Easy Gluten Free Cookie Bars (Paleo)

Easy Gluten Free Cookie Bars (Paleo)


Hey guys, welcome to my kitchen. Today we are making
chocolate chip cookie bars. But these aren’t any ordinary cookie bars, these cookie bars are
made with cassava flour in place of all-purpose flour. Cassava flour is naturally
gluten-free, it’s grain-free, it’s Paleo, and it’s
super easy to work with. So, what is cassava? It is a starchy tuber, in
other words a root vegetable, that is actually a dietary staple in many parts of the world. When it is dried, it forms
a fluffy, white flour that is a great alternative
to all-purpose flour in a lot of recipes. So these cookie bars are super simple. You’re gonna get a grain-free cookie bar without having to use an
armload of ingredients. And you end up with a fluffy,
almost cake-like cookie bar with a delicious, classic
chocolate chip flavor. I love to serve these with cold milk, or better yet, a scoop of ice cream. So stick around, let’s
head to the kitchen, I’m ready to bake some cookies. This is a really easy,
one bowl cookie dough, but before I get started, I’m just going to weigh
out some of my ingredients. As you may know, I am a huge
fan of my kitchen scale, because it makes baking so much easier, and more importantly,
so much more accurate. But don’t worry if you don’t have one, I do include cup
measurements in the recipe. So I have 130 grams of my
cassava flour, which is one cup. And now I’m going to weigh out my sugar. I am using coconut sugar today, I love the flavor of coconut
sugar, it’s more complex. It’s also more nutritious
than regular table sugar, and it just works
beautifully in this recipe. So I have 115 grams here, and now it’s time to get
started on our batter. I have a stick of softened butter, and I’m gonna add that coconut
sugar to my stand mixer. And don’t worry if you
don’t have a stand mixer, you could totally use hand
beaters instead, no big deal. Okay, we’re gonna beat on medium-high, until the mixture turns light and creamy. It’ll take a good minute or two. This looks great. But, before I add any more ingredients, I just wanna scrape down the sides. Next I’m going to add my
eggs, I’ve got two large eggs, as well as some honey. Now the honey is not only gonna provide a bit more sweetness, but
it’s also going to help with the texture of the cookie bars. And then some vanilla extract. If you wanted to splurge here, you could totally go for some
fresh vanilla bean instead. Okay, beat this again until
everything is incorporated. It’ll take a good minute or two, so just try to be patient. (chuckles) Which is not my strong suit, by the way. Now before we add the dry ingredients I’m gonna scrape down the sides, and then in goes that cassava flour that we already weighed out. I also have a half
teaspoon of baking powder. And last but not least, a half
teaspoon of fine sea salt. Now beat this again on low, just until everything
is evenly incorporated. (gentle upbeat music) Alright, now we’re not quite done yet, because we have to add the chocolate! I’m adding a cup of chocolate chips, you could use bittersweet or semi-sweet. Along with some chopped
pecans, which are optional, but which give the cookie
bars a lovely texture. And that, my friends, is the batter. I am just going to remove the paddle, we don’t need that anymore. And then give it one more stir, just to make sure I got all
of that flour incorporated. Let’s get this batter in our pan. I have an eight by eight inch baking pan, that I’ve sprayed with cooking spray, and I’m lining it cross-wise
with parchment paper. That’s just gonna make it really easy to get the bars out of the
pan after they’re baked. The batter is quite thick, so I start by spooning it into the pan and then I’ll go back in
there and spread it out. By the way, why am I making cookie bars instead of cookies? Because they’re so much easier to make! No scooping of dough, no multiple batches, it’s a one stop shop. However, you can make
cookies out of this dough, and I include instructions
for that in the recipe. You can never have too much chocolate, so we are going to sprinkle
the top of the bars with more chocolate chips, before baking them in a 350 degree oven, until they are golden brown on top. Oh, you guys, I wish you were here to share these with me. Actually, I am perfectly
happy to eat them all myself. Now you wanna let these cool slightly before removing them from the pan. Just run a thin knife along the edges, and then pull them right out. And it is time to slice our cookie bars. Use a long, thin knife. You can wipe the knife
clean in-between slices to get a really clean cut. I’m cutting these into nine bars, but you can cut them as
big or small as you like. These chocolate chip cassava cookie bars have a rich, buttery flavor, but a surprisingly light, fluffy texture thanks to that cassava flour. I love to serve them with
a cold glass of milk, as a treat or an afternoon snack. Or, top them off with a scoop of ice cream as a decadent dessert. Thank you guys so much for tuning in, you can get the full
recipe at the link below. I really hope you like it, let me know your thoughts in the comments. And remember, be sure to subscribe for more tips and recipes from
my From Scratch Fast kitchen. I’ll see you next time.