But onto more important less narcissistic matters. Namely, my incredible aptitude in the kitchen (wait, that doesn’t sound less narcissistic…). Remember my first and second attempt at gluten free cookies? Because I am a cookie eating making machine and I wanted to try a new flavor, I went in for a third attempt. Those first cookies were really great, but they got a little dry and crumbly a few days after I made them. These, on the other hand, are still moist and delicious and it has been three days since I made them. I haven’t tried any of the ones I froze, but these little slices of heaven have done me no wrong yet, so I am sure they will be just as tasty after a few seconds in the micro (yummm, melty chocolate…)
I used eggs in these instead of the flax seed/almond milk combo I used in the other recipe. Maybe that is reason these haven’t dried out? I also added some guar gum to the batter with the flour, which I read is a good thing to add when you are baking with gluten free flour. And I used butternut squash instead of oil or butter. Any of these changes might have caused something magical to happen, and whatever it was, you can bet I will be attempting to recreate it again. Soon.
Normally, I am a drop cookie kind of girl, but I made these mom-style (my mom makes an incredible pan cookie), and now I know why she never did the drop cookie thing. Pan cookies are so much easier. (Side note: I used to really hate that she never made regular cookies. Gah, why was I such a brat?!?!)
Gluten-free Butternut Squash Chocolate Chip Cookie Bars (Makes one 9×13 inch pan)
250 grams butternut squash, pureed
½ cup brown sugar, lightly packed
1 cup sugar (or stevia or whatever sweetener you like)
1 tablespoon vanilla
2 large egg whites
2 tablespoons hot water
3 cups flour (see note below)
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup chocolate chips
3 tsp guar gum
1. Preheat oven to 375 degrees.
2. In a large mixing bowl, add butternut squash, brown sugar, sugar, eggs, vanilla, and hot water and mix well.
3. Stir in the remaining dry ingredients.
4. Add the chocolate chips and mix thoroughly.
5. Spread dough into a 9×13 greased pan.
6. Bake at 350 for about 15 minutes until golden brown on the bottom. Cool completely in pan before slicing.t
Note: I live at 7000 feet, so I added about 1/2 cup extra flour. Start with 2 1/2 cups, and add more as needed. The batter should be spreadable (not oozy) and look like the photo above .
I actually didn’t wait for them to cool. I couldn’t. They smelled so good. I I’d be lying if I said I didn’t have one of these at 7 am as a pre-workout snack. What? They have vegetables in them. Chocolate + squash = workout fuel. Much better than Jillian’s silly diet pills.
Last day for the recipe exchange!