Chocolate Chip Slab Cookies

by Kristine on March 13, 2014

in Breads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes

Chocolate-Chip-Slab-Cookies-main

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.

Chocolate-Chip-Slab-Cookies_3

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”.

Chocolate-Chip-Slab-Cookies_4

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!

Chocolate-Chip-Slab-Cookies-3

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.


Chocolate Chip Slab Cookies
 
Prep time
Cook time
Total time
 
So easy to make, gluten-free, egg-free and only 5 ingredients!
Author:
Recipe type: Dessert
Cuisine: American
Yield: 24
Ingredients
  • 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)
Instructions
  1. Preheat your oven to 350 degrees.
  2. 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.
  3. The coconut sugar/butter mixture will become very light and fluffy and lighten a lot in color.
  4. After its done being beaten, add the vanilla and beat a little more until mixed.
  5. Stir in the flour until combined.
  6. Fold in your chocolate chips.
  7. 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).
  8. Press the dough into your cookie sheet, trying to ensure its evenly distributed.
  9. Bake for 25 mins or so. It will still be soft to the touch, but browned around the edges.
  10. Allow to cool completely, and cut into 24 bars.
  11. Store in an airtight container to store.
Notes
Would freeze well too.
Nutrition
Serving size: 1 cookie Calories: 170 Fat: 10 g Carbs: 22 g Sugar: 8 g Sodium: 68 mg Fiber: 3.5 g Protein: 1.3 g

 

Kristine
Follow Me

Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
Follow Me

Latest posts by Kristine (see all)

  • Cathy

    Hello Kristine! I’m a big fan of your recipes! Tried this one tonight with great success. I did make some alterations. I halved the sugar (I almost always do for all recipes), and I used half regular self raising flour and 1/2 oat flour. I added an extra cup of flour to the recipe to decrease the fat content for each cookie and they have come up beautifully! I’m not sure that they will make it into tomorrow’s lunch boxes at this rate! Keep up the good work. 😀

  • Amber

    Just wondering if your blend used xanthan gum? I have a few different flour blends I use but wasn’t sure if it was needed in this!!

    • http://www.busybuthealthy.com Kristine Fretwell

      Hi! I’ve used a couple blends in these and neither contain xanthan. If yours does have it…great. But I don’t really think this recipe needs it.

  • Angela Christina

    i made these yesterday for my husband’s band’s lead singer’s family 😉 his daughter is allergic to nuts so I thought, why not try these !!!! OMG did they turn out yummy !!! I kept a few for us, gave him the most and am going to take a few to my co-worker !!! I LOVED that the texture reminded me of shortbread…..I used all purpose flour as I don’t have gluten free flour…I also can’t seem to find Krisda anything here in the city I live in BUT im going to continue to search…..thank you again !!!!

    • http://www.busybuthealthy.com Kristine Fretwell

      I’m glad I’m not the only one that’s obsessed…I love them too! Good to know it worked great with all purpose flour as well. Not sure which city you’re in, but Krisda is only in Canada (best place to get is Superstore). If you’re in the US, I recommend NuNaturals, which you can only order online. (nunaturals.com)

Previous post:

Next post: