Chocolate Chip Cookie Bars (GF, DF, Egg, Soy, Peanut/Tree nut Free Soy, Top 8 Free, Vegan)
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Cook time: 
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Serves: 9x9 pan
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.
  • 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
  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.
Recipe by Allergy Awesomeness at