome!
These bars are FANTASTIC! Thank you for sharing your recipe. They taste so decadent! I’m going to take them to our monthly WFPBNO potluck! Thanks again for sharing this recipe!
These chocolate chip bars are the best! My whole family loves them! I store them in the fridge so they stay nice & firm (although they don’t last very long!) Thanks for this amazing recipe!
So lovely to hear they were such a hit with your whole family Sharon, thank you for the review!
Why rolled oats, cants I use quick??
It’s for texture purposes. Quick instant oats are much more finely ground and will make the bars drier since they will absorb much more liquid.
Costco is carrying organic almonds now. I have been in a homemade almond milk coma for a week 🙂
Awesome! I hope you love these Maria!
Easy to make, healthy ingredients and absolutely delicious. Thank you : )
I’m so glad you loved these Christine, thank you so much for making them and leaving feedback!
I am new to your blog and to vegan cooking in general, but we all really enjoyed these bars. To be honest, the consistency was a little bit more like a chocolate chip Blondie, rather than a granola bar. But my little girls were not at all disappointed to have a treat for an after-school snack. We live in Denver, and I suspect the recipe might require a high altitude adjustment, because I needed to bake it a full 15 minutes longer than recommended to get the top to firm up. I was also just about 1/8 of a cup shy on the almond pulp, so I added in some almond meal. Perhaps if I had used a drier ingredient, like oats, the bars would have cooked up on schedule. Either way, these made for a delicious desserty treat, and I didn’t have to waste a thing from my almond milk! Thanks!
I love this recipe! I made my bars with almond flour (no almond pulp – I’m not into making my own almond milk quite yet). I made these bars twice following the recipe to a T and they have turned out to be a delicious, healthy, and satisfying snack each time. I plan to make these every week to get a daily serving of nut butter and flax while satisfying my sweet tooth. Thank you for the yummy recipe – side note – I am also soaking some slivered almonds and will be attempting your vegan ricotta recipe tomorrow for lasagna rolls which I am very excited for!
That is so wonderful to hear Emma, thank you so much for the lovely feedback!
I can’t wait to make this! How long does almond pulp last in the refrigerator after making milk?
Hi Dino! Almond pulp will not last long, just 2-3 days because it will start to spoil quickly.
Hi,
Just curious what happens if you use quick oats? I have all the ingredients for these bars at home except the right oats!
I haven’t tried your recipe yet but it looks amazing!
The quick oats are much more finely ground and behave more like a flour, versus regular size oats. Because of that, it will make these bars extremely dry, so you really want to use the regular.
Could I replace the flax with chia seeds?
Hi Barbara, I’ve never tried it, so not sure how well it works, but you can always try it!
I make these granola bars at least once a week from my almond milk pulp. So easy to make always consistently great tasting. The kids and I love them thanks so much Thanks Brandi
So happy to hear that Michael, thank you for letting me know!
If I only have quick oats how do I adjust the recipe so that it won’t be dry?
Hi Megan, I do not know since the recipe was created using regular. I wouldn’t adjust it, since I’ve noted the importance of using the quick so they turn out correctly. It’s also not just for moisture, but for structure. BUT, I just posted a new chocolate chip granola bar with similar ingredients that does use quick oats, so I would make those instead! Here is the recipe: https://thevegan8.com/chocolate-chip-granola-bars-vegan-gluten-free-oil-free/
I like the recipes, but the measurements don’t match.
1/2 cup + 2 tbsp of maple syrup do not weigh 200g.
1/2 of the chocolate chips weigh much below 120g.
same problem for the rolled oats.
Those discrepancies threw me off track. The recipe still came out delicious but it was quite an improvisation.
Hi Jonathan, this is precisely why I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. Please understand that using your measuring cups and comparing them to the weights I have listed will likely vary. Since I list weights on all my recipes, you just follow the weight, no need to even get out cups and compare them to the grams. It’s not necessary. Just get out a bowl, hit zero, add the first ingredient using my grams. SO much easier this way too! 🙂 Measuring cups vary, regardless of them saying the measurement on them, they slightly vary, and comparing your weights to mine is not going to be accurate. Everybody scoops up flour differently or the measuring cups can be slightly different than mine. I own several different brands of measuring cups and it is a bit shocking how 3 different sets of a 1/2 cup (for example) will all yield a different weight. This is precisely why you will follow my weights listed. I always test my recipes specifically using the WEIGHT LISTED. For this reason, weighing is the only TRUE way to get the exact result. Also, 1 tbsp of maple syrup weighs 20 grams, so the 200 grams is accurate for the syrup. Again, if yours is different, it is because you are going by a cup that may be slightly different, versus using my grams. Hope this helps explain it a bit! Glad to hear the bars still came out great though!
Hi, looking forward to making these! Do they freeze well? Also how long can you store them in the fridge?
Hi Lisa! I’d say they’d last a couple weeks in the fridge. Just wrap each one individually so they don’t dry out. I’ve never tried freezing them, so I’m not sure!