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Thursday, November 2, 2017

Thursday Recipe - Chocolate Chip Cobbler (GF)

No, it isn't really a cobbler, not technically. But it is a delicious cookie bar that happens to be wheat-free.

Chocolate Chip Cobbler Bars

1/2 c. butter
1/2 c. peanut butter
1 1/2 c. sugar
4 small or medium eggs (or 3 if you're using jumbo or extra-large)
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. vanilla
1 1/2 c. oatmeal (quick cooking is best for this recipe)
1 c. almond flour
1/2 c. rice flour
1/4 c. cornstarch
1 c. milk chocolate chips
1 c. butterscotch chips

Cream butter, peanut butter, and sugar until fluffy. Add eggs, baking soda, baking powder, salt, and vanilla. Cream until very smooth and light in color, at least 2 minutes on high. Stir in oatmeal, flours, cornstarch, and chips. Stir until well mixed. Spread in a greased 9x13 baking dish. Bake at 350° for 30 minutes, until very lightly browned on the edges and mostly set in the middle.

Let the cookie bars cool for at least an hour before cutting and serving.

To make these with normal flour - substitute 1 1/2 c. regular all-purpose flour for the almond flour, rice flour, and cornstarch.

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