Description
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)
Ingredients
Scale
- 2 cups Gluten-Free baking flour blend (you can use Bob’s Red Mill, or your favorite blend)
- 1/2 teaspoon xanthan gum (if your blend has xanthan gum added then omit this)
- 1/4 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 tablespoons vanilla extract
- 2 tablespoons agave nectar
- 5 to 9 tablespoons brewed coffee, or as needed
- 1 tablespoon ground flax seed meal
- 1 cup dairy-free semi-sweet chocolate chips
Instructions
- 9 x 13-inch glass baking pan, lined with parchment paper and greased with shortening
- Preheat oven to 350°F
- Makes about 18 large cookie bars
- 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.
- 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.
Notes
Adapted from a recipe by Karina Allrich (glutenfreegoddess.blogspot.com)
