Paleo Chocolate Chip Cookie Bars
Indulge in these rich and chewy Paleo Chocolate Chip Cookie Bars, perfect for satisfying your sweet tooth without compromising your health!
Servings: 16 servings
Ingredients
For the Cookie Bars:
- ½ cup Ghee or Coconut Oil
- ⅓ cup Pure Maple Syrup
- 1 large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cups Finely Ground Almond Flour
- ¼ cup Tapioca Flour
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1 ½ cups Chocolate Chips
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Line an 8x8-inch baking dish with parchment paper, leaving some overhang.
- Step 3: In a mixing bowl, combine ghee or coconut oil, maple syrup, egg, and vanilla extract; whisk until smooth.
- Step 4: In another bowl, mix almond flour, tapioca flour, cinnamon, baking soda, and sea salt.
- Step 5: Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in chocolate chips.
- Step 6: Pour the batter into the prepared dish and spread evenly. Sprinkle extra sea salt on top.
- Step 7: Bake for 20-25 minutes until edges are golden and a toothpick comes out clean.
- Step 8: Cool for 10 minutes, lift out using parchment, and cool completely before slicing.
Equipment
- Mixing Bowls
- Spatula
- Measuring cups and spoons
- Baking Dish (8x8-inch)
- Parchment Paper
Notes
- Store bars in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- For nut-free, substitute almond flour with sunflower seed flour.