26 days. What’s 26 days you ask? Well, that’s how long it’s been since Jason and I have eliminated as much processed sugar from our diet as we can. How am I doing with the whole thing? Actually…better than I thought I would when we started this whole crazy-schemed plan. We’re not going all out, like Whole 30-style, been there and done that…don’t know if I’ll ever do it again. I really needed to cut-out desserts, so that was my original intention with the sugar detox, but we’re also trying to watch it in the other foods we’re eating too. Do you know that savory foods have sugar too…like, kind of a lot? Ugh, it’s definitely eye-opening, but also worth it!

I wanted to do the sugar detox because I’ve been tired. Like, barely functioning tired, and that just doesn’t work while I’m trying to run a business and just be human, in general. I was also experiencing intense aching…mostly in my hands, but in my joints as well. I thought it would be a good idea to begin eliminating different foods to try and feel better…and sugar seemed like a really good place for me to start. Jason was super excited to be dragged along with my plan. HA! He’s been a trooper through the whole thing…and desserts are his favorite!

I am human, though, and know that in order to be successful in things, I have to plan for times that will be tough. I’ve been researching recipes for “clean” desserts that I can have during this time. I’m sure there are purists out there who would say I shouldn’t be having these, but this needs to be a sustainable venture for me, so I’m going to do it within my own limits…not theirs.

One of the recipes I found (HERE) was for almond flour chocolate chip cookies. I made them the first week we started the detox and they saved us during the rough spots! I didn’t want to be just trading one thing for another, though, so I didn’t make any more for a couple of weeks, learning to just live without dessert. Also, the cookies ended up a bit crumbly for me. Still delicious, but tough to eat. I started thinking about how I could tweak the recipe to suit my needs better and decided a bar cookie would be perfect! A couple of adjustments and I was in business! I also substituted sugar free chocolate chips for the regular chips b/c… #sugardetox.

If you’re trying to make better food choices, but are still a fan of delicious food, these almond flour chocolate chip cookie bars are perfect for those moments when you want something sweet, but are trying to avoid that dreaded sugar monster. PS…they’re delicious with whipped cream sweetened with Swerve. I mean….if you’re going to do it…do it up right.

***Note: I used a 7”x11” pan + an 8”x8” pan for this, but a 9”X13” pan will work as well.

***You can get the cutie towel and whisk pictured—HERE + HERE!

Almond Flour Chocolate Chip Cookie Bars

What You’ll Need:

3 cups almond flour

1 cup butter—room temperature

4 eggs

1/3 cup coconut oil—melted

2 tsp vanilla

1 tsp baking soda

½ tsp salt

2 cups chocolate chips—can sub for sugar free

Directions:

1. Pre-heat oven to 350°

2. Using a stand or hand mixer, combine butter, eggs, coconut oil, and vanilla. Mix well.

3. Add in almond flour, baking soda, and salt—stirring until combined.

4. Add chocolate chips—mixing just until combined.

5. Grease a 9”x13” pan. Spread mixture evenly in the pan.

6. Bake for 20-23 minutes (adjust for your oven’s temp). Bars will still seem soft when you take them out but will set-up as they cool.

Enjoy with a dollop of whipped cream—healthy(ish) and delicious!