Trash Cookies

Hearty golden cookie bars that will conquer all your late-night cravings.

These chewy, buttery, chocolate chip adorned cookie bars were never meant to make it here. Really, I had a plan. As far as the next few blog posts go there is a very specific and structured agenda for what I was going to bake and post over the next few weeks. Like with everything in my life, I crave organization and planning. But then like all great plot twists in life, you get thrown a detour, a little delicious magical detour that comes in the form of these Trash Cookies.

Driven by sheer hunger and a need for something sweet, these Trash Cookies came to be last Tuesday night. Like some unforeseen force of nature, these cookies turned out far better than they had any right to be. So if you find yourself like me, looking for a midnight (or day) treat that has a sweet golden crisp outside and a soft buttery middle, I would suggest bookmarking this recipe just in case.

Trash Cookies

Gluten-free and egg-free cookie bars that are chewy, buttery and perfectly caramelized around the edges.
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 12 or more depending on how big you slice your squares
Author: Kira McMullan

Ingredients

  • 145 g unsalted butter (room temperature) If you don't have butter on hand you can substitute with avocado or coconut oil
  • 250 g brown sugar
  • 1 tbsp egg replacer I used Bob's Red Mill Egg Replacer. If you prefer to use real eggs just substitute for 1 room temperature US large egg
  • 90 g gluten free flour blend
  • 60 g almond meal (fine)
  • 90 g rolled oats (gluten-free)
  • 3/4 tsp baking powder (gluten-free)
  • 3/4 tsp baking soda
  • pinch kosher salt
  • 200 g chocolate chips I also snuck in a few leftover M&M's. Add more chocolate if it makes you happy!

Instructions

  • Preheat your oven to 176°C/350°F.
    Prep a 8" x 8" baking pan by lining the centre with parchment paper and greasing all sides with vegetable baking spray or butter.
  • Cream the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment. This should take about 2-3 minutes. You can do this by hand using a wooden spoon but it will take a decent amount of work. Keep creaming the butter/sugar on med-high until pale in colour and it begins to look light and fluffy in texture. In a separate bowl, whisk together your flour, ground almonds, oats, baking powder, baking soda, and salt; set aside.
  • Add your egg replacer to the creamed butter/sugar and beat until well combined. Begin adding your flour mixture slowly and in quarters. Once the flour is fully incorporated, fold in your chocolate chips (and M&M's if you have them ;-).
  • Spread your cookie dough onto the prepared baking pan. Bake for approx 20 minutes, rotating halfway through to ensure an even bake. All ovens are different so I would suggest watching your cookies the first time you bake them. You will know they are done when the top of your cookies are golden brown and starting to look caramelized around the edges.
    Let the cookie cool on a wire rack for approx 10 minutes. While the cookie is still slightly warm cut into desired squares. It becomes increasingly difficult to cut the bars once they are fully cooled.