I have been trying to think of something easy and delicious to bring to our church's Christmas Party tomorrow. So the kids with sensitivities aren't left out. My little one has issues with gluten, dairy, and soy, but my friend's little boy has those sensitivities plus eggs, too, and I wasn't about to leave him out! I found the bar cookie recipe on the back of my sugar bag and thought it wouldn't be too hard to adapt over to our lifestyle, and it wasn't, and it was so worth it, it's simply AMAZING! I'm going to try my hardest to not eat the whole pan tonight, so I can actually bring it to the party. :)
The Most Incredible Bar Cookies
1/2 cup soy-free margarine
1/2 cup brown sugar
1/2 cup sugar
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons water (or 1 egg, if you don't have egg issues)
1/3 cup natural peanut butter (I used JIF, because it was on sale, if you have soy issues, make sure it's soy-free)
1 cup all purpose gluten-free cookie flour (this does contain xanthan gum, so if you don't use this, make sure to add some)
1 cup gluten-free rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free chocolate chips
Icing -- combine and set aside
1/2 cup powder sugar
2 tablespoons natural peanut butter (soy-free)
2 tablespoons So Delicious Original Coconut Milk or other dairy free milk
1. Preheat oven to 350F. Cream butter and sugars. Add egg or egg replacer and peanut butter and mix well.
2. In a separate bowl combine flour, oats, baking soda, and salt. Add to butter mixture and mix well.
3. Press into a greased 9X13" baking pan. Sprinkle with chocolate chips.
4. Bake 20-25 minutes or until golden brown. Drizzle with icing. Cool completely and cut into squares.
Makes 24 bars.
This post is featured on The Gluten-Free Homemaker's Gluten-Free Wednesdays.