Grain Free Chocolate Chip Cassava Cookie Bars
September 08, 2019
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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.

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!

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 :
- 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).
- 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.
- 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)!!