This was inspired by the wonderful Monkey Bars recipe from Gluten-Free Mommy. My adaptation of her recipe has added cocoa, removed the dairy, and made the egg optional. I’ve also tossed all of the ingredients into one bar cookie rather than having a topping (because I’m lazy that way. )
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, (can be) soy free, (can be) egg free, tree nut free, peanut free, fish free, shellfish free, (can be) corn free, and top 8 allergen free. As always, watch out for hidden ingredients!
- 1/4 cup margarine or shortening
- 1 cup brown sugar
- 1/3 cup white sugar
- 1 cup shredded sweetened coconut
- 3/4 cup semi-sweet chocolate chips
- 1 ripe, mashed bananas (or 1 cup if using 1 egg)
- 1 teaspoon vanilla
- 2/3 cup gluten free flour (we love sorghum, amaranth, or bean flours with chocolate)
- 1/3 cup starch (tapioca, potato, arrowroot starch are some options)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of xanthan gum or guar gum
- 1/4 teaspoon salt
- 1/2 cup cocoa
- 2 eggs (or one egg or egg replacer if using 1c banana)
Preheat the oven to 350 degrees.
Grease or line a 9×13 pan with Reynold’s Release, Silpat, or Parchment paper.
If using Egg Replacer, mix 1 1/2 tsp Egg Replacer with 2 TBS water or coconut milk.
In a stand mixer, cream the margarine and sugars until fluffy
Whisk together all the dry ingredients in a small bowl.
Add egg/egg replacer, banana, and vanilla to the stand mixer bowl. Mix until well combined.
Add the flour mixture slowly, and keep mixing until it is well integrated. Add the coconut and chocolate chips.
Pour the mixture into the prepared pan, then bake for 30-35 minutes until cooked through. You can also makes this in little cupcake tins or shaped pans for special occasions! My oldest daughter wanted these instead of cake for one of her birthday meals!