GLUTEN FREE FUNFETTI CHOCOLATE CHIP COOKIE BARS
Author: Anna Bradley
Recipe type: Cookie Bars
Serves: 12-16
Soft buttery funfetti sugar cookies collided with chocolate chip cookies to make these delicious cookie bars. It's like a party in your mouth!
INGREDIENTS
list of 12 items
1 and ½ cups Better Batter Gluten-Free All-Purpose Flour (168g) [OR 1 and ½ cups All-Purpose flour (190g) for a gluten-containing cookie bar]
1 and ½ teaspoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (1 stick) (115g), softened to room temperature
¾ cup granulated sugar (150g)
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
¾ cup semi-sweet chocolate chips
⅓ cup rainbow sprinkles (not nonpareils sprinkles-they will bleed their color into the cookie dough!)
list end
INSTRUCTIONS
list of 8 items
1. Preheat oven to 350 degrees F. Line a square baking pan (8x8-inch or 9x9-inch) with aluminum foil and spray with nonstick cooking spray.
2. In a medium-sized mixing bowl, combine Better Batter Flour, cornstarch, baking powder, baking soda, and salt, and whisk well.
3. In another large mixing bowl, cream butter and sugar with a handheld mixer until soft and fluffy (about 2 minutes). Add egg, egg yolk, and vanilla extract
and beat until well combined (about 1 minute).
4. Slowly add dry ingredients to the bowl of wet ingredients, and stir by hand with a wooden spoon or strong rubber scraper until ingredients are just
combined. Do not overmix! Carefully fold in the chocolate chips and rainbow sprinkles.
5. Pour cookie dough into the prepared baking pan and spread evenly.
6. Bake for 22-28 minutes, or until the top is very lightly browned. The center may still look soft-that’s what you want!
7. Place pan on a wire rack and allow to cool completely before cutting into bars.
8. Tip: To cut bars: using a sharp knife, cut the bars inside the baking pan, and then lift the foil out of the pan to separate the bars for serving, freezing,
or storing in an airtight container.
from the seasoned mom
_._,_._,_
Author: Anna Bradley
Recipe type: Cookie Bars
Serves: 12-16
Soft buttery funfetti sugar cookies collided with chocolate chip cookies to make these delicious cookie bars. It's like a party in your mouth!
INGREDIENTS
list of 12 items
1 and ½ cups Better Batter Gluten-Free All-Purpose Flour (168g) [OR 1 and ½ cups All-Purpose flour (190g) for a gluten-containing cookie bar]
1 and ½ teaspoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (1 stick) (115g), softened to room temperature
¾ cup granulated sugar (150g)
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
¾ cup semi-sweet chocolate chips
⅓ cup rainbow sprinkles (not nonpareils sprinkles-they will bleed their color into the cookie dough!)
list end
INSTRUCTIONS
list of 8 items
1. Preheat oven to 350 degrees F. Line a square baking pan (8x8-inch or 9x9-inch) with aluminum foil and spray with nonstick cooking spray.
2. In a medium-sized mixing bowl, combine Better Batter Flour, cornstarch, baking powder, baking soda, and salt, and whisk well.
3. In another large mixing bowl, cream butter and sugar with a handheld mixer until soft and fluffy (about 2 minutes). Add egg, egg yolk, and vanilla extract
and beat until well combined (about 1 minute).
4. Slowly add dry ingredients to the bowl of wet ingredients, and stir by hand with a wooden spoon or strong rubber scraper until ingredients are just
combined. Do not overmix! Carefully fold in the chocolate chips and rainbow sprinkles.
5. Pour cookie dough into the prepared baking pan and spread evenly.
6. Bake for 22-28 minutes, or until the top is very lightly browned. The center may still look soft-that’s what you want!
7. Place pan on a wire rack and allow to cool completely before cutting into bars.
8. Tip: To cut bars: using a sharp knife, cut the bars inside the baking pan, and then lift the foil out of the pan to separate the bars for serving, freezing,
or storing in an airtight container.
from the seasoned mom
_._,_._,_
