 |
| Easy, gluten-free yum. Chocolate chip cookie squares. |
I needed a chocolate cookie bar recipe STAT. We were invited to coffee at neighbor Joey's this morning. And Babycakes, you don't go empty-handed to such a generous hunky guy's casa, now do you? So I got busy.
Chocolate Chip Cookie Squares Recipe
I'm always experimenting; these little temptations arose from a desire to have a chocolate chip cookie without having to stand there for an hour rolling balls of dough and babysitting batches of baking cookies. I happen to like coconut (and the way it moistens crumbly gluten-free dough) so there is flaked coconut in this recipe. I know. Not very traditional for a chocolate chip cookie dough recipe.
But do we care?
Preheat oven to 350 degrees F [if you live above 5,000 feet, set your oven temp to 375 degrees F]. Lightly oil or line with parchment a 10x13-inch baking pan.
In a mixing bowl, beat together:
3 large free-range organic eggs
1/2 cup safflower oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla extract
Add in and beat:
1 cup firmly packed organic light brown sugar
Add in and beat:
2 cups Pamela's Ultimate Baking & Pancake Mix* or other self-rising gluten-free baking mix
Stir in:
3/4 cup sweetened flaked coconut*
1 heaping cup semi-sweet chocolate chips, plus more for the top
Using a rubber or silicone spatula, spread the dough evenly in the baking pan. Add extra chips to the top and lightly press into the batter.
Bake on a center rack until the bars are set and golden brown - about 21 to 25 minutes, depending upon your oven and altitude - and do not over-bake - you want them a bit chewy.
Allow the bars to cool on a wire rack before cutting.
Makes 15 to 18 squares.
I wrap the squares in foil when cool, and freeze them in a large zip-lock freezer bag.
Karina's Notes:
- Make these GF/CF with a dairy-free self-rising flour mix and dairy-free chips.
- If you do not have Pamela's try using another all-purpose leavened gluten-free baking and pancake mix; or substitute your own personal favorite g-free flour blend and add a teaspoon of baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon of xanthan gum or guar gum.
- If you don't want the chewy texture of flaked coconut but desire the extra moistness it imparts to gluten-free baking, try processing the coconut into a fine crumb.
No comments:
Post a Comment