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Gluten Free Chocolate Chip Cookie Bars (Dairy Free, Top 8 Free & Vegan Too!)

January 21, 2016 by Megan Lavin 8 Comments

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Chocolate Chip Cookie Bars (GF, DF, Egg, Soy, Peanut/Tree nut Free Soy, Top 8 Free, Vegan) copyright by Allergy Awesomeness

Cookie bars are heavenly because they’re double the thickness of regular cookies, crisp on the outside, chewy on the inside and studded with chocolate chips.  Add some Valentine’s sprinkles, and the receipient will truly know they’re loved.  Because, baked goods=love in my book.

As original as this is, I love chocolate chip cookies.  So, anything that is a riff on the beloved classic is bound to be good!

Sometimes, I don’t feel like scooping out dough and waiting to put pan after pan in the oven.  My laziness takes over and I want to just dump the dough in a pan. This is where these come in!

Make the gluten free chocolate chip cookie dough, press it into a pan and voilà–cookie bars are ready and waiting for you!

Depending on my mood, I sometimes like the crisp, thinner cookie.  But, sometimes you need something to sink into.  Something that’s thick and chewy.  Today would be one of those days.

I should mention that the original recipe that I tweaked this from called them Blondie Brownies.  However, to me, these didn’t have the brownie texture or taste.  These screamed COOKIE!  They seriously taste just like the cookies you buy in the deli section of your grocer.

Great for school lunches, or late night snacking with a tall glass of safe milk, this dessert is delectable for Valentine’s Day, or any day of the year if you remove the sprinkles. Go and enjoy yourself this Gluten Free Chocolate Chip Cookie bar and share…maybe. Sharing is optional, haha.

Chocolate Chip Cookie Bars (GF, DF, Egg, Soy, Peanut/Tree nut Free Soy, Top 8 Free, Vegan) copyright by Allergy Awesomeness

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Chocolate Chip Cookie Bars (GF, DF, Egg, Soy, Peanut/Tree nut Free Soy, Top 8 Free, Vegan) copyright by Allergy Awesomeness

Gluten Free Chocolate Chip Cookie Bars (Dairy Free, Top 8 Free & Vegan Too!)

Yield: 9x9 pan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Cookie bars are heavenly because they're double the thickness of regular cookies, crisp on the outside, chewy on the inside and studded with chocolate chips.

Ingredients

  • 2 and 1/2 cups gluten free flour
  • 3/4 tsp xanthan gum
  • 1 and 1/2 teaspoons baking powder
  • 1/4 tsp salt
  • 3/4 cup dairy-free, soy-free vegetable shortening
  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 1 and 1/2 teaspoons Ener-G egg replacer
  • 1/4 cup plus 2 Tablespoons vanilla rice milk
  • 1/3 cup dairy-free, soy-free chocolate chips
  • sprinkles

Instructions

  1. Preheat oven to 350 fahrenheit.
  2. Grease a 9x9 square pan.
  3. In a stand mixer with the paddle attachment cream the shortening and sugars well.
  4. Add the vanilla and rice milk until blended.
  5. With the mixer on slow, add the salt, xanthan gum, baking powder and Ener-G egg replacer one at a time.
  6. Turn the mixer on high, and blend well for one minute.
  7. Add the flour and blend until incorporated.
  8. Fold in the chocolate chips and sprinkles.
  9. Press into the pan evenly and sprinkle with additional sprinkles.
  10. Bake for 20 minutes, or until edges are ever so slightly brown. This is important, the middle will seem slightly undercooked, but go ahead and take it out. If you wait until the edges are golden brown, this will turn out too hard once it cools. If you want it chewy, it needs to be taken out now. Let cool and cut into bars. Store covered.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 96mgCarbohydrates: 46gFiber: 2gSugar: 33gProtein: 2g
© Megan Lavin
Cuisine: Cookies / Category: Baking
 

Chocolate Chip Cookie Bars (GF, DF, Egg, Soy, Peanut/Tree nut Free Soy, Top 8 Free, Vegan) copyright by Allergy Awesomeness

Adapted from: The Allergen-Free Baker’s Handbook by Cybele Pascal

Filed Under: Baking, Cookie, Cookies, Dairy Free, Egg Free, Gluten Free, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, EOE Recipe, Fish Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Guest Post: Something Swanky’s Churro Chex Mix (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan)
Next Post: Allergy Friendly Valentine Candies (Wheat, Dairy, Egg, Soy, Peanut/Tree Nut, Fish, Shellfish Free) »

Reader Interactions

Comments

  1. Brianna @Flippin' Delicious

    January 21, 2016 at 2:11 PM

    So cute and festive! Perfect for Valentine’s Day.

    Reply
    • allergyawesomeness@gmail.com

      January 21, 2016 at 6:09 PM

      Thanks Brianna! 😉

      Reply
  2. Erica D.

    January 21, 2016 at 10:04 AM

    These sprinkles really make the whole thing so much more fun! I hope I can find some allergen-free sprinkles for Valentine’s Day too. These bars look amazing!

    Reply
    • allergyawesomeness@gmail.com

      January 21, 2016 at 6:09 PM

      Thanks Erica! I used the brand dallies (found at wal-mart). From what I see they’re allergen free, other than soy lecithin, which I know even some soy allergen people can do. Luckily for us, we can do soy!

      Reply
  3. Elle @ Only Taste Matters

    January 21, 2016 at 9:44 AM

    Well I always say everything is better with chocolate chips so these are obviously a home run. Love the ease of cookie bars and the hearts are just so cute!

    Reply
    • allergyawesomeness@gmail.com

      January 21, 2016 at 6:08 PM

      It’s so true–choc chips make everything amazing!

      Reply
  4. Rebecca @ Strength and Sunshine

    January 21, 2016 at 8:51 AM

    So fun!! What a wonderful valentine’s treat! I would gladly eat the whole pan!

    Reply
    • allergyawesomeness@gmail.com

      January 21, 2016 at 6:08 PM

      Thanks! It is tempting to eat the whole pan 🙂

      Reply

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Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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