Chocolate cookie bars (GF, DF)
Servings: 9
Ingredients
- 110 g dairy free butter (I use the Stork 'Perfect for baking' gold packet - see FAQs)
- 75 g granulated sugar
- 100 g light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 220 g gluten free self raising flour
- 1/4 tsp xanthan gum (omit if your flour blend already contains this)
- 1/4 tsp sea salt
- 1 tbsp cornflour
- 100 g dairy free milk chocolate chips (plus extra for drizzling on top, optional)
- 50 g dairy free white chocolate chips (plus extra for drizzling on top, optional)
Instructions
- Preheat your oven to 180°C and grease and line a 20cm square springform baking tray.
- Add your dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk with an electric whisk until light and fluffy.
- Add your egg and continue to whisk. Add your vanilla extract and whisk again.
- Add your self raising flour, xanthan gum, cornflour and sea salt and mix well to form a dough.
- Fold in the dairy free chocolate chips.
- Transfer the mixture to your prepared baking tray, ensuring it's pressed into all the corners. Bake for 20-25 minutes, until golden brown on the top. Mine took around 22 minutes.
- Remove from the oven and leave to completely cool in the tin. Once cool melt your extra dairy free chocolate and drizzle on the top. Allow the chocolate to solidify and cut into squares.
Notes
Note: Baking times will vary depending on the size of your baking tin. I would recommend using a 20cm square springform baking tin for this recipe.