GFCF Peanut Butter Chocolate Chunk Bar Cookies

10
Victoria Meyers

By
@BeggarsBanquetFoodie

I never follow a recipe exactly as written, partly because I don't have the money to buy all the exact weird ingredients, partly because I'm a great cook and a bit of a narcissist :) and partly because I'm a rebel (not necessarily in that order). I hope you will receive this recipe in that spirit, more as advice than directions. Bon Appetit!

I just posted a Double Chocolate version of this recipe (peanut-free) at Seeing Double Chocolate Bar Cookies (GFCF)

**I use the GLAD flour recipe from www.frugalabundance.com

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
20 Min

Ingredients

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MIX TOGETHER DRY INGREDIENTS

1 c
**glad flour or other gluten free flour mix
2/3 c
+ 2 tbsp buckwheat flour
1 t Tbsp
cinnamon
1/2 Tbsp
nutmeg
3/4 tsp
baking soda
1/4 tsp
salt

CREAM TOGETHER

3/4 c
organic coconut oil (cooled hard)
1 c
granulated sugar
1/2 c
maple syrup
1 c
peanut butter
1
egg
1 tsp
vanilla

STIR IN

12 oz
gfcf chocolate chunks
1 c
peanuts, salted and without skins *optional

How to Make GFCF Peanut Butter Chocolate Chunk Bar Cookies

Step-by-Step

  • 1Preheat oven to 375 F - Cover a jelly roll pan or baking sheet (15x10x1) with foil or parchment, grease well with hard coconut oil.
  • 2Mix flours, baking soda, salt and spices with a whisk util well blended and set aside.
  • 3Using an electric mixer, or stand mixer, cream together hard coconut oil and granulated sugar until light and fluffy, add peanut butter and blend, then add in maple syrup, egg, and vanilla and beat till well blended.
  • 4Gradually add flour mixture to the creamed mixture in the mixer, stirring between each addition. Be careful to keep the mixer speed low or you'll end up coating your kitchen with flour dust!
  • 5Stir In Chocolate Chunks and Peanuts (if using)
  • 6Spread the dough into prepared pan, the dough will be stiff spread with clean bare hands and press firmly to make it an even thickness all over, pressing into corners and distributing chips and nuts evenly.
  • 7Bake for 18-20 minutes. Do not over bake. Let cool about 10 minutes and lift edges of foil to transfer to a cutting surface. Using a 3x8 Matrix cut into 24 bars or 4x9 for 36 bars.
  • 8A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)

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