Lemon almond cookie bars are so soft and chewy {and they are gluten free!} This easy cookie recipe creates a bright flavor profile with the lemon and almond flour, which pairs irresistibly with dark chocolate.
I know you think I've gone and lost my marbles! Lemon, almond and dark chocolate?? Can this be any good?? Well if you haven't paired lemon with dark chocolate before, you are in for a serious treat!
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When I think about spring and baking, lemon is the flavor that immediately comes to mind. There's something about lemon sugar cookies, lemon bars, or lemon cupcakes that just brings a smile and sunshine to my day {even when the weather isn't cooperating}.
Do lemon and dark chocolate go together?
Yes! They absolutely do. The brightness of the lemon helps to balance and enhance the dark chocolate flavor. I personally feel like the lemon also tempers some of the bitterness that I find in dark chocolate.
Those who know me well know that I am not typically a fan of dark chocolate. I give the craziest facial expressions showing my lack of love for it. But, I can.not.stop.eating these cookie bars!! They might just be my current food crush.
What ingredients do I need for these cookie bars?
Many of the usual baking suspects are here. For this easy lemon dessert, the recipe uses melted butter, so it's easy-peasy to prepare. Oh yeah, and it only uses one bowl for mixing, #lessdishesforthewin!
- Unsalted butter ~ melted to give the cookie bars extra chewiness.
- Granulated sugar ~ for some sweetness.
- Brown sugar ~ I like to use dark brown sugar, but light brown will also work.
- Lemon zest ~ this zester is my favorite!
- Vanilla extract ~ for flavor.
- Almond extract ~ for flavor.
- Egg ~ for added moisture and some leavening.
- Kosher salt ~ to enhance the flavors.
- Baking powder ~ for leavening.
- Almond flour ~ Bob's Red Mill makes my favorite almond flour.
- Dark chocolate bar ~ Use the best quality chocolate that you can afford; the recipe calls for 3 ounces. Most baking bars come in 4 ounce portions; you could also use Trader Joe's Pound Plus dark chocolate and just measure out 3 ounces.
If you absolutely cannot bring yourself to try pairing dark chocolate with the lemon and almond, white chocolate would be a good substitute.
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let's make these easy, chewy, gluten free cookie bars!
Start by preheating the oven and lining an 8x8 baking pan with parchment paper.
Next, melt the butter and mix in the sugars and lemon zest. Once they are combined, whisk in the extracts and egg.
Then add the almond flour and top with the kosher salt and baking powder. Give the dry ingredients a little toss together and then mix them into the dry ingredients with a spatula.
Finally, add the dark chocolate to the cookie dough, spread it into the prepared pan and bake.
The lemon almond cookie bars are done when the edges have set and slightly browned. The middle may be a little soft, but it will firm up as it cools. Remember that your oven is different from mine and the baking time may vary slightly.
how should lemon almond cookie bars be stored?
Any leftovers should be stored in an airtight container in the refrigerator for 5-7 days. The bars can also be frozen for up to 2-3 months. They taste fantastic cold or at room temperature.
These gluten free lemon almond dark chocolate cookie bars will be perfect for your Easter brunch or dessert table. They also make a fun spring time lemon dessert. Think you will give them a go?
Remember to snap a picture and tag me on Instagram if you make these Lemon Almond Cookie Bars with Dark Chocolate. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more cookie bar recipes to try ~
- Salted Caramel Espresso Bars
- Peanut Butter White Chocolate Blondies
- Double Chocolate Oat Bottom Brownies
- Sugar Cookie Bars
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Lemon Almond Cookie Bars with Dark Chocolate
This easy cookie recipe creates a bright flavor profile with the lemon and almond flour; which pairs irresistibly with dark chocolate.
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup granulated sugar, packed (100g)
- ¼ cup brown sugar (50g)
- 2 tablespoons lemon zest, not packed (2 lemons)
- 1 large egg
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups (192g) almond flour (I use Bob's Red Mill)
- 3 ounces dark chocolate baking bar, chopped (85g)
Instructions
- Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper.
- In a medium to large bowl, melt the butter (you can do this on the stove or microwave). Allow it to cool for about a minute. Add both sugars and lemon zest and whisk until fully combined, then whisk in the egg, almond and vanilla extracts.
- Add the almond flour to the wet ingredients, followed by the baking powder and salt. Lightly stir/toss the dry ingredients on top of the wet ingredients. Then mix it all together with a spatula until combined. Save a small amount of chocolate aside and fold in the remaining chopped chocolate.
- Scoop the cookie dough into the prepared pan and spread it evenly in the pan. The cookie will spread, so it doesn’t have to go all the way to the edges. Use the remaining chocolate to press pieces into the top of the cookie dough.
- Bake for about 25 minutes, until the edges have slightly browned and are firm. The middle of the cookie may still be very slightly jiggly. Allow the cookie to cool in the pan before cutting and serving.
Notes
Any leftovers should be stored in an airtight container in the refrigerator for 5-7 days. The bars can also be frozen for up to 2-3 months.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 104mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Christie
That lemon almond cookie bar sounds wonderful especially with the dark chocolate Tasia! What a fantastic treat!
Tasia
Thank you Christie! I always knew that lemon and dark chocolate go well together, but adding in the almond flour really makes this one irresistible!
Heidi | The Frugal Girls
Your cookie bars are so heavenly... and your idea to combine lemon with dark chocolate is pure genius!
Tasia
Thank you Heidi! You are too kind. The idea for this lemon and dark chocolate combo actually came from my travels in Italy. It's a pretty magical flavor combo.
Katherine | Love In My Oven
I will admit the flavor combo gave me pause, Tasia, but when I thought about it I got excited! That sounds so refreshing and delicious!
Tasia
Thank you Katherine! I have a feeling it will make many people think again, but I hope you will give this recipe a try. The flavor lemon and dark chocolate combination is so magical.
Caleb - Never Ending Journeys
Such an irresistible combination of flavors! These cookie bars look perfect for spring.
Tasia
Thank you Caleb! The brightness of the lemon and almond really do make them a perfect spring bake!
Michelle | Sift & Simmer
Yum, these bars look so delicious! I can see how they would go perfectly well together!
Tasia
Thank you Michelle! I hope you get a chance to try this recipe.