Gluten Free Chocolate Chip Cookie Bar

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Who knew I would adore Sorghum?

I am seriously deprived. Why? A year ago, I was diagnosed with a gluten sensitivity. I am constantly feeling deprived. Wisconsin Fish Frys are a thing of my past as I cannot eat the glorious breaded perch fillets, oil dripping golden deep fried cheese curds and onion rings. And dang! Beer is now off the libation list for me. My last fish fry was my “last fish fry” as I brooded and felt sorry for myself as I ate my broiled perch drinking a glass of water (not many Wisconsin bars serve gluten free beer) while I watched Gary scarf down his savory gluten laded fish fry washing it all down with a nice Wisconsin beer.

I am constantly on the hunt for recipes with minimal ingredients that are replacements for my “old gluten filled life.”  I scored. I have been looking for a chocolate chip cookie recipe that is easy to make and does not have a ton of “extra” ingredients. This recipe is the best replacement ever in the entire universe for chocolate chip cookies. I mean UNIVERSE! The white flour you normally use is replaced with sorghum flour. Did you hear me right? Sorghum!

Thirty plus years ago, as a dietetics major at the University of Wisconsin – Stout, we “sorta studied” the ancient grain sorghum. Today its popularity is soaring because it is naturally gluten free and non-GMO. Sorghum is also loved by the sustainable peeps as it is called a “green” crop as it requires less water and fewer nutrients to produce high yields when compared to corn. But why I love it most is that sorghum is a food that gives me my “normal life” back with recipes that taste great and enjoy serving to people who always eat gluten and think gluten free foods are not tasty. This recipe proves that wrong! Ta Da here is your number one replacement to gluten filled chocolate chip cookies with a nice amount of ingredients.

Gluten Free Chocolate Chip Cookie Bar

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  • Preheat oven to 350°F.
  • In medium bowl mix the Nu Life Market’s Gluten Free All Purpose Four, salt and baking soda. Set aside.
  • In a separate bowl use a hand mixer or a stand mixer and cream together the butter, brown sugar and white sugar. Scrape down the sides of your bowl.
  • Beat in the vanilla and eggs until well mixed.
  • Slowly add the flour mixture into the butter mixture.
  • Fold in the chocolate chips
  • Spread in a greased 9” x 13”glass pan or a greased cast iron skillet.
  • Bake for 15 to 18 minutes until golden brown. Enjoy!

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*When I bake these dairy free I use Nutiva® Nurture Vitality Shortening which is a blend of red palm and coconut oil and works great!

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** My favorite dairy free chip is made by Enjoy Life Foods® which have dark and milk chocolate chips. All Enjoy Life products are free from the top 8 allergens: wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish.

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You are guaranteed to brighten someone’s day when you bake these gluten free bars for your bake sales.