Gluten-Free Cowboy Cookie Bars
User Reviews
5.0
9 reviews
Excellent
Gluten-Free Cowboy Cookie Bars
Report
These chewy, gooey cookie bars feature delicious goodies like chocolate chips, oats, pecans and shredded coconut for a kitchen sink approach to classic cookie bars. Warning!: These bars are so addictive!
Share:
Ingredients
- 13 Tbsp unsalted butter softened
- ¾ cup dark brown sugar packed
- 1 large egg
- 1 ½ tsp pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp sea salt
- ⅔ cup raw pecans chopped
- ⅔ cup quick oats or rolled oats
- ⅔ cup unsweetened shredded coconut
- 1 ½ cups chocolate chips*
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” cake pan with parchment paper.
- Add the softened butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream butter and sugar on medium-high speed until the butter sugar mixture is fluffy. Note: if you don't own a stand mixer, use a large bowl and an electric hand mixer.
- Use a rubber spatula to scrape the sides of the bowl, add the egg and vanilla extract, and beat until the wet ingredients are well combined.
- In a separate bowl, stir together the gluten-free all-purpose flour, baking powder, cinnamon, and sea salt (dry ingredients).
- Leaving the mixer on medium-low speed, slowly pour the flour mixture into the mixer with the wet ingredients. Mix just until combined.
- Add the pecans, oats, shredded coconut and chocolate chips and mix until everything is well-distributed throughout the dough. Note: if the dough seems overly greasy, refrigerate it for 20-40 minutes. Otherwise, proceed to the next step without refrigeration.
- Transfer the cowboy cookie dough to the prepared baking dish and use a rubber spatula to press dough into an even layer. If you’d like, sprinkle the top of the dough with extra chocolate chips, shredded coconut, flaky sea salt, and/or chopped pecans.
- Bake on the center rack of the preheated oven for 20 to 30 minutes, or until golden-brown around the edges. I bake mine for 22 minutes, which results in a crispy edge and a very gooey center. For chewy, underdone cookie bars, bake for 20-22 minutes, or until the internal temperature is 168 to 178 degrees F. For cookie bars with a golden brown crisp that have set up but are still gooey, 22 to 25 minutes. Harder, crispier cookie bars, 28 to 30 minutes.
- Allow cookie bars to cool for at least 20 minutes before slicing. The longer you wait to slice the bars, the cleaner the slices will come out.
- To slice bars easily, Pull on the edges of the parchment paper and lift the full batch out of the baking dish and transfer it to a cutting board. Be sure to use a sharp knife to cut the bars in order to get clean slices.
Notes
- *use semisweet chocolate chips, dark chocolate chips, sugar-free chocolate chips, or a combination of chocolate and butterscotch chips
- *use semisweet chocolate chips, dark chocolate chips, sugar-free chocolate chips, or a combination of chocolate and butterscotch chips
Nutrition Information
Show Details
Serving
1Bar (of 16)
Calories
324kcal
(16%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
3g
Cholesterol
37mg
(12%)
Sodium
110mg
(5%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1Bar (of 16) | |
| Calories | 324kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 110mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
American
5.0
(165 reviews)
