Friday, August 19, 2011

Gluten Free Chocolate Chip Cookie Bars

Two of my husband's favorite traditional American desserts include the Chocolate Chip Cookie and the Blondie.  In this dish, I combined the two making a pan of Chocolate Chip Cookie Bars that satisfy both cravings.  I promise you will not be able to tell they are gluten free.  In fact, I had Anthony take them to work and he said his crew loved them (and were clueless to the knowledge that they did not contain wheat).  Most gluten free goodies you buy at the store are very dry which is why I now make my own.  Gluten Free baking is an art form in itself and it takes a little more thought to build a recipe:  this cookie has extra help from the coconut and brown sugar to increase its' moisture.  Freeze any leftovers in individual squares (if you have any that is).

Gooey chocolate, chewy coconut and a brown sugar cookie = cookie bar perfection!

3 large eggs
1/2c Spectrum Organic Shortening (non-hydrogenated / no trans fat)
2tsp vanilla extract
1c firmly packed light brown sugar
2c Pamela's Ultimate Baking & Pancake Mix
3/4c sweetened flaked coconut (if you don't like the texture of coconut, grind in a food processor)
1c semi-sweet chocolate chips plus more for the top

1. Preheat oven to 350F.  Line a 10X13" pan with parchment paper.
2. In a large bowl, beat eggs, shortening and vanilla.  Add sugar and continue beating.  Once combined, beat in baking mix.
3. Stir in coconut and chocolate chips.  Spread the dough evenly in a baking pan using a spoon or spatula.  Top with extra chocolate chips and press them into the dough slightly.
4. Bake about 20 minutes, or until set and golden brown (do not overbake!).  Allow bars to cool on a wire rack before cutting.  Enjoy!

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