… Because Sometimes We Just Want Tried and True!
With all the creative and deliciously “out there” ways that cookies, bars, and brownies are being cooked up these days (sorry, I just couldn’t resist the pun), my head is spinning with ideas and crazy ingredients to one-up my last dessert recipe. Don’t get me wrong, I love what others are sharing on blogs, Pinterest, Facebook, Google+, Twitter, and all the other fabulous food sharing sites I’ve failed to mention.
But sometimes we just want a good old-fashioned chocolate chip cookie bar that holds back on the frills and gives us exactly the characteristics for which we love chocolate chip cookies in the first place.
These bars deliver on the slightly crispy exterior, the chewy center, and the melt-in-your-mouth bits of chocolate (I like dark chocolate here, but you can use whatever floats your boat). They are easy to eat, travel well in young hands that just want to grab-n-go, and are amazing with a glass of milk (of course, non-dairy here.)
I’ve made my share of bars, and some cookie recipes will cause a slumping in the center of the pan when the recipe is used just as written. To solve this, I’ve made one small tweak to our favorite gluten-free, dairy-free, oat-free chocolate chip cookie recipe by omitting the baking soda and replacing it with twice the amount of baking powder. Guess what? No more slump! Perfectly level, perfectly textured, perfectly flavored bars.
Gluten-free, Dairy-free, Oat-free Chocolate Chip Cookie Bars
- 1 cup (115g) sweet white sorghum flour - I use Bob's Red Mill
- 1 2/3 cup (190g) gluten-free all-purpose flour - I use Authentic Foods Bette's Gourmet Four Flour Blend
- 1 cup (100g) blanched almond flour - I use Honeyville
- 1 teaspoon guar gum or xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 ounces dark chocolate chips - I use Enjoy Life Foods Dark Chocolate Morsels
- 5 ounces semi-sweet chocolate - I use Enjoy Life Foods Semi-sweet Chocolate Chunks
- 1/3 cup dairy-free margarine - I use Earth Balance Soy Free Natural Buttery Spread
- 1/3 cup grapeseed oil
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF. Lightly grease or spray with cooking spray an 11x13-inch baking dish. Set aside.
- Stir together flours, guar gum, baking powder, and kosher salt in a medium bowl. Add chocolate pieces and stir to coat chocolate (this helps it mix better into the dough and stay more evenly distributed). Set aside.
- Blend margarine, oil, and brown sugar with electric mixer (I like to use my Kitchen-Aid) until sugar has dissolved and mixture is creamy. Beat eggs into sugar mixture until well incorporated and creamy again. Add vanilla and stir well.
- Pour dry flour mixture into the wet mixture. Stir on low in mixer, or by hand, until well mixed.
- Spread dough into pan and evenly and gently press dough to level. Bake at 350ºF for 33-37 minutes (ovens vary), or until a toothpick inserted into center comes out almost clean (just a few crumbs are okay). Remove from oven and allow pan of bars to cool on a cooling rack to room temperature.
- Store at room temperature in a re-sealable container. I like to keep mine in a large metal cookie tin lined with wax paper. I add a scrunched up piece of wax paper over the top of the bars too. Should keep 3-4 days.
Safe food is a journey … Thrive™