You’re going to love these one-bowl cassava cookie bars, which are naturally gluten free, grain free and paleo!
This post is sponsored by Bob’s Red Mill.
Hi, I’m Nicki, and I’m an impatient cook. If I’m craving something, I want it NOW (or at least within the hour). Maybe it’s because I cook for a living, but when it comes to getting food on my family’s table, I’m mostly drawn to streamlined recipes that won’t have me stuck at the stove for hours. That’s why I love these cassava cookie bars. They have a rich, buttery flavor, but come together in one bowl and one pan using minimal ingredients. AND they’re naturally gluten-free and grain-free. Yesssssssssss (please). New video below!
What is cassava flour?
Cassa-what? Cassava root (also called manioc) is a starchy tuber that is a dietary staple in South America and parts of Africa and Asia. It’s a root vegetable that’s naturally gluten-free and grain-free. When it’s dried and ground, it becomes a starchy white flour with a very mild, neutral flavor. Meaning, it’s a perfect stand-in for wheat flour, especially in baked goods.
I started experimenting with cassava flour after visiting the Bob’s Red Mill facility last year. While I regularly use a slew of the Bob’s Red Mill gluten free flours (I have a whole shelf devoted to them in my pantry!), I had never worked with their cassava flour. I’m so excited to now have it in my repertoire, as it simplifies gluten free baking. Instead of having to use an arm’s length of different flours for these bars, they’re made simply with one flour! Since it has a very light texture without any of the “stretchy” properties of gluten, cassava flour results in a more fluffy, cake-like texture compared to regular flour. It’s a trait that works perfectly in these cookie bars, which have a rich but light crumb.
These cookie bars are naturally sweetened with coconut sugar (also sometimes labeled coconut palm sugar), which has a more complex flavor that tastes less sweet than regular sugar. However, you could use brown sugar instead (see the tips below), although the texture of the bars will be a bit softer.
Chocolate Chip Cassava Cookies
As I had mentioned, I’m an impatient baker, which is why I love cookie bars—no scooping and waiting for multiple batches! However, you can absolutely make individual cookies instead. They will be lightly crisp on the edges and soft in the middle. Both the cookies and the cookie bars are best the day they’re made, but they freeze beautifully—perfect for last minute desserts and lunch box treats!
Gluten free blondies
These cassava cookies bars (which you could also call gluten free blondies, I won’t mind) are especially delicious with a cold glass of milk or a scoop of ice cream. Duh. Because all cookies are! Whether you eat gluten or not, I think you’re going to love them.
Cassava Cookie Tips:
- The base for these cookies comes from cassava flour, a naturally gluten free and grain free flour made from cassava root (meaning it’s also paleo friendly!).
- I naturally sweeten these cookie bars with coconut sugar, which has a more complex flavor that tastes less sweet than regular sugar. However, you could use light brown sugar instead (cut back to 2/3 cup, as it’s more dense than coconut sugar), although the texture will be softer and the cookies will be sweeter.
- I use my stand mixer for this batter, but you could also use hand beaters instead.
- I highly recommend investing in an inexpensive kitchen scale. It’s much more accurate than using measuring cups and it’s also easier! (No messing with cups!)
- I prefer to bake cookie bars and brownies in a metal pan as opposed to glass, as you get better edges (and I loooooove the caramelized edges!).
- A small offset spatula works great for spreading the thick dough into the corners of the pan.
- This batter also makes lovely cookies. Scoop 1 tablespoon balls onto a parchment-lined baking sheet (I use a mini ice cream scoop) and bake until golden brown, about 10 minutes. They will be lightly crispy on the edges and soft in the middle.
- The cookies and bars are best the day they’re made, but they freeze beautifully. Pack them in an airtight container or ziptop freezer bag and freeze for up to 3 months.
- For another gluten-free and paleo treat, you have to try this easy, one-bowl banana bread!!
Watch the video!
Get the recipe!
Grain Free Chocolate Chip Cassava Cookie Bars
These cookie bars have a rich, buttery flavor, and they come together in one bowl and one pan. AND they’re naturally gluten-free and grain-free. Yesssssssssss (please)!! The bars are made with cassava flour, which lends the cookies a fluffy texture with a light but rich crumb. They’re irresistible when warm, and they freeze beautifully. The cookie bars are naturally sweetened with coconut sugar (also labeled coconut palm sugar), which has a more complex and less sweet flavor than regular sugar, but you could swap in 2/3 cup (125 g) of packed light brown sugar instead (the bars will have a softer texture). I love making cookie bars because they’re so much easier and quicker than cookies, but check out the notes below for how to make drop cookies instead!
- Cooking spray, for pan
- 1/2 cup (1 stick) butter, softened
- 3/4 cup (115 g) packed coconut sugar (sometimes labeled coconut palm sugar)
- 2 large eggs
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup (130 g) cassava flour (I prefer Bob's Red Mill brand)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups chocolate chips, divided
- 1/4 cup chopped pecans (optional)
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray an 8x8-inch pan with cooking spray, then line it crosswise with parchment paper (this will make it easy to pull the cookie bars out later).
In the bowl of a stand mixer with the paddle attachment, combine the softened butter and coconut sugar. Mix on high until lightened in color and fluffy, about 2 minutes. Add the eggs, honey and vanilla, and mix on high until incorporated, stopping and scraping the sides as needed, about 1 to 2 minutes. Add the cassava flour, baking powder and salt, and mix on low until incorporated (the batter will be thick). Scrape the sides, and add 1 cup of the chocolate chips and the pecans. Mix on low until just combined.
Spread the batter in an even layer in the prepared pan (it will be quite thick so will take a bit of work to get it into the corners—a small offset spatula works great). Sprinkle the top with the remaining 1/4 cup chocolate chips. Bake until golden brown on top, about 24 to 26 minutes. Place the pan on a wire rack and let cool. Remove the cookie by pulling on the parchment handles. Cut it into bars using a sharp knife, cleaning the knife between slices (you can cut into 9 large bars or smaller bite-sized squares). If you’re anything like me, you’re going to want to serve these with cold milk or ice cream (yesssss)!!
- The cookie bars are best the day they’re made, but they freeze beautifully. Pack them in an airtight container or ziptop freezer bag and freeze them for up to 3 months.
- This dough can be made into cookies instead of bars. Scoop 1 tablespoon balls onto a parchment-lined baking sheet (I use a mini ice cream scoop) and bake until golden brown, about 10 minutes. They will be lightly crispy on the edges and soft in the middle. Like the bars, they are best the day they’re made, but they freeze fabulously!
*Special thanks to Bob’s Red Mill, who provided product for and sponsored this post! All opinions and recipes are my own.
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I’d love to hear what you’re cooking, and I’m happy to answer any questions! #FromScratchFast