Fresh Milled Chocolate Chip Cookie Bars

These fresh milled chocolate chip cookie bars are an absolute treat, they’re soft, gooey, and perfectly chewy! They don’t have that typical grainy texture that comes from baking with freshly milled flour, and there is no chilling and no autolyzing so they’re quick and so easy too!

If you’re new to freshly milled flour, know that it doesn’t have to be difficult! This recipe is beginner friendly and perfect for after school snacks, potlucks, sharing with friends and family, or an easy weeknight dessert. It’s sure to be a hit!

Did you know I have this same recipe posted for if you want to make actual cookies instead? Find my Fresh Milled Chocolate Chip Cookies with Sour Cream recipe here!

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Ingredients/Variations

Soft White Wheat Berries – You’ll want soft white wheat berries because they have lower protein and gluten than hard wheat, making your cookie bars soft. Ancient grains could work here too, but I haven’t tried that myself.

Brown Sugar – Gives a richer flavor than regular sugar with a smidge of caramel flavor, also helps keep the cookie bars soft and chewy.

Softened Butter – I prefer salted butter but feel free to use unsalted if that’s all you have.

Egg – Bonus points if you source from local pasture raised chickens, these will be the richest and most nutritious eggs. Support your local farmer!

Vanilla Extract – Store bought is fine, but homemade is even better!

Baking Soda – Helps make the cookie bars chewy.

Salt – Enhances all other flavors, I use Redmond’s Real Salt.

Sour Cream – Adds moisture, richness and a slight sour tang – the secret ingredient! You can substitute whole fat plain Greek yogurt to give a similar consistency but know that the flavor will be slightly tangier.

Chocolate Chips – You can really experiment here, I typically use semi-sweet but dark chocolate would be delicious too!

Tools You’ll Need

• Mixing bowl and handheld mixer or stand mixer (this is the stand mixer I have and I LOVE it)
• Measuring cups and spoons
• 9×13 baking dish
• Spatula
• Grain mill (I have the gold Nutrimill Harvest – shop the link or use code HERITAGEMADEHOME for $20 off eligible products)

Step-by-Step Instructions (with Photos)

Mill the flour
Mill into a fine flour and set aside.

Preheat oven
Set to 350° F and prepare a 9×13 baking dish with cooking spray or parchment paper. I typically use avocado oil spray.

Cream together the brown sugar and softened butter
Add them in your mixing bowl or stand mixer and mix until combined, use low/medium speed.

Add the egg and vanilla extract
Mix until combined, again use low/medium speed.

Add dry ingredients
Dump the entire bowl of milled flour in and then add the baking soda and salt. Mix until combined, again use low/medium speed. The dough will look dry.

Add the sour cream
The secret ingredient that makes the perfect moist and chewy cookie bar! Mix on low/medium again until combined.

Add chocolate chips
Mix on medium to mix the chips in fully for a few seconds.

Spread into prepared baking dish
Spread the dough over the bottom of the baking dish, it will barely cover the bottom so spread it as best as you can using a spatula. Add extra chocolate chips on top if desired.

Bake
Bake for 18-23 min until the bars are puffy in the middle but not jiggly anymore if you gently shake it. The edges should be just starting to pull away from the sides. I would start with 18 minutes and add in 2 minute increments until it gets to this point. *It took me 23 minutes but other readers have reported times as early as 18 minutes.* It should still be underbaked, not baked through, this is the key to soft cookie bars! If you bake until they’re done they’ll continue to set further and will become overbaked, it will cause the bars to be dry and cakey.

Let cool completely
Place the dish on a cooling rack and wait until the cookie bars have cooled and set completely, then cut into squares. Enjoy your gooey cookie bars!

Fresh Milled Chocolate Chip Cookie Bars Recipe

Fresh Milled Chocolate Chip Cookie Bars

5 from 2 votes

These fresh milled chocolate chip cookie bars are deliciously soft, gooey, and chewy! They're perfect for after school snacks, potlucks, or sharing an easy dessert with friends and family.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: after school, chocolate, chocolate chip cookies, easy, fresh milled flour

Servings: 15 Servings

Calories: 216kcal

Ingredients

• 1 2/3 Cup Unground Soft White Wheat Berries (or 320 g if using a scale)
• 1 Cup Brown Sugar lightly packed
• 1/2 Cup Softened Butter 1 stick
• 1 Egg
• 1/2 Tsp Vanilla Extract
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup Sour Cream
• 1/2 – 1 Cup Chocolate Chips Measure with your heart (I used semi-sweet this time)

Instructions

• Mill the 1 2/3 C (320g) soft white wheat berries into a fine flour. Set aside.
• Pre-heat the oven to 350° and prepare a 9×13 baking dish with cooking spray or parchment paper. I used avocado oil spray.
• Add the 1 C brown sugar and 1 stick softened salted butter to a stand mixer or bowl for hand mixer. Cream together on low/medium until combined.
• Add 1 egg and 1/2 tsp vanilla extract. Mix until combined.
• Add in all of the freshly milled flour along with 1 tsp baking soda and 1/2 tsp salt. Mix until combined, it will look dry.
• Add in 1/2 C sour cream and mix until combined again. Add 1/2 – 1 C chocolate chips and mix together again.
• Spread out the dough evenly on the bottom of the baking dish, covering all of it. Sprinkle with extra chocolate chips if desired.
• Bake for 18-23 min until the bars are puffy in the middle but not jiggly anymore if you gently shake it. The edges should just be starting to pull away from the sides. It should still be underbaked, not baked through, this is the key to soft cookie bars! If you bake until they're done they'll continue to set further and will become overbaked, it will cause the bars to be dry and cakey.
I would start with 18 minutes and add in 2 minute increments until it isn't jiggly anymore. It took me 23 minutes but other readers have reported times as early as 18 minutes.
• Let cool completely then cut into bars using your preferred sizing. Enjoy!

How to Store

• Room temperature: Store baked cookie bars in an airtight container for 2-3 days.
• Freezer: Let the bars cool completely and then cover them and flash freeze them for 1 hour or until solid. Once complete then wrap in plastic wrap and place in an airtight freezer bag or wrap in aluminum foil. Freeze for up to 3 months.

I could not stop eating these fresh milled chocolate chip cookie bars! They have become a family favorite and are great for days when I want cookies but don’t feel like opening the oven all the time. I hope they bring some ease to your baking routine and that your family loves them too!

If you love the recipe please leave a review and let me know in the comments if you’ve tried it!