I Love cookies (if you’ve been reading this blog for any length of time you already know this ;)) but what’s a girl to do when she’s short on time and there’s people to make something yummy for?
Enter Chocolate Chip Cookie bars – GF / DF (if you want or not) and refined-sugar free.
I had my monthly community circle coming up yesterday and I didn’t have time for endless sheets of cookies to bake. then, this idea came to me!
After making it and bringing it to the circle, in less then 24 hours, I received 3 messages raving about the cookie bars AND asking for the recipe.
So, I’d say it was a win!
Make this for your next community gathering, or just for yourself. 😉
Ingredients:
- 1.5 cups organic almond flour (I prefer Food to Live brand)
- 1/4 c organic coconut flour
- 1/2 c organic tapioca flour
- 1t baking soda
- 1t sea salt
- 1 cup of Miyoko’s non-dairy butter, or if you like – organic butter, melted
- 3/4c organic coconut sugar
- 1/2c organic coconut brown sugar
- 1t organic vanilla extract
- 2 eggs, beaten (best from your own blessed chickens, second best from a local farm where you know how the chickens are treated and raised)
- 1 package of Hu organic chocolate chips (no refined sugar)
Step 1: Preheat oven to 350. Mix all dry ingredients together – omitting chocolate chips until later.
Step 2: Make a well in the center of this mixture and pour in wet ingredients.
Step 3: Mix everything together until smooth and then add in the chocolate chips.
Step 4: Line an 8×8 glass baking dish with parchment paper and pour in the mixture. Smooth and even out the mixture using the backside of a spoon or butter knife (or if you have a fancier way of doing this, then by all means, do! ;))
Step 5: Bake for 35-45 minutes until a toothpick comes out clean in the center.
Step 6: Cool for 15-20 minutes, and then cut into bars.
Bless and enjoy! XX
