I’ve been experimenting with cookie bars, trying to get that chewy consistency with gluten-free flours without them falling apart into crumbs. These Chocolate Chip Cookie Bars are chewy, chocolatey and you won’t believe they are gluten free and vegan too.
I have reduced the amount of sugar to about 2/3 of a cup when I ran out of coconut palm sugar but couldn’t tell the difference. I’ve also made these with grape seed oil when I ran out of butter, and they were still tasty, albeit a little greasy.
1 cup almond flour
½ cup tapioca
½ cup sorghum flour
1 cup coconut palm sugar
1/2 teaspoon salt
1 teaspoon baking soda
½ cup grapeseed oil (you can substitute for butter if you can do dairy)
2 flax eggs (you can substitute with real eggs if just gluten free)
1 teaspoon vanilla extract
1 cups vegan chocolate chips (you can substitute for regular chocolate chips)
Preheat oven to 350 degrees F. Mix together oil and sugar. Add the flax eggs, vanilla and stir. Add flours, salt and baking soda and mix until combined. Add chocolate chips.
Move cookie dough into a parchment paper lined baking pan and spread out, using a spatula or hands to press down evenly.
Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool and then cut bars into squares.
Try not to eat them all in one sitting!
P.S. Aren’t these linens adorable? They’re from Hen House.