gluten-free, dairy-free, egg-free
- 1/2 cup flax seed meal
- 3/4 cup filtered water
- 1 cup unrefined coconut oil, softened
- 3/4 cup raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 teaspoon sea salt
- 2 teaspoons gluten-free baking powder
- 3/4 cup buckwheat flour
- 3/4 cup sorghum flour (or other gluten-free flour such as sweet brown rice flour)
- 1/2 cup tapioca flour
- 1 cup gluten-free chocolate chips OR 1/2 cup chocolate chips + 1/2 cup raisins
- 1/2 cup quinoa flakes (or certified gluten-free rolled oats)
- 1/2 cup unsweetened coconut (optional)
- 1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees Fahrenheit. Lightly grease (2) 8×8-inch square baking pans, or (1) 9×13-inch baking pan, with unrefined coconut oil.
In mixing bowl, whisk together flax seed meal and water. Let sit for a few minutes to get gummy. Add coconut oil, agave, and vanilla (and almond extract, if using). Beat until coconut oil is smooth.
Mix flours, baking powder, and sea salt together in a separate bowl. Add to wet ingredients. Mix until smooth. The batter should be thick but sticky. If it is dry, then add a little water for moisture.
Add chocolate chips, raisins, quinoa flakes (or rolled oats), coconut, and nuts. Mix to combine.
Spread cookie batter between the (2) 8×8-inch baking pans or into the (1) 9×13-inch baking pan. Use a spatula to aid in spreading.
Bake for 30 to 35 minutes, until inserted toothpick comes out clean and bars are nicely browned on top. Removed from oven and transfer pan(s) to cooling rack. Cut into bars. Serve warm, store in an airtight container, or freeze.
This post was featured in 57 Scrumptious Egg-Free Desserts.
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