Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, April 22, 2012

Cranberry Chocolate Chip Bar Cookies

Maybe it's that time of the month. I can't seem to get enough of these bar cookies. I've made them several times and have yet to get bored. Bar cookies are blessedly low maintenance - they stay in the pan, cool in the pan and are served out of the pan. They make the kids happy. They make the husband happy. And that makes me happy. Plus, they taste good. I like these better so far than any other bar cookies I've made. They only thing that might make them better would be to drizzle them with a little melted chocolate. Because chocolate has a tendency to make things better. Especially at that time of the month.

I like these best served cold out of the fridge.

2 1/4 cups GF flour blend
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum

1/2 cup canola oil
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 cup applesauce
1/4 cup dairy free, soy free milk alternative (I use hemp)
1 tsp. vanilla extract

1/2 cup dried cranberries
1/2 cup Enjoy Life mini chocolate chips

Preheat oven to 375 degrees. Grease one 8x8 or 7x11 inch baking dish generously with palm shortening or margarine, set aside.

In a large bowl sift together the flour through the salt. Set aside.

In a separate bowl, stir together the oil and sugars until combined. Add the applesauce, milk and vanilla and stir until the mixture looks like caramel. Pour the wet ingredients into the dry ingredients and stir until well combined. Stir in the dried cranberries and chocolate chips.

Pour the batter into the prepared baking dish, spreading evenly. Bake about 25 minutes or until golden brown and a toothpick inserted in the center comes out mostly clean. Remove from the oven to a cooling rack. Let cool completely before cutting into squares to serve. Store in the refrigerator.

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