I’m back with another delicious recipe for Choctoberfest 2016! Today I’m sharing a delicious recipe for Gluten Free Chocolate Chip Cookie Bars. There are a few things that make a gluten free cookie really good and the most important thing is the flour.
I’ve worked on gluten free flour combinations for a while and I’ve made a couple of different ones. This one has coconut flour, brown rice flour, and all purpose gluten free flour in it. I think it gives these cookies a smooth and delicate texture that works well against the chocolate chips.
One question that always comes up when I’m baking gluten free is what type of fat to use. My options generally come down to butter, coconut oil, or vegetable oil. For some reason the coconut oil generally wins because it just goes well with gluten free foods. While I think it makes a decent cookie, I sure do miss the butter flavor.
Enter Barlean’s Organic Butter Flavored Coconut Oil. Barlean’s is one of the Chocotoberfest 2016 sponsors and I received and Omega Swirl, the Butter Flavored Coconut Oil, and Chocolate Silk Green from them. Barlean’s Organic Butter Flavored Coconut Oil has the same great texture as traditional coconut oil but it has a great natural butter flavor. This is perfect for making cookies since you can actually taste the butter when baking cookies.
Now I’m no stranger to Barlean’s. I purchase Barlean’s Flax Oil Omega Swirl monthly to help me get the Omega-3 that I need. I like it because it doesn’t have that fishy aftertaste and I can just take a spoonful of it each day. I received Barlean’s Omega Swirl in Chocolate Mint just last week. While I could also enjoy this one on a spoon, I’ve found that you can also add it to baked goods to give it a great chocolate mint flavor with the added bonus of adding Omega-3!
However, I used the coconut oil in this recipe. If you haven’t used coconut oil before it’s great to use in recipes as a substitute for butter in a 1:1 ratio. I mixed it into my gluten free chocolate chip cookie mix instead of butter.
Now I’m not sure what happened with my cookie dough but I found it was super dry this time. I ended up adding double the milk that I normally add but that turned out to be perfect. I pressed the dough into the pan and put it into the oven.
The cookie bars smelled great as they were baking. I could really smell the Butter Flavored Coconut Oil as well as the chocolate chips. The cookie bars themselves were delicate but packed a great flavor. I was a little concerned they were going to fall apart but after they cooled they held together. I thought they tasted really good, especially for a gluten free cookie. I think I like the bars better then a traditional gluten free cookie.
- 1½ c. all purpose gluten free flour
- ¾ c. brown rice flour
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- ¾ c. brown sugar
- ½ c. sugar
- ½ c. Barlean's Organic Butter Flavored Coconut Oil, melted
- 1 egg
- ½ c. milk
- 1 T. vanilla
- 1 c. chocolate chips
- Preheat the oven to 325 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
- In a medium bowl combine the all purpose flour, brown rice flour, baking powder, baking soda, and salt. Mix and set aside.
- In a large bowl combine the brown sugar, sugar, and melted coconut oil. Mix until well combined. Add the egg and mix well.
- Add half of the flour mixture to the sugar mixture and mix well. Add in the milk and vanilla and stir until combined. Add the remaining flour mixture and mix until combined.
- Fold in the chocolate chips and then dump the mixture into the prepared pan. Press the dough into the bottom of the pan.
- Bake for 25-27 minutes or until the edges are golden brown. Remove from the oven and cool completely.
- Cut into 20 squares and enjoy!