Best Gluten-Free Chocolate Chip Cassava Bars
Craving delicious gluten-free & paleo chocolate chip cookie bars? These easy one-bowl cassava bars are rich, buttery, and incredibly simple to make! Get the recipe.
Ingredients
- 1 ½ cups cassava flour
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup ghee or softened coconut oil dairy-free option
- ½ cup coconut sugar or maple syrup for liquid sweetener (adjust flour slightly if using liquid)
- 1 large egg flax egg for vegan option
- 1 tsp vanilla extract
- 1 cup dairy-free chocolate chips or regular chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- In a large mixing bowl, whisk together the cassava flour, baking soda, and sea salt until well combined.
- In a separate medium bowl, cream together the softened ghee (or coconut oil) and coconut sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined and no streaks of flour remain. Be careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Transfer the dough to the prepared baking pan. Press the dough evenly into the pan with your hands or the back of a spatula. If the dough is sticky, lightly dampen your hands.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- 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. Once cool, cut into 12 squares and serve.
Notes
These bars store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For an extra treat, warm them slightly in the microwave before serving. You can also add chopped nuts like walnuts or pecans for added texture.
