Oil Of Joy: Chocolate chip cookie bar! Egg free deliciousness!!


Monday, February 16, 2015

Chocolate chip cookie bar! Egg free deliciousness!!

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ON to the COOKIES!
I won't go into a lot of chatter. This post has been worked on all day long and people are waiting!
This is egg free, almond free, wheat free and although I have not tried it, I would imagine you could cut the butter out and sub in coconut oil to make it dairy free. I would suggest adding butter flavor to give it that yummy flavor.  This is an adaptation of this recipe: http://reachinghigherdaily.blogspot.com/2014/10/chocolate-chip-cookie-bar-thm-s.html

I'm sure these could be made into individual cookies as well, the batter is thick, just like a traditional cookie. I just prefer the ease of bars.

Chocolate Chip Cookie Bar  - S

1/2 Cup THM sweet blend (or 1 cup of Truvia)
4 doonks of THM Stevia
1/2 teaspoon black strap molasses
2 sticks of butter softened
2 Gelatin Eggs = 10 Tablespoons water + 3 teaspoons Beef Gelatin
2 teaspoons vanilla
1/2 teaspoon caramel extract
1/2 cup Cashew Meal 
1 cup oat fiber
1/4 cup protein powder (I did use THM whey and I have also used Nutribiotics brown rice, both worked great)
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon Xanthan Gum
1 cup dark chocolate chips or Lily's stevia sweetened chips

Preheat oven to 375 degrees

Combine water and gelatin, mix well, allow to bloom, keep stirring occasionally as you work.

Cream butter and sweetener.
Add Gelatin egg, vanilla and caramel flavorings, mix well.

In a separate bowl combine the cashew meal, oat fiber, protein powder, baking powder, salt and xanthan gum.

Add dry to wet ingredients. When combined, add in chocolate chips, mix only until they are combined into the dough.

Put dough in a 9x13 baking dish and spread to fill the entire pan. I either use greased fingertips or a spatula. It's sticky, but it will spread and fill the pan. Lick your fingers when done. It's delicious already and there are no eggs to worry about. Lick mixing paddle and spatula. :P

Place in oven and bake for 20 minutes until top is golden.

Allow to cool completely or they will not hold together. These are a favorite around our home, I hope you all love them as much as we do!!
With joy ~ Tina


  1. How many servings would you say this is?

  2. I would say 8 larger servings or 12 smaller ones. I think in my family its more like 8 :)

  3. Where you do you purchase your cashew meal / flour? Or do you grind your own?

    1. Hi! Well, I used to buy it trader joes, but sadly they stopped carrying it. We have a bulk grocery store where I can get bulk raw cashews and I grind them as needed. The bullet has a great flat blade attachment that works well for this. Just don't want to overground or you'll have cashew butter. 😊

  4. Would it still be good using real eggs?

    1. Since I'm allergic, I've never tried...but my guess would be it would work fine. I would leave out the gelatin egg and sub in an egg or two. 😊

  5. I've been eyeing this recipe for some time. I really want to make it but I have a few challenges: I tried the beef gelatin the other day in hopes that I could handle it and I reacted. :( I know there are other options for egg subs but I'm wondering if a flax or chia egg would hold this together? Also, could the protein powder be subbed for additional cashew flour? ( I have the Whey protein but can't have it. I want to try the brown rice but have had to be careful with grains. :( I've looked carefully at the approved list and the others have Egg/Pea which I can't do as well. The Hemp would be too strong in this?) Lastly the xanthum gum is corn based from what I understand. Any chance I could add a bit more oat fiber and skip this? I know I'm asking a lot!!! They just look so amazing. :)

  6. Ok, so here is my best guess! The beef gelatin is what makes this hold together like a cookie, but if you don't mind using a spoon, it would still be tasty. :) There is a fish gelatin, would you react to that you think?
    I would try the flax egg option in here, more for looks than any other reason.
    The protein powder probably could be subbed out for additional nut meal, however again, it will make it more crumbly. The protein powder adds a lightness to the finished product, making it more cookie like. I agree, hemp would probably be too strong.
    You can omit the xanthan, no problem. If you an do gluccie you could use it, but just omitting will be fine.
    If you attempt it, I would love to know your results! <3

  7. Thanks for you input, Tina. I want to make these. I'll need to sub the butter to. (Is Palm shortening on plan? I may do half that and half coconut oil) I'll do the flax egg. I need to make some of my own chocolate chips since I can't handle the Lilys with stevia. When I get all my supplies needed this will be my next experiment. Oh, they look good!

