Description
These paleo chocolate chip cookie bars are made with tigernut flour, sweetened with coconut sugar and baked in a loaf pan. They're the perfect small-batch and allergy friendly dessert - paleo, gluten free, nut free, egg free and vegan.
Ingredients
Scale
- 1 1/4 cup tigernut flour (118g) sifted, spooned & leveled
- 1/4 cup tapioca starch (30g)
- 1/3 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 flax egg*
- 1/3 cup palm shortening (62g) room temperature
- 1 tsp vanilla extract
- 1/3 cup miniature dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a loaf pan with parchment paper (I used a 9x5 inch loaf pan, but 8x4 inch will work too).
- In a large mixing bowl, combine the dry ingredients. This includes the tigernut flour, tapioca starch, coconut sugar, baking soda and salt.
- Mix in wet ingredients. This includes the flax egg, palm shortening and vanilla. Mix first with a fork or spatula, then use your hands to combine the dough (it will appear to dry at first, just keep working it).
- Fold in the dark chocolate chips.
- Press the dough into your lined loaf pan.
- Place the bars in your oven and bake at 350 degrees F for 20 minutes. When done, the bars will be golden brown with a slight rise.
- Cool the cookie bars to room temperature in the loaf pan.
- Cut to desired size and serve! (To make them easier to cut, chill the bars in the fridge overnight, or for a few hours before cutting.)
Notes
* 1 flax egg = 3 Tbsp water mixed with 1 Tbsp ground flax. Let the mixture sit for 5 minutes to thicken, before adding it to your dough. You can make your own ground flax by grinding whole flax seeds in a coffee grinder.