Chocolate Chip Cookie Bars Recipe, Gluten-Free & Dairy- Free
I absolutely love this recipe for Chocolate Chip Cookie Bars! I have missed having an ooey gooey, moist cookie bar recipe to turn to.
Servings: 24 bars
Calories: 210kcal
Ingredients
- 2 cups sugar 440g. organic
- 2 large eggs organic
- 1 cup Safflower oil plus extra for Greasing pan
- 2 tablespoons vanilla sugar I didn't have vanilla sugar so used Vanilla Extract
- 3¼ cups ground almonds 390g. I used Bob's Red Mill Almond meal/flour
- ¼ cup potato starch 40g. I used Bob's Red Mill
- 1 cup mini chocolate chips 180g. I used 2 cups Enjoy Life vegan semi sweet mini chips
Instructions
- Preheat oven to 375°F (190°C).
- Grease the bottom And sides of a 13 x 9 inch (23 x 33-cm) pan. **Press in a piece of parchment paper that is big enough to cover the bottom and sides of the pan - I also highly recommend this step with theparchment paper, then Grease the top and sides of the parchment. Set it aside.
- Place the sugar, eggs, oil, and vanilla sugar into a large bowl and beat with an electric mixer on medium speed until combined.
- Add the ground almonds and potato starch and mix well.
- Add the chocolate chips and mix to distribute.
- Spoon the mixture into the prepared pan and use a spatula to spread it evenly.
- Bake for 35 minutes, or until the edges are brown, or a toothpick inserted in the center comes out with just a few crumbs on it.
- Let cool. Lift out the parchment and then cut into squares or bars.
Notes
Store at room temperature for up to five days or freeze for up to three months.
Nutritional values are based on one bar
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 11mg | Potassium: 21mg | Fiber: 1g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.8mg