Double Chocolate Cookie Bars {gluten, dairy, and egg-free}

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Chocolate!  Its the best food ever invented!  That's why I'm so excited to share with you my Double Chocolate Cookie Bars.  These are based on my Chocolate Chip Cookie recipe, with the added benefit of more chocolate (yum!).  Good cookies are meant to be shared with friends, which is why its so important (in my opinion) for a food allergic kid to have a good cookie available to eat when everyone else is having cookies.  Its even better if said cookie is good enough for food allergic kid to share with her friends and let everyone enjoy them (yeah!).  Brings a little bit of normal back to the game.  These cookies have no gluten, dairy or eggs in them, but I can't say they are health food.  But really, are cookies suppose to be healthy?  And just so ya know, these can either be made as bars or as drop cookies - you choose - recipe and cooking times are the same either way.

Double Chocolate Cookie Bars {gluten, dairy, and egg-free}

1 1/2 cups sorghum flour
1/4 cup potato or tapioca starch
1 1/2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
2 TBSP ground flaxseed
1/2 cup cocoa
1 1/2 cups brown sugar
1 cup shortening  (Spectrum Organic Shortening)
1 TBSP vanilla extract
1/3 cup applesauce
1 cup dairy-free chocolate chips (Enjoy Life or Ghiardelli semi-sweet chips)

In a large mixing bowl, whisk together dry ingredients (sorghum, starch, xanthan gum, baking soda, salt, flaxseed, and cocoa).  In a second mixing bowl, combine brown sugar, shortening, vanilla and applesauce.  Cream these wet ingredients together using a hand or stand mixer.  Add dry ingredient mixture to wet and beat until well combined.  By hand, stir in chocolate chips.

Preheat oven to 325.  If making cookie bars, spread batter evenly in a large non-stick cookie sheet (mine is 12 inches x 16 inches).  The batter will be thick so you'll have to use some finesse to spread it.  Bake at 325 for 14 minutes.  It may seem a bit underdone, but its not.  Just let it cool in the pan before cutting.

For cookies, drop rounded tablespoons onto a non-stick cookie sheet.  Bake at 325 for 14 minutes.  Let cookies cool for a few minutes on the baking sheet, then transfer to a cooling rack.

What doesn't get eaten right away, store in an airtight container.  Makes about 4 dozen drop cookies.

This recipe is being shared at Melt in Your Mouth Monday, Better Mom Monday, Inspire Me Monday, Slightly Indulgent Tuesday, What's Cooking Wednesday, Cast Party Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Healthy 2day Wednesday, Thriving on Thursday, Full Plate Thursday, Pennywise Platter, Foodtastic Friday, Gluten Free Friday, Friday Favorites, Foodie Friday, Potluck Party