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Paleo Chocolate Chip Cookie Bars Recipe

This paleo chocolate chip cookie bars recipe—made from fiber-rich almond meal—is sure to please kids of all ages. Recipe courtesy Laura Bashar of Family Spice.

Servings: 7 bars

Active time: 10 minutes

Total time:

Ingredients

  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 3 Tbsp extra virgin olive oil
  • 1/3 c maple syrup
  • 1 1/2 tsp vanilla extract
  • 2 c finely ground blanched almond meal
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 c 70% cocoa dark chocolate chips

Preparation

  1. Preheat oven to 350ºF and coat 9-inch loaf pan with non-stick spray and line bottom with parchment paper.
  2. In medium-sized bowl, whisk together eggs and extra virgin olive oil.
  3. Whisk in maple syrup and vanilla extract until combined.
  4. Stir in almond meal, baking soda, and kosher salt. Then add chocolate chips and mix to combine.
  5. Scrape cookie batter evenly into prepared pan.
  6. Bake until toothpick inserted into center of cookie bars comes out clean, about 25-30 minutes.
  7. Allow bars to cool completely, about 1 hour, before cutting into squares.

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Nutrition Facts

Serving Size (1/7 of recipe)
Total Servings 7 bars

Amount Per Serving:

Nutrition Category Amount
Calories 350
Calories from Fat 240
Total Fat 26g (40% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 55mg (18% DV)
Sodium 240mg (10% DV)
Total
Carbohydrate
25g (8% DV)
Dietary Fiber 4g (16% DV)
Sugars 15g
Protein 9g
Vitamin A 2%
Vitamin C 0%
Calcium 10%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.