Gluten-Free Chocolate Chip Cookie Bars

Ingredients

• Butter

  Unsalted

  2 stick or 226g

• Brown sugar

  1 cup packed or 220g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Vanilla extract

  1 tsp or 4g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Whole Ground Flaxseed Meal

  Bob's Red Mill

  2 Tbsp or 13g

• Water

  Plain, clean water

  6 tbsp or 89g

• Chocolate Chips

  Semi-Sweet - Hershey's

  12 oz or 340g

• 1 to 1 Baking Flour, Gluten Free

  Bob's Red Mill

  2 ¼ cup dry or 333g

Directions

1. Preheat oven to 350 degrees F. Spray a 9x13 pan with nonstick cooking spray.
2. Prepare flax eggs by combing flax and warm water. Stir and let sit at least 5 minutes. Beat together butter, brown sugar, and granulated sugar until thick, about 30 seconds. Add flax eggs and vanilla extract. Beat until fluffy. Add gluten-free flour, baking soda, and salt. Mix just until a thick batter forms. Stir in chocolate chips.
3. Spread batter evenly into prepared pan. Bake until golden brown, a cake tester inserted into the center of the pan should come out clean, about 30 minutes.
4. Remove pan from oven. Allow to cool in the pan. Cut into bars. To store: wrap tightly and keep at room temperature for up to three days or freeze for up to 2 months.
5. Recipe by: Elizabeth (source: https://glutenfreebaking.com/gluten-free-chocolate-chip-cookie-bars/#wprm-recipe-container-3555)