Cassava Flour Chocolate Chip Blondies {paleo cookie bars!}

Name: Cassava Flour Chocolate Chip Blondies {paleo cookie bars!}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 cookie bars
Ingredients: 1 cup Bob's Red Mill Cassava Flour; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup 1 stick unsalted butter or ghee, melted and slightly cooled; 1/2 cup coconut sugar; 1/4 cup honey; 2 tsp molasses; 1 large egg; 1 large egg yolk; 2 tsp vanilla extract; 1/2 cup dairy-free dark chocolate chips

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
16 cookie bars
Calories
268 kcal
Course
Dessert
Cuisine
American

Cassava Flour Chocolate Chip Blondies {paleo cookie bars!}

Iris Warren

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These Paleo Chocolate Chip Blondies made with cassava flour will blow you away! The perfect grain free and nut-free paleo dessert for the cookie lovers in your life.

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Ingredients

Servings

1 cup Bob's Red Mill Cassava Flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup 1 stick unsalted butter or ghee, melted and slightly cooled
1/2 cup coconut sugar or dry granulated sweetener of choice
1/4 cup honey
2 tsp molasses
1 large egg
1 large egg yolk
2 tsp vanilla extract
1/2 cup dairy-free dark chocolate chips

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Instructions

Preheat oven to 350ºF. Line an 8x8 baking pan with parchment paper and set aside.
In a medium bowl, whisk together flour with baking soda and salt; set aside.
In a large bowl, whisk together melted butter with coconut sugar until fully combined – it should look like a dark, sticky caramel. Whisk in honey until combined, then whisk in eggs and vanilla until smooth.
Slowly add flour mixture to the large bowl of wet ingredients. Cassava flour is very fine, so be sure to incorporate slowly. Then fold in the chocolate chips. Batter will be wet and not as thick as a traditional cookie dough.
Spread batter evenly into an 8x8 pan, pushing into all four corners. Top with more chocolate chips if desired. Bake for about 18-22 minutes, just until edges are golden. The middle may appear underdone but check with an inserted toothpick for wet batter. If the toothpick comes out clean, they're done.
Allow pan to cool for at least 1 hour before lifting parchment paper and setting on cutting board. Using a large sharp knife, cut bars into 16 squares. Tip: clean knife with wet paper towel in between each cut. Enjoy!

Nutrition Information

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Serving 1/16 Calories 268kcal (13%) Carbohydrates 23g (8%) Protein 12g (24%) Fat 19g (29%) Saturated Fat 12g (60%) Cholesterol 71mg (24%) Sodium 120mg (5%) Fiber 1g (4%) Sugar 15g (30%)