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Paleo Chocolate Caramel Cookie Bars - Gluten-free, dairy-free, egg-free with nut-free option

PALEO CHOCOLATE CARAMEL COOKIE BARS – GF/DF, egg-free, with nut-free option. With cookie, caramel, and chocolate layers, this one hits the spot and quickly has become a favorite! These were inspired by a decadent cookie bar a dear friend in Oregon used to make that I knew I needed to create a recipe around.

I use my easy Homemade Paleo Caramel to keep this recipe paleo, though you can use any vegan or regular caramel that works for you. We love using the almond flour and coconut oil for healthy fats that balance out the sugar, but I included a nut-free option as well for those who need it, and these are already naturally egg-free.

Oh these are good – be sure to make these soon!

Paleo Chocolate Caramel Cookie Bars

Course Dessert
Servings 12 bars
Author Autumn @wholefoodfor7

Ingredients

  • 2 cups almond flour*
  • 1 cup tapioca flour
  • 3/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup melted coconut oil
  • 1 teaspoon vanilla
  • 3/4 cup paleo caramel see notes
  • 3/4 cup mini or regular dairy-free chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.

  2. In a medium mixing bowl, combine dry ingredients (almond flour through salt). Then add vanilla and coconut oil and stir still combined.

  3. Press half of cookie dough into the bottom of the prepared pan and cook for 5 minutes.

  4. Remove from oven and drizzle with caramel and then sprinkle with chocolate chips. Finally, crumble the remaining half of the dough over the chocolate chips and caramel. Bake again for 10 minutes.

  5. Remove from oven and let cool before serving. (I usually get impatient and put them in the fridge or freezer to help cool faster). Store in the fridge or freezer.

Recipe Notes

My Easy Homemade Paleo Caramel is perfect for this recipe!
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SUBSTITUTIONS: Need a nut-free option? We also enjoyed this with 1 cup cassava flour + 1 1/2 cup oats instead of the almond + tapioca flour.
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I haven't tried this with ghee or butter, but those (melted) could possibly be a good swap for the melted coconut oil. Let me know if you try it!

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