Best 4 Gluten Free Double Chocolate Cookie Bars Recipes

GLUTEN-FREE DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
• Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
• Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
• Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
• Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
• Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
• Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
• Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

DOUBLE CHOCOLATE COOKIE BARS

Steps:

• Preheat oven to 350°F.
• Combine crumbs and butter; press firmly on bottom of 13x9 inch baking pan.
• In medium saucepan, over medium heat, melt 1 CUP chips with sweetened condensed milk and vanilla.
• Pour evenly over prepared crust; top with nuts and remaining chips.
• Bake 20 minutes or until set.
• Cool COMPLETELY; chill if desired.
• Cut into bars.
• Store tightly covered at room temperature.