INGREDIENTS:

2 ¼ cups gluten-free fl our blend
1 tsp baking soda
1 ½ tsp arrowroot powder
¼ tsp salt
¾ cup butter of your choice,
melted & slightly cooled
1 cup coconut sugar or organic brown sugar
¼ cup organic cane sugar or birch xylitol
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
or egg replacer of choice
2 tsp vanilla extract
1 cup chocolate chips

DIRECTIONS:

Preheat oven to 350°F. Line bottom of 8 or 9 inch square pan with parchment. Leave overhang to lift bars from pan, or coat pan with oil of choice.

Whisk flour, baking soda, arrowroot, and salt together in a bowl. Set aside.

In a medium bowl, whisk the melted butter and sugars together until no lumps remain. Whisk in “egg.” Add vanilla extract. The mixture will be thick! Pour the wet ingredients into the dry ingredients and mix until combined. Fold in chocolate chips.

Transfer mixture to the prepared baking dish and press/smooth into an even layer. Bake for 30-35 minutes or until lightly browned along the edges. Allow bars to cool in pan for at least 30 minutes. Cut into squares