Gluten Free Coconut Cookie Bars

Ingredients

1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1/2 cup Earth Balance Butter, Room Temperature
1/2 cup Agave Nectar
1 tablespoon Vanilla Extract
1 cup Chocolate Chips, Dairy Free
2 cups Sweetened Coconut, Divided
1/2 cup Almond Milk, Or Preferred Milk Alternative
1/4 cup Agave Nectar
1 1/2 tablespoons Chia Seeds

Preparation

1
Preheat the oven to 325 degrees.
2
Stir together the almond milk, agave, and chia seeds. Set aside to thicken.
3
Line a 7 x 11 in. glass baking dish with parchment paper and lightly spray with cooking oil.
4
Make the cookie batter: Set out the butter to bring to room temperature.
5
In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.
6
Beat butter on medium-high until light and fluffy.
7
Add in the egg, vanilla, and agave. Beat until well combined.
8
Pour the wet ingredients into the dry ingredients and stir well.
9
Pour half of the cookie dough into the baking dish and even out with the back of a spoon.
10
Then spread out the chocolate chips over the cookie dough.
11
Then spread out a layer of walnuts, the remaining cookie dough, one cup of coconut, the milk mixture, then finally the remaining 1 C of coconut.
12
Slightly press down on the top layer of coconut.
13
Bake for 30-40 minutes or until browned and the center is no longer giggly. Rotate half-way through baking.

 



About

These sweet little treats remind me of a Hello Dolly. Does anyone know what those are?
In my gluten and dairy free version I use my cookie dough recipe as the crust and make my own sweetened condensed milk by combining almond milk, agave nectar, and chia seeds.

Yield:

4.0 servings

Added:

Tuesday, May 17, 2011 - 6:23am

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