Chocolate Chip Cookie Bars {100% Whole-Grain}
Soft and chewy chocolate chip cookie bars made with 100% whole-grain flour and still taste amazing.
Ingredients
- 1 ½ cups (7.5 ounces) whole-grain flour see note
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) butter melted
- 1 ½ cups (11.25 ounces) brown sugar
- 2 eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup (6 ounces) chocolate chips see note
- 1 cup chopped nuts optional, see note
Instructions
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Preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil and lightly grease with cooking spray.
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In a small bowl, combine whole grain flour, baking powder, and salt. Mix well.
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In a medium bowl, combine melted butter, brown sugar, eggs, and vanilla and mix until well combined.
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Add the dry ingredients to the wet ingredients and stir until just barely combined, making sure not to overmix this step. Add the chocolate chips and walnuts and stir lightly to incorporate.
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Spread the batter evenly in the prepared pan. Bake in preheated 350 degrees F oven for 25-30 minutes until edges are brown, center is slightly firm, and the top is glossy. Be careful not to overbake or cookie bars will be dry.
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Cool to room temperature before cutting. It helps even more to chill the bars for 1-2 hours before cutting. Lift the foil from the pan, place on a cutting board, and cut into 24 squares.
Recipe Notes
1. For the whole-grain flour, my preference is freshly milled flour, but you can use white wheat flour from the store. When milling your own, a combination of a few different grains will produce a better texture and flavor in this recipe. I love the combination of barley, brown rice, and spelt (equal parts of each). I’ve also made these successfully with all white wheat flour and they are delicious that way as well. Although I’ve never tried it, I think this recipe would lend itself well to a gluten free adaptation by milling gluten free grains or by using a package gluten free flour (although the whole-grain option would be preferable). If you don’t have access to any of the above, you can also make this recipe with all-purpose white flour in place of the whole-grain flour.
2. My preferred chocolate chips in this recipe are the Ghiradelli brand (dark or semi-sweet).
3. My preferred choice of nuts in this recipe are pecans or walnuts.