Chocolate Dunked Chocolate Chunk Cookie Bars
Serves: 12-16
 
Ingredients
  • 100g almond flour
  • 100g brown rice flour
  • 75g buckwheat flour
  • 50g tapioca starch
  • 40g corn starch
  • 2 teaspoons psyllium husk powder*
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 170g g / ¾ cup butter or coconut oil, softened
  • 140g raw cane, demerara, brown or coconut sugar
  • 3 tablespoons maple syrup (optional)**
  • 2 large eggs
  • 1½ teaspoons vanilla powder or extract
  • 1½ to 2 cups chocolate chunks
To Dunk
  • 100g baking chocolate (I used dark)
  • 1 tablespoon coconut oil
Instructions
  1. Preheat your oven to 165ºC/325ºF and line a square 8x8 baking pan with baking parchment.
  2. Whisk your flours, psyllium husk, baking soda and salt together in mixing bowl.
  3. In a large mixing bowl, cream the butter or coconut oil and sugar, then add in the maple syrup, eggs and vanilla.
  4. Add the flours into the large mixing bowl and stir everything together until combined.
  5. Fold in chocolate chunks and spread the cookie dough onto your baking pan.
  6. Bake for 35-40 minutes, until golden on top and the edges.
  7. Let cool in the pan then transfer to a cooling rack - you can place in the fridge to speed up the cooling as well.
  8. Once cooled, cut into squares, melt your chocolate and coconut oil in a water bath, and dunk the cookies into the chocolate. Use a fork to gently take them out, shake off the excess, and place over a cooling rack to drip. Repeat will all the squares and place in the fridge to set. Enjoy!
Notes
*Psyllium husk helps keep it together. If you don't have any it's fine, just let the bars cool completely and place in the fridge before dunking in the chocolate so they can set.

** If you prefer a sweeter cookie.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/chocolate-dunked-chocolate-chunk-cookie-bars