Description
Sweet cookie bars with crunchy toasted pecans, warm bursts of wild blueberries, and a hint of cinnamon. This healthier, small-batch paleo cookie bar recipe is one of my absolute favorites! Paleo, Refined-Sugar-Free, Grain-Free, Gluten-Free, Dairy-Free.
Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 1/2 tsp. cinnamon
- 2 tbsp coconut butter, melted
- 2 tbsp creamy cashew butter
- 2 tbsp. honey
- 2 tbsp. unsweetened almond milk
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup chopped pecans
- 1/4 cup dried wild blueberries
Instructions
- Preheat the oven to 350F and prepare a loaf tin by lightly greasing it with coconut oil.
- Combine all of the ingredients (besides the chopped pecans and wild blueberries) and beat well with an electric hand mixer until a thick cookie dough forms.
- Stir in the chopped pecans and dried blueberries and evenly press the cookie dough the prepared loaf tin with your hands.
- Bake for 15 minutes or until the edges are slightly golden-brown. Let the cookie bars cool completely before slicing and serve warm!
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie bar
- Calories: 200
- Sugar: 3
- Fat: 16
- Carbohydrates: 12
- Fiber: 2
- Protein: 5
Keywords: paleo, low carb, healthy dessert, paleo cookie bars, blueberry pecan, refined-sugar-free, gluten-free baking, grain-free, small-batch