Easy recipe for Chocolate Chip Cassava Cookie Bars: 1 Bowl
Craving a healthy treat? Bake easy, paleo Chocolate Chip Cassava Cookie Bars. This gluten-free dessert recipe is a must-try. Learn how
Ingredients
- 1.5 cups cassava flour
- 0.5 cup melted coconut oil or melted ghee
- 0.5 cup maple syrup or other liquid sweetener like honey
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 0.25 tsp sea salt
- 1 cup paleo chocolate chips or dairy-free, sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a large mixing bowl, combine the melted coconut oil, maple syrup, egg, and vanilla extract. Whisk them together until the mixture is smooth and well-combined.
- Add the cassava flour, baking soda, and sea salt directly into the wet mixture in the same bowl. Stir with a spatula until just combined. Be careful not to overmix the dough. It will be thick.
- Gently fold in the paleo chocolate chips until they are evenly distributed throughout the dough.
- Transfer the dough to the prepared baking pan. Use your spatula or damp hands to press the dough evenly into the pan, ensuring it reaches all corners.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for them to set properly and not crumble.
- Once cooled, cut the cookie bars into 9-12 squares. Serve and enjoy your healthy, gluten-free treat!
Notes
For best results, ensure the bars are completely cool before cutting; this allows them to firm up and prevents crumbling. Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
