Allergy Free Chocolate Chip Cookie Bars

I love this recipe because it doesn’t involve a lot of flours or too many steps. My boys love it because it tastes great! Like a chocolate chip cookie in bar form. It’s easy because you don’t have to scoop out the dough to make cookies – just plop into a pan, flatten it out and bake. Although some of my recipes call for a few different gluten free flours to get the right taste and texture, this recipe uses only brown rice flour but it works perfectly. These allergy free chocolate chip cookie bars are gluten free, dairy free, egg free, tree nut free, peanut free, soy free and seed free. I cut these out with a heart-shaped cookie cutter to serve to my little valentines!

Allergy Free Chocolate Chip Cookie Bars

1/2 cup brown sugar, packed

1/3 cup oil

1+1/2 tsp. powdered egg replacer mixed with 2 T. water, OR one egg

2 T. water

1 tsp. vanilla extract

1+1/4 cup brown rice flour

1 tsp. xanthan gum

1 tsp. baking powder

1/2 tsp. sea salt

1/4 tsp. baking soda

1/2 cup mini chocolate chips (allergy free – I like Enjoy Life brand)

Preheat oven to 350 degrees. Grease a 8 x 8 or 11 x 7 baking pan.

In a medium-sized mixing bowl, whisk the brown sugar, oil, egg replacer mixture, water and vanilla.

In a separate bowl, combine the brown rice flour, xanthan gum, baking powder, sea salt, and baking soda until evenly mixed. Add this dry mixture into the wet mixture, and beat well (with a mixer or by hand) until well combined. Dough will be thick and look wet. Fold in mini chocolate chips until evenly distributed. Dump the mixture into the prepared pan and press down with a silicone spoon or spatula so the dough is of even thickness.

Bake for approximately 20 minutes, until edges are golden and a toothpick inserted into the middle comes out clean. Let cool completely before cutting into bars or squares. Yum!