To bake gluten free, I’ve had to take everything I know about baking and toss it out the window (along with 8 or 10 batches of cookies that were so horrible I wouldn’t have fed them to Cookie Monster…and he loves cookies…like, all cookies). I’m proud to say I’m getting better, and these tasty treats are vegan, gluten free, and pretty delicious.

gf cookie bars
  • 1 c self-rising gluten free baking mix (I use Bob’s Red Mill pancake mix)
  • ½ c unsweetened flaked coconut
  • ½ c coconut sugar (or any kind of unrefined sugar)
  • 2 egg replacers (I use Ener-g)
  • ¼ cup Spectrum Organic Shortening
  • ¼ c canola oil
  • 1 t vanilla
  • 1 t almond extract
  • ½ c chocolate chips (I used grain-sweetened vegan ones)
  • ½ c chopped macadamia nuts or almonds (or any old nut, whatever you fancy)
  1. Preheat oven to 350 degrees F.
  2. You sort of have to half mix (with a wooden spoon) and half knead (with you little hands) all of the ingredients (minus chocolate and nuts) until it’s like a really crumbly dough.
  3. Fold in chocolate chips and nuts.
  4. Press the cookie dough evenly into a lightly oiled 8×8-inch baking pan (and yes, I used my hands!).
  5. Bake on a center rack until the bars are set and golden brown- about 20 minutes- depending upon your oven and altitude.
  6. Careful not to overbake these, you want the edges to be light, light brown,and the top will still be quite pale, but they’re done!