Gluten Free Chocolate Chip Cookie Bars

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Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: www.juliehasson.com

GLUTEN-FREE CHOCOLATE CHIP COOKIE BARS

These cookie bars are out of this world good, and will have your guests begging for more (whether or not they avoid gluten). The bars are almost a cross between a candy bar and a cookie, with a lovely butterscotch flavor. Thanks to the ease of the gluten-free baking flour blend, the recipe goes together in a snap. These bars are adapted from a recipe by Karina Allrich at her awesome blog (glutenfreegoddess.blogspot.com)

Preheat the oven to 350°F
9x13-inch glass baking pan, greased
Makes about 18 large cookie bars

2 cups Bob’s Red Mill all-purpose Gluten-Free baking flour
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups light brown sugar
1/2 cup canola oil
1 1/2 tbsp vanilla extract
2 tablespoons agave nectar
9 tablespoons brewed coffee
1 tbsp ground flax seed meal
1 1/2 cups semi-sweet chocolate chips

1. In a large bowl, whisk together baking flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and mix until combined. In another bowl, whisk together the oil, vanilla, agave and coffee. Add the flax meal, and whisk until combined. Add the oil mixture to the dry ingredients, stirring until smooth. If the dough is way too stiff, add another tablespoon (or as needed) of coffee to soften. It’s a pretty thick cookie dough. Stir in chocolate chips.

2. Spread batter evenly into prepared pan. Bake in the center of preheated oven for 40 to 45 minutes, or until the center is almost firm to the touch and just leaves a little dent in the top. Let bars cool completely in pan before cutting into squares.

Adapted from a recipe by Karina Allrich (glutenfreegoddess.blogspot.com)

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