Friday, August 1, 2014

gluten & egg free (damn good) choco chip cookie bars

Thanks to my friend Dana that manages Paleo Kitchen Stories I decided to see a nutritionist, allergist and internist about my digestive issues.  For many years I did a process of elimination to figure out what was upsetting my stomach, but I followed in Dana's footsteps and decided to see a professional.  Welp - come to find out that all visits brought to my attention things I didn't expect.  Allergic to all melons, kiwis AND bananas (not to mention seasonal allergies), but what's even more shocking is my sensitivity to yeast, rye and egg (whites and yolks).  Yup - eggs!  So all this while I thought I was gluten sensitive, but in reality - it's pretty much everything else that it's mixed with it that I can't eat.  Since these recent findings, I've been having to modify a ton of recipes to avoid  egg (PS - Dana is egg sensitive too so she has a ton of dairy free recipes on her site) and one of my all time favorite desserts I've been making are these chocolate chip cookie bars.  Warning - they're addicting.  Like for serious.


 Here's what you'll need:

  • 1 bag dark chocolate chips
  • 2 tbsp cinnamon
  • 2 tbsp maple syrup
  • 3 cups almond flour/meal
  • 1/4 salt
  • 1/4 baking powder
  • 2 tbsp water
  • 1/2 cup of shredded coconut
  • 1 tbsp of vanilla extract

  • Pre-heat oven at 350 degrees and grease a pie dish.
  • Mix all dry ingredients together in a large bowl.
  • Slowly fold maple syrup and water into dry mixture.  If consistency is a on the dry side add a little more water until the batter is sticky.
  • Bake for 35 minutes.

I dive in as soon as it's out of the oven and the chocolate chips are gooey, but you should wait for it to cool about 15 minutes after it comes out of the oven.  Enjoy!

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