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GF Chocolate Chip Bar Cookies
gluten-free, dairy-free, egg-free
Course
Dessert
Author
Wardee Harmon
Ingredients
1/2
cup
flax seed meal
3/4
cup
pure water
1
cup
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 shredded coconut
optional
1/2
cup
nuts
chopped, optional
Instructions
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(to cooling rack.
Cut into bars.
Serve warm, store in an airtight container, or freeze.