Gluten Free Chocolate Chip Cookie Bars

One of my favorite things to do on a rainy day with my friends was always to bake. We'd make cakes and brownies from boxes of course, but our favorite was homemade chocolate chip cookies. Obviously, the recipe found in the Betty Crocker cookbook doesn't work very well if you're on a gluten free diet. Luckily, I have been given a recipe that, in my opinion, is much better than old Betty Crocker.

These cookie bars are soft and chewy, and because they contain honey rather than sugar as a sweetener, they taste even better than your average chocolate chip cookie.

I have just a couple of notes about this recipe. First, I refer to the cookie mixture as batter, not dough, because prior to baking it really has more of a batter consistency. Second, these cookies are VERY soft, and really don't hold together that well after baking. However, if you place them in the freezer for a few hours prior to serving, they hold together much better and have more of the consistency of a "normal" cookie. I don't typically do this because I like my cookies really soft, but it's simply a matter of preference.

Anyway, here is the recipe! Enjoy the gluten free cookie goodness!

Ingredients

3/4 cup butter

1 cup honey

3/4 tsp vanilla

2 eggs

2 1/2 cups rice flour

3/4 tsp baking soda

1 12 oz package gluten free chocolate chips

Directions

Preheat oven to 350 degrees

1. Cream the butter, honey, vanilla and eggs in a large mixing bowl.

2. Mix in the flour

3. Mix in the baking soda

4. Add about half of the chocolate chips and mix

5. Pour cookie batter into a 13x9 inch baking pan

6. Sprinkle as many chocolate chips as desired on top of the batter

7. Bake for about 10 minutes. Check at 5 minutes by sticking a toothpick or knife into the middle to see if it comes out clean. If it does, they are done!