First up, I can’t lay claim to this recipe; at least not to the original. That belongs to another member of the ‘Aquafaba (Vegan Meringues – Hits and Misses)’ group on Facebook. She posted a photo of some very wholesome looking biscuits, but it was the mix of gluten-free flours that got me hooked. I love seeing how different flours can be used to create a new look, a new feel to baked goods. That is what intrigued me about London Bakes and why I follow Bojon Gourmet. Their creative use of alternative flours is something I aspire to.

I followed the original recipe without changing a thing, except that I was feeling lazy and threw the mix into a square cake tin instead of rolling it into balls as instructed. It turned out rather delicious, but was nevertheless cakey, when I was wanting cookie. I suspected there was too much aquafaba and not enough oil. Serendipitously, a recipe for ‘Easy 30-minute Choc Chip Cookie Bars’ came up in my feed at that very moment. After checking the ratios of oil to aquafaba, I merged the two recipes, and this is the stunning result!

Just prior to this, I had had reason to purchase some besan flour to make chickpea fritters, and used that instead of buckwheat, as I had run out. I think you’ll agree that it gives these cookie bars a rather lovely texture. Of course, it is the combination of ingredients that does this. Using just one type of flour won’t do. Feel free to mix it up your own way, adding dried fruit or nuts if that’s your style, and by all means, use an egg if you don’t have any aquafaba lying around! But just so you know, I think these are perfect as written.

Easy 30-minute Choc Chip Cookie Bars {vegan, gf}
These vegan, gluten-free cookie bars are simply the best!

Makes 16

Dry Ingredients
½ cup (75g/ 2.6 oz) brown rice flour
½ cup (70g/ 2.5 oz) organic buckwheat flour or besan (chickpea flour)
½ cup (55g/ 1.9 oz) tapioca flour (arrowroot)
½ cup (70g/ 2.5 oz) gluten free quick oats
½ cup (70g/ 2.5 oz) brown sugar
1 tablespoon flax seed meal
½ teaspoon baking soda
¼ teaspoon salt

1 cup (175g/ 6.2 oz) dairy-free choc chips, divided
½ cup (70g/ 2.5 oz) dried cranberries (optional)

Wet Ingredients
½ cup (125g/ 4 oz) coconut oil or vegan butter, melted
3 tablespoons Aquafaba (equiv. 1 large egg)
2 tablespoons honey or rice malt syrup
½ teaspoon vanilla extract

Preheat oven to 180C/350F. Grease and line a 23cm (9-inch) square cake tin with baking paper, extending paper over two opposite sides (to use as handles when removing from pan).

Whisk together flours, oats, flax seed meal, baking soda, sugar and salt in a large mixing bowl. Add in ¾ cup choc chips and other mix-ins as desired, and stir to coat in flour. Make a well and add in wet ingredients (aquafaba, syrup, oil and vanilla) and stir until flour streaks are no longer visible. Do not beat.

Press mixture into prepared tin, scatter with reserved ¼ cup choc chips, press down lightly and bake for 20 to 25 mins until crust is golden brown. Cool on rack, cut into bars and enjoy!

Adapted from Flavia Gars – Vegan Aquafaba Meringues – Hits and Misses – 19 Feb. 17 and Lynne Dlc – EASY 30-Minute Chocolate Chip Oatmeal Bars – Vegan Aquafaba Meringues – Hits and Misses – 7 May 2016

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #redhotcentre!

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