Raspberry White Chocolate Cookie Bars
Ingredients
- 1/4 cup unsweetened applesauce
- 3/4 cup (165g) Let’s Do Organic Creamed Coconut
- 1/2 cup (75g) coconut sugar
- 1/2 cup (100g) cane sugar (can sub more coconut sugar)
- 2 teaspoons vanilla extract
- 1 cup (130g) cassava flour (can sub all-purpose)
- 1/4 cup (30g) Let’s Do Organic Cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (120g) fresh raspberries
- 3/4 cup (135g) dairy-free white chocolate chips
Preparation
Preheat the oven to 350°F.
Grease or line an 8x8 inch pan with nonstick spray or parchment.
In a bowl with a hand mixer or a stand mixer fitted with the paddle attachment, combine applesauce, melted creamed coconut, coconut sugar, and cane sugar. Beat on medium speed until well combined.
Add vanilla extract and continue mixing to combine.
Add cassava flour, cornstarch, baking soda, and salt. Mix on low speed until just combined.
Gently fold in raspberries and white chocolate chips, saving some of each to add on top.
Press dough into the prepared pan.
Top with more berries and chips.
Bake for 23-25 minutes at 350°F.
Let them cool completely before slicing.
Tips
You can use dark chocolate chips instead of white chocolate for a variation.
This recipe includes healthy swaps like creamed coconut instead of butter and is gluten-free and dairy-free.