    1. Keep me posted!! Yes palm shortening is on plan. Good idea to half and half. I hope it's delicious! You could also chop up an 85% dark chocolate bar in place of the chips!!

      Now I'm hungry lol. :)

    2. Tina, I just made these. I had to try a taste test though they were cool. :) I did forget to sub the protein powder but they are stil wondefully rich though a little on the heavy side. For clarification is it 13 Tbsp. of water to 1 tsp. of gelatin or 3 Tbsp. plus 1 tsp. of gelatin to 10 Tbsp. of water. (I decided to be brave and try the gelatin mixture in hopes that I could handle little bits... I've never baked with gelatin eggs so I'm really not sure what I'm doing or what the texture should be like.
      Thanks so much for your ideas and recipes. God has gifted you and you are using your food restrictions as a way to reach out and bless others who are trying to find their way. Thank you and God's blessings to you-

    3. Hi Joanne!
      Thank you so much for your sweet blessings of encouragement to me. I have never been a recipe creator, I really don't even think of myself as one. So I have to say, I agree it is a gift from God. Because He knows this is not in my nature. :) A gift to be shared for sure and I am so HAPPY that others are enjoying yummy things egg free like me!

      Yes, for the two gelatin eggs it is 13 T water total. The issue with the numbers here is this, when you combine the water and gelatin (like I did, a bit at a time) it can be a tricky thing. I sometimes need more, and sometime need less. I first start with the 10 T (and soon I will correct that and make it in cups and tablespoons needed), but if the end result of my gelatin sitting and gelling was too thick, I added more water. Also, the 3T I added in the end were needed to get the cookie mixture to my desired consistency. Now you know how my brain works...a crazy, curly haired place for sure! :)

      Yes these are a richer cookie, and my family really wanted something exactly like this. FYI if you forget the baking powder they are still yummy, just quite dense LOL Guess how I know!


      Were you able to handle the small bit of gelatin?

    4. Hi Tina,
      Thanks for your response.
      I think my gelatin must have been too thick... The bars were awesome right out of the oven. (I was too impatient to wait and let them cool.) They were rich and the flavor was yum and I'm afraid I went over a reasonable serving amount. Later, I paid dearly for the indulgence. :( I was hopeful that I'd be fine with the gelatin because I had been handling about a teaspon in my coffee. I've thought about trying the fish but I haven't done too well with fish in general. It's always hard to know if you should spend the money on yet another product when you're not sure how it will affect you. :) (All those with food challenges undertand this!)
      Later the texture with the bars was almost too "rubbery..." My husband loved the tast; he just thought the texture was interesting. I think adding more liquid would have been the ticket. WIth more experience I'm sure I'll eventually get the feel for the right consistency.
      Keep up your posts, Tina. I always am delighted to try one of your recipes. The best part is that I can ususally find a way to make it safe for myself!
      Blessings on your day-

    5. Well, I am glad the flavor was good...yes, it may have needed more liquid. I am SO sorry you reacted though....you could probably make it without and just have a yummy crumbly cookie. :)

      I used to make this one with a chia egg...it was really yummy too but just crumbly. http://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html#fdzwoft4W0H7ujq2.32

      I used THM sweet blend, cashew meal. It was the first cookie on plan that I made that my husband really enjoyed. Now that I have posted it, I will have to make it again soon! Although for me, I will probably do the gel egg. :)

  8. Which gelatin did you use? The green can or the red can?

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    1. Hi Joy! I use the kind that gels, I buy mine in bulk through azure so I'm not sure which color,can that is, I always forget. But it's not the collagen, it must gel to mimic the binding quality of eggs. :) enjoy!!

    2. Thanks, Tina. That would be the red can, for future reference. I have both, but wanted to be sure.

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    4. Thanks, I've checked many times, but since I don't use it, I never remember!! Lol!! I hope you enjoy the cookies. :)

  11. Hey Tina
    We have cashew allergies. What do you think I could use in place of the cashew meal? Thanks

    1. Hi!
      Any nut or seed flour should work just fine in here, if you can have almonds that would be great. Otherwise I would maybe try golden flax, it may change the texture a bit but I think it would work.

      I also use hazelnut flour and it's another great option if you can have it. :)