Hello there!! I'm happy to introduce you to my mother, Cindy. :) I've been trying to get her on the blog for a while and she finally emailed me this recipe last week. It was a blast to spend yesterday afternoon baking, chatting, drinking coffee, and staging this delicious recipe. She taught me everything I know about food and quite a bit about life, but she's here today to share these ridiculous, moist peanut butter chocolate chip cookie bars.
Hi! Cindy here! For over a year now gluten has been banned from our home, so we've had to come up with tasty modifications of our favorite foods. It's been a lot of trial and error. Some gf recipes just need love (and tweaking) to pass my kids' taste test. Baked goods are especially challenging, but not impossible. These gluten-free cookie bars taste like classic peanut butter chocolate chip cookies and have a way of disappearing almost as soon as I pull them out of the oven.
For this recipe, I developed a flour mixture of 1 1/2 cups sorghum flour, 1 cup tapioca starch, and 1/2 cup potato starch. Unlike brown rice flour, sorghum creates a slightly chewier texture. This flour mixture is great for any cookie or brownie recipe you want to make gluten-free.