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When I began my gluten-free journey last year, I mourned the loss of cookies, cake, and bread. My wonderful son surprised me with the yummiest treat ever — gluten-free chocolate chip cookie bars.
Friends who tried them could not tell the difference between regular homemade chocolate chip cookies and the gluten-free version. The only difference between the two is the type of flour used — unfortunately there are no calorie or fat differences.
What’s Caleb’s secret? King Arthur Gluten Free Multi-Purpose Flour. He and I have tried several flours and found them to be gritty or have a strange taste. If you’re new to gluten-free eating, you know the taste curve can be discouraging at times. It’s nice to have this flour to make the process easier and, well, taste good.
Caleb’s gluten-free chocolate chip bar recipe is not a secret. It comes direct from the King Arthur website. The only change he made was to spread in a pan and bake. Don’t skip the instruction to allow the dough to chill — it does make a difference.
When cool, cut into bars. Dress the cookie bars up with vanilla ice cream and chocolate syrup.
We’ve started a book club! In February we will be reading Mended: Pieces of a Life Made Whole
by Angie Smith. Join us in our private Facebook group to discuss.
About Kellie Renfroe
Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.
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