Paleo Chocolate Chip Cookie Bars (gluten-free & dairy-free)

Why you will love this recipe:

• These cookie bars taste amazing! They are soft, chewy, perfectly sweet, and full of chocolate. They are like a thick and fudgy chocolate chip cookie. 
• They are quick and easy to make and because they are made in one bowl the clean up is so simple.
• These paleo blondies are healthy compared to most blondie recipes because they are lower in sugar and higher in protein. Besides being paleo these chocolate chip cookie bars are also refined sugar free, gluten free, dairy-free and can be made vegan too. 
• Kids love them! Just like my paleo brownies with caramel.
• They store well and freeze well so are a great option for meal prep.

Ingredients and substitutions:

• Almond flour - this gives these bars the most delicious taste and texture while keeping them gluten free. Be sure to use almond flour and not almond meal which is more gritty.
• Coconut flour - this helps give these grain free chocolate chip cookie bars the perfect texture. Do not try swapping this with any other flour. 
• Coconut sugar - adds the perfect amount of sweetness while keeping these bars refined sugar free.
• Cashew butter - adds a smooth butter like taste to the bars and gives them the perfect gooey texture. Be sure to use smooth, unsweetened cashew butter.
• Coconut oil - one of my favourite dairy free oils to bake with. It helps give these bars the best texture. 
• Egg - key to giving these bars the perfect soft and chewy texture. If you are vegan you can use a chia egg or flax egg instead.
• Dairy free chocolate chips or chunks - you can use either to ensure each bite of these chocolate chip bars is loaded with chocolate.  
• Baking soda - to help the bars rise when they bake. Be sure to use baking soda and not baking powder.
• Sea salt - to contrast the sweetness of this dessert.
• Vanilla extract - this helps enhance all the flavours of these gooey cookie bars.

Recipe variations and add ins: 

• To make these bars vegan: instead of an egg use a chia egg or flax egg.
• Instead of cashew butter you could use almond butter or peanut butter to give them a different flavour. Just be sure that you use a smooth, unsweetened nut butter.
• Instead of almond flour you can use cashew flour.
• Feel free to top these blondies with some flaky sea salt to perfectly compliment the chocolate. 

How to make paleo chocolate chip cookie bars:

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer.

2. Step 2: Blend the ingredients until the batter is smooth and then stir in the chocolate chips by hand.

3. Step 3: Line an 8" x 8" glass baking dish with parchment paper, and transfer the dough to the dish, spreading it out in an even layer. The dough will be very sticky, so use a wet spoon to make spreading easier. Then bake for 18-19 minutes, or until the edges are golden.

4. Step 4: Allow the cookie bars to cool completely, then cut them into pieces and enjoy!

Top tips: 

• When spreading the batter into a smooth layer wet your spoon or knife to make it easier as the dough is very gooey.
• Let these dairy free chocolate chip cookie bars cool completely before cutting into them. Trust me, the wait is worth it!

How to store: 

Store any leftover paleo chocolate chip cookie bars in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. 

These dessert bars also freeze really well in an airtight container or freezer bag for up to 3 months.