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Paleo Chocolate Chip and Pecan Cookie Bars

April 10, 2018 by predominantlypaleo 39 Comments

 

Paleo Chocolate Chip and Pecan Cookie Bars are the answer to everything you ever wanted in life, and maybe things you didn’t even know you needed! Dramatic much? Try them for yourself!


Paleo Chocolate Chip and Pecan Cookie Bars

Yesterday left me breathless. Quite literally. Somewhere between what I think is an EBV flare breathing down my neck and throwing my back out, schlepping 6 loads of Legit Bread Company orders  into the post office along with writing this recipe for One Pot Instant Pot Meatloaf, Mashed Potatoes, and Gravy,I was left for dead by 5pm. I felt mildly victorious, but dead.

I was beyond relieved to have survived the day and then guess what happened next?!

Stella (my youngest): Hey Mama, wouldn’t it be great if you made a yummy homemade treat?

Me: That sounds delicious (nearly sobbing with pain and fatigue).

Paleo Chocolate Chip and Pecan Cookie Bars

And here’s the thing… My children were fed, they’d finished their homework, my work was done, I was soaking in the tub and so glad to have the day’s work behind me. The last thing I wanted to do was make a treat. And I wasn’t going to.

But the more I thought about it, the more a treat sounded really delicious and sometimes, just sometimes, baking brings a sense of calm and joy. So I limped into the kitchen, surveyed my pantry, and because I felt too lazy to scoop actual cookies out, this happened. And holy schmokes, did my laziness pay off.

I based the recipe off of Another Paleo Chocolate Chip Cookie recipe but omitted the coconut flour and added a few extra ingredients I had on hand. I’m pretty sure you’ll want to make a pan, or 2. Because you just may want to keep 1 all to yourself. No judgment here.

Paleo Chocolate Chip and Pecan Cookie Bars

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Paleo Chocolate Chip and Pecan Cookie Bars

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★★★★★

4.9 from 9 reviews

  • Author: Jennifer Robins

Ingredients

Scale
  • 1 cup cassava flour
  • 2/3 cup ghee, brown butter ghee, vegan butter, or coconut oil MELTED
  • 2/3 cup maple syrup
  • 1/2 teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking soda
  • 2 teaspoons 100% vanilla
  • 1/4 cup maple sugar (or coconut sugar)
  • 1 cup dairy/soy free chocolate chips – THESE are my favorite because they are free trade and high quality
  • 1 cup pecan pieces
  • 1 tablespoons grass fed gelatin – I use THIS one, make sure you use gelatin and not collagen since this is the binder

Instructions

  1. Preheat your oven to 350
  2. Combine all of the ingredients, saving the gelatin for last
  3. Stir ingredients well then evenly sprinkle in your gelatin powder, making sure to continue incorporating it so it doesn’t clump
  4. Once stirred, spoon the mixture into a baking pan. I used one measuring 7 x 10
  5. Bake for 30 minutes and then carefully remove the pan and place it aside to cool before slicing

Notes

  • Top with flaky sea salt if desired
  • If you want less gooey, you can add up to an additional 1/4 cup of cassava flour

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Paleo Chocolate Chip and Pecan Cookie Bars

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Filed Under: dairy free, egg free, gluten free, grain free, paleo, soy free, treats, yeast free

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Comments

  1. Erin says

    April 10, 2018 at 8:57 pm

    Hey Jennifer, I love your work! Just curious, what but free suggestions would you make for the pecans? I have a kid anaphylactic to all nuts, but would love to make these, thanks (he can have seeds)!

    Reply
    • Erin says

      April 10, 2018 at 8:58 pm

      Ugh, ***nut free

      Reply
    • predominantlypaleo says

      April 10, 2018 at 11:08 pm

      I would use pumpkin seeds!

      Reply
      • Erin says

        April 11, 2018 at 4:29 am

        Perfect- thank you so much!!

        Reply
  2. Teeny says

    April 16, 2018 at 11:58 pm

    Ok I have to say hands down my most favorite dessert! I made it in a cast iron pan and it was ahhhhmazing! It was a perfect treat after we devoured your instant pot meatloaf and mashed potatoes.

    ★★★★★

    Reply
    • predominantlypaleo says

      April 17, 2018 at 4:23 pm

      So happy!!!

      Reply
  3. Michelle says

    April 20, 2018 at 2:34 pm

    My kids saw me looking at this recipe and immediately got their aprons and wanted to make it. We did and everyone loved it. Thank you for another winner!

    Reply
  4. Stephanie says

    April 25, 2018 at 7:01 pm

    Does anyone know of a substitute for gelatin? Or maybe a gelatin made from bison? I have a beef allergy, and these look amazing!

    Reply
    • predominantlypaleo says

      April 30, 2018 at 7:16 pm

      You could try an egg, it will make it more like cake but still delicious!

      Reply
      • Mary Hall says

        June 12, 2018 at 5:25 am

        I was just going to ask the same question. I have a son with a beef allergy. Trying these tomorrow with an egg instead of the gelatin. Thanks!

