Gluten Free Chocolate Chip Cookie Bars
These delectable cookie bars offer a delightful textural contrast – a chewy, soft center encased in a slightly crisp edge. This delightful texture is achieved through a combination of unique flours, starches, and binding ingredients.
Using oat flour in combination with other flours and starches like potato starch and tapioca starch can indeed help mimic some aspects of gluten structure in baking, although it won't be an exact replica. Here's a breakdown:
- Gluten's Role: Gluten, a protein found in wheat, barley, and rye, provides elasticity and structure in baked goods. When gluten hydrates with water, it forms a network that traps air bubbles, leading to a rise in the dough and a fluffy final product.
- Oat Flour: While lacking gluten, oat flour offers some structure due to its protein content and the presence of beta-glucans (a type of soluble fiber). However, it can't replicate the full elasticity of gluten.
- Potato Starch and Tapioca Starch: These starches are excellent for adding moisture retention and a soft, tender texture. However, they lack structure-building properties.
The Synergy:
Here's how combining oat flour, potato starch, and tapioca starch can mimic some gluten-like structure:
- Oat Flour's Protein: The protein in oat flour provides a limited amount of structure and contributes to a slightly chewy texture.
- Starch Hydration: When potato starch and tapioca starch hydrate with water, they create a gel-like network that can trap some air bubbles, mimicking some of the rising properties of gluten.
- Binding and Moisture: The addition of eggs and fats in the recipe also play a role. Eggs act as a binder, holding the ingredients together, and fats like butter and palm oil shortening contribute to a tender and slightly chewy texture.
Overall Effect:
While this combination won't create a perfect gluten replica, it can achieve a delicious and satisfying texture in your gluten-free cookie bars. You'll likely have a denser final product compared to something made with wheat flour, but the combination of oat flour, starches, and other ingredients can create a delightful chewiness and richness.
Additional Benefits of Oat Flour
- High in Fiber: Oat flour is a good source of soluble and insoluble fiber, which can promote gut health and digestion.
- Lower Glycemic Index: Compared to some refined wheat flours, oat flour has a lower glycemic index, meaning it may cause a slower rise in blood sugar levels.
- Heart-Healthy: Oats are known for their beta-glucan content, a type of soluble fiber that can help lower LDL ("bad") cholesterol levels.
Overall, oat flour is a versatile and nutritious option for gluten-free baking. It provides a good amount of protein, fiber, and other health benefits, while still offering a delicious and satisfying texture in these Fudgy Chocolate Chip Cookie Bars.
These delectable cookie bars offer a delightful textural contrast – a chewy, soft center encased in a slightly crisp edge. This delightful texture is achieved through a combination of unique flours, starches, and binding ingredients.
- 1/2 cup (66 grams) Palm Oil Shortening
- 1/2 cup (66 grams) Real Butter
- 3/4 cup (95 grams) Light Brown Sugar
- 3/4 cup (95 grams) Granulated Sugar
- 3 Medium Eggs (150 grams weight out of shell)
- 1 teaspoon (5 grams) Vanilla Extract
- 2 cups (272 grams) Oat Flour Cookie Blend (Blended Per Ingredient Formulation Below)
- 191 grams Oat Flour
- 54 grams Potato Starch
- 27 grams Tapioca Starch
- 1 teaspoon (5 grams) Salt
- 1 teaspoon (5 grams) Baking Soda
- 1 1/4 cups (164 grams) Semi-Sweet Chocolate Chips
- Creaming Stage
In a large bowl, cream together the softened butter and palm shortening using an electric mixer on medium speed until light and fluffy, for about 2-3 minutes.
Gradually add the light brown sugar and granulated sugar, beating on medium speed until well combined and light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Hydration StageAdd the eggs one at a time, beating well after each addition until fully incorporated. This will help incorporate as much air as possible for a lighter texture. Stir in the vanilla extract.
- Dry Ingredients Stage
In a separate bowl, whisk together the oat flour, potato starch, tapioca starch, salt, and baking soda.
Combine Wet and Dry Ingredients (Hand Mixing):
Instead of using an electric mixer: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix. You want to mix until just combined, with a few streaks of flour still visible.
- Confectionery Stage
Fold in the chocolate chips using a rubber spatula.
- Resting Stage
Line a 13x8 inch baking sheet with parchment paper.
Spread the dough evenly into the prepared pan using a spatula - Spatula Technique
- Pour and Spread: After mixing the dough, pour it evenly onto the center of your prepared baking sheet lined with parchment paper.
- Use an Offset Spatula: Take an offset spatula (also called a icing spatula) and hold it at a low angle (almost parallel to the baking sheet) with the leading edge of the spatula closest to the dough.
- Gentle Strokes: Using gentle strokes, begin from the center and slowly push the dough outwards towards the edges of the pan. Tilt the spatula slightly as needed to encourage the dough to move across the pan.
- Scrape and Smooth: Continuously scrape the dough off the spatula and use it to spread the dough towards the corners.
- Clean Up: Once you've reached the edges, use the short edge of the offset spatula to clean up any uneven places and ensure a smooth and even dough layer throughout the entire pan.
- Work relatively quickly to prevent the dough from warming up too much. Warm dough can be harder to spread and may result in the cookies being too greasy.
- If the dough seems too sticky, you can very lightly flour your fingertips with oat flour or offset spatula. However, be careful not to add too much flour, as this can affect the texture of the final cookie bars.
Cover the baking sheet tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to overnight. This will allow the gluten free flours to absorb the liquids and for the fats to solidify enough to help retain the shape. This helps to create a chewier texture.
- Pre-Heating Stage
About 15-20 minutes before baking: Remove the baking sheet with dough from the refrigerator. Take off the plastic wrap and let the dough rest at room temperature while the oven finishes preheating. This helps prevent the dough from being too cold and causing the cookies to spread excessively.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Baking Stage
Bake the cookie bars for 20-25 minutes, or until the edges are set and the centers are slightly soft. Since gluten-free cookies tend to be delicate, it's better to err on the side of underbaking. You can always bake for a few more minutes if needed.
Let the bars cool completely in the pan on a wire rack before cutting.
- Cutting and Storage
Once cool, cut the bars into 1-inch by 2-inch pieces using a sharp knife. Here's a detailed guide:
Cut 1-inch Strips: Starting from a short side of the pan, use a sharp knife to carefully cut clean, straight lines across the width of the pan, creating long 1-inch wide strips.
Rotate and Cut 2-inch Bars: Once you've cut all the way across, carefully rotate the pan 90 degrees so the long side is facing you. Now, cut clean lines down the length of the pan, creating 2-inch long bars from each 1-inch wide strip.
Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
- For chewier bars, use all brown sugar or slightly less baking soda (¾ teaspoon).
- For crispier bars, use ¾ cup brown sugar and ½ cup granulated sugar, or bake for a few extra minutes.
- You can substitute vegan butter for the regular butter.
- Make sure your oat flour blend is certified gluten-free if you have celiac disease or a severe gluten sensitivity.
Enjoy your delicious Gluten-Free Fudgy Chocolate Chip Cookie Bars!