Chocolate Chip Cookies. Sugar Cookies. Chocolate chip. Sugar cookies. Ok so today I was having THE HARDEST time deciding what dessert I wanted to make! Ever feel the same way?? I mean, I really really wanted chocolate chip cookies….but at the same time I really really wanted sugar cookies…ugh they’re both so so good!! How do I choose?? I couldn’t choose between the two! So then I finally decided…why not have both and just fuse the two cookies together somehow? I tried it out, and seriously stumbled upon a GOLDMINE of a recipe. Soft, buttery and perfectly sweet sugar cookies, filled with melty chocolate chips and swirled with tons of rainbow sprinkles…can life get any better?? I submit that it CANNOT! I made these cookies in bar form, which is seriously the easiest way to make cookies…no chilling, cutting, rolling…just dump the batter into the pan and bake. My kind of recipe!!
Oh! And did I mention? These are 100% gluten free. And you would NEVER be able to guess! Don’t EVER settle for second-class desserts, even if you have to follow a gluten-free diet. When I found out that I could not tolerate gluten any more, I decided that even if I have to go a little crazy and be super creative with ingredients and techniques, all the foods I make and eat should taste good, period. They should not just be “good, for being gluten-free.” Why should I have to settle for bland and dry baked goods or ones whose texture scarily resembles chewing gum or mashed potatoes? (Seriously-how do companies even sell that stuff?? yuck.)
So how do you make it taste “normal”, you may ask? My secret weapon is Better Batter All-Purpose Gluten Free Flour. Gluten-Free flour blends are not all created equal, and each brand out there has its own unique mixture, flavor, and baking usage abilities. No other flour even comes close, in my opinion to matching the flavor and texture of regular flour like Better Batter does. You can buy it here. It can be a little pricey, but it is worth every single penny. I have tried almost every type of flour and flour blend that I’ve seen in the stores, and have been disappointed with each one. Believe me, I cried tears of joy when I had my first cookie with this flour! I promise you—you will not be disappointed! And these Funfetti ones…I dare you-just TRY not to whip these babies up and not almost faint when you taste the dough…I may or may not have stuck my head in the bowl to lick it clean…:)
PS-this recipe can also be made with gluten-containing All-Purpose Flour too! Simply replace the Gluten-Free Flour with 1 and ½ cups (190g) all-Purpose flour.
These adorbs little cookie bars are like a party in your mouth! Must.have.one.now.
- 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!)
- 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.
- In a medium-sized mixing bowl, combine Better Batter Flour, cornstarch, baking powder, baking soda, and salt, and whisk well.
- 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).
- 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.
- Pour cookie dough into the prepared baking pan and spread evenly.
- Bake for 22-28 minutes, or until the top is very lightly browned. The center may still look soft-that’s what you want!
- Place pan on a wire rack and allow to cool completely before cutting into bars.
- 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.
Cookie Bars are one of the fastest ways to get a yummy cookie in your mouth!
Try out these other delicious cookie bars: