Chewy Chocolate Chip Cookie Bars
These chocolate chip cookie bars are soft and chewy and amazingly delicious! Forget about scooping cookie dough onto a pan...simply bake the whole thing as one and cut it up later! It's a great way to enjoy cookies..and you'd never guess that these are gluten-free!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 grams brown rice flour
- 35 grams millet flour
- 35 grams tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup almond butter
- 1/4 cup butter, (melted)
- 1/2 cup brown sugar, (packed)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- 1
Preheat oven 325F/162C.
- 2
In a bowl, combine brown rice flour, millet flour, tapioca starch, xanthan gum, baking soda, and salt and whisk together. Set aside.
- 3
In a mixing bowl, combine almond butter, melted butter, and brown sugar. Whisk together well.
- 4
Add the egg and vanilla extract to the almond butter mixture. Whisk well.
- 5
Add the dry ingredients to the wet and mix well. Stir in the chocolate chips.
- 6
Spread cookie dough into a parchment lined 9x9 baking pan.
- 7
Bake for 12-13 minutes. Do not overbake.
- 8
Let cool in the pan. Refrigerate for the best chewiness!