Chocolate-Chip Bar Cookies

These cookies are delicious and baking them in a jelly roll pan is a time saver.

This method also gives you a lighter texture with more gooey chips.

 

They can also be baked as individual cookies, a cookie-dough scoop works well for this.

 

One secret to gluten-free baking is whipping the eggs with an electric mixer for at least five minutes.

 

Preheat oven to 375 degrees.

 

You'll need:

 

2 eggs, whipped with electric mixer for 5 minutes (set aside)

1/2 Cup natural cane sugar

1/2 Cup natural brown sugar

1/2 Cup non-hydrogenated margarine (we prefer Earth Balance Natural Buttery Spread, because  it's gluten and dairy-free)

2 tsp. gluten-free vanilla extract

 

In a large mixing bowl, cream together sugars and margarine, add vanilla.  Beat in the whipped eggs.  While mixture is beating, in a separate bowl combine:

 

1 1/2 Cups organic white rice flour

1 Cup tapioca flour OR potato starch flour

1/2 Tbl. baking powder

2 1/4 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. sea salt

 

Add dry mixture to sugar mixture a little at a time, mixing long enough to thoroughly incorporate, but do not over mix.

 

Stir in one 10 -12 oz bag semi-sweet chocolate chips (we preferEnjoy life semi-sweet chocolate chips , because they are gluten, dairy, and nut-free)

 

Press mixture into ungreased 15-in x 10-in jelly roll pan.  (13x9x2-in cake pan may also be used.  Cookies will be a bit thicker.)

 

Bake for approximately 15-20 minutes.  (Oven temperatures vary greatly, so I try to check on my pan every few minutes, after about the first 10 minutes or so.  You don't want them to brown.  Taking them out just before you think they are done is a good rule for choc-chip cookies.  This ensures a soft, chewy texture.  Gluten-free Note: If the bars are easy to remove from the pan without crumbling, they are probably done.)

 

Cut into squares.  Makes approximately 5 dozen.

 

 

If baking individual cookies, bake for approximately 8-10 minutes.