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!
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).
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
Ingredients
- 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
- Preheat your oven to 350
- Combine all of the ingredients, saving the gelatin for last
- Stir ingredients well then evenly sprinkle in your gelatin powder, making sure to continue incorporating it so it doesn’t clump
- Once stirred, spoon the mixture into a baking pan. I used one measuring 7 x 10
- 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
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)!
Ugh, ***nut free
I would use pumpkin seeds!
Perfect- thank you so much!!
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.
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So happy!!!
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!
Does anyone know of a substitute for gelatin? Or maybe a gelatin made from bison? I have a beef allergy, and these look amazing!
You could try an egg, it will make it more like cake but still delicious!
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!
This looks fantastic!!!! Unfortunately right now I cannot tolerate cassava, is there another flour I could try? Arrowroot?? You are so creative!
I haven’t tried with arrowroot, if you do will you please let me know how it works? Thanks!!!
Made this tonight and oh my goodness…………so, so , so good! Thanks for this recipe!
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Wonderful!
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.
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Yay!!! Thanks Kate!
AMAZING. Seriously. Made 2nd batch in 4 days today because my family devoured them and begged for more.
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That’s awesome! Thank you!
This time I’m making them with toasted hazelnuts! Can’t wait to taste!!
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Would almond flour work? I don’t tolerate cassava well?
Probably!
What is the purpose of the apple cider vinegar?
Helps activate the baking soda!
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…
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Did you use collagen or gelatin? What brand of cassava flour did you use?
Could you use avocado or sweet potatoes for part of the butter??.. probably would change the color a bit!
Probably! I haven’t tried before!
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!
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This looks so good! Do you use this base for any other kids of cookies or bars?
You can definitely use it as a base for whatever add ins you want!
Thanks for sharing! Do they keep long?
They will keep for a week in airtight container but they never last that long!
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!
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AWESOME!!!!!
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.
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This looks delicious! I only have an 8×8 or 9×13 pan.
Which would you suggest? Would I double it to make 9×13? Thanks so much!
I think 8×8 would work just fine!