Chocolate Chip Cookie Bars
Makes 12 BIG BARS!
- 1/4 cup pureed banana (blend 1 small/medium banana in blender)
- 1 cup sunflower seed butter
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp gluten free flour
- 2/3 cup xylitol
- 1/4 cup chocolate chips in batter
- 1/4 cup chocolate chips on top
- 1-2 tbsp non-dairy milk
Preheat oven to 350 F. Grease an 8-inch baking pan and set aside. In a mixing bowl, add sunflower seed butter, banana and vanilla extract, and set aside. In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips.
Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first. Add up to 2 tbsp milk as you stir. Don’t add more milk; it will eventually get gooey like cookie dough.
Transfer the batter into the prepared pan, and smooth down evenly with a spoon. Sprinkle the rest of the chocolate chips onto the top. Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. Leave them to cool for 20 minutes, during which time they will firm up. (They also firm up even more overnight.)