Oh my goodness it' been way too long....hope I remember how to do a blog post!! I haven't been experimenting in the kitchen for awhile for many reasons, but mainly the lack of time and the desire to not eat so many baked goods!! I love baking, but I just don't need to be eating as many goodies as I was. Please read the end of this post to see what has consumed most of my time and I wouldn't have it any other way!!
These cookie bars are so fun and yummy!!! They are made from Cassava Flour which makes them nut free, grain free and of course gluten free!! Cassava is a starchy root also known as yuca. You are seeing cassava chips on store shelves and yuca fries on menus. The flour acts similar to glutinous flour and the company I buy it from, Otto's Natural, says you can swap it in a recipe 1:1. I have found that you need less cassava flour, it absorbs so much liquid!! I love the finished product and the moisture and texture it provides in baked goods!! I plan to experiment more with it as we head into fall and winter...baking season!!!
Another new ingredient I used in this recipe is Little Secrets Chocolate. I love that candy companies are coming out with healthier versions of M&M's!! Little Secrets are sweetened with real organic sugar and colored with natural food colorings such as beet powder, turmeric, etc!! These are found at Natural Grocers and Whole Foods or on Amazon. They come in Dark, Milk and Peanut Butter....they are all awesome!!! Of course this recipe can be made with chocolate chips, but the colorful candy makes it that much more fun!!
Chocolate Candy Cookie Bars
- 1/2 cup grass-fed butter, softened*
- 1/2 cup granulated sweetener (I used Swerve to make it lower in sugar)
- 3/4 cup cassava flour**
- 1 egg
- 1 tbsp non dairy milk
- 1 tsp vanilla extract
- 1/2 tsp gluten free baking powder
- 1/4 tsp sea salt
- 3/4 cup chocolate candies or chips**
- In a large mixing bowl, combine the flour, baking powder and salt, set aside
- Cream the softened butter with the sugar
- Add in the vanilla, milk and egg, mix well
- Combine the two bowls and mix until combined
- Fold in the chocolate pieces or chips
- Spread the batter into an 8x8 greased cookie pan
- Bake at 350 for about 28 minutes or until golden
- Let cool before cutting
- Store in an airtight container. I prefer storing these in the fridge and eating them cold!
*Softened coconut oil should work to make this dairy free
**Links for Cassava Flour and Chocolate Candy are in the body of the post above recipe.
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!
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