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
- 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
- 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
- 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