Gluten Free Coconut Cookie Bars
By: Cooking Gluten Free
Published: Tuesday, May 17, 2011 - 6:23am

Ingredients




2 cups Blanched Almond Flour
1 cup Tapioca Or Arrowroot Flour
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 whole Egg
1 cup Chocolate Chips, Dairy Free
1 cup Chopped Walnuts
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.