- 1/2 cup butter, at room temperature
- 3/4 cup brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 1/2 cups Bob’s Red Mill almond flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, divided
- Preheat the oven to 350 degrees F. and line a 9×9 inch baking pan with foil or parchment paper. Spray the foil or parchment paper with cooking spray and set aside.
- In a medium mixing bowl add the butter and brown sugar and beat until well combine, about 2 minutes.
- Add the egg and vanilla and beat until light and fluffy, about 3 minutes.
- Add the almond flour, cornstarch, baking soda, and salt and stir until combine.
- Add 3/4 of the chocolate chips, reserving 1/4 to sprinkle on the top. Stir to combine.
- Press the dough evenly into the bottom of the prepared pan. Sprinkle the remaining chocolate chips on top of the dough in the pan and gently press them down.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. The cookie bars with be slightly puffy and golden brown on top.
- Let the cookie bars cool in the pan for about 20 minutes before using the foil or parchment to help remove the chocolate chip cookies bars from the pan.
- Place the bars on a cutting board and cut into 16 even pieces.
- Enjoy warm, at room temperature, or even frozen.
- Store leftovers in an air-tight container in the fridge.
- You’ll be shocked how traditional these cookies bars are in taste and texture. I made them a few times to get things just right and I had lots of people sample them. Not one person guessed they were gluten free.
- You can sub arrow root powder for the cornstarch if you prefer.
- Category: dessert
- Method: bake
- Cuisine: American
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