You’re going to love these one-bowl cassava cookie bars, which can also be made into regular cassava cookies!
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).
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.
Dairy free cassava cookies
You can make these cookie bars dairy free by swapping out the butter for softened coconut oil!
How to make cassava cookies
- 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 ⅔ 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!!
For another cassava flour recipe, don't miss these easy Almond & Cassava Tortillas!
*Special thanks to Bob’s Red Mill, who provided product for and sponsored this post! All opinions and recipes are my own.
Other paleo recipes to try:
- Paleo Shortcakes
- One Bowl Banana Bread
- Almond Coconut Cake
- Easy Carrot Cake
- Paleo Salmon Cakes
- Almond & Cassava Flatbreads
Easy weeknight meals:
- Chipotle Chicken Tacos
- Mojo Marinated Skirt Steak
- Steak Burrito Bowls with Avocado Crema
- Easy Lamb Ragu
- Healthy Sloppy Joes
Watch the video!
Get the recipe!
Grain Free Chocolate Chip Cassava Cookie Bars
Ingredients
- Cooking spray, for pan
- ½ cup (1 stick) butter, softened
- ¾ 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)
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ¼ cups chocolate chips, divided
- ¼ cup chopped pecans (optional)
Instructions
- 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 ¼ 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)!!
Notes
- 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!
- You can make these dairy free by swapping the butter for softened coconut oil.
- I naturally sweeten these cookie bars with coconut sugar, but you could use light brown sugar instead (cut back to ⅔ cup, as it’s more dense than coconut sugar). 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!).
- For another gluten-free and paleo treat, you have to try this easy, one-bowl banana bread!!
*This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale (at no cost to you). Thank you for supporting FromScratchFast!!
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Tara says
So good! I actually used 3/4 c. almond flour with a little coconut flour and buckwheat flour to make the full cup and they came out amazing!
Nicki Sizemore says
Hi Tara, I'm so glad you enjoyed, and thanks for sharing about the alternative flours!
Megan says
I used Otto’s cassava flour and they were a bit crumbly when I cut them into squares. I immediately froze them. I thawed them in the fridge a couple days later and the consistency was great when I ate one. Delicious treat and easy to make! I like this recipe a lot!
Nicki Sizemore says
Hi Megan, freezing the bars is a great tip, since the cassava flour can be crumbly. 😊 I actually love them straight out of the freezer!
LaFamiliaGonteski says
We are a family with a ton of allergies and while we have a local bakery at our disposal. we can no longer afford the sweet treats we used to get our kids. when looking for an alternative this caught my eye because we absolutely love cookie bars! my son has an egg allergy so we substituted that and they still came out absolutely delicious! Kid and parent approved! So easy to put together and delicious! we will be making these probably 1x a week from now on. we froze the last 4 left and they taste so good frozen too! thanks for posting this recipe. 🙂
Nicki Sizemore says
Thank you so much for your comment, and I’m so happy to hear you liked the cookie bars! Great tip about freezing the bars (I try to keep a stash in the freezer too!!). 💕
Kim says
Just made theses bars. I was shocked my son actually liked them. The only issue I had was actually knowing when done. I did a knife test and inside was raw in center but in just a couple of minutes more and the outside was a little too dark for me but inside ending up being fine. I had a few crumbles but for the most part they worked out great. I will try the cookie format next time just for kicks!
Nicki Sizemore says
Hi Kim, I'm so glad they turned out and that your son loves them! (My kids have no idea they're made with cassava flour!)
Jenny spencer says
AWESOME!!!! Sounds delicious. Thank you SO much Nicki! I will check these out.
Raine 🙂
jenny spencer says
Hey Nicki! These were great! Thank you. Also, Fathers Day is coming up and I was wondering if there were any recipes you could direct me to?! That would be SO helpful.
Thanks,
Raine 🙂
Nicki Sizemore says
Hi Raine! I'm so happy you liked the cookie bars! Here are some Father's Day favorites in my house: carnitas, grilled mojo marinated skirt steak, smoked ribs, coconut sriracha shrimp and grits, and ultimate burrito bowls!
Jenna Ellis says
Baking powder isn't grain free, its made with corn starch. Will using the cream of tartar method work in this recipe in place of the baking powder?
Nicki Sizemore says
Hi Jenna, yes!! The cream of tartar method works. Thank you!
Tia says
Make your own 2teaspoons cream of tarter 1 teaspoon baking soda.
Megan Vetter says
Made these twice in a week! The 2nd time was for my daughter's birthday. Each time I made the recipe into bars. I used an 9x9 pan the first time then an 8x8 the second. Both turned out great. Just watch the browning otherwise they get a little dry. But that 1 time was operator error. I'm known to shut the timer off and walk away from my baking..
april says
Not sure why this came out so very crumbly. I used Otto's and the only other sort of difference was I used muscovado sugar. They were a crumbly, fall apart consistency. Taste was good.
Nicki Sizemore says
Hi April, I just tested the cookie bars with Otto's cassava flour and they worked great, but I think I've figured out what the issue was! If you don't weigh out the cassava flour it needs to be spooned into the measuring cup instead of scooped. I discovered that the volume of flour is really important to the texture, as if there's too much flour (if it's scooped and compacted), the texture will be crumbly. I've added that tip above. Thank you!!!!
Megan says
I've made this recipe 2 times. Both times I made it into bars. They are amazing! Even none paleo eaters have enjoyed them. I used a 9x9 pan first then an 8x8. Both turned out great!
Nicki Sizemore says
Hi Megan, I'm so glad you like the bars!!! That's great to know that a 9-inch pan works as well. 🙂