Gluten-free Tollhouse Cookie Bars
I hosted a whole foods gluten-free Pampered Chef party recently and I was able to get a lot of really cool stuff following the sale (with all the great hostess credits and discount offers). I’d only been to two other parties in my life and I’d only gotten small items (like the garlic press, silicon scraper and lemon juicer). It always seemed like good quality stuff, but I’m such a tightwad that most of the times seemed overpriced. Well now that I’ve been able to treat myself to a variety of larger items (and a bunch of small stuff too!) I can wholeheartedly say “This is great stuff!”. It’s really worth hosting a party if you have a number of friends who are foodies too. I’m so excited about my new baking stones (in all different styles) but even the measuring cups and spoons have gotten me really excited. The spoons are narrow enough to fit into spice jars (even the tablespoon!) and the measuring cups are shaped such that you can fit them into bags of flour and into quart jars. Very cool!
So I’ve been on a bit of a baking frenzy since my new items arrived and since I got a large stone bar pan I knew I needed to try a batch of tollhouse cookies. I’m also excited about trying the bar pan for making pizza and for making roast potatoes and roast veggies.
Gluten-free Tollhouse Cookie Bars
1/2 cup oil/butter (I used coconut oil)
1/2 cup honey, agave or maple syrup
1/3 cup water
1/3 cup ground flax
opt: 1-2 tsp. vanilla
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1 cup GF oat flour (or sorghum flour)
3/4 cup almond meal
1/2 cup brown rice flour
1 tsp. baking soda
1 tsp. sea salt
3/4- 1 cup chocolate chips
1 cup chopped walnuts
Oil bar pan (unless well-seasoned). Whisk together ingredients above line. Combine dry ingredients (below line) in another bowl. Combine the two and then spread into bar pan. Bake at 350 degrees for 18 minutes. Resist the urge to cut and eat them right away! The bars need to cool completely before cutting or they will fall apart.
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15 Responses to “Gluten-free Tollhouse Cookie Bars”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Ooh, looks delicious! Rebecca’s really struggling these last few weeks, we are completely at a loss to what it is, but we are going vegan and grain free. These will be on the list when we start to add back in a few grains next week!
We’ll sub the sorghum for the oat flour until we can be sure it isn’t oats that’s bothering her. Could be seasonal allergies, as everything is in bloom right now! So hard to figure this allergy stuff out sometimes!
these look excellent kim! Love the ingredients! pinned…
Oh my…. can’t wait to try!! SO THANKFUL for your baking frenzy and sharing your new creations!
I just went to the grocery store today, but I might be heading out again because now I’ve got an urge for these delicious (and much more nutritious) cookies! Plus, Enjoy Life has semi-sweet chocolate chips that are free of dairy, nut, gluten, and highly-refined sugar! Yumm! Thanks as always Kim! Without you I would really miss out on the world’s delights. =)
What size regular pan would you use?
If I wanted to use wheat flour instead would it replace equally. And which ingredients would it replace? Also if I was to use brown rice flour and didn’t have any could I use my blendtec to make some with brown rice? I know I can make oat flour with my blender but I’m not sure if I can with rice. Thanks for the great recipes.
I made this yesterday and the smell was awesome and they were very yummy, but a little dry. Was I suppose to melt the coconut oil? Also, are the walnuts at the end of the recipe optional. Mine were very flat, so I might try them on a smaller cookie sheet next time. I did mine on a parchment paper lined cookie sheet. Thanks!
That sounds really good; I am printing it out and am going to try it. I grind my own wheat flour so have to ask if I grind oat meal to get oat flour. The flax and rice I already have so that’s not a problem. And Pampered Chef does seem expensive, but it is worth every dime. You will have those items for years to come so you save in the long run.
You could use two medium rectangular baking pans (you want them fairly thin).
You can use a Vitamix for making brown rice flour, so I assume the Blendtec would work as well (though it probably won’t be as fine as store-bought brown rice flour). When substituting whole wheat flour for non-gluten flours you’ll end up using a bit more since it is finer and doesn’t require as much liquid for hydration.
I’m a lazy baker so I always melt my butter with warm water when I combine the wet ingredients. The walnuts are definitely optional. They should be very flat (fairly thin).
You can grind rolled or steel-cut oats into flour in a blender or grain grinder. I’m learning what you say is true. I’m thoroughly enjoying my Pampered Chef items and probably will have them for life!
I made these, but substituted almond flour or meal with more rice flour and oat flour instead. They came out very close to tasting like the real deal. The only thing I would do differently next time is use maple syrup for sweetener, because I dislike the taste of too much honey in baked goods.I find It is too prominate of a flavor when I use more than a TBl in a recipe.
The maple syrup is a great suggestion for this recipe. Maple syrup lends a depth/warmth to baked goods that’s really nice. I’d love to have the actual amounts you tried. You’re so good at revising things.
Trying them here in Williamsburg! Taking them to an Easter Celebration! Happy Easter