        Reply
  5. Stephanie says

    May 4, 2018 at 7:50 pm

    This looks fantastic!!!! Unfortunately right now I cannot tolerate cassava, is there another flour I could try? Arrowroot?? You are so creative!

    Reply
    • predominantlypaleo says

      May 5, 2018 at 4:41 pm

      I haven’t tried with arrowroot, if you do will you please let me know how it works? Thanks!!!

      Reply
  6. Darenda Leffel says

    May 5, 2018 at 1:48 am

    Made this tonight and oh my goodness…………so, so , so good! Thanks for this recipe!

    ★★★★★

    Reply
    • predominantlypaleo says

      May 5, 2018 at 4:41 pm

      Wonderful!

      Reply
  7. Kate from Tried & True Life says

    June 12, 2018 at 2:57 pm

    O. M. G. OMG OMG OMG OMG. These are the BEST paleo treats I’ve ever had, with about 5 years in. They taste just like the chocolate chip cookies my mom used to make. And they are so simple to make too. I’m addicted. I’m making them for the second time this week, but fortunately I have lots of neighbors to share them with. I also love that all I have to do is take the pecans out (the nuts add a nice crunch but aren’t crucial for the recipe at all) and they are nut free, so they are safe to serve to my son’s friends, one of which has a nut allergy. Thank you Jennifer!

    P.S. I used ghee and coconut sugar, no substitutions.

    ★★★★★

    Reply
    • predominantlypaleo says

      June 14, 2018 at 2:30 pm

      Yay!!! Thanks Kate!

      Reply
  8. Erin says

    June 18, 2018 at 8:01 pm

    AMAZING. Seriously. Made 2nd batch in 4 days today because my family devoured them and begged for more.

    ★★★★★

    Reply
    • predominantlypaleo says

      June 20, 2018 at 12:13 am

      That’s awesome! Thank you!

      Reply
  9. Heather says

    July 27, 2018 at 9:48 pm

    This time I’m making them with toasted hazelnuts! Can’t wait to taste!!

    ★★★★★

    Reply
  10. Arielle says

    August 17, 2018 at 10:26 pm

    Would almond flour work? I don’t tolerate cassava well?

    Reply
    • predominantlypaleo says

      August 20, 2018 at 6:10 pm

      Probably!

      Reply
  11. Jennifer Katan says

    August 18, 2018 at 12:45 am

    What is the purpose of the apple cider vinegar?

    Reply
    • predominantlypaleo says

      August 20, 2018 at 6:10 pm

      Helps activate the baking soda!

      Reply
  12. Kim says

    September 24, 2018 at 1:26 am

    I was SOO excited to make this recipe! I have never had an epic fail your recipes. But this was a fail. I am SURE it’s something I did wrong. But I need help figuring out what! I followed as written using ghee and maple sugar. It turned out a sloppy mess – kinda like pudding. My kids ate it out of the pan with a spoon like pudding so not all was lost. They thought it was like a lava cake…

    ★★★★

    Reply
    • predominantlypaleo says

      September 26, 2018 at 8:27 pm

      Did you use collagen or gelatin? What brand of cassava flour did you use?

      Reply
  13. Lisa says

    October 9, 2018 at 9:08 pm

    Could you use avocado or sweet potatoes for part of the butter??.. probably would change the color a bit!

    Reply
    • predominantlypaleo says

      October 11, 2018 at 6:38 pm

      Probably! I haven’t tried before!

      Reply
  14. Nicole says

    January 25, 2020 at 7:19 pm

    This is a great recipe, so good, I’m making more this weekend! I used tapioca starch instead of gelatin, coconut oil and coconut sugar since this is what I had and it and it turned out great. Thanks for the recipe!

    5.0 rating

    ★★★★★

    Reply
  15. Suzanne says

    March 19, 2020 at 7:27 pm

    This looks so good! Do you use this base for any other kids of cookies or bars?

    Reply
    • predominantlypaleo says

      March 20, 2020 at 10:54 pm

      You can definitely use it as a base for whatever add ins you want!

      Reply
  16. Vanessa says

    March 19, 2020 at 7:28 pm

    Thanks for sharing! Do they keep long?

    Reply
    • predominantlypaleo says

      March 20, 2020 at 10:54 pm

      They will keep for a week in airtight container but they never last that long!

      Reply
  17. Heather says

    July 29, 2020 at 7:40 pm

    Scrolling IG and decided to make this on the spot. So glad I did because it’s amazing! I reduced the maple syrup to 1/2c and coconut sugar to 2 Tablespoons. Didn’t have gelatin so used egg. And added the extra 1/4c flour. When cooked, it was like a cake but we love cake. The best chocolate chip cake ever!

    5.0 rating

    ★★★★★

    Reply
    • predominantlypaleo says

      July 30, 2020 at 1:55 am

      AWESOME!!!!!

      Reply
  18. Shauna says

    May 2, 2021 at 9:26 pm

    Ohhhh my goodness! I just saw this recipe the other day and made them. They’re amazing! I couldn’t stop at one piece. I love how they come together all in one bowl.

    ★★★★★

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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