Grain Free Chocolate Chip Cassava Cookie Bars

These cookie bars have a chic, buttery flavor, and that they move in one bowl and one pan. And they’re naturally gluten-free and grain-free.

The bars ar created with cassava flour, that lends the cookies a soft texture with a light-weight however wealthy crumb. They’re irresistible once heat, and that they freeze superbly. 

Grain Free Chocolate Chip Cassava Cookie Bars

The cookie bars ar naturally sugary with coconut sugar , that encompasses a a lot of complicated and fewer sweet flavor than regular sugar, however you'll swap in 2/3 cup (125 g) of packed brown sugar instead (the bars can have a softer texture). I like creating cookie bars as a result of they’re such a lot easier and faster than cookies, however investigate the notes below for the way to create drop cookies instead!

Grain Free Chocolate Chip Cassava Cookie Bars

INGREDIENTS :

  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • Cooking spray, for pan
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup (130 g) cassava flour (I prefer Bob’s Red Mill brand)
  • 3/4 cup (115 g) packed coconut sugar (sometimes labeled coconut palm sugar)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups chocolate chips, divided
  • 1/4 cup chopped pecans (optional)

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray an 8×8-inch pan with cooking spray, then line it crosswise with parchment paper (this will make it easy to pull the cookie bars out later).
  2. In the bowl of a stand mixer with the paddle attachment, combine the softened butter and coconut sugar. Mix on high until lightened in color and fluffy, about 2 minutes. Add the eggs, honey and vanilla, and mix on high until incorporated, stopping and scraping the sides as needed, about 1 to 2 minutes. Add the cassava flour, baking powder and salt, and mix on low until incorporated (the batter will be thick). Scrape the sides, and add 1 cup of the chocolate chips and the pecans. Mix on low until just combined.
  3. Spread the batter in an even layer in the prepared pan (it will be quite thick so will take a bit of work to get it into the corners—a small offset spatula works great). Sprinkle the top with the remaining 1/4 cup chocolate chips. Bake until golden brown on top, about 24 to 26 minutes. Place the pan on a wire rack and let cool. Remove the cookie by pulling on the parchment handles. Cut it into bars using a sharp knife, cleaning the knife between slices (you can cut into 9 large bars or smaller bite-sized squares). If you’re anything like me, you’re going to want to serve these with cold milk or ice cream (yesssss)!!

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