Monday, March 30, 2009

Chocolate Chip Cookie Bars (Semi-Healthy)

My friend Amy shared this recipe with me and I made them the other day. They were delicious! I brought them to a family party and they got gobbled up within just a few minutes. I didn't have any pecans or walnuts so I used cashews and they worked too. Enjoy! I'm also including a variation that I made that is a little bit healthier (not as much butter), but still delicious. Either of these would probably work great gluten free if you substitute GF flour.

Cookie Bars Divine
1 1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
12 Tablespoons butter melted
1 1/2 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 cup chocolate chips
1 cup pecans or walnuts

Mix the top three ingredients separately then combine with others and don't over stir. Add nuts and chips, and still don't over stir. Put in greased 9x13 at 350 degrees for 20-25 minutes. The center should be slightly firm to touch and a glossy top.

Cookie Bars #2
1 1/2 cup whole-wheat flour
1/2 cup oats (I added these for more texture)
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons butter melted
3/8 C. pureed pumpkin or other winter squash (I accidentally put in 3/4 C. and it worked, but they were a bit cakier than they were supposed to be and took longer to cook)
1 1/2 cup brown sugar
2 eggs (or 2 Tbsp. flax seed and 4 Tbsp. water)
1 1/2 teaspoons vanilla
1 cup chocolate chips
1 cup pecans or walnuts

Mix the top four ingredients separately then combine with others and don't over stir. Add nuts and chips, and still don't over stir. Put in greased 9x13 at 350 degrees for 20-25 minutes. The center should be slightly firm to touch and a glossy top.

2 comments:

Heather said...

I made these again today with Walnuts - yum! They are even better!

Heather said...

This is another dangerous recipe!

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