These dairy and grain free Chocolate Chip Cashew Cookie Bars are thick, decadent and gooey. You would never know they have healthy ingredients in them.

I do not even know how to begin to type this post because I am SO EXCITED ABOUT THESE BARS. First of all, to me, they’re better than a plain Jane cookie. Second of all, I have been trying for what feels like forever to make a grain-free cookie bar recipe that is not a total flop. I mean I can out pie bake your great great grandmother, but grain-free baking is hard, yo. Third of all, these Chocolate Chip Cashew Cookie Bars use cashew flour and butter as their base and that just really excites me. Can I get a hip hip hooray for the food nerds out there today?

Grab this recipe & 6 additional cookie recipes in my FREE Cookie Cookbook! 

But back to my excitement about these being SO GOOD & why that really makes deep-down happy. But her comment reminded me of why I truly do this. The reason I write all of these recipes is because of the smiles that reach the eyes, the hand squeezes you get across the table, the hugs that last just a minute longer than usual. When you’re feasting over something truly wonderful it’s near impossible to let this world get you down. My favorite thing to do when we eat something GOOD is to watch J’s smile spread across his face and crinkled his eyes. He’ll reach across the table and squeeze my hand – “this is really good, bub”, he’ll say.

Anywho, you can mix these in just one bowl and pop in the oven while you forget them and do something else. I hate having to babysit regular cookies sometimes.

I love how they come out in perfect squares when they’re done!

I mean, just look at how thick and gooey they are!

Let’s get to it & don’t forget to get that e-book!

Chocolate Chip Cashew Cookie Bars

These dairy and grain free Chocolate Chip Cashew Cookie Bars are thick, decadent and gooey. You would never know they have healthy ingredients in them.

• Author: Miss AK
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Category: dessert
• Method: baking
• Cuisine: American

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Ingredients

• 1 + 3/4 cup cashew meal – aka cashews ground in your blender or food processor until they look like coarse flour
• 1 cup. coconut sugar
• 1/2 cup coconut flour
• 1 tsp. baking powder
• 1 tsp. sea salt
• 3 Tbsp. coconut oil, melted
• 3/4 c. cashew butter – you can totally just buy cashews and make the meal and butter yourself, too (that’s what I did!)
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. chocolate chips – certainly use dairy-free if you’d like!

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Instructions

1. Preheat oven to 350 degrees.
2. We’ll start by making the cashew meal. Add the cashews into a food processor or blender and blend until they’re finer than breadcrumbs. Stop there because if you process them for a while, they will turn into cashew butter. That being said, if you want to make your own cashew butter, add another cup of cashews into the food processor or blender (high powered blenders or food processors work best for nut butter) and allow it to process until it’s smooth and creamy.
3. When you have your cashew products prepared, add the cashew meal, coconut sugar, coconut flour, baking powder, and salt into a large bowl. Whisk together until combined. Add the coconut oil, cashew butter, eggs, and vanilla and mix everything until the batter is wet. Fold in the chocolate chips and pour into a baking dish that’s been greased or lined with parchment paper. Mine is an 8×8 inch dish.
4. Bake for 25 – 30 minutes until the bars are golden brown and the middle is set when you touch it. Allow the bars to cool in the pan for 20 minutes or so before slicing and serving.

Nutrition

• Serving Size: 1 bar
• Calories: 421
• Sugar: 30 g
• Sodium: 232 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 41 mg

Keywords: grain free, diary free, gluten free, cookie, dessert