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GF Chocolate Chip Bar Cookies
gluten-free, dairy-free, egg-free
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
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Preheat oven to 350 degrees Fahrenheit.
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Lightly grease (2) 8×8-inch square baking pans, or (1) 9×13-inch baking pan, with unrefined coconut oil.
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In mixing bowl, whisk together flax seed meal and water.
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Let sit for a few minutes to get gummy.
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Add coconut oil, agave, and vanilla (and almond extract, if using).
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Beat until coconut oil is smooth.
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Mix flours, baking powder, and sea salt together in a separate bowl.
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Add to wet ingredients.
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Mix until smooth.
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The batter should be thick but sticky.
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If it is dry, then add a little water for moisture.
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Add chocolate chips, raisins, quinoa flakes (or rolled oats), coconut, and nuts.
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Mix to combine.
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Spread cookie batter between the (2) 8×8-inch baking pans or into the (1) 9×13-inch baking pan.
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Use a spatula to aid in spreading.
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Bake for 30 to 35 minutes, until inserted toothpick comes out clean and bars are nicely browned on top.
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Removed from oven and transfer pan(to cooling rack.
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Cut into bars.
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Serve warm, store in an airtight container, or freeze.