Gluten-free Chocolate Coconut Squares

I got the idea for this recipe from Karina’s Kitchen, at the glutenfreegoddess blogspot. It was just before Christmas and I was busy searching the web for a good cookie bar recipe that was much like our family favorite toffee bars. I stumbled across her Almost Sausalito Cookie Bar recipe. I had some of the ingredients on hand, and then just altered the recipe a small bit to make it like my mother’s toffee bar recipe that is of course, not gluten free. In the end our new gluten free family favorite was born. Around the house I call them toffee bars, but there isn’t any toffee in them so that name doesn’t seem to fit.

Ingredients:

2 eggs

1 cup of brown sugar (not packed)

3/4 cup of palm oil (solid at room temperature– you can substitute for shortening if you do not have multiple allergies)

1 cup of coconut flakes

1 cup of chopped walnuts

2 cups of Pamela’s baking and pancake mix (contains milk and xanthan gum) or any other GF mix with raising agents in it will do.

1 package of enjoy life chocolate chips (or any other gluten free and corn free brand)

Directions:

In a mixer, combine the eggs, sugar, and palm oil. When combined add the coconut flakes, flour and about 1/2 of the walnuts (you will need more walnuts for the topping later). Press the batter (which will be stiff) into a 10 x 13 inch greased glass baking dish. I will lightly flour my hands and press it in with my fingers to get it flattened out into the dish. Open and empty an entire package of chocolate chips onto the pressed dough. Spread them out evenly. Place the cookie bars into a preheated oven and bake at 350 degrees Fahrenheit for 25 minutes or until the batter is golden brown and comes out clean in the center when you do a toothpick test.

Immediately after removing the cookie bars from the oven carefully spread the melted chocolate chips with a cheese spreader or other utensil. Let the cookies cool about 10 minutes at room temperature before cutting. It is important you cut the bars when the chocolate is still warm, as the chocolate topping will crack on you if you try to cut them after the chocolate has hardened. I clean the knife after each cut and then immediately refrigerate the bars without removing them from the pan. After they are cooled in the refrigerator and the chocolate has hardened then I remove the pre-cut cookie squares and plate them.

Once they’ve cooled and hardened, serve them with a cup of tea. If you’re family is anything like mine they will devour the entire 10×13 plate in less than 24 hours unless you quickly hide them!

Also check out Karina’s Almost Sausalito Cookie Bars, the inspiration for this recipe.

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The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.