Low Carb and Gluten Free Sugar Cookie Bars

recipe-dessertMy daughter really wanted to make something sweet this weekend, but we have been trying to cut out sugar from our diet and eat mostly low carb foods. She decided to do a little internet searching and came up with this recipe for low carb sugar cookie bars from All Day I Dream About Food. The original recipe called for erythritol for the sugar substitute. All I had on hand was granulated Stevia, and since this is not usually as sweet as erythritol, we added ¼ cup more to the recipe. Some Stevia also has a bitter taste before being cooked, but this dissipates during the baking process and you are left with a natural sugary taste in your finished cookie bars. My daughter also decided to substitute the drizzled melted chocolate on top of the bars for the frosting from the original recipe. This was so much faster and easier than the frosting and tasted wonderful with the sugar cookie bars. This is definitely a recipe we will make again, maybe even next weekend!

Cookie Bar Ingredients:

1¼ cups Stevia

12 T butter, softened

2 eggs

1 t vanilla

4 cups almond flour

¼ cup gluten free oat flour

1 t baking powder

½ t salt

Icing Ingredients:

¾ cup sugar free chocolate chips

Directions:

Preheat oven to 325˚F. Spray an 8 x 8” baking pan with cooking spray and line with parchment paper.

Mix together Stevia and butter until creamy. Beat in eggs and vanilla.

In a separate bowl, whisk together almond flour, oat flour, baking powder and salt, making sure to break up any almond flour clumps.

Add flour mixture to butter mixture and mix until combined.

Press dough into prepared baking pan and smooth out top. Bake for 30 minutes until firm to the touch and edges are just golden brown. Remove from oven and let cool completely in pan.

For icing, melt chocolate chips according to package directions. When bars are cool, drizzle or spread icing on top. Let sit to harden.

Source: Tricia Swann

Jefferson Farmers Co-op 08112014