Annes Yummy Gluten Free Chocolate Chip Cookie Bars

This recipe, adapted from Nestlé's Toll House cookie recipe, is courtesy of Anne Lee, M.S. Ed., RD, a nutritionist at the Celiac Disease Center at Columbia University. If you are starting to eat oats again, this is the perfect recipe for you.

1% cups chick-pea flour (also known as garbanzo bean flour)

1 cup gluten-free oats 1 teaspoon baking soda 1 teaspoon salt

V cup (1 stick) butter

V cup peanut butter

% cup granulated sugar % cup packed brown sugar

1 teaspoon vanilla

2 eggs

2 cups chocolate chips

Preheat oven to 375°F. Grease a 9" X 13" baking pan. In a medium-size bowl, combine the chick-pea flour, oats, baking soda, and salt. In a large mixing bowl, cream together the butter, peanut butter, granulated and brown sugars, and vanilla. Add the eggs one at a time, beating after each addition. Gradually add the flour mixture to the egg mixture. Stir in the chocolate chips.

Spoon dough into the prepared pan. Bake 20 to 25 minutes until golden brown. Cool and cut into bars.

Makes 24 bars

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