Clean + Chewy Perfect Chocolate Chip Cookie Bars - GF

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Here you go guys! The most perfect chewie chocolate chip cookie bars in the world - hands down, these are the bestttttttt. My husband, who doesn’t always like my “healthier options” when it comes to sweets said these were the best cookies he’s ever had!!! and he couldn’t believe when I told him they were gluten free!

I was trying to go for that delicious chocolate chip cookie bar that I remember getting from the mall courtyard in high school, you know the one. But these turned out even better that I had imagined. The best part about them is the chewy moist texture… TO DIE FOR delicious.

I’ve made them three times in the past few weeks and I’m thinking of doubling down on the recipe next time to make more for the week because they go way to dang fast. The kids devoured them.

You’ll need some natural coconut sugar and either agave or maple syrup for sweetening (I’ve tried it both ways and they turn out great either way.) You’ll need some real butter or you can also swap with coconut oil if you want to go dairy free.

For the gluten free flour you’ll need fine almond flour and tapioca flour - two of my go-to flours for baking paleo sweets.

Let’s get to it!! I can’t wait for you to try and feel like you died and went to heaven!

INGREDIENTS:

WET

• 2 tsp pure vanilla extract

• 1 large room temperature egg

• 1/2 cup coconut sugar

• 1/4 cup butter (alternatively you can use coconut oil)

• 1/4 cup agave or maple syrup

DRY:

• 1/2 tsp ground cinnamon

• 1 1/2 cup super fine almond flour

• 3/4 cup tapioca flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1 + 1/2 cup chocolate chips (these are my favorite allergen free brand)

INSTRUCTIONS:

1. Preheat oven to 350 degrees and a line a baking sheet with unbleached parchment paper.

2. In a large bowl, combine the vanilla, egg, coconut sugar, butter and agave. Whisk well until combined. Add in all the dry ingredients into the same bowl and whisk together well until fully combined and smooth. Fold in the chocolate chips into the batter.

3. Using a spatula, scrape the dough out onto the parchment paper and then use the back of the spatula to smooth out the dough evenly onto the baking sheet.

4. Bake for about 10-15 minutes and then transfer to a cooling rack for 5 minutes before cutting them into squares and enjoy!!!!

MADE WITH LOVE, ASHLEY