I frequently go through old recipes books to look for new inspiration. Many of them were my Mom’s from the 80’s (or even earlier!). I came across a cookie recipe and they called them “slab cookies” as they were pressed into a cookie sheet vs. making little cookies. Neat idea I thought!
I wanted to make these gluten-free and kid friendly, so what’s more kid friendly than chocolate chip slab cookies?! Not only did the kids like them, the hubby and I loved them too.
I wanted to keep the recipe as simple as possible, with as few of ingredients as possible. Mission accomplished. They turned out fabulous and were a delicious and crispy cookie.
Clearly I need to work at my cookie bar cutting skills as some were larger than the others, but hey, we called those the Mommy and Daddy bars 😉
To make it gluten-free, for the flour I used an all purpose gluten-free flour. This one is from a local bakery that’s sold at my local Costco store (for local friends, the brand is Cloud 9), but just use whatever gluten-free flour blend that’s available to you. I’ve worked with a few of them, the only one I’m not really a fan of is the Bob’s Red Mill All-Purpose GF Flour Blends as I find it has too “beany” of a taste. Which is unfortunate, as I love all their other products. If you have an gluten-free bakeries near you, most of them make their own speciality flour blends which are usually great!
But if you’re looking for one that’s a national brand, I’ve included a couple other favorites in my Favorite Products under “Flours”.
The blend I used has a bit of seeds in there, so that’s the texture you’re seeing. I’d love if you left a comment with the blend you use to let me know if its good or not. Since there’s so few ingredients in this recipe, its important to use a good tasting flour blend.
The secret to these is beating the coconut sugar and butter together very well. For dairy allergy, margarine would also work in place of butter. For this particular cookie, I don’t recommend subbing with any applesauce.
If you’re not gluten free, you can use all purpose flour. I wouldn’t recommend oat flour as I think it might be more like a granola bar vs. a cookie, but if you do want to try it, go for it, and I’d love if you reported back how it was!
Its hard not to serve these with a glass of milk on the side. This recipe is my new favorite go-to chocolate chip cookie recipe.
- 1 cup coconut palm sugar
- 1 cup butter (salted), room temp
- 1 tsp vanilla
- 2 cups gluten-free all purpose flour blend
- ¾ cup stevia chocolate chips (I used Krisda, could also use Lily's, or sub for dark chocolate chips)
- Preheat your oven to 350 degrees.
- Beat together the butter and coconut palm sugar together for 3-4 minutes, stopping to scrape the sides a couple times (I used my stand mixer, could also use an egg beater or electric hand mixer with whisk attachment). Make sure you beat it for at least 3 minutes - important.
- The coconut sugar/butter mixture will become very light and fluffy and lighten a lot in color.
- After its done being beaten, add the vanilla and beat a little more until mixed.
- Stir in the flour until combined.
- Fold in your chocolate chips.
- Line your cookie sheet with parchment paper on the bottom (I used a 9x13 pan with sides, a 10x15 jelly roll pan would also work).
- Press the dough into your cookie sheet, trying to ensure its evenly distributed.
- Bake for 25 mins or so. It will still be soft to the touch, but browned around the edges.
- Allow to cool completely, and cut into 24 bars.
- Store in an airtight container to store.