Gluten Free Double Chocolate Cookie Bars Recipes

GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
• Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
• Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

GLUTEN-FREE DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
• Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
• Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
• Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
• Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
• Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

GLUTEN-FREE OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 375°F. Line a 9-inch square pan with parchment paper. Lightly grease pan as well.
• Cream together the butter and sugars.
• Blend in the egg and vanilla.
• Whisk together the dry ingredients and then blend into the creamed mixture.
• Stir in the oats and chocolate chips until just combined.
• Spread evenly into the pan. Sprinkle a few extra chocolate chips on top and press them into the dough.
• Bake at 375°F for 25-30 minutes. The bars should be golden brown on top and a toothpick inserted in the center should come out clean.
• Cool completely before cutting into squares.

GLUTEN-FREE DOUBLE CHOCOLATE COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir rice flour, tapioca flour, cocoa powder, potato flour, xanthan gum, and salt together in a bowl.
• Mix sucanat and butter together in a large bowl with an electric mixer on medium speed until creamy. Stir in applesauce. Add eggs and mix until fluffy. Mix in vanilla extract, baking soda, baking powder, and salt. Add flour mixture and stir until combined. Stir in chocolate chips. Press dough into the greased baking pan using a butter wrapper.
• Bake in the preheated oven until top is lightly browned, about 25 minutes.

GLUTEN FREE COOKIE BARS

Steps:

• Beat peanut butter, melted coconut oil, brown sugar, honey, and vanilla in a large bowl until well combined
• Add eggs and beat well
• In a separate bowl, whisk together baking soda, salt, coconut flour, oat flour, and rolled oats
• Add dry ingredients to wet and mix together.
• Fold in chocolate chips
• Grease a 13 X 9 casserole dish and pour in batter
• Bake at 350 degrees for 18-20 minutes
• Serve cold from the fridge for a snack, or warmed up for dessert

GLUTEN-FREE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.