Top 9 Allergen Free!

The classic chocolate chip cookie transformed into quick and easy bars! So yummy!

Click Here to download the recipe in PDF.

Yields: 12 bars        Level: Apprentice    Type: Dessert            Time: 30min

Ingredients:

• 4 TLB Allergen Friendly Butter at Room Temp
• ¼ Cup Oil
• ½ Cup Brown Light Brown Sugar
• ½ Cup White Sugar
• Magic Egg Replacer (3TLB of oil, 1TLB water & 1TSP baking powder mixed together)
• 2 TSP Vanilla Extract
• ¼ TSP Salt
• 1 ½ Cups GF Flour without Xanthan Gum (you can replace w/reg flour)
• ½ TSP Baking Soda
• 1 Cup Chocolate Chips
• Nonstick Spray

Tools:

• Mixer Stand or Hand Held
• Measuring Cups
• Measuring Spoons
• 1 Small Bowl
• 1 8×10 Baking Pan
• 1 Large Spoon or Spatula

Instructions:

1. Preheat your oven to 350°F.
2. Combine the allergen safe butter, oil, vanilla, salt and both sugars using your mixer until well combined.
3. Add in your magic egg replacer! Mix on medium speed for 30 seconds.
4. Add the flour and baking soda and mix on medium speed until the flour is mixed well into the dough.  If the dough feels too stiff add a bit of water until you have a ball of cookie dough.
5. Add chocolate chips and mix on low speed or by hand.  Mix until the chips are combined into the dough.
6. Spray your baking pan with nonstick spray or you can lightly coat with your allergen free butter.
7. Spread the batter into your pan evenly.
8. Bake for 15-18 minutes.  The top should be light golden brown.
9. Cool for 10-15 minutes and cut into squares.  

Tip:     You can store your cookies at room temperature or in the refrigerator up to 3-4 days or freeze them for up to 3 months.  

Tricks:            You can make your own slice and bake cookie dough.  Roll the dough into a log shape then wrap it up in plastic wrap and place in the refrigerator.  You can store the dough in the refrigerator for 3-5 days or the freezer for up to 12 months.

You can even eat the dough because there are no eggs! 🙂