Gluten Free Coconut Cookie Bars

Photo: Cooking Gluten Free

Ingredients

2 cups Blanched Almond Flour

1 cup Tapioca Or Arrowroot Flour

1/2 teaspoon Sea Salt

1/2 teaspoon Baking Soda

1/2 cup Earth Balance Butter, Room Temperature

1/2 cup Agave Nectar

1 tablespoon Vanilla Extract

1 whole Egg

1 cup Chocolate Chips, Dairy Free

1 cup Chopped Walnuts

2 cups Sweetened Coconut, Divided

1/2 cup Almond Milk, Or Preferred Milk Alternative

1/4 cup Agave Nectar

1 1/2 tablespoons Chia Seeds

Preparation

Preheat the oven to 325 degrees.

Stir together the almond milk, agave, and chia seeds. Set aside to thicken.

Line a 7 x 11 in. glass baking dish with parchment paper and lightly spray with cooking oil.

Make the cookie batter: Set out the butter to bring to room temperature.

In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.

Beat butter on medium-high until light and fluffy.

Add in the egg, vanilla, and agave. Beat until well combined.

Pour the wet ingredients into the dry ingredients and stir well.

Pour half of the cookie dough into the baking dish and even out with the back of a spoon.

Then spread out the chocolate chips over the cookie dough.

Then spread out a layer of walnuts, the remaining cookie dough, one cup of coconut, the milk mixture, then finally the remaining 1 C of coconut.

Slightly press down on the top layer of coconut.

Bake for 30-40 minutes or until browned and the center is no longer giggly. Rotate half-way through baking.

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About

These sweet little treats remind me of a Hello Dolly. Does anyone know what those are?
In my gluten and dairy free version I use my cookie dough recipe as the crust and make my own sweetened condensed milk by combining almond milk, agave nectar, and chia seeds.