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Paleo Gluten-Free Chocolate Chip Cherry Cookie Bars recipe. Ooey- gooey grain-free chocolate chip cookie bars bursting with warm cherries.
I’m sharing these Paleo Gluten-free Chocolate Chip Cherry Cookie Bars before cherry season is over!
They are ooey- gooey grain-free chocolate chip cookie bars bursting with warm cherries. SO good.
Especially if you love the flavors of chocolate and cherries together.
I always eat my weight in cherries during cherry season.. which isn’t a bad thing since they are full of vitamins and antioxidants.
I also absolutely love love baking with them.
So when I felt like both eating and making cookie bars, ( because I have to feel like both haha), I knew that I needed to get a recipe down ASAP.
Ingredients needed for these Paleo Gluten-free Chocolate Chip Cherry Cookie Bars:
- almond flour
- tapioca flour
- coconut flour
- baking soda
- salt
- melted coconut oil
- coconut sugar
- egg and egg yolk
- vanilla extract
- dairy-free chocolate chips
- fresh cherries
I tend to have these ingredients in my house at all times! Story of a grain-free, gluten-free, paleo baker… 🙂
How to make these Paleo GF Chocolate Chip Cherry Cookie Bars:
To start off, you should probably pit and then half your cherries. I found that 18 cherries fit my 9 x 9 inch pan perfectly!
Then, mix all of your dry ingredients together in a bowl. This would include almond flour, tapioca flour, coconut flour, baking soda, and salt.
In another bowl, mix your melted coconut oil ( make sure to measure your coconut oil in it’s melted state! ) with your coconut sugar.
Then you add the eggs to the coconut sugar mixture and mix. And then you do the same with your vanilla.
Next, you mix your dry and wet ingredients together until cookie dough forms.
Then, you fold in some dairy-free chocolate chips. I personally like using both mini chocolate chips and chocolate chunks so that there are various amounts of chocolate in each bite.
Put half of the chocolate chip cookie dough into your pan. Make sure to pat it down so that you get a nice even layer.
Place your halved cherries onto the cookie dough. I like putting them all in a line. Then cover the cherries in the remaining cookie dough. You’ll have to use your hands to press the dough on top.
That’s it! All you have to do is bake these Paleo GF Chocolate Chip Cherry Cookie Bars for 30 minutes. 🙂
Other cherry recipes you may enjoy:
This Easy Homemade Cherry Sauce by Eat at Our Table. All you need is 4 ingredients to make the most delicious looking cherry sauce!
These Gluten-free Cherry Cheesecake Bars from Eat at Our Table look and sound just divine! The combo of cherries and cheesecake is a favorite of mine.
This Gluten-Free Apple Cherry Crisp (Vegan)! A delicious almond flour topping covers warm baked apples and cherries.
These Paleo Chocolate Cherry Muffins (GF). If you love chocolate and cherries together, you will love these moist chocolate muffins bursting with warm baked cherries.
Paleo Gluten-Free Chocolate Chip Cherry Cookie Bars
Ingredients
- 1 ¼ cups almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup melted coconut oil , (make sure to measure it in it’s melted state)
- 1 cup coconut sugar
- 1 large egg plus 1 large egg yolk
- 2 tsps vanilla extract
- 1 cup dairy-free chocolate chips , (I used ½ cup mini chocolate chips and ½ cup chocolate chunks)
- 1 cup fresh cherries, ( I used 18 total )
- optional: sea salt to sprinkle on top
Instructions
- Preheat oven to 350° F. Line a 9 x 9-inch square baking pan with parchment paper. Set aside.
- In a large bowl, add the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix with a fork until blended. Set aside.
- In another large bowl, whisk the melted coconut oil and coconut sugar together. Then, add in the egg and egg yolk and whisk until creamy. Add the vanilla to the bowl and whisk again.
- Pour the dry ingredients into the wet ingredients and mix together with a fork until well mixed. Fold in the chocolate chips. I personally like using a mixture of chocolate chunks and mini chocolate chips because this gives various amounts of chocolate in each bite.
- Pour 1/2 of the cookie dough into the lined baking pan and evenly press/smooth it into an even layer. ( I used a rubber spatula to do so).
- Pit the cherries and slice them in half. Place the halved cherries on top of the layer of cookie dough. Top with the other 1/2 of the cookie dough and press it down evenly until the cherries are covered.
- Bake for 30 minutes, until lightly browned on the sides, and a toothpick comes out clean.
- When you take the bars out of the oven, put the pan on top of a wire rack to cool for about an hour. Lift the bars out of the pan using the parchment paper. Cut into 16 squares.
- ( Note: If you don’t want to wait an hour to eat these you could wait 15 minutes before cutting them and eat them while they are warm )
- You can store these in an airtight container at room temperature for up to a week (if they last that long).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
