Soft and Gooey Gluten Free Chocolate Chip Cookie Bars

I love chocolate chip cookies, but I hate making them. For some reason, getting the ratio of a crisp exterior and a soft, chewy interior is more difficult than it should be! Fortunately, I’ve found a way around this. By taking a typical cookie recipe and adding cream cheese, it helps to provide that soft, chewy texture that lends itself to a moist interior so you never have to worry about a dry, crumbly cookie! And baking them together and cutting them into bars later helps save valuable time in the kitchen!

And, of course, because this is a blog focused on sensory eating and texture, I have to add in nuts to provide crunch. You can use peanuts, walnuts, or pecans – whatever strikes your fancy! See how thick and ooey gooey they are?

Ingredients

-8 ounces cream cheese
-1 stick of butter (4 oz)
-1/2 cup sugar
-1/4 cup brown sugar
-5 eggs
-2 tsp vanilla extract
-1 1/2 cup almond flour OR 1 cup almond flour + 1/3 cup coconut flour
-1/2 tsp xanthan gum (optional!)
-1 1/2 tsp baking powder
-1/2 tsp salt
-3/4 cup chocolate chips
-1/2 cup chopped nuts (optional!)

Steps

  1. Preheat your oven to 350 degrees and grease a 9×13 baking pan.
  2. Make sure your butter and cream cheese are at room temperature. Then, beat them together. Add your sugar and vanilla extract and continue to beat until combine.
  3. Add each of your eggs one at a time, making sure that they’re incorporated before each new addition.
  4. Mix in your dry ingredients, except for the chocolate chips and nuts.
  5. Fold in the chocolate chips and nuts, if you’re using them, with a spatula.
  6. Spread the batter into your baking pan and bake for 25-30 minutes or until the edges are golden brown and the center is set.
  7. Garnish with a generous sprinkle of sea salt before serving, if desired!

Enjoy!

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