Gluten Free Cookie Brownie Bars Recipes

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

GLUTEN-FREE BROWNIE BARS

Steps:

• Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.

GLUTEN-FREE EASY BROWNIE COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan.
• In large bowl, stir (or mix with hands) chocolate chip cookie mix, 1/2 cup of the softened butter, the vanilla and 1 egg until soft dough forms. Drop dough by rounded tablespoonfuls randomly in pan.
• In same large bowl, stir double chocolate cookie mix, remaining 1/2 cup softened butter and 2 eggs until soft dough forms. Drop dough by rounded tablespoonfuls randomly between chocolate chip dough covering bottom of pan.
• Bake 35 to 40 minutes or until chocolate chip cookie is golden brown. Cool completely, about 1 hour. Cut into 9 rows by 4 rows.

GLUTEN FREE BROWNIES RECIPE

Steps:

• See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F.
• Cover a 13x9-inch baking pan with two folded sheets of aluminum foil - the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
• In a medium bowl, combine the flour, salt, and baking powder. Whisk well.
• Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.
• When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.
• Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.
• Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.
• Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.

GLUTEN-FREE COOKIE BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In medium bowl, stir cookie ingredients until soft dough forms. Drop dough by tablespoonfuls onto bottom of pan.
• In another medium bowl, stir brownie ingredients until well blended. Drop batter by tablespoonsfuls evenly between mounds of cookie dough.
• Bake 30 to 35 minutes or until cookie portion is golden brown. Cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows.

BROWNIE COOKIE DOUGH BARS

Steps:

• Add all of the ingredients to a food processor and blend until smooth. It should form into one large ball of tacky chocolate dough.
• Press into the bottom of a loaf pan that's been lined with parchment paper. Set aside and clean out the food processor.
• First, drain, rinse and skin the chickpeas. It's important to remove the skins otherwise the cookie dough will have a strong chickpea flavor and an odd gummy texture. To do so, place the drained and rinsed chickpeas on to a paper towel. Place another paper towel on top and gently roll around the chickpeas to loosen up the skins.
• Then remove all the translucent skins one by one. It's a tedious step but it's very worth it and should only take about 10 minutes.
• Once skinned, add all of the cookie dough ingredients to a food processor minus the chocolate chips.
• Blend until smooth and creamy, just like a cookie dough. Then fold in the chocolate chips by hand.
• Spread the cookie dough on top of the brownie base in an even layer.
• Add the chocolate and oil to a heat safe bowl and microwave in 30 second intervals, mixing between each time, until smooth (it should only take about 1 minute total).
• Pour over the cookie dough layer and spread it even.
• Chill the bars in the refrigerator for about 45 minutes to set.
• Once the chocolate on top is firm, lift the bars out of the loaf pan and slice. I recommend using a large sharp knife to do so. Run it under hot water and wipe it dry between each cut. Using a warm knife will make it easier to slice through the hard chocolate on top and prevent the cookie dough from squishing out with each cut.
• Store any extras in the refrigerator in an air tight container. They will keep for up to a week. Enjoy!

GLUTEN FREE COOKIE BARS

Steps:

• Beat peanut butter, melted coconut oil, brown sugar, honey, and vanilla in a large bowl until well combined
• Add eggs and beat well
• In a separate bowl, whisk together baking soda, salt, coconut flour, oat flour, and rolled oats
• Add dry ingredients to wet and mix together.
• Fold in chocolate chips
• Grease a 13 X 9 casserole dish and pour in batter
• Bake at 350 degrees for 18-20 minutes
• Serve cold from the fridge for a snack, or warmed up for dessert