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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.