Almond Flour Bars – Gluten Free

3.95 from 36 votes

Healthy gluten free almond flour bars made with almond meal, almond butter, flax seeds, honey and walnuts. Great post-workout snack!

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As much as I love to bake with butter, I also love healthy baking. Sure I’m not the one to compromise on butter while making my pineapple-upside down cake or cut down on cream cheese for oreo cream cheese frosting but there are things that I bake to eat as a snack or post workout meal and I want those things to be healthy.

These almond flour bars are made using almond flour, almond butter, applesauce, flax seeds and honey – wow that’s a long list of healthy ingredients. They are high on energy making them ideal as post workout snack. You can use any nut butter of your choice- almond, peanut, cashew whatever floats your boat. I used unsalted almond butter in this recipe.

Here’s a little video to show you guys how I made these bars!


These almond flour bars are quite soft initially but will harden over time. In fact they tasted better 24 hours after I baked them. Once they are out of the oven, let them cool completely and then pop them into the refrigerator for couple of hours before cutting them. The quantity of honey can be adjusted to taste and one can also use maple syrup in place of honey. Also in case you don’t have applesauce replace it with 1 egg.

I used a 8 X 8 square pan but didn’t cover it entirely with the mixture. I poured it on one side of the baking pan because I wanted thicker bars.


* In case you can’t find almond flour at your grocery store, you can make it at home. Soak the almonds overnight and then remove their skin or you can get blanched almonds in that case you can skip this step. Put the blanched almonds in food processor and pulse till it forms a coarse powder. Sift the flour to get rid of any large particles.

* Do not try to cut the bars immediately, they will be too soft. Let them cool completely and pop them into refrigerator for couple of hours before cutting into bars.

* You can use any nut of your choice – walnuts, pistachios, pecans.

* This recipe doubles up easily.

* Chia, Sesame seeds would be great addition to these bars.

Almond Flour Bars - Gluten Free Bars

3.95 from 36 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 9 bars
Healthy gluten free almond flour bars made with almond meal, almond butter, flax seeds, honey and walnuts. Great post-workout snack!



  • 1 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup applesauce unsweetened
  • 1/2 cup nut butter almond or peanut
  • 1/4 cup + 1 tablespoon honey
  • 1/2 cup pecans or walnuts chopped
  • 1/2 cup mini chocolate chips
  • 2 tablespoons flax seeds

To Sprinkle

  • mini chocolate chips
  • sweetened shredded coconut
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  • Preheat the oven to 350 F degrees.
  • Line a 8X8 square pan with parchment paper or spray it with a non-stick cooking spray. Set aside.
  • Mix almond/peanut butter, honey, applesauce and salt in a bowl.
  • Add flour, baking powder, chopped pecans, flax seeds and mini chocolate chips to the wet ingredients and mix.
  • Pour the mixture into the prepared baking pan.
  • Sprinkle with mini chocolate chips and sweetened shredded coconut. Press them lightly with a spoon or use your hands.
  • Bake at 350 F degrees for 20-25 minutes, till edges are golden brown in color.
  • Cool completely before cutting into bars.
  • Bars will be very soft initially but will harden over time.


Calories: 291kcal, Carbohydrates: 22g, Protein: 7g, Fat: 21g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 73mg, Potassium: 182mg, Fiber: 4g, Sugar: 15g, Vitamin A: 20IU, Calcium: 108mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Almond Flour Bars

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Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!

3.95 from 36 votes (31 ratings without comment)

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Recipe Rating


  1. 3 stars
    A little too rich? I find the nut butter and flour comes out a lil oily. And it didn’t quite bake. Not loving the texture. Its ok but not quite what I expected

  2. I have been making these for backpacking, using them for breakfast bars. They taste so much better than commercial bars and I can control the ingredients. They are fabulous. I have shared them with friends who have raved about them! Thank you for such a yummy recipe. BTW, so far, I have carried them for a week in my backpack without any problem, even in the heat of summer.

  3. 5 stars
    I made this recipe last night and really like it! It was so easy to whip up and it’s a really healthy snack! I do wonder if these have to be stored in the fridge, or if you just recommend putting them in the fridge to help firm them. Thanks for a great recipe!

  4. 2 stars
    I’ve baked these and they are gooey but the chocolate chips did not melt (they still have their shape). I also used raw nuts and these are still raw. I was very hopeful for a sugarless bar.

    1. hmm I am not sure what went wrong, It should have baked in that time, I have made these bars so many times. Maybe check your oven temperature setting? Also choc-chips are supposed to retain their shape when baked, like in choc chip cookies!

  5. I made these with flax meal rather than seeds, added 1/4 c unsweetened coconut to the batter and just baked them as cookies. I had to flatten the dough slightly and added no toppings. Took around 9-10 minutes to bake and turned out great! My toddler loves them!

  6. I made these this weekend and baked them in a loaf pan so they were thicker. I also added the egg as the mixture looked a little dry, also didn’t have any flax seed so I used chia. Oh my goodness these were so delicious!! They were more like brownies instead of bars but were they ever good. Thanks for the recipe!

      1. Hmmm, maybe I’ll just have to make 2 batches and report back to you on how the oat flour goes! Ya know, haha in case you ever get that question again

    1. Hi Becky, Unfortunately I don’t do nutritional analysis of recipes but there are a lot of websites where you can just put in the ingredients and it will tell you the calories. You can try that, hope this helps.

    2. Becky, you can figure out the calorie count by adding up the calories from the ingredients then divide that number by the number of servings from the bar. It’s can be a long process but worth it if you are counting calories. I do this for all my homemade meals.

  7. Loved these! I used chia seeds instead of the flax, and put raspberry preserves and unsweetened coconut on top. Perfect!

  8. Hi Marcy! Hope you pressed the dough tightly into the pan before baking. And these bars are soft initially but firm up later. Cover and keep them in the refrigerator and try cutting them tomorrow.

  9. I tried this and it is very, very crumbly. You almost need a spoon to eat it with. Any suggestions?

  10. let us know how doubling the recipe goes! i didn’t double but tried it in a bread pan but it was probably too thick that way. maybe doubling would be better to fill the pan. they were still yummy so thanks for the recipe!

    1. Hello Erica, thanks for trying the recipe! I am going to double the recipe soon and will let you know!

  11. just made these, delicious and simple….going to double the recipe next time….thanks for a great simple recipe