I tastespotted these Almond Joy Cookie Bars on one of my favorite blogs Brown Eyed Baker and immediately pinned it as a recipe to glutenfreeify. Combining three of my baking essentials chocolate, coconut, and almonds these blondies looked too yummy to glance over. I decided to adapt the recipe and make it semi-homemade by using Glutino’s Chocolate Chip Cookie mix as the base. As I mentioned in yesterdays review the mix rendered an ok but not great (and rather crumbly) bar. On take two I decided to use Betty Crocker’s Gluten Free Chocolate Chip Cookie mix and the results were A+mazing. These bars are super chocolatey with the almonds and coconut perfectly complimenting the slightly cake like cookie bars. Almond Joy bars remain my favorite candy bar and this semi-homemade adaptation on a cookie version of the classic is simply divine.
Semi-Homemade Almond Joy Cookie Bars adapted from the Brown Eyed Baker
1 package Betty Crocker Chocolate Chip Cookie Mix
1/2 cup brown sugar
1 cup (2 sticks) vegan margarine
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla
2 eggs
1½ cups sweetened shredded coconut
1/2 cup gluten free chocolate chips
1 cup coarsely chopped almonds
- Preheat oven to 325 degrees F. Spray a 9×13-inch baking pan; set aside.
- With an electric mixer, beat the margarine on medium speed until smooth and creamy. Add brown sugar and beat for another 3 minutes, until well incorporated. Add the eggs one at a time beating each for 1 minute. Next beat in the vanilla and almond extracts. Reduce the mixer speed to low and blend in the cookie mix. Using a rubber spatula, stir in the chips, almonds and coconut. Scrape the batter into the prepare pan and use the spatula to even the top.
- Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature.
