Tuesday, August 14, 2012

Chocolate Chip Cookie Bar Brownie Thing!

Last night my husband, kids, and exchange student all decided to go fishing.  Um, fishing is not one of my top 10 fun activities to do.   So while they went fishing, I figured I could relax and watch a movie.  Um, well that didn't exactly happen.  BUT!  While I was at home, I could hear a commercial from the 80's running through my mind.  Does anyone remember this?

Nothing says I love you like......cookies.  Who knows why this was running through my mind, but it made me want to bake cookies for my kids.   I have tried on multiple occasions to bake cookies like the old fashioned gluten days.  I have learned that eggs are essential.  Without eggs, you end up with puddles that look like caramelized sugar blobs worthy of the local trash dump.

I found this recipe at one of my favorite blogs.  True, I can't claim credit for this recipe:)  But it is really amazing and the closest thing I have found to Nestle Toll House Cookies.  It resembles a yummy bar cookie with a slightly brownie like texture.  I have noted my changes below. 

So, when the kids returned last night after being feasted on by no see-ums, they were delighted with the "Nothing Says I Love You" allergy friendly substitute.  

Interesting side note:  Our Chinese exchange student says they don't eat soft and gooey cookies......he was appalled when I said we even eat the dough raw:)  ::Cough::  I would "never" lick the bowl at my age!!! 

Coconut and Chocolate Chip Bar Cookies
Chill before eating for best texture. or go the other route and zap in the microwave briefly to melt the chocolate chips. Life is short.

Pre-heat oven to 350ºF. Lightly grease an 8x8-inch baking pan with vegan shortening. Dust with a bit of gluten-free flour.  (I skip this and line a 9 x 13 pan with parchment paper and double the recipe.)

Whisk together dry ingredients:

1/3 cup coconut flour
2/3 cup sorghum flour
1/3 cup tapioca or potato starch
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg

In a separate bowl, beat to combine:

2/3 cup organic brown sugar
1/4 cup organic unsweetened applesauce (If you double the recipe, this equals one small container of applesauce ...the kind for a lunchbox.)
2 1/2 teaspoons bourbon vanilla
1 tablespoon agave  (you could sub honey)
1/4 cup light olive oil  (I use Coconut Oil) 
1/4 cup warm vanilla hemp, coconut milk or rice milk, more as needed  (I used Blue Diamond Almond Milk)
When the wet mixture is smooth, slowly add in the dry ingredient mix and beat just until combined.

Add in by hand:

2/3 cup shredded coconut  (I use unsweetened dessicated coconut.)
1/2 cup Enjoy Life Chocolate Chips.


Dump the batter into the prepared baking dish and spread it evenly. Sprinkle on extra chocolate chips if you like (and press them gently into the top).  (I never do this part...)

Bake in the center of a pre-heated oven until the batter is set and slightly golden brown - anywhere from 22 to 30 minutes, depending upon altitude (at high altitude these took almost 35 minutes to bake). The surface should be slightly firm, like a blond brownie (if a finger touch leaves a dent, bake a tad longer).

Cool completely on a wire rack; chill before cutting and wrapping for storage.

These bars are moist and chewy, and are best eaten chilled. Hot from the oven they fall apart.

Makes 15 cookie bars.
Alexander enjoying the bounty! 

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