Ingredients

• 3 large free-range organic eggs
• 1/2 cup safflower oil or Spectrum Organic Shortening
• 2 teaspoons bourbon vanilla extract
• 1 cup firmly packed organic light brown sugar
• 2 cups my gluten-free flour
• 3/4 cup sweetened flaked coconut*
• 1 heaping cup semi-sweet chocolate chips, plus more for the top

Directions

1. Preheat oven to 350ºF [if you live above 5,000 feet, set your oven temp to 375 ºF]. Lightly oil or line with parchment a 10×13-inch baking pan.

2. Note: If you do not have Pamela’s try using another all-purpose leavened gluten-free baking and pancake mix; or substitute your own personal favorite g-free flour blend and add a teaspoon of baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon of xanthan gum or guar gum.

3. Combine all the ingredients in a mixing bowl and beat by hand.

4. Using a rubber or silicone spatula, spread the dough evenly in the baking pan. Add extra chips to the top and lightly press into the batter.

5. Bake on a center rack until the bars are set and golden brown – about 21 to 25 minutes, depending upon your oven and altitude – and do not over-bake – you want them a bit chewy.

6. Allow the bars to cool on a wire rack before cutting.

7. Makes 18 squares.

Email to a friend | Print this recipe | Back