I am so lucky.
When I decided to finally start writing in this blog, I admit it, I was hoping to host a pity party. A small one, hopefully a short one, but a pity party nonetheless. The past year has been an arduous journey back to the land of the healthy, and I’m tired of it all. I was looking forward to a little sympathy.
But lately, I’ve come across many people who have real problems. And I have been reminded that my issues, for the most part, are inconvenient. Annoying. A pain in the ass, even. But far from tragic.
And for that, I am grateful.
I am also grateful that I can still eat chocolate. Talk about lucky! Here’s one of my favorite recipes. Check all ingredients before starting to verify they are gluten free.
Chocolate Chocolate Chip Cookie Bars
2 1/4 cups gluten free all-purpose flour
2 teaspoons xantham gum
1/2 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups soy-free chocolate chips, chopped hazelnuts, or any other favorite cookie addition
1. Preheat oven to 375 degrees. Oil a 9”x13” baking dish
2. In a bowl, stir together flour, salt, and baking soda.
3. In another large bowl, stir together butter, sugars, eggs, vanilla and cocoa.
4. Gradually stir flour mixture into butter mixture. Mix until combined.
5. Stir in chocolate chips or other additions.
6. Dump dough into baking dish, spread out as best you can.
7. Bake 25 minutes or until done, taking care not to overbake.
8. Remove from oven, cool to room temperature, cut carefully into squares. Cover and refrigerate until firm, cookies will be crumbly until chilled. Remove from pan, place in airtight container, and store in refrigerator or freezer.