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

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 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.

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

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

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.

Serves: 9x9 pan

Ingredients

• 2 and ½ cups gluten free flour (I use Cybele Pascal's recipe)
• ¾ tsp xanthan gum
• 1 and ½ teaspoons baking powder
• ¼ tsp salt
• ¾ cup dairy-free, soy-free vegetable shortening
• ¾ cup granulated sugar
• ¼ cup firmly packed brown sugar
• 2 tsp vanilla extract
• 1 and ½ teaspoons Ener-G egg replacer
• ¼ cup plus 2 Tablespoons vanilla rice milk
• ⅓ 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.

3.5.3208

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