These cassava flour paleo blondies are the perfect nut-free, grain-free treat for the cookie lovers in your life. Refined sugar-free and paleo friendly, too.
This post is sponsored in partnership with Bob’s Red Mill. As always, all opinions expressed are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
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Friends! Can you believe this is my first blondie recipe on FMK?
Well, I do have a few cookie bar recipes which are almost the same as a blondie… It probably just depends on who you ask!
Anyways, if you’re looking for a healthy gluten-free chocolate chip blondie recipe, I’ve got you covered!
Paleo Chocolate Chip Blondies with Cassava Flour
The texture is spot-on – basically just like your favorite cookie bar but grain-free, made with unrefined sugars and easily dairy-free friendly (more notes on that below).
These gluten free chocolate chip blondies are naturally gluten free thanks to cassava flour. Which also makes them paleo friendly AND nut-free.
What is cassava flour?
Cassava flour is a gluten-free, grain-free and nut-free flour made from the whole root of the cassava plant. Bob’s Red Mill cassava flour has a mild flavor and fine texture that is perfect for gluten free cooking and baking, and it’s also non-GMO project verified.
I’m just getting started testing more cassava flour recipes, but I am loving it so far!
Bob’s Red Mill is my go-to for baking ingredients. They have basically everything I need! Whether it’s for gluten-free friends, paleo friends, or my “I just want the real deal” dessert friends – all of their products are high quality and my recipes always turn out extra amazing.
Bonus: Bob really is as cute in real life as he looks on the packaging.
Ingredients needed for nut-free paleo chocolate chip blondies
- cassava flour – Keeps this healthy blondie recipe gluten free, grain free AND nut free. It’s very similar to all-purpose flour, but not quite a 1:1 substitute, at least in my experience.
- baking soda & salt
- butter or ghee– Use unsalted butter if not completely dairy-free, or ghee if you follow a paleo diet. If looking for a dairy-free alternative, something like Earth Balance would be your best bet here.
- coconut sugar – If you can’t do coconut, use a dry granulated sugar of choice. Brown sugar will yield the most flavor.
- honey – Sticky sweetener helps to reduce the amount of added granulated sugar, but also adds to the texture of the cookie bars. You may be able to sub maple syrup, but I haven’t tried this myself.
- molasses – Just a touch to give it some more cookie flavor.
- egg + egg yolk – Adding an extra egg yolk to this recipe prevents the cookie bars from getting cake-like in texture.
- chocolate chips – Use a paleo-friendly variety or your favorite brand. I like to add a variety of sizes, both regular and mini, for chocolate in every bite.
How to make paleo blondies with cassava flour
STEP 1 – Add dry ingredients together and set aside
STEP 2 – Melt butter and allow to cool slightly then whisk in the coconut sugar. Continue whisking until the mixture resembles a thick and sticky caramel. Then whisk in honey until combined. Finally add eggs and vanilla and mix until smooth.
STEP 3 – Slowly add dry ingredients to the wet ingredients. Cassava flour is very fine, so be sure to incorporate slowly. Then fold in the chocolate chips. Batter will be wet and not as thick as a traditional cookie dough.
STEP 4 – Spread evenly into an 8×8 pan and bake for about 20 minutes, just until edges are golden. The middle may appear underdone but check with an inserted toothpick for wet batter. If the toothpick comes out clean, they’re done.
Then all that’s left to do is the cooling and cutting!
What to expect for these Cassava Flour Blondies
These gluten free cookie bars are:
- Soft and light, but not cake-y, with a very slight crumb to them.
- Rich in flavor, thanks to the coconut sugar and hint of molasses.
- The cassava flour has just a *hint* of gritty texture – but NOT in a bad way. It just doesn’t act like a conventional all-purpose flour would. These chocolate chip blondies still taste like a good ole cookie bar!
- Make sure to let the pan cool entirely before cutting. You’ll want to set the pan on a cooling rack to rest for about one hour. This will allow the bars to hold up after cutting into squares.
This is a great recipe to prep a day ahead, since the pan needs to sit and cool anyways. Just cover the pan with foil or cut the bars once completely cool and store in a container.
More cookie bar recipes to love
Vegan Oatmeal Chocolate Chip Cookies Bars | Apple Cinnamon Oatmeal Cookie Bars | Raspberry White Chocolate Blondies |
I hope you enjoy this recipes as much as we did. If you make these paleo chocolate chip blondies, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe as well. Xx Ashley
Cassava Flour Chocolate Chip Blondies {paleo cookie bars!}
Ingredients
- 1 cup Bob’s Red Mill Cassava Flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 1 stick unsalted butter or ghee, melted and slightly cooled
- 1/2 cup coconut sugar, or dry granulated sweetener of choice
- 1/4 cup honey
- 2 tsp molasses
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Preheat oven to 350ºF. Line an 8×8 baking pan with parchment paper and set aside.
- In a medium bowl, whisk together flour with baking soda and salt; set aside.
- In a large bowl, whisk together melted butter with coconut sugar until fully combined – it should look like a dark, sticky caramel. Whisk in honey until combined, then whisk in eggs and vanilla until smooth.
- Slowly add flour mixture to the large bowl of wet ingredients. Cassava flour is very fine, so be sure to incorporate slowly. Then fold in the chocolate chips. Batter will be wet and not as thick as a traditional cookie dough.
- Spread batter evenly into an 8×8 pan, pushing into all four corners. Top with more chocolate chips if desired. Bake for about 18-22 minutes, just until edges are golden. The middle may appear underdone but check with an inserted toothpick for wet batter. If the toothpick comes out clean, they’re done.
- Allow pan to cool for at least 1 hour before lifting parchment paper and setting on cutting board. Using a large sharp knife, cut bars into 16 squares. Tip: clean knife with wet paper towel in between each cut. Enjoy!
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