CHOCOLATE CHIP COOKIE BARS

 




CHOCOLATE CHIP COOKIE BARS

Sometimes we want cookies, but we want less fuss.  This is much quicker and easier than making individual cookies.  These moist, rich cookie bars were very much appreciated by my daughter-in-law, Raquel.  I keep them in the refrigerator for the texture I prefer.  You can halve this recipe if you prefer.

Soft, chewy cookie bars are very easy and quick to make once you have the Bake Mix, of choice on hand.  I usually make 3x the single batch and this way I have plenty of bake mix to make several baked goodies, before I run out.  This recipe uses a lot of bake mix, but that is unusual.  The carbs are still in line for a treat with your tea or coffee.  Yum!

I greased my pan, but you can use parchment paper to line the pan, which will make it very easy to remove the cookie bars. Just spread the mixture in the pan on top of the parchment paper (grease the pan first to help the paper adhere), and if you keep the paper high, you can simply lift the cookie bars out by holding onto the paper. 


FOR MORE RECIPES WITH CHOCOLATE CHIPS OR MORE SQUARES OR COOKIES:  CLICK HERE OR HERE

If you want something like this in a hurry try:





31/4  cups Gluten-Free Bake Mix 2, OR (810 mL)
  Gluten-Free, Grain-Free KETO Bake Mix (TESTED with the Keto Bake Mix - delicious! - need 1/4 cup more - see instructions)
1 tsp baking soda (5 mL)
1/2  tsp salt (2 mL)
3 eggs
2 sticks of butter, softened (8 oz; 250 g)
Liquid sweetener (sucralose or stevia) to equal 11/4  cups sugar (300 mL)
1/3  cup granulated erythritol (75 mL)
1 tbsp vanilla extract (15 mL)
11/2  tsp unflavored gelatin (7 mL)
11/4  cups sugar-free chocolate chips (300 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Gluten-Free, Grain-Free Keto Bake Mix, baking soda and salt. 

In food processor or in bowl with mixer, process eggs.  Add butter, liquid sweetener, erythritol, vanilla extract and unflavored gelatin; process well.  Add dry ingredients; process.  Stir in chocolate chips.  Spread out in a well-greased 9 x 13-inch (23 x 33 cm) baking dish.  Cover with plastic wrap and press out evenly.  Bake approximately 25 minutes.

Yield:  36 cookie bars
1 cookie bar
113.5 calories
2.5 g protein
8.9 g fat
0.0 g fiber
2.4 g net carbs

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