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Gluten-Free Chocolate Chip Cookie Squares

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    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.


    KarinaSource URL: http://soniceview.blogspot.com/2006/09/gluten-free-chocolate-chip-cookie.html
